Chef

Daniel O. Martin

**** *********** ****

Wesley Chapel, Florida, 33543

813-***-****

************@**.***

QUALIFICATIONS

• Eighteen years of food & beverage experience in a variety of venues and have successfully managed a million dollar p&l.

• Skilled in all aspects of culinary arts, baking and pastry.

• Excellent problem solver, strong desire to win.

• Passionate restaurateur, boundless energy, inquisitive and embraces change readily.

• Exceptional communication skills and democratic leadership skills.

EXPERIENCE

2006-2010 Levy Restaurants – Raymond James Stadium Tampa, FL Executive Sous Chef

Responsibilities… Daily operation of one million dollar food and beverage operation, requisitioned food stuffs for entire premium operation, executed and controlled food cost percents, created new tailgate concept, developed cost effective catering & group sales menus.

Loss Prevention Coordinator

Responsibilities… Assembling monthly safety meetings, managing company loss per location, reduced loss by a measureable 4%, liaison between insurance companies and location team members.

2004-2006 Levy Restaurants – American Airlines Arena Miami, FL

Senior Sous Chef

Responsibilities… Ordering of food, food production, staging of food for Flagships and Dewar’s Club restaurants, lead part of small plate concept team rolled out company wide, developed concession food carts, eighty thousand food revenue.

2003-2004 Hyatt Regency Coral Gables Miami, FL

Banquet Sous Chef

Responsibilities… Ordering, food production for on-site and off-site catering functions.

2001-2003 Hyatt Regency Key West Resort & Marina Key West FL

Sous Chef Tournant

Responsibilities…Daily food operation duties including: purchasing, scheduling and supervising a staff of fifteen kitchen employees, creating menus for banquet events. Served as Garde Manger Sous Chef and Pastry Chef.

1998-2001 Hyatt Regency Hilton Head Island Hilton Head, SC

Restaurant Sous Chef

Responsibilities…Executed the daily operations of Hemingway’s Restaurant. Job duties included purchasing food for 180 seat restaurant, scheduling culinary staff, developed and implemented menus and recipes for Sunday brunch and daily service.

EDUCATION

ASSOCIATE OF CULINARY SCIENCE (AOS) DEGREE New England Culinary Institute, Essex Junction VT

Enrolled in advanced placement program and a member of Vermont ACF.

ACCOLADES

Top Gun - Graduated Upper Level Levy Management Training

Involved executive presentations skills and power point training, maneger corporate profit & loss training, business design and creation training, team building exercises.

Levy Legend – Manager of Second Quarter 2007, Tampa FL

Levy Legend – Manager of Third Quarter 2006, Miami FL

Super Bowl 43 – 2008 Raymond James Stadium, Tampa

Wachovia Golf Tournament – 2007 and 2008 Boston, MA

Participated in the 2006 NBA finals held at American Airlines

Arena

MTV Video Music Awards – 2004 and 2005 Miami, FL

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