Summary
Overview
Work History
Education
Skills
Timeline
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Daniel Thurber

Greensboro

Summary

Experienced Sous Chef with a passion for fresh ingredients and innovated ideas. Offering more than 17 years experience working in high volumed kitchens. Excellent communication, leadership and problem-solving skills. Committed to achieving excellence and supporting the delivery of financial targets.

Overview

8
8
years of professional experience

Work History

Line Cook

The Sage Mule
08.2022 - Current
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Plated and presented all dishes with consistent care, attention to detail, and quality to match restaurant standards.

Sous Chef

Print Works Bistro At Proximity Hotel
08.2021 - 10.2022
  • Ensure that all stations are set up for success so that each shift runs smoothly.
  • Monitored food production to verify quality and consistency.
  • Coordinated with team members to prepare orders in a timely manner while maintaining good morale in kitchen.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Managed inventory and oversaw ordering to maintain a fully stocked kitchen.
  • Assisted with menu development and planning.

Executive Sous Chef

WhiteStone: A Masonic & Eastern Star Community
12.2018 - 08.2021
  • Responsible for direction of department in absence of Executive Chef.
  • Use leadership skills to promote unity and illustrate pride in accomplishment through perseverance and teamwork while maintaining good working relations with employees.
  • Train all BOH employees as well as interviewing and recruiting job applicants.
  • Ensure policies and procedures related to health, safety & sanitation are followed.
  • Evaluate that all plates leaving the kitchen meet the standards for presentation, quality product & portion.
  • Delegate all employee assignments and write work schedules.
  • Manage inventory of supplies & equipment and maintain proper stock level of all items.

Sous Chef

Chalet View Lodge & Resort
04.2017 - 08.2018
  • Assist executive chef with menu development & incorporate seasonal foods as well as locally sourced foods for dinner service, banquets and weddings.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Place bi-weekly food orders and manage monthly inventory for main restaurant and Brew Pub.
  • Develop and prepare dessert menu for dinner service and wine or beer tastings.
  • Train and supervise around 6-8 employees to ensure sanitation and food quality standards are met.

Lead Line Cook

Longboard At Plumas Pine Golf Resort
12.2015 - 01.2017
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.

Education

High School Diploma -

North Valleys High School
Reno, NV

Skills

  • Menu Planning and development
  • Food Safety and Sanitation
  • Inventory Management
  • Kitchen Management
  • Team Leadership and training
  • Staff Scheduling
  • Purchasing
  • Restaurant Operations
  • Food Stock and Supply Management
  • Hiring, Training, and Development

Timeline

Line Cook

The Sage Mule
08.2022 - Current

Sous Chef

Print Works Bistro At Proximity Hotel
08.2021 - 10.2022

Executive Sous Chef

WhiteStone: A Masonic & Eastern Star Community
12.2018 - 08.2021

Sous Chef

Chalet View Lodge & Resort
04.2017 - 08.2018

Lead Line Cook

Longboard At Plumas Pine Golf Resort
12.2015 - 01.2017

High School Diploma -

North Valleys High School

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Daniel Thurber