Danny Lang Email & Phone Number

Redwood City, Ca, Us

Redwood City, Ca, Us

Create seasonal menus using standardized recipes in line with Google’s cultureLead 40 BOH associates by facilitating trainings, mentoring, and career conversationsCoordinate functions of weekly kitchen inventory, purchasing, production sheets to drive lean ordering, and increase BOH budget focusFacilitate daily 10@10 meetings with BOH prior to each service discussing achievements and areas for improvementManage time effectively and prioritize tasks to meet deadlinesEffectively utilize Google Suites, Mobius, and Crunchtime for daily café operationsProvide great hospitality towards Googlers while working in open concept kitchens

Redwood City, Ca, Us

Managed inventory levels for COVID-19 PPE in 18 buildings across 6 campuses Optimized par levels for PPE per campus based off attendance usage data and trendsOrganized PPE logistics: Google Form, weekly orders, and communicate pick up locations to managersDirectly onboarded and managed 40 hourly associates on a 4-week rotation across 8 buildingsFostered open and honest communication during a period of uncertainty focusing on questions, process changes, and team dynamics

Consistently maintained a 23% food cost in a $2.5 million restaurant per yearAssisted Chef de Cuisine in supervising and training all BOH staff Ensured quality of food was consistently high throughout all services on a daily basisDesigned and created tasting menus for banquets and private eventsCultivated best practice for training kitchen staff and implementation of kitchen procedures

Developed menu options with Sous Chef and Executive Chef based on seasonal changes and customer demandCross-trained kitchen staff on multiple stations to meet restaurant and kitchen standardsKept stocked and organized stations for efficient services

San Jose, Ca, Us

Collaborated with Chef de Cuisine on seasonal menus and pricing Sourced seasonal ingredients for the menus, and keeping stock levels fully up-to-dateResponsible for employing and training new and existing kitchen staff on preparation and plating of dishesPurchased all BOH and FOH items directly through vendorsConducted R&D for new restaurant concept: The Province - San Jose, CAManaged and scheduled team of 20 associate kitchen staff

Brighton, England, Gb

Served 1,000+ guests at Wine & Food Event by Testarossa Winery in 2015 and 2016Developed a cross-marketing strategy in order to increase profits, such as pairing drinks with food served

Brighton, England, Gb

Managed a team of 25+Manage and motivate restaurant employees through constant communication and regular team meetingsMake sure guests are receiving exceptional customer service at all timesMaintain food service and production levels Ensure operations are in accordance with kitchen sanitation and safety standardsStart-up and shut-down of restaurant equipment and processes (opening/closing shifts)Handle inventory responsibilities including food orders and receiptManage store financials (P&L, labor cost, food cost, etc)Perform administrative duties including required reporting