Daniel Morales Email & Phone Number

Virginia

This is American Regional Cuisine at its classic, pub-inspired best. The food is fun and what we like to call "approachable" with a few added twists on the classics. We believe in using local ingredients as much as possible and, yes, everything we serve goes well with beer.

Washington D.C.

Creating dishes for clients with special dietary or cultural needs. Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines. Negotiating with sales representatives on the price of orders and supplies. Maintaining the correct level of fresh, frozen and dried foods in the store room.Always looking for ways to create new dishe with out going over budgetforecasting sales in order to be more accurate when comes to developing menu ideas

Assisting in the preparation of food under the supervision of the kitchen manager. Mentoring, training and supporting line cooks and prep staff. Constantly evaluating meals and food products to ensure that the highest quality standards are maintained. Able to communicate well with both superiors and subordinates. Travel with the company opening new stores.

Apart from preparing meals at scheduled times, also responsible for overseeing all who work done by kitchen staff and ensuring that they carry out their duties to the fullest of their abilities.Assisting in the preparation of food under the supervision of the kitchen manager.Mentoring, training and supporting line cooks and prep staff.Maintaining the correct level of fresh, frozen and dried foods in the store room.

Magic Kingdom

Primary duties include planning, overseeing, and executing a broad menu from appetizers to desserts, ordering supplies, supervising kitchen staff, and managing all functions related to cooking meals.Complied with food handling and safety standards as stated by City and State health department. Analyzed and indentified changes in food preference of new and existing customers. Identified correct pricing of dishes listed in menu after studying cost of ingredients, labor and overhead expenses. Cooked food by setting up high standards for nutritional content, presentation and cooking methods. Compared final outcome against established standards to measure results and made changes in production accordingly.