Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Daniel D’Ottavio

East Saint Paul,MB

Summary

Elevating culinary standards at Larters Golf and Country Club, I mastered kitchen leadership and menu development, significantly enhancing dining experiences. Renowned for motivational team management and innovative recipe creation, I adeptly balanced high-quality ingredient use with allergen awareness, driving notable customer satisfaction and team efficiency without compromising on food safety or presentation excellence.

Overview

10
10
years of professional experience

Work History

Jr Sous Chef

Larters Golf and Country Club
04.2019 - 01.2025
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
  • Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
  • Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
  • Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
  • Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
  • Monitored recipe portioning to control food costs.
  • Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
  • Assisted sous chef with weekly schedule drafts for a number of employee’s
  • Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
  • Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
  • Developed unique menu items and plating presentations.
  • Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
  • Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
  • Successfully completed kitchen product inventory as assigned.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Assisted in catering special events, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.
  • Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Utilized culinary techniques to create visually appealing dishes.
  • Assisted with menu development and planning.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.
  • Monitored food production to verify quality and consistency.
  • Participated in food tastings and taste tests.

Kitchen Manager

Boston Pizza Henderson Highway
01.2015 - 01.2019
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Optimized food presentation and plating techniques, elevating overall dining experience.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Oversaw food preparation and monitored safety protocols.
  • Maximized quality assurance by completing frequent line checks.

Education

GED -

Miles Macdonnell Collegiate
Winnipeg, MB
06.2013

Skills

  • Inventory processes
  • Kitchen leadership
  • Allergen awareness
  • Work under pressure
  • Safe handling
  • Cooking techniques
  • Sanitation practices
  • Food presentation
  • Kitchen management
  • Equipment usage
  • Foodservice
  • Menu development
  • Sauce preparation
  • Waste reduction
  • Quality controls
  • Portion control
  • Nutrition
  • Flavor profiling
  • Special diets accommodation
  • Recipe portioning
  • Positive and professional
  • Motivational team management
  • Recipe planning
  • Maintaining consistency
  • Special dietary requirements
  • Menu item creation
  • Staff training
  • Sanitation procedures
  • Team leadership
  • Supervising food prep
  • Verbal and written communication
  • Food safety
  • Kitchen organization
  • Heavy lifting
  • Detail-oriented
  • Safe food handling
  • Safety management
  • Staff motivation
  • Menu memorization
  • Line inspections
  • Performance improvement
  • Recipes and menu planning
  • Seafood preparation
  • Food spoilage prevention
  • Food preparation supervision
  • Station oversight
  • Knife skills
  • Menu pricing
  • Mentoring and coaching
  • Cost control
  • Culinary trends

Languages

English
Professional Working

Timeline

Jr Sous Chef

Larters Golf and Country Club
04.2019 - 01.2025

Kitchen Manager

Boston Pizza Henderson Highway
01.2015 - 01.2019

GED -

Miles Macdonnell Collegiate

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Daniel D’Ottavio