Executive Chef Team Member

Daniel Daniluk

*****, **** / ***** ***

Walkerton, Indiana, 46574. 219-***-****

Sous Chef

Seeking Banquet Chef Position in Hotel, Resort, or Restaurant

CORE COMPETENCIES

Over 20 years of increasingly responsible positions in restaurant and hospitality environments, with emphasis on managing kitchen staff in all facets of food preparation, gourmet/fine dining operations, banquets/catering, and restaurant operations. Excellent team builder with the philosophy of leading by example, pitching in whenever needed. Expertise in high-profile dish preparation and presentation, with a solid background in French, Italian and Continental American Cuisines. Calm demeanor in the face of difficulties; manager who believes that everyone has something to offer of value. Built career steadily while learning all facets of food service business from ground up. Excel at interacting with broad populations including all levels of personnel, management, executives, VIP's, celebrities, dignitaries, and clients.

KEY SKILL AREAS

Kitchen Management Team Leadership & Team Building Scheduling & Prioritizing

Process Improvement Food & Beverage Management: Restaurant, Hospitality, Special Events

Purchasing Inventories Quality Control Staff Training Fiscal Management

Wines & Liquors Inventory Control Opening Experience Large Volume Cooking

CAREER ACCOMPLISHMENTS

Strategically improved quality by optimizing productivity, efficiency and performance while decreasing labor costs and food costs.

Consistently built and established key relationships and liaised effectively with senior management, staff and clients; improved team member relations by actively mentoring and motivating staff.

Innovatively design, develop and implement targeted plans to boost revenues and bottom-line profits.

PROFESSIONAL EXPERIENCE

Blue Chip HOTEL AND CASINO, Michigan City, IN 20010-Present

Banquet Chef-

Exhibited solid leadership qualities in managing all food and beverage services & work force of up to 25 unionized team members for 25, 000 SQ Ft banquet facilities with revenues of over 5 million annually. Streamlined and maximized kitchen space to optimize productivity, efficiency and workflow. Cost-effectively allocated, administered and controlled budgets. Spearheaded diverse managerial activities including training and performance evaluation of kitchen personnel. Consistently exceeded targeted cost control (food/labor) goals and maintained “A” health and sanitation ratings.

Banquet Chef-

Exhibited solid leadership qualities in managing all food and beverage services & work force of up to 25 unionized team members for 25, 000 SQ Ft banquet facilities with revenues of over 5 million annually. Streamlined and maximized kitchen space to optimize productivity, efficiency and workflow. Cost-effectively allocated, administered and controlled budgets. Spearheaded diverse managerial activities including training and performance evaluation of kitchen personnel. Consistently exceeded targeted cost control (food/labor) goals and maintained “A” health and sanitation ratings.

Buffet Sous Chef / Chef Tornade- Options Buffet

Strategically planned and coordinated all aspects of daily hot food production and service of kitchen operations for a 250 seat buffet with strong focus on maximizing use of quality resources while controlling costs. Managed, directed, organized the production and service of menus, with full accountability of 4 sous chefs, 40 unionized team members, main kitchen production, recipe conversions, food specifications, dish presentation, purveyors sourcing, and ordering provisions. Collaboratively worked with Executive Chef in managing monthly covers in excess of 8.4 million in yearly sales and guest cover counts of 500, 000

Managed daily operations of 3 full-service restaurants throughout property that include –

Nelsons Deli- Annual revenue of 2.6 million dollars, guest cover count of 250,000 and team members’ staff of

William Bs steak House- Annual revenue of 3 million dollars, guest cover count of 60,000 and staff of

Employee cafeteria- Annual revenue of 240,000 guest cover count of 60,000 and staff of

Chicago Art Institute, Chicago Illinois, 2006-2010

Banquet Chef-

Exhibited solid leadership qualities in managing all food and beverage services & work force of up to 40 team members for 18,000 SQ Ft banquet facilities with revenues of over 4 million annually. Streamlined and maximized kitchen space to optimize productivity, efficiency and workflow. Cost-effectively allocated, administered and controlled budgets. Spearheaded diverse managerial activities including training and performance evaluation of kitchen personnel. Consistently exceeded targeted cost control (food/labor) goals and maintained “A” health and sanitation ratings.

Fairmont Hotel, Chicago Illinois, 2002-2006

Banquet Sous Chef- Assisted Banquet Chef in planning, organization and all aspects of daily hot food production for 5 star hotel banquet kitchen operations. Managed, directed, organized the production and service of menus, with full accountability of 40 unionized team members, main kitchen production, recipe conversions, food specifications, dish presentation, purveyors sourcing, and ordering provisions with strong focus on maximizing use of quality resources while controlling costs for 12,000 SQ Ft convention space.

Innsbrook Country Club, Merryville Indiana -1998-2002

Executive Chef- Responsible for directly overseeing formal Dining Room, banquet facilities, men’s lounge and kitchen. Lead a staff of over 20 employees, Corresponded daily with the membership regarding levels of satisfaction, Maintained Daily Communication with Director of Food and Beverage about upcoming events, quality and consistency. Planed and arranged special events and parties that occurred on and off club grounds. Organized and created promotional material for events. Helped to Improved employee morale, skill level and job satisfaction with open communication and hands on style of management.

EDUCATION & PROFESSIONAL TRAINING

Moraine Valley Community College, Palos Heights Illinois, / Business Management.

Serve safe certified

Member, American Culinary federation, Northwest Indiana

Computer proficiencies include Outlook & Stratton Warren

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