Executive Chef Food Safety

Danie Forsthoff

Executive chef

651-***-**** **********@*****.*** Stillwater, Minnesota 55082

PROFESSIONAL SUMMARY

Dynamic Executive Chef with a proven track record of creating innovative menus using fresh, local ingredients to enhance customer satisfaction. Skilled in kitchen operations oversight and forecasting supply needs to optimize efficiency. Known for coaching and mentoring kitchen staff to uphold high standards of food safety and quality control. SKILLS

Food safety Coaching and mentoring Forecasting and planning Kitchen operations oversight EXPERIENCE

EXECUTIVE CHEF, Stillwater, MN

Water Street Inn, May 2015-Present

• Ensured personnel safety, kitchen sanitation and proper food handling or storage

• Planned promotional menu additions based on seasonal pricing and product availability

• Developed and remained accountable for safety, quality, consistency and adherence to standards Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews

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Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests

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• Monitored linework processes to ensure consistency in quality, quantity, and presentation Oversaw all business operations for the restaurant, including customer service, sales, strategic planning, policy development and inventory control

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• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

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CHEF MANAGER, Withrow, MN.

Sal's Angus Grill, March 2010-May 2015

• Placed food orders with suppliers on a weekly basis, taking into account the kitchen's budget Ensured that the kitchen staff was fully meeting all safety and food regulations to remain compliant and reduce opportunities for illness or accidents

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• Pitched in to work the line during busy periods at the restaurant or when an employee was out sick

• Adhered to safe work practices

• Refilled and rotated items on shelves to maintain well-stocked inventory

• Upheld standards of cleanliness, food handling and safety. CHEF, Stillwater, MN

Water Street Inn, December 2007-March 2010

Utilized proper cleaning techniques to sanitize counters and utensils that had been used in the preparation of raw meat, poultry, fish and eggs

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• Verified compliance in preparation of menu items and customer special requests

• Cleaned walls, fans and drains in bakery coolers, display cases and work area Wiped down kitchen surfaces with fresh cloths, hot water and company-approved cleaning products to prevent food borne illness

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• Adhered to safe work practices

• Created and implemented an action plan to address cost control issues

• Followed checklists for shift start and end to help with smooth transitions. EXECUTIVE CHEF, Stillwater, MN

Minnesota Zephyr/Depot Grill, August 2003-December 2007

• Planned promotional menu additions based on seasonal pricing and product availability Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique

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• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders

• Assisted customers in planning corporate events, social galas and gourmet dinners

• Monitored linework processes to ensure consistency in quality, quantity, and presentation Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests

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Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

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CHEF, Cleveland, OH

Ruth's Chris Steakhouse, March 1994-August 2003

• Completed finishing touches such as garnishes on dishes before final delivery

• Maximized customer service by training staff, overseeing operations and resolving issues in a timely manner

• Received, inspected and logged all products for accuracy of shipment, temperature and quality

• Motivated and disciplined employees according to established requirements

• Explained menu options in detail so that customers could make educated decisions on food items

• Weighed and labeled products

• Conducted performance reviews

• Reported accidents, injuries or unsafe work conditions to manager

• Ensured meats were properly cut in a timely manner

• Developed and maintained positive working relationships with others to reach business goals

• Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation. EDUCATION

Dayton, Oh

ITT TECHNICAL INSTITUTE, June 1986

CERTIFICATIONS

• Certified Food Protection manger

REFERENCES

References available upon request

VOLUNTEER EXPERIENCE

CHEF, Stillwater, MN

Nights of Columbus, May 2023-Present

AWARDS

• Best chili in the valley

• Best chicken wings in the valley

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