Executive Chef Customer Service
Resume:
Daniel W. Hooper
El Segundo, CA *****
**********@*****.***
https://www.linkedin.com/in/executivechefdanielhooper
CAREER PROFILE
A Chef with a “do what it takes” attitude; can analyze and define administrative and operational problems, identify relevant factors, recognizing alternatives and formulating solutions. Managing including but not limited to corporate concepts, hospitals, restaurants, and large-scale catering.
KEY ACCOMPLISHMENTS AND AWARDS
Keck Medical Center of USC voted #16 in the Nation for patient services.
Improved Food cost savings by 22% at LAX.
Led team to achieve "Best Seafood Restaurant in El Segundo" by presentation and taste.
Orchestrated Flight Kitchen of the Year (Group V) by plate presentation and portion control.
Raised 1.5 Diamond rating to a 3-star Diamond rating on first food critic rating.
Studied under French Master Chef Jose Gutierrez for 18 months at the Peabody Hotel Group.
STRENGTH AND EXPERTISE
Cost Reduction Without Compromising Quality or Taste
SERV Safe Certified
Kitchen and Customer Issue Resolutions
Decision Making/Problem Solving
Hospitality and Service
Developing/Training
High Volume Production
WORK EXPERIENCE
Executive Chef, Morrison Health Care, Lakewood, CA 09/2021 – 03/2022
P/L account, weekly inventory and daily ordering. Supervised daily operation and union staff; changed culture of the environment had daily meetings to ensure information was shared as a team. Promoted safety and sanitation through inspecting all food product handling, while maintaining safe practices and following HACCP procedures. Responsible for cafeteria, patient meals and catering production.
Covid- 19 Lay Off – Volunteering. On-line food management webinars. 07/2020 - 09/2021
Executive Chef, Compass Group, Raytheon, El Segundo, CA 02/2020 - 07/2020
Supervised daily operation and union staff; set deadlines to ensure timely completion of work. Promoted safety and sanitation through inspecting all food product handling, while maintaining safe practices and following HACCP procedures. Responsible for multi-unit concepts, $9K in sales daily, inventory and managing of supplies to maintain cost control. Comply with Compass Group policies and standards.
Executive Chef, Sodexo, Keck Medical Center USC, Los Angeles, CA 05/2018 - 02/2020
Supervised daily operation and union staff; set deadlines to ensure timely completion of work. Promoted safety and sanitation through inspecting all food product handling, while maintaining safe practices and following HACCP procedures. Responsible for 900 meals per day, inventory and management of supplies to maintain cost control. Comply with Sodexo and Keck Medical Center of USC company standards.
Chef, Bristol Farms, Los Angeles, CA 11/2017 - 05/2018
Prepared meals throughout the shifts, cut costs by 10%, and demonstrated to upper management how to save money on operational costs.
Kitchen Manager/Sous Chef, HMS Host Border Grill Restaurant, Airport (LAX), CA 06/2015 - 06/2017
Supervised daily operation of the restaurant staff; set deadlines to ensure timely completion of work. Promoted safety and sanitation through inspecting all food product handling, while maintaining safe practices and following HACCP procedures. Responsible for menu planning, inventory and management of supplies to maintain cost control. Complied with company and franchise standards.
Volunteer, Care2Share and The Dream Center’s Adopt a Block 10/2014 - 06/2015
Community volunteer projects from participating in “Feed the Homeless” and emergency response food and medical care for the needy to community outreaches for Adopt a Block @The Dream Center, Los Angeles. Helped with odd jobs at Bridge South Bay.
Executive Sous Chef, Air Gourmet, Gourmet Celebrations Inc. Culver City, CA 04/2013 - 10/2014
Prepared paleo meals consistently and in compliance with recipes and portion control. Created and adhered to the clientele menu specifications. Lower costs by bidding out seafood, produce, and dry goods.
Kitchen Manager, Fat Face Fenner’s (Seafood Restaurant) Hermosa Beach, CA 02/2010 - 04/2013
Supervised and trained employees on consistency, plate presentation, and portion control. Coordinated labor, food cost and employee schedules
Kitchen Manager/Sous Chef, Delaware North Companies Daily Grill, Airport (LAX), CA 05/2006 - 02/2010
Supervised and trained a staff of over 27 employees. Oversaw the daily operation of all stations; set pars according to business needs, involved in profit and loss (P/L) statements. Maintained D.N.C Corporate and Daily Grill concepts, food quality and recipe standards.
EDUCATION AND TRAINING
Associates Degree, Culinary Arts, Culinary Institute of America, Hyde Park, N.Y.
U.S. Marine Corps, Food Specialist, Honorable Discharge.
PROFESSIONAL AFFLIATIONS AND HOBBIES
Culinary Institute of America (C.I.A.); USMC Veteran; American Red Cross Adult CPR, Big Brother program
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