Daniel Garwood Email & Phone Number

New York, Ny, Us

• Spearhead the development and implementation of a mental health and sustainability project.• Exhibit a thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.• Apply classic culinary training, awareness of market and menu trends, and cost control processes.

New York, New York, Us

• Oversee the day – to – day logistics of the entire business.• Research, develop, and introduce menu concepts and design all ceramics and beverage service ware.• Coordinates ferments and preserves, juice pairing, and foraging. • Scavenges South Korea in search of the finest produce to be used in dishes. • Assign specific duties and train the front and back-of-house employees to maintain productive operations.• Utilize seasonal product pricing and availability in the development of dishes and menu selections.

• Head of the Meat and Fire section, ferment and miso production, and foraging.• Trained all front-of-house staff on policies and procedures and guest service techniques to ensure positive experiences.• Monitored quality, presentation, and quantities of plated food across the line.• Assessed inventory levels and placed orders to replenish goods before supplies were depleted.• Reduced food costs by estimating purchasing needs and buying through approved suppliers.• Incorporated customer recommendations and feedback to experiment with new dishes.

Stanmore, New South Wales, Au

• Responsible for the overall control of the kitchen, development of snacks and pastries, ferment and preservation development, foraging, and menu selection and production. • Oversaw inventory and ordered ingredients nightly to restock freezers, fridges, and pantry.• Consistently maintained high levels of cleanliness, organization, storage, and sanitation.• Utilized proper cleaning supplies/methods to disinfect counters where raw meat, poultry, fish, and eggs had been prepared.• Scheduled and directed staff in daily work assignments to maximize productivity.• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.• Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.• Managed kitchens operations (opening), control of service (running the pass), the grill (fire construction), the bread program development, and pastry development• Developed new market items and spearheaded the implementation of tasty dishes and recipes.• Coached team members on food safety and sanitation processes, customer service, and menu education.

• Responsible for the overall control of the kitchen, development of snacks and pastries, ferment and preservation development, foraging, and menu selection and production. • Oversaw inventory and ordered ingredients nightly to restock freezers, fridges, and pantry.• Consistently maintained high levels of cleanliness, organization, storage, and sanitation.• Utilized proper cleaning supplies/methods to disinfect counters where raw meat, poultry, fish, and eggs had been prepared.• Scheduled and directed staff in daily work assignments to maximize productivity.• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.• Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.• Managed kitchens operations (opening), control of service (running the pass), the grill (fire construction), the bread program development, and pastry development• Developed new market items and spearheaded the implementation of tasty dishes and recipes.• Coached team members on food safety and sanitation processes, customer service, and menu education.

• Responsible for the overall control of the kitchen, development of snacks and pastries, ferment and preservation development, foraging, and menu selection and production. • Oversaw inventory and ordered ingredients nightly to restock freezers, fridges, and pantry.• Consistently maintained high levels of cleanliness, organization, storage, and sanitation.• Utilized proper cleaning supplies/methods to disinfect counters where raw meat, poultry, fish, and eggs had been prepared.• Scheduled and directed staff in daily work assignments to maximize productivity.• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.• Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.• Managed kitchens operations (opening), control of service (running the pass), the grill (fire construction), the bread program development, and pastry development• Developed new market items and spearheaded the implementation of tasty dishes and recipes.• Coached team members on food safety and sanitation processes, customer service, and menu education.

• Mentored front of house personnel on company policies customer service techniques and professional communication.• Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.• Safely operated ovens, fryers, and grills to prevent injuries and accidents.• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food.• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.• Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils, and food items.

Järpen, Se

• Mentored front of house personnel on company policies customer service techniques and professional communication.• Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.• Safely operated ovens, fryers, and grills to prevent injuries and accidents.• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food.• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.• Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils, and food items.

Hobart, Tasmania, Au

• Oversaw responsibilities as a chef in the hot larder section and pastry section and as a Chef de Partie of the pan/sauce section.• Completed 4-month long rotations at the Water Garden Restaurant, the Links Restaurant, and a final 4 months • in the fine dining Terrace Restaurant.• Supervised preparation of specialty items and plated dishes using tasty garnishes and sauces to appeal to and delight patrons.• Partnered with restaurant owners to create new menu items using locally sourced ingredients.• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.• Made all meals in accordance with company standards and requirements.

Hobart, Tasmania, Au

Launceston, Tasmania, Au

Where the passion for food began through learning new high-end, fine dining culinary techniques.• Plated meals in appealing arrangement and placed in designated areas to deliver to patrons.• Followed recipes and customer requests to prepare high-quality, delicious meals.• Observed food handling and sanitation procedures to safeguard against foodborne illnesses.