Daniel Dzikowski Email & Phone Number

Canonsburg, 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

Canonsburg, 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.

*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

Greater Pittsburgh Area

R&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

California, 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

Kent, 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.

Mt. Olive, Nj / Naperville, Il / Chicago, Il

Executive 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.

Farmington, 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

Washington, 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.

Associate Of Science (A.S.), Culinary Arts/Chef Training

Education record

Education

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