Daniel Warren Email & Phone Number

Queenstown, New Zealand

I was initially hired at Pub on Wharf as a grill chef, towards the end of January, after a number of kitchen staff leaving I was offered the position of Head Chef. Responsibilities of this role included maintaining an ‘A’ rating of health and safety, stock rotation including ordering and setting par levels for various seasons and menu development alongside food costing maintaining a ‘No meal over $20’ policy.

Dunedin

Duties here were rather simple, preparation and cooking of dinner service, maintaining a consistent level of product that left the kitchen, on occasion preparation and cooking of function menus.

Dunedin

As a porter it was my duty to direct guests to locations they might be unsure of, helping them find various points on maps also carrying luggage to and from guests rooms. Another key role that I played as porter was assisting reception and the manager on duty in any way possible, This also included parking guests vehicles. As weekend Night Manager my duties covered balancing shifts, ensuring the float was correct, security of the hotel and its guests, reception tasks such as checking guests in/out. There was also unique aspects to this position, ie; delivering papers in the morning, and cooking any 24 hour room service that may be ordered. Reason for leaving this position was due to the fact papers at Polytech were becoming more demanding and did not want to compromise my grades.

Brisbane, Australia

Working lunch and dinner split shifts between 5 – 7 days a week, my section was divided between pass, pans and grill. It was also the Chef de Parties responsibilities to overlook the apprentice chefs.

Whitsundays, Australia

Breakfast chef/Lunch Chef and occasionally doing night service from time to time. My main role was breakfast and lunch prep/service, also dinner service. Long island is a buffet only resort but had an Al’a Carte Café

Melbourne Area, Australia

Working mostly as a Larder chef, but taking control of the Pass on the days Chef was off, running a kitchen of only 2 chefs at a time.

Port Chalmers, Dunedin

Evening work whilst working at Ombrellos, Thursdays and Sundays. My job also entailed handling money and using a Till

Dunedin

My first role in the way of ordering and stock take, and also creating dish’s of the day. My role also included taking sole charge if not solo working alone doing Lunch/Brunch and dinner shifts, definitely at times a challenging task but have learnt a lot from doing so. Also training up chefs from fresh from polytechnic (Cookery school).

Aoraki

My biggest step towards my cooking career so far. My main responsibility was Garde Manger, eventually taking over the day shift and eventually running Garde Manger night shift. Cooking for our A la carte and TDH Restaurants. My main duties included curing and smoking bacon and salmon. also making our own Salamis and air dried beef. I spent a lot of my own time learning in the other sections Entrée métier and Saucier with also some time in the pastry.

Dunedin

My first position as a chef, basically everything is Buffet except for formal dinners, learning how to cook banquet style roasts/ using a combi oven to steam rice and vegetables. During this time I was gaining more knowledge about larger bulk catering equipment. My role also included checking ordering of stock and making sure all food was being rotated and used. (I.e Steamed potatoes in potato salad and left over roast meat being used in sandwiches for the next day)

Dunedin

All usual Kitchen attending, plus also my own time helping chefs (Mainly in Ports o’ Call Restaurant) developing my knife skills and helping out with service (specifically Desserts/Salads and Entrees) also building up knowledge about Combi ovens, double jacket steam pots and various other kitchen equipment.

Diploma In Hospitality Management Level 5, Hospitality Administration/Management, Diploma

Culinary Arts/Chef Training, Certificate