WORK EXPERIENCE

Executive Chef

Restoration Hardware - New York, NY

Present

Over see a multi floor kitchen and barista pantry

personnel decisions

product development and procurement

staff development and training

serve safe certified

NYCHA certified

Director of Operations

Bluebird BBQ - Burlington, VT

July 2016 to June 2018

Leading a team of managers in the successful restaurant, vending, and catering operation. Financials, P&L management. HR issues

Executive Chef

Bluebird BBQ - Burlington, VT

September 2016 to November 2017

Leading all culinary operations of well known BBQ restaurant. Scheduling, ordering, inventory. Menu development. Recipe adherence. strong command of food costing and trends. Extensive catering experience. Executive Chef

Bartaco - Westport, CT

DANIEL

SULLIVAN

Director of Operations

Stamford, CT

adbhem@r.postjobfree.com

646-***-****

Motivated Culinary Professional offering over 20 years' experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.

Willing to relocate: Anywhere

Authorized to work in the US for any employer

January 2016 to September 2016

Reduced food costs by 1.5% over previous year by using seasonal ingredients, setting standards for portion size and minimizing waste.

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Led shifts while personally preparing food items and executing requests based on required specifications. Kitchen Manager

Dinosaur BBQ - New York, NY

July 2012 to January 2016

New York, New York

Maintained updated knowledge of local competition and restaurant industry trends. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. Achieved and exceeded performance, budget and team goals. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Manager

Shorty's NYC - New York, NY

May 2006 to July 2012

New York, New York

Comprehensive knowledge of food and catering trends Expertly managed staff and maintained appropriate staffing levels throughout shifts. Practiced safe food handling procedures at all times. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. EDUCATION

Diploma in Culinary arts

Institute of Culinary Education - New York, NY

2010

diploma

diploma

SKILLS

kitchen

Line cook

Cooking

POS

Management

training

Team Player

Chef

Knife skills

Microsoft office

Food service

ADDITIONAL INFORMATION

SKILLS

Versatility in cooking technique

Strong attention to safe food handling procedures Institutional and batch cooking Effective planner Effective team leader

Extensive catering background Pro-active thinker

Hospitality and service industry background

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