Daniel Calton

Individuals with artistic ability design and decorate dessert foods in a pleasing manner. Chef with 15+ years of experience in high-pressure kitchen environments. As a dedicated team member, he plays an important role.

Background in the high-end restaurant industry for 5+ years. In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity. Working with head chefs and kitchen staff to meet high standards for taste, presentation, and service has been a highlight of my career.

Helping guests feel at ease while responding to questions in a friendly and knowledgeable manner is something I've done before. Food allergies, sensitivities, and intolerances are all something I'm familiar with. Knowledgeable in a variety of food preparation methods, as well as unusual ingredients, food pairings, and plate presentation.

Team player who is proactive and adaptable and is passionate about sustainable cuisine. Trying to make the most of my training and experience in order to build a long-term career in the field. Professional with the ability to adapt to any situation.

Ready to take your training to the next level with real-world experience. Resourceful and hardworking, with strong leadership abilities and excellent attention to detail. Valuable team player who is always willing to pitch in and assist with any task.

Individual who is dedicated to making guests feel at ease.

Sous Chef at Brookdale Westover Hills (2021-07 – Present)

• Created and cooked memorable dishes
• I'm preparing fresh food in a high-volume setting.
• Avoided cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Make sure that the portions are correct and that the food is presented in a pleasing manner.
• Ensure that all food is prepared in a safe and sanitary manner at all times
• Maintained a well-organized mise en place to keep work efficient and consistent.

Cook at The Crab Station - Arlington (2020-07 – 2021-07)

• Maintained a high level of consistency and accuracy when preparing identical dishes multiple times in one shift.
• Sanitized food preparation areas, grills, and equipment to avoid cross-contamination from raw foods.
• Ensure that all record-keeping, food-safety, and risk-management requirements are met.
• Any new recipes or food preparation techniques were quickly picked up by me.
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Deciding on the amount of food to cook and the size of the portions
• Cooking stations are sanitized by me.
• Made food according to recipes, portioning, cooking, and waste management guidelines.
• Strived for continuous improvement and worked as part of a team.
• Cleaned the grills, griddles, ovens, and fryers to sanitize the kitchen surfaces and equipment.
• Was in charge of daily inspections and keeping track of food sanitation and kitchen equipment safety.
• Ensured that proper portion sizes were followed and that high food quality standards were consistently met.
• Reduced food waste by repurposing ingredients.
• Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Kept the kitchen staff's skill level up by properly coaching, counseling, and disciplining them.

Waiter/Bartender at Chuy's (2016-03 – 2020-04)

• Gave out product samples, answered questions, and assisted customers in finding what they needed.
• Assisted numerous of customers by answering questions, responding to inquiries, and handling phone requests in a timely manner
• Kept enough condiments on hand and well-stocked drink stations on hand to meet expected customer demand.
• Helped customers with take-out orders.
• Provided attentive service and assessed guest needs ahead of time.
• Ensured exceptional guest experiences through attentive service.
• Collected trash, wiped up spills, and removed trays to keep the customer areas fresh and clean.
• Kept a close eye on customers so that I could quickly spot guests who were leaving and clear tables for future customers.
• Used sales techniques such as suggestive selling and others.
• Transported dirty utensils, dishes, and trays to the kitchen to help with efficient cleaning.
• Adapted drink-making techniques.
• Actively listened to guest preferences.
• Assisted management in weekly inventory checks.
• Maintained a dynamic working relationship with kitchen staff.
• Developed a consistent rapport with returning customers.
• Coordinated effectively with bartenders.
• Contributed to developing a signature drink.
• Prepared and served craft cocktails.

Pantry Cook at Walnut Creek Country Club (2013-03 – 2016-05)

• Followed restaurant policies and food safety regulations in covering, labeling, and storing unused and left-over food products.
• Made sure that all of the utensils, dishes, and glasses were clean and ready for use by the customers.
• On-site training was provided by me.
• Followed all safety procedures and protocols when using equipment and moving hazardous chemicals to avoid mishaps and accidents.
• Used discretion and good judgment when it came to using company materials and supplies.
• Effectively communicated with kitchen staff about customer allergies, dietary requirements, and other special requests.
• Worked with the parts department to get the parts I needed.
• Kept meticulous records of what customers wanted and ordered, which helped to boost profits when they returned at a later date.
• Salads, sandwiches, desserts, and other cold menu items were assembled for delivery to guests.
• Listened to customer feedback, provided appropriate responses, and forwarded issues to the appropriate department.
• Delivered ingredients to the sandwich assembly station and followed restaurant sandwich recipes, modifying them to meet the needs of individual guests.
• Provided each customer with exceptional service by listening to their concerns and answering their questions.
• Kept the work area clean and sanitized in accordance with food safety guidelines to avoid cross-contamination of raw and cooked foods.
• Restocked items in fridges and freezers throughout the shift, using discretion in premade item assembly to ensure adequate stock while reducing waste.
• Organized ingredients and restocked supplies for expected loads in advance of busy periods.
• Regularly removed trash and dropped food items to keep workspaces neat and clean.
• Closed down the kitchen and followed the closing checklist for the kitchen stations after each shift.
• Garnished and presented menu items in a pleasing manner following company guidelines.
• Made sandwich sauces, salad dressings, and other specialty condiments following restaurant recipes and safe food handling procedures.
• Advised servers, cooks, and aging inventory managers to push sales of menu items that required the use of expiring ingredients.
• Advised the manager on order timing to avoid preventable menu offering outages by informing him of ingredient and premade item inventory levels.
• Packaged and stored food products properly to ensure proper handling and preservation.
• Kept meticulous inventory records of cold cuts, refrigerated meats, bread, vegetables, desserts, and other cold items in order to track expiration dates and ensure that fresh items were always available.
• Maintained a high level of professionalism and calmness with all personnel even in high-stress situations.
• Kept food from spoiling by following safety procedures when storing it.
• Assisted cooks and other food prep workers with the preparation of other menu offerings as traffic flow and staff presence required.
• Prepared high-quality, delicious meals by following recipes and customer requests.

High School – Mansfield High School (2005)