Daniel Capuzzi

Cumberland, WI ***** • 715-***-**** • ad23ea@r.postjobfree.com

Professional Summary

Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 40 plus years of restaurant experience. Excellent communication, leadership and problem- solving skills. Talent for building streamlined, cohesive teams. Skills

Inventory Rotation

Food Science

Signature Dish Creation

Heat Control

Food Preparation Techniques

Budgeting and Cost Control

Vendor Relations

Dish Preparation

Employee Training

Forecasting and Planning

Ingredient Selection

Menu Planning

Food Spoilage Prevention

Purchasing Management

Kitchen Management

Kitchen Staff Management

Restaurant Operation

Food Safety

Work History

Head Chef Kitchen Manager, 02/2021 to 04/2023

Louie's On The Lake – Cumberland, WI

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Maintained well-organized mise en place to keep work consistent. Hired, managed, and trained kitchen staff.

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Created recipes and prepared advanced dishes.

Inventoried food, ingredient, and supply stock to prepare and plan vendor orders. Developed and cooked memorable dishes that brought new customers into establishment. Planned promotional menu additions based on seasonal pricing and product availability. Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Placed orders to restock items before supplies ran out. Arranged for kitchen equipment maintenance and repair when needed. Developed kitchen staff through training, disciplinary action, and performance reviews. Monitored line processes to maintain consistency in quality, quantity, and presentation. Handled and stored food to eliminate illness and prevent cross-contamination. Mentored kitchen staff to prepare each for demanding roles. Obtained fresh, local ingredients to improve dish flavors and limit grocery costs. General Manager, 05/2018 to 01/2021

Papa Murphy's – Rice Lake, WI

Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems. Managed budget implementations, employee evaluations, and contract details. Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.

Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.

Managed budget implementations, employee reviews, training, schedules, and contract negotiations.

Formulated policies and procedures to streamline operations. Monitored daily cash discrepancies, inventory shrinkage and drive-off. Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

Trained and guided team members to maintain high productivity and performance metrics. Assisted in recruiting, hiring and training of team members. General Manager, 02/2016 to 01/2018

TA Travel Center – Rogers, NM

Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems. Managed budget implementations, employee evaluations, and contract details. Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.

Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.

Managed budget implementations, employee reviews, training, schedules, and contract negotiations.

Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.

Reported issues to higher management with great detail. Monitored daily cash discrepancies, inventory shrinkage and drive-off. Scheduled employees for shifts, taking into account customer traffic and employee strengths. Education

No Degree: Hotel, Motel, And Restaurant Management, 01/1979 Northeastern Wisconsin Technical - Green Bay, WI

Contact this candidate