Sous Chef Customer Service

Daniel Roan

Cell# 1-727-***-****

Cell# 2-727-***-****

Objective: To establish a career an industry to grow & use my skills in a professional environment.

Work experience:

UBER Co. April 2020-November 2023 As an Uber Driver I Picked up passengers & transported clients to a destination in a safe timely manner. Strong costumer service skills. Drive ordered food to different locations in a safe timely manner. Demonstrated professional conduct with clients & passengers.

Saucier/Sous Chef, Left Bank Bistro, Saint Pete FL July 2018-March 2020 I prepared all soups, stocks, sauces, dressings, butchering & all food preparation for the entire restaurant. In charge of F.I.F.O, labeling, dating, organization & cleanliness of walk in cooler. Also worked the line when needed & was in charge of all closing procedures. I Purchased restaurant goods from various vendors.

Butcher/Chef, Locale Market, Saint Pete FL August 2014-December 2019 Complete understanding of Dry aged meat & The process of dry aging. Maintaining Temp, Rotation & dating of meats & Cleanliness of dry aging cooler. Responsible for handling, butchering, rotation, ensuring quality & freshness of all dry aged beef, poultry, pork & seafood for butcher & seafood case. Responsible for inventory & par counts for meat & seafood case. Grilling all special dry aged steaks, meats, pork, poultry & seafood ordered by our customers. Responsible for maintaining cleanliness of entire meat & seafood station & case ensuring a clean safe work environment. Strong customer service skills answering all questions asked by customers about our dry aged meats, products, all beef cuts, pork & seafood in the meat & seafood case also including all food served on our hot side of meat station. Production & preparation of all food served in our meat station & cooking all food in meat station for line following all recipes in accordance with the market standards. Fire building & operation of wood fire grill & operation of all kitchen equipment. Working in a team environment.

Sous Chef, Twisted Cork Grill, Saint Pete FL February 2011-June 2014 I ensured food preparation & production was in accordance with the restaurant standards. I was in charge of all ordering, stock & rotation of restaurant goods, cold storage & dry storage. I Purchased all restaurant goods from various vendors. I maintained the whole kitchen in the absence of the executive chef. I prepared many sauces & utilized a wide variety of cooking methods to ensure production & execution of fine quality food.

Meat & Seafood Customer Service, Fresh Market Inc. Saint Pete FL Oct 2010-Jan 2011 I ensured a high level of freshness with all department products & integrity with department employees & customers. I ensured the proper handling of stock and rotation of department products by our company policy. I maintained a high sense of urgency and the ability to work in a fast-paced environment at all times. Working in a team environment.

Banquet & Catering Chef, Drake’s Hospitality Staffing, Atlanta Ga March 2008-Sept 2010 I utilized a wide variety of cooking methods & preparation to produce quantity & fine quality food traveling to different locations in Atlanta GA. Cooking in different kitchens, outdoor & in doors. On the fly location & operation of all kitchen equipment at different locations I also did all exhibition cooking for all banquets, parties & functions. Working with different chefs in a team environment.

Education New York Institute of Technology (Culinary Arts Certificate) Graduated 1996

Additional Training Strong Sales & Management skills, Purchasing Agent, Customer Service, Butcher, Computer Networking, Menu Design, POS systems installation, PC repair & full custom builds, Full home Audio & Home theater set up & cabinet building