Danny Ford

Executive Chef

Naples, FL *****

adyodr@r.postjobfree.com

+1-239-***-****

I have a vast knowledge of kitchen responsibility, which I have gained through experience in my field, as well as leading and educating my peers and colleagues through positive motivation and training. I am also dedicated to a safe and clean work environment while delivering the best quality of food to guests dining in my restaurant.

Work Experience

Executive Chef

Shula's Steakhouse - Naples, FL

October 2022 to Present

Oversee staff of 25 employees,control food and labor costing,menu planning .multiple functions.all inventory and orders

Executive Chef

Stoney's Steakhouse - Naples, FL

October 2021 to October 2022

Reopened popular restaurant as executive chef. Recreated menus to exceed guest expectations. Oversaw entire kitchen staff and budget. Ensured each guest food experience was top quality. Executive Chef

Jimmy P's - Bonita Springs, FL

April 2021 to October 2021

Head chef of successful high end steakhouse. Resigned to pursue an opportunity that didn't work out. Executive Chef

Burntwood Tavern - Fort Myers, FL

December 2020 to April 2021

Oversaw daily operations of kitchen,including food and labor costing,inventory,menu planning,cleaning schedules and assuring great customer service. Due to COVID, the position was no longer available. Executive Sous Chef

Brio Tuscan Grille - Naples, FL

June 2018 to October 2020

Oversaw kitchen ov 30+ employees. Was in charge of schedules,inventory of food and labor costing. Executive Chef

St Germain steakhouse - Naples, FL

April 2017 to April 2018

I oversaw everyday activity at the steakhouse. Was in charge of labor and food cost,inventory,scheduling,menu planning and specials for a multi million dollar a year restaurant Sous Chef

Naples Beach Hotel and Golf Club

August 2015 to April 2017

Oversaw the Sunset Grill restaurant outlet. In charge of menus, specials, food and labor costing and all other aspects of everyday functions.

Executive Sous Chef

The Pewter Mug - Naples, FL

July 2014 to August 2015

Oversaw daily restaurant functions including ordering and receiving, inventory, food and labor costs, as well as pricing. In charge of all specials, meat and fish cutting and aging. Sous Chef and Banquet Supervisor

Sanibel Harbor Resort - Sanibel, FL

April 2003 to February 2012

Oversaw fine dining restaurant by creating daily specials, food and labor control, and inventory. Spent time in banquets overseeing private functions, as well as offsite events. Education

Associate in Applied Science, Culinary

Orlando Culinary Academy

2001

Skills

• Cuisine

• Italian

• Line cook

• Cooking

• kitchen

• POS

• Leadership

• Culinary Experience

• Microsoft Office

• Menu Planning

• Labor Cost Analysis

• Catering

• Banquet Experience

• Kitchen Management Experience

• Profit & Loss

• Food Safety

• Restaurant Experience

• Kitchen management

Certifications and Licenses

ServSafe

Food Handler Certification

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