GARY MCDANIEL
Vallejo
Summary
Assisted in food preparation and cooking tasks in various kitchen roles. Supported lead cook and sous chef in maintaining kitchen organization and cleanliness. Contributed to team efforts to deliver high-quality meals efficiently.
Overview
19
19
years of professional experience
Work History
Line Cook (AM Shift)
Marriott Hotel
09.2015 - 09.2020
- Follow recipe cards and/or product specifications for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts and other foods.
- Food preparation which includes operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, trim and cut meat, poultry and fish for use. Operates a variety of kitchen equipment i.e. choppers, mixers, slicers and grills.
- Cook orders per guest ticket from servers. Assist in the preparation, production, and service of for banquet and other functions.
- Breakdown and cleaning of cook's line and other work stations.
- Assists in prep work of vegetables and condiments for the next shift.
- Maintains standards of sanitation and cleanliness of kitchen, restaurant utensils, equipment and the kitchen area.
Lead Cook Supervisor
Hilton Hotel
09.2005 - 09.2015
- Order or requisition food or other supplies needed to ensure efficient operation.
- Prepare and cook foods of all types.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Maintain sanitation, health, and safety standards in work areas.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
Sous Chef
Waterbarge Restaurant and Tavern
08.2001 - 10.2005
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Prepare relishes and hors d'oeuvres.
- Substitute for or assist other cooks during emergencies or rush periods.
Skills
- Expertly crafted and seasoned a diverse array of dishes, including soups, salads, entrees, and desserts
- Collaborated effectively within team environments to achieve shared objectives
- Demonstrated comprehensive expertise in food safety and handling protocols
- Dedicated to delivering exceptional quality service standards
- Demonstrated self-motivation and exceptional organizational skills
- Oversaw daily kitchen operations, ensuring smooth workflow and efficiency
- Managed inventory ordering processes to ensure optimal stock levels
Timeline
Line Cook (AM Shift)
Marriott Hotel
09.2015 - 09.2020
Lead Cook Supervisor
Hilton Hotel
09.2005 - 09.2015
Sous Chef
Waterbarge Restaurant and Tavern
08.2001 - 10.2005