Daniel Halverson Email & Phone Number

Dallas/Fort Worth Area

Executive Chef – Mercat Bistro, Dallas TX Head Chef, responsible in procurement of fresh product daily. Development of seasonal menus with a modern creative twist. Hands on experience and close working relationship with the owner of Harwood International. Managed on a limited staff while maintaining a steady resource pool. Restructured inventory and boosted food sales while holding food cost within the industry standards.Sous Chef – Saint Ann, Dallas TXCollaborated with and served as acting executive chef. Participated in seasonal menu development to focusing on farm-fresh ingredients. Provided hands-on expertise in areas that included inventor planning, training, food safety and compliance, staffing, and budget. Controlled food and operating expenses while improving food quality and enhancing kitchen techniques. Streamlined kitchen operations to increase overall profitability. The chef-in-charge during Sunday brunch service with up to 500 covers on peak days. Demonstrated by example to co-workers, striving for excellence in all undertakings.

Dallas/Fort Worth Area

Executive Sous Chef – Dish Preston Hollow, Dallas TXInvolved with a new restaurant opening from beginning to end. Hands-on experience with collaborative big-picture planning, involving equipment and supplies, interviewing, hiring, and training staff prior to opening. Created and tested new menu offerings while remaining cognizant of expenditures. Managed daily operations to a given budget while adhering to company procedures. Acted as purchasing agent, developing strong vendor partnerships with an emphasis on procuring quality ingredients. Monitored food quality at all phases and analyzed costs accordingly. Continual improvement by monitoring customer likes/dislikes, by adding/changing menu offerings, and working to obtain very favorable reviews.

Dallas/Fort Worth Area

Senior Sous Chef – Bistro 31, Dallas TXResponsible for purchasing, inventory control, labor costs and scheduling. Developed daily menu specials. Butchered all meats and fish. Created all sauces and stocks. Acted as expeditor to ensure proper preparation and presentation. Assisted in pastry prep. Acted as chef-in-charge during Executive Chef’s absence. Established procedures to provide training for cooking staff in their respective responsibility areas.

Greater Los Angeles Area

Sous Chef – Spago, Beverly Hills CAResponsible for purchasing and inventory management for celebrity chef-owned restaurant. In charge of managing, training and scheduling of line cooks. Daily tasks also included all stock and sauce using specialized techniques. Supervised the performance of staff and work station operations. Provided by direction and motivation. Recognized for individually managing large, private banquets and parties up to 400 people.Sous Chef – Five Sixty by Wolfgang Puck, Dallas TXExcelled in every station I was assigned to. Based on strong performance was promoted to work directly with Wolfgang at the above position. Responsible for setting up the mise-en-place for pantry station, including the making of sauces and vinaigrettes as well as daily veg prep and operation of the station during service. Worked sauté, grill and wok stations.

San Francisco Bay Area

Chef – Contra Costa Country Club, Pleasant Hill CA Responsible for daily preparation, food storage, cooking and presentation at a 1200-member country club. Expertise in main dining as well as banquet venues. Standardized innovative production recipes to maintain consistent cuisine for increased guest satisfaction. Participated in implementing policies and procedures for smooth kitchen operations and food safety. Classically trained and highly skilled in the areas of Garde Manger, Saucier, Grillardin, Butchering, and Hors d’oeuvres preparation. Conferred with executive chef to create new menu items on a monthly basis. Received commendations for exceptional knife skills, attention to detail and positive attitude.

Hotel, Motel, And Restaurant Management

Culinary Arts And Related Services