Pay and Benefits
Health and Safety
Submitted by Danielle Harrison - Philadelphia | February 25, 2016
1401 Gilham St Philadelphia PA 19111
Hell's Kitchen Season 15 Contestant
Art Institute of Philadelphia 01/06-08/08
Associates in Culinary Arts.
Philadelphia Flower Show, volunteer. Cooking with youth foundation, volunteer.
Share the Love OSO Sweet Onion Student Recipe Challenge by Ronald McDonald House, Winner
U.S ARMY 11/02-01/04
Automated Logistics Specialist
Establishing and maintaining stock records, inventory, material control and maintenance reports.
Morimoto - Line Cook 01/07-06/07
Prepared and executed cuisine in compliance with the restaurants exceptional vision. Reduced
Food cost by 20% by using seasonal ingredients, setting standards for portion control and minimizing waste. Developed strong knowledge of food safety and sanitation.
Hyatt – Sous Chef 05/07-10/14
Banquet. Catering & Restaurant menu development. Inventory control. Sanitation & Health Code Compliance. Labor expenses. Food & Beverage cost control. POS Systems trained.
Time Restaurant - Sous Chef 04/14- 03/15 Ensured teamwork to maintain strict daily standards of operations efficiently and effectively. Established daily chef tasting menus to present to guest to keep up with current trends and introduce new options in addition to the daily menu
Paxon Restaurant - Sous Chef/ Kitchen Manager 03/20-05/10
Partnered with staff to create a positive, productive work environment. Developed highly effective inventory and purchasing controls. Lowered food cost by 5% and labor by 7%.
Heathland Hospitality General Manager, Executive Chef 05/15-09/15
New Facility start-up.P&L Systems trained. Responsible for opening and closing the restaurant, managing all daily standards according to standards. Monthly health codes enforced and documented. Budget administration. Innovative menu and development planning. Employee scheduling, payroll & labor cost control. Maintained all purchasing, receiving and stocking all equipment. Established accounts with local vendors US Foods, Ambrosia, La Colombe, Hudson Bakery etc. Staff and Assistant Manager weekly training & development. Supervised and motivated staff through daily maintenance of 8 floors, 700 lawyers and associates. Including 100 conference rooms, serving daily breakfast and lunch served in Bistro 21 Cafe. Supervised banquet events up to 500 ensuring staff quality and efficiency.
Palate - The Experience CEO 04- Present
Personal Chef, Private Catering, Chef Tasting & Live Music Events, Culinary Nutritionist
Logan Square Hotel 10/2015 - Present