Executive Chef Quality Control
Resume:
Daniel Truitt
Brownsburg, IN 46112
*********@*****.***
Job Objective
To always focus on the task at hand, thus allowing me to be a successful worker while pleasing the customer.
Highlights of Qualifications
- Over 20 years of restaurant experience that includes Front of House and Back of House operations
- A good knowledge of product that includes wine and craft beer
- Able to multitask while applying thorough attention to detail
- Takes initiative, works as a team player, and learns new tasks quickly
- Experience with troubleshooting and learning to adapt for optimal performance and production
- Demonstrates excellent verbal and written communication skills in English, some skills in Spanish
- Experience with POS, Aloha, MS Word, Excel, P&L costs, inventory, ordering, and scheduling
- Maintained positive relations with local farmers, local artisans, and food purveyors
- Experience of involvement with 6 restaurant/bar openings
- Certified Food Safety Manager, Certificate No. 21151902
-Many years experience as Event staff and staff captain
-Warehouse and Merchandise experience
References
Patrick Pennington 317-***-**** job title: business owner
Trey Roberts 937-***-**** job title: business owner
Joe Busalacchi 619-***-**** job title: Executive Chef, Restauranter
Employment History
Nameless Catering, Indianapolis, IN
Catering Lead, April 2021 – present
Attn: Jeremy Brown 317-***-****
-Assist in setup/tear down, management, and serving.
Legends Global Merchandise, Indianapolis, IN
Event staff, Warehouse worker, May 2022 – present
-Assist with Warehouse help, Event setup/tear down, and Merchandise sales
Candlelight by Fever, Indianapolis, IN
Brand ambassador/Event staff, September 2022 – present
Attn: Marek 317-***-****
-Responsible foe setup and tear down of Candlight concert events. Promote the Fever brand and app.
Roberts Reduced Retail, Indianapolis, IN
Attn: Trey Roberts 937-***-****
Photographer, August 2021 – December 2022
-Responsible for product photography and office assistance.
Backstep Brewing Co., Crawfordsville, IN
Executive Chef, January 2020 – July 2021
Attn: Patrick Pennington 317-***-****
-Assist business in all areas related to the kitchen, food, and employees.
Muzita Abyssinian Bistro, San Diego, CA
Sous Chef, January 2017 – August 2019
Attn: Abel Woldemichael, Owner 619-***-****
-Assist the owner with preparation and execution of Eritrean and Ethiopian family recipes.
Responsible for training staff, taking inventory, and ordering product.
Torrey Gardens Cafe, San Diego, CA
Chef, July 2016 - December 2016
- Involved with menu creation, kitchen floor plans, purchasing of equipment and appliances, aquiring the required permits, hiring, training, marketing, and operations. Responsible for meeting with food purveyors and service companies, scheduling, training, inventory, product and labor costs, quality control, and creating menu specials. The owners closed the doors due to lack of funding.
JRDN @ Tower 23, Pacific Beach, CA
Line cook, June 2016 - August 2017
Attn: DJ Tangalin, Executive Chef 858-***-****
- Responsible for execution of lunch, brunch and dinner services. Worked on all areas of the line that included pantry, pastry,sauté, grill, and raw bar.
Spago, Beverly Hills, CA
Line Cook, January 2016 – May 2016
Attn: Tetsu Yahagi, Chef de Cuisine 310-***-****
- PM sauté cook.. Responsible for all my mis en place for service, execution of service, and closing
cleaning duties.
Bolt Brewery, Little Italy, San Diego, CA
Chef Consultant, May 2015 - November 2015
Attn: Tony Calafato, owner 858-***-****
- Involved with menu creation, kitchen floor plans, purchasing of equipment and appliances, acquiring the required permits, hiring, training, marketing, and operations. Responsible for meeting with food purveyors and service companies, scheduling, training, inventory, product and labor costs, quality control, and creating menu specials.
The Joint, Sushi and Tapas Restaurant, Ocean Beach, San Diego, CA
Sous Chef, September 2015- December 2016
Attn: Eric Riffe, Chef 202-***-****
- Assisted the Chef with daily specials, product ordering, inventory, quality control, and daily operations.
Bottega Americano, East Village, San Diego, CA
Line Cook, August 2014 - October 2015
Attn: David Warner, Chef 858-***-****
- Crudo/Raw Bar Station. Responsible for seafood display, freshness, and quality control. Also worked on the wood-fire oven pizza line and salumeria. Member of the restaurant opening team.
Bleu Bohème, Kensington, San Diego, CA
Sous Chef, September 2013 - September 2014
Attn: Ken Irvine, Executive Chef/Owner 619-***-****
- Assisted the Chef de Cuisine in daily operations. Prepare daily specials using seasonal ingredients. Fabrication of whole fresh fish. Responsible for inventory and placing product orders.
Tiger!Tiger!, North Park, San Diego, CA
Lead Line Cook, September 2012 - April 2014
Attn: Sharon Wilson, Executive Chef 619-***-****
- Worked on all areas of the line including pantry, grill, sauté, raw bar, and wood-fire oven. Worked in conjunction with local farmers and purveyors.
Sammy's Woodfired Pizza, Mission Valley, San Diego, CA
Line Cook, July 2012 - September 2012
Attn: Juan Hernandez, Chef 619-***-****
- Worked on all areas of the line including wood-fire oven, pantry, grill, and sauté.
Sammy's Woodfired Pizza, La Mesa, San Diego, CA
Line Cook, December 2011 - June 2012
Attn: Tony Moreno, Chef 619-***-****
- Worked on all areas of the line including wood-fire oven, pantry, grill, and sauté.
Proper Gastropub, East Village, San Diego, CA
Line Cook, January 2010 - September 2011
Attn: Sean Magee, Chef
- Worked on all areas of the line including pantry, grill, sauté, and charcuterie. Member of the restaurant opening team.
Wine Steals, East Village, San Diego, CA
Bartender/Retail Sales Associate, September 2010 - September 2011
Server, January 2010 - September 2011
Attn: Justin McIntyre, General Manager 858-***-****
- Serving food, beer, and wine while providing a good knowledge of product. Involved in wine tastings, pairings, and descriptions. Retail sales in beer and wine. Member of the restaurant opening team.
Wine Steals, Liberty Station, San Diego, CA
Pizza Chef/Kitchen Manager, January 2008 - December 2009
Attn: Jeff Cunningham, Executive Chef 619-***-****
- Managed the kitchen with duties that included menu creation, company wide training, product ordering, inventory, scheduling, hiring, opening, and closing. Member of the restaurant opening team.
Wine Steals, Hillcrest, San Diego, CA
Line Cook, November 2007 - January 2008
Attn: Jeff Cunningham, Executive Chef 619-***-****
- Worked as a pantry cook assisting with the production of garde manger.
Peohe's, Coronado, San Diego, CA
Busser, June 2006 - December 2007
- Assisted Servers with table service and bussing tables.
Spiro's Gyros, Coronado, San Diego, CA
Manager, October 2005 - December 2007
Attn: Spiro Chiconas, Owner 619-***-****
- Managed the closing shifts for half of the week.
Dagwood's Deli-Sub Shop, Bloomington, IN
General Manager, September 2002 - September 2005
Shift Manager, August 1998 - September 2002
Attn: John Santos, Owner 812-***-****
- Managed the restaurant while learning procedures of a successful business from a Kelly School of Business Graduate. Responsible for inventory, product ordering, product and labor costing, training, and scheduling. Member of the restaurant opening team of the second restaurant.
Panera Bread, Bloomington, IN
Shift leader, June 2002 - September 2002
- Worked on all areas of the line including sandwich maker, soups, salads, and consolidator.
Pizza King, Greenwood, IN
Pizza Cook/Cashier, July 1995 - August 1998
- Made pizzas and operated 4 ovens. Responsible for the cash drawer.
Education
Indiana University, Kelly School of Business, Bloomington, IN
Attended from 1998 to 1999
Center Grove High School, Greenwood, IN
Attended from 1994 to 1998
High School Diploma, Graduated 1998
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