Daniel Dzikowski Email and Phone Number
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Experienced business owner with a proven track record of growth, while fostering client as well as employee trust. Experienced Organist with a demonstrated history of working in the non-profit organization management industry. Skilled in Volunteer Management, Public Speaking, Grant Writing, Public Relations, and Staff Development. Strong arts and design professional with a Associate of Science (A.S.) focused in Culinary Arts/Chef Training from Pennsylvania Institute of Culinary Arts.
Bubbles Bears To Books Inc. Childcare & Learning Centers
View- Website:
- bubblesbearstobooks.com
- Employees:
- 11
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OwnerBubbles Bears To Books Inc. Childcare & Learning Centers Nov 2007 - PresentCanonsburg, Cecil Pa, Morgantown Wv• Successful purchase and acquisition.• Set up Licensing, occupancy, insurance.• Set up all billing and admin. Procedures, Human resources dept and benefits department.• Marketing to increase business levels.• Hold all state, police, and FBI clearances.• Responsible for hiring, training, and continuing education. • Operate three Locations in two states
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OrganistSt. Oscar Romaro Parish Dec 2005 - PresentCanonsburg, Pa*Play at Sunday services and holy days of obligation*Select music that reflects the readings from the service and the liturgical season. *Play at special events, and funerals. Those hosting such special occasions may request particular songs to be played by the organist.*Cantor & Sing as needed*Assist and Hold weekly Children Choir Practice as well as direct the Children choir.
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Director Of Music MinistrySt. Hillary Parish Nov 2014 - Sep 2019*Play at Sunday services and holy days of obligation.*Select music that reflects the readings from the service and the liturgical season. *Play at special events, and funerals. Those hosting such special occasions may request particular songs to be played by the organist.*Cantor & Sing as needed
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R&D Chef / Executive Chef / Production ManagerGiant Eagle Jan 2005 - Sep 2008Greater Pittsburgh AreaR&D Chef• Create recipes for the company• Work on projects to ensure all natural products for a clean label.• Value engineer existing recipes• Hold Weekly tastings to evaluate new items and existing recipes• Establish Quality Assurance practices on products• Procure food items to maximize company profitsExecutive Chef / Kitchen Manager• Involved in Design of 5,000 sq. ft State of the art Kitchen.• Directed and oversee all recipe development, test kitchen and building of EATEC production system.• Costed out all menu items to insure maximum profit.• Oversee Central Kitchen and distribution center for food product for up to 15 outlets.• Created systems for inventory control, receiving, and purchasing to insure a profitable food cost.• Attend monthly regional meetings, hold bimonthly communication meetings.• Part of a team for setting up special events, including celebrity chefs.• Developed standards for packing process to ship prepared meals and bulk foods to multiple stores• Winner of the Extra Effort Award for 2006• Winner of the Team achievement award -
Executive ChefAvi Foodsystems May 2003 - Oct 2004California, Pa• Created concepts including menu and standard operating procedures for retail operations, Catering, and student restaurant.• Rewrote all menus including Catering, Retail, and student dining room.• Costed out all menu items to insure maximum profit.• Opening team member for transitioning account.• Created systems for inventory control, receiving, and purchasing to insure a profitable food cost.• Assisted on weekly budget and P&L Procedures• Assisted on opening new accounts, including setting up new systems -
Executive ChefKent State University Oct 2000 - May 2003Kent, Oh• Hired initially as a sole manager, responsible for setting up all vendors, developing menus and initial hiring.• Assisted in the beginning with construction of five new restaurants and equipment and smallware purchases. • Featured in the local Kent newspaper for the new fresh and healthy cuisine that we brought to Kent.• Work on a one-on-one basis with the general manager and also district manager to increase sales and keep a high-quality level of food through Wood’s Branded Concepts.• Oversee approximately 85 employees, which include part-time college students.• Knowledgeable on all the POS systems cash handling policies. • Responsible for all retail brand training and concept development including developing the Kent Market.• Promoted to Executive chef of retail operations overseeing all banquets, catering, fine dining restaurant and also menu developing.• Developed close personal relationships with the executive committee of the university.• Responsible for a food cost and labor cost of a $9 million segment of the dining service for the university. -
Executive Sous Chef / Food Production Manager / Asst. Food Production ManagerWyndham Worldwide Aug 1998 - Oct 2000Mt. Olive, Nj / Naperville, Il / Chicago, IlExecutive Sous Chef • Responsible for all operations for the three-meal restaurant The Caliterra, banquet food production and also for the employee cafeteria.• Worked on a daily basis with Executive Chef John Coletta on menu creations and help to implement these procedures throughout the kitchen.• Very high end catering an average of four million dollars a year.Food Production Manager• Responsible for all aspects of the kitchen operation including food quality and consistency, menu planing, food cost and labor cost.• On a regular basis helped out other departments including the entire food and beverage department and the front desk. Assistant Food Production Manager• Job responsibilities included supervision of all aspects of the kitchen including breakfast, lunch and dinner in the restaurant area, banquets and also room service.• During my time there, I was featured in the food section of the Morris County Daily Review for the annual taste of Morris.• Two months prior to my promotion I was handed over total control of the kitchen in order to learn to master all aspects from ordering to closing out the P&L statement for month end. Upon completion I was promoted to the Wyndham Garden Hotel in Naperville. -
Chef De PartieNemacolin Woodlands Resort May 1997 - Aug 1998Farmington, Pa• Hired in the Golden Trout Restaurant, a four-star restaurant, and also holder of the Dirona award.• Responsible for the operation of breakfast, lunch and room service. Also responsible for purchasing from a commissary.• Regularly evaluated students working on their externships.• Shift supervisor for as many as 14 other employees.• Selected by the executive chef to work other food outlets after my normal shift in other parts of the resort.• Part of the crew that opened the Chateau Lafayette, a 150-room French designed hotel.• Opened the ski lodge kitchen and ran the operation for the season, which included the Hitchin Post Salon and also the Hungry Moose Café.• Chosen by the owner to consult in the operation of a sister restaurant called The King of the Hill. Then transferred to the Lautrec kitchen, a dinner only, fine dining French restaurant that was operated by French Master Chef Gerard Vullien.• While in the Lautrec worked sauté, garde manager, rotisseure and entermetier -
Kitchen ManagerHoliday Inn Nov 1995 - Jun 1997Washington, Pa• Hired as sauté cook and cross-trained through pantry, midfry and broiler.• Proficient in buffets up to 150 people.• Promoted to headline cook after only three months. Recognized by management for outstanding performance.• Worked full-time while attending culinary school and maintaining perfect attendance in both. Regularly stayed after my shift to prepare happy hour food and prep for brunch.• Responsible for 2 to 3 employees.• Selected by the chef to work on days off.• Seating capacity for the dining room was 128 people.
Daniel Dzikowski Skills
Daniel Dzikowski Education Details
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Pennsylvania Institute Of Culinary ArtsCulinary Arts/Chef Training -
Canon Mcmillan High School
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Education
Frequently Asked Questions about Daniel Dzikowski
What company does Daniel Dzikowski work for?
Daniel Dzikowski works for Bubbles Bears To Books Inc. Childcare & Learning Centers
What is Daniel Dzikowski's role at the current company?
Daniel Dzikowski's current role is Owner at Bubbles Bears to Books Inc. ChildCare & Learning Centers.
What is Daniel Dzikowski's email address?
Daniel Dzikowski's email address is dd****@****msn.com
What is Daniel Dzikowski's direct phone number?
Daniel Dzikowski's direct phone number is +172491*****
What schools did Daniel Dzikowski attend?
Daniel Dzikowski attended Pennsylvania Institute Of Culinary Arts, Canon Mcmillan High School, Penn State University.
What are some of Daniel Dzikowski's interests?
Daniel Dzikowski has interest in Social Services, Children, Education, Poverty Alleviation, Human Rights, Arts And Culture, Health.
What skills is Daniel Dzikowski known for?
Daniel Dzikowski has skills like Nonprofits, Team Building, Public Speaking, Event Planning, Leadership, Strategic Planning, Fundraising, Community Outreach, Leadership Development, Staff Development, Volunteer Management, Cooking.
Who are Daniel Dzikowski's colleagues?
Daniel Dzikowski's colleagues are Adrienne Schaffer, Ashley Johnson, Tj Fratini, Haley Mizsak, Cassidy Cline, Elyse Friend, Heather Carlisle.
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Dan Dzikowski
Milwaukee, Wi
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