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

Dan C. Dienemann, CEC

** **** *** ***** #*

Bountiful, UT 84010

801-***-****

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

PROFILE

A leader and team motivator with over 20 year’s culinary experience.  Trained under many highly successful chefs including Michael Mina. French trained with an emphasis on American cuisine, banquets, weddings and catering. Proficiency in all aspects of budgeting, cost control and profitability. Proven leadership in commanding both front of the house and back of the house. Computer literate with strong working knowledge of Microsoft Office and several menu, recipe and costing software packages.  Strong organizational and time management skills.  A wide range of culinary exposure with a strong ability and desire to train and motivate.

KEY QUALIFICATIONS

• BOH Procedure/Training • American Cuisine • Menu Development

• FOH Procedure/Training • Interviewing/Hiring • Concept Development

• Wine Pairing • Restaurant Modeling • Cost Control

RELEVANT EXPERIENCE

Harley and Bucks Restaurant Group Eden, UT 2008-Present

Food & Beverage Director

Flying J. Inc Ogden, UT 2005-2008

Corporate R&D Chef

US Food Service Washington, DC 2004-2005

Territory Manager, COP

Compass Group & Sodexho Washington, DC 2001-2004

Executive Chef

Ritz Carlton Washington, DC 2000-2001

Sous Chef

Aqua San Francisco, CA 1997-2000

Station Leader



Management

• Develops, coordinates, implements and evaluates all menus, front of the house and back of the house procedures, sequence of service, inventory control procedures, ordering procedures, food cost procedures, beverage cost procedures, production and training programs for 3 full service restaurants, banqueting and catering facilities.

• Implement and oversee culinary planning and direction for a multiple point of sale, banquet and catering account including such concepts and Sbarros, Starbucks, Chick-Fil-A and in-house designed “The Grill” and “Mad Max Smoothies” with managed volume over $6 million per year.  Duties included training management and staff, communicating and expecting corporate standards, concept design and implementation, menu development, HACCP program and day-to-day management.

Development, Budgeting & Team Building

• Menu, concept and product development for over 160 restaurants throughout the United States and Canada. Adept at managing multiple ongoing projects simultaneously while coordinating with several departments and outside principals. Exceptionally strong research and development skills. Able to develop and work within strict budgets with excellent results.

• Certified Gold Standard Trainer, directly responsible for training, motivating and team development. Emphasis on exacting standards, culinary perfection, team approach and cross training in work environment.

COMPUTER EXPERIENCE

• Microsoft Office • QuickBooks • MICROS • Maitre-d • Squirrel • NCR

EDUCATION

Associate in Science

Hotel, Restaurant and Culinary

Santa Barbara Culinary - SBCC

CERTIFICATIONS

2009 Certified Executive Chef, ACF

2009 Utah Certified Safety and Sanitation Manager

2001 Safety and Sanitation Certification, SERVESAFE, National Restaurant Association

1997 Hospitality Supervision Certification

1997 Food & Beverage Controls Certification

1996 Food Protection Manager Certification

PROFESSIONAL AFFILIATIONS

2007 Member Research Chef Association

2002 Member Chef Association

1991 Member ACF

AWARDS

2007 NRA Top 20 Restaurants in the United States

2002 Gold Medal, Category II Team Competition, Chef Association

1997 Golden Gate Restaurant Association

1997 Julia Child’s Scholarship Fund

1997 San Francisco Restaurant Association

1997 Nation Restaurant Association

1996 Deans List Santa Barbara Hotel Restaurant & Culinary

1996 Foundation for Santa Barbara City College

1996 Golden Gate Restaurant Association

1996 San Francisco Restaurant Association

1996 Nation Restaurant Association

1995 Los Angeles Culinary Institute Deans List

1995 Gold Metal, ACF Team Competition

Contact this candidate