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, NVSkills
- 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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