Daniel Roy

**** ** *** ** #*** Miami, Florida

Cell: 954-***-**** adt6y3@r.postjobfree.com

Experience

Sofia Design District 7/2022-12/2022

Executive Chef (Opening team, Consult)

Responsible for the design and layout of the kitchen, sourcing and purchasing all equipment and small wares

Preopening SOP implantation not limited to systems for inventory, ordering, opening and closing, inputting invoices, staffing and scheduling

$200,000 food sales first month open

Responsible for menu design, menu layout, costing, sourcing, and training of Menu to include recipe book, FOH training of menu items through daily stand up and menu tasting

Evolved the menu at Sofia Toronto to then open Sofia Miami

Moloko restaurant / Miami Beach, fl 12/2021-6/2022

Executive Chef (Opening team, Consult)

Responsible for the design and layout of the kitchen, sourcing and purchasing all equipment and small wares, plateware, silverware

Partnered with Jose Mendin on menu development

Oversee sourcing of all food product, farm tours, and vendors coming to train staff about their product

Preopening SOP implantation not limited to systems for inventory, ordering, opening and closing, inputting invoices, staffing and scheduling

Responsible for menu design, menu layout, costing, sourcing, and training of Menu to include recipe book, FOH training of menu items through daily stand up and menu tasting

Generator Hotel Miami / Miami Beach, Fl

Washington DC, East Berlin Germany 6/2018-10/2021

Executive Chef

Responsible for the design and layout of the kitchen, sourcing and purchasing all equipment and small wares

Preopening SOP implantation not limited to systems for inventory, ordering, inputting invoices, staffing and scheduling

Assisted in development of weekly meetings relating to labor, branding, VIP tastings, menu changes and social media.

Responsible for menu design, menu layout, costing, sourcing, and training of Menu to include recipe book, FOH training of menu items through daily stand up and menu tasting

Responsible for menu development, recipe cards, BOH training on all new menus globally for the brand

Habitat at 1 hotel by Jose Mendin / Miami Beach, FL 02/2018-6/2018

Chef De Cuisine

Oversee development of future seasonal menu items for Restaurant Menu

Ordering of product for dinner service from dry goods, meats, fish & local produce

Sourcing products from all over the country for Chef Jose Mendin’s “Mendin and friends” Dinner Series

Implementation of systems to enable more efficiency during high volume hours

In charge of the execution of all large parities 12ppl-100pl

In charge of employee mentoring and disciplinary processes

Stubborn Seed by Jeremy Ford / Miami Beach, FL 05/2017-02/2018

Opening Team - Executive Sous Chef

Preopening SOP implantation not limited to systems for inventory, ordering, inputting invoices, staffing and scheduling

Involved in menu design, menu tastings, menu layout and future menu testing items

Worked next to Jeremy Ford teaching the staff expectations of how product is received, processed, stored and cooked

Responsible for the design and layout of the kitchen, sourcing and purchasing all equipment and small wares

Commonwealth Miami / Miami Beach, FL 02/2016- 04/2017

Executive Chef

Responsible for the design and layout of the kitchen, sourcing and purchasing all equipment and small wares

Responsible for menu design, menu layout, costing, sourcing, and training of Menu to include recipe book, FOH training of menu items through daily stand up and menu tasting

Hiring, Training and Scheduling of all BOH employees

Assisted in weekly meetings relating to labor, branding, VIP tastings, menu changes and social media.

Starring at shows as NBC 6 in the Mix, Eat this, Drink that, Go!

Represented at Special Events: Swank Farms Dinner, Easter Seals South Florida 28th Annual Festival of Chefs at Nikki Beach, Florida Panthers Guest chef Program (2 different games in same season)

Served Celebrities visiting South Beach Restaurant as Odell Beckam Jr Giants WR, Mike James Buccaneers RB, DJ Irie Miami, DJ Dan Lebatard ESPN Sportscaster, Derwin James Safety FSU

Miami Beach EDITION / Miami Beach, FL 9/2014-07/2016

Market at Edition by Jean-Georges 02/2016-07/2016

Senior Sous Chef

Responsible for raising restaurant food scores from 84 to 94 equal to Matador Room then surpassing them in food scores, buy implementing systems and procedures that required accountability from all team members.

Responsible for raising hot food scores from 83 to 92 highest score for all F&B outlets in the hotel at time. Achieved by lowering the heat lamps hanging from ceiling also by adding an addition heat lamp to accommodate high volume needs.

Directly involved in the changing of the expectations and standards previously held by former chefs, this was achieved by putting food on the menu that challenged the staff and set a standard for the dining experience, achieved by making some changes with the staff including cross training, new team members, also transfers from other outlets into Market.

Matador Room by Jean-Georges 07/2014-02/2016

Sous Chef under Jeremy Ford

Oversee, interviewing, hiring and scheduling of all staff 35+ employees

Sourcing, costing, purchasing and inventory of small wares for the kitchen.

Responsible for labor managements duties including but not limited to assisting department labor meetings, responsible for action plans or SOPs to be implemented when adjustments to labor requirements were revised or changed due to seasonal volume.

Involve in menu developments, costing and seasonal changes including but not limited to kitchen staff training, FOH menu knowledge and recipe cards

Changing food preparation processes; Managing all team tasks; Allocating duties and meal orders,

Eden Roc Resort / Miami Beach, FL 10/2013-07/2014

15 Steps under Jeremy Ford

Supervisor

Managing food preparation processes; Managing all team tasks; Allocating duties and meal orders,

Coordinated with front-of-house staff; Checking garnishes and meal presentation; Checking and maintained stock levels; Helping to manage all staff rosters, Assisted the Head Chef de Cuisine with menu planning, budgets, and scheduling

Marriott Harbor Beach Resort & SPA, Harbor beach, FL 04/2012-10/2013

30/30 Ocean 10/2012-11/2013

Lead Cook under Jeremy Ford

Duties include but limited to preparing sauces; talked with head chef about supplies and menu options; talking with waiters about different specials;

Checked stock levels, ensuring high standard of cleanliness were maintained throughout the kitchen areas at all times.

Sea Level Restaurant 04/2011-10/2012

Lead Cook

Duties include but not limited to working sauté, grill, cold, and fry stations. Provided daily organization and inventory of the walk-in freezer and dry storage. Also coordinated associates breaks/meal time, nightly cleaning duties, filling out temporary chart, and prep responsibilities. Worked with the executive chef on new menu items, development, and design. Prep to include but not limited to portioning/cutting fish, making dressings and sauces for service.

Education

ATI Career Training Center, Fort Lauderdale, Florida April 2010

Associate degree in Network Administration

Intense network training to include OSI model, physical and logical network infrastructure, and small network design.

Installation and management of virtualization software such as Sun Virtual Box and VMware and then further implementing said virtual environments in existing network environments.

Installation and configuration of Windows Server 2003 and components including: DHCP servers, File servers, Application servers, Active Directory and DNS, RIS servers, and Email servers.

Experience with several different Operating Systems to include: Windows 98 - 7, Ubuntu Linux (8.10 and 9.04), and Windows Server 2003.

Configuration and maintenance of Cisco switches, hubs, and routers using Hyper Terminal and the command line.

Maintaining, diagnosing, and troubleshooting system performance using various tools such as task manager, event logs, and the disk defragmenter.

Network monitoring and troubleshooting using various command line tools such as nbtstat, netstat, nslookup, and ipconfig.

The Art Institute, Fort Lauderdale, Florida 09/ 2011-2012

Bachelors in Culinary Management

Purchasing, Cost Reduction, Meal Preparation, Inventory Control Fundamentals classStaff Management, Kitchen Management

Certifications

ServSafe Manager Certification

Hobbies

Take pleasure in salt-water fishing and beach activities, also shooting pool and cooking.

Charities

Kids in Distress, Taste of Nations

References upon request

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