Daniel Le

Chef de Partie

Location 15h@2xOrange County, California Area

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Work Experience
  • Chef de Partie
    The PlaygroundSanta Ana, CA, US
    Feb. 2015 to Jul. 2016 (1 year and 5 months)

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    Role & Tasks:

    •Set up stations and mise en place
    •Assisted in weekly menu changes
    •Maintained inventory
    •Optimized the cooking process with attention to speed and quality
    •Assisted in training and cross training of other teammates

  • Line Cook
    Taze Ristorante
    Oct. 2012 to Jan. 2015 (2 years and 3 months)

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    Role & Tasks:

    •Set up stations and prepared all necessary supplies for service
    •Prepared a variety of foods: meats, seafood, poultry, vegetable, and cold food items
    •Adhered to the highest standards of food services set by the executive chef
    •Developed daily special menu items
    •Maintained Inventory and ordered when necessary
    •Observed and tested foods to ensure the best quality

  • Culinary Extern
    Ocean Reef ClubKey Largo, FL, US
    Oct. 2011 to May. 2012 (7 months)

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    Role & Tasks:

    •Prepared all food items in a hygienic and timely manner
    •Assisted in guest chef wine dinners
    •Supervised action stations
    •Set up stations and prepared all necessary supplies for service

Education
  • Hospitality Management
    2012 to 2014

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    GPA: 3.3

  • Culinary Arts
    Academy of Culinary Arts of Indiana of University of Pennsylvania
    2010 to 2011

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    Certificate of Culinary Arts Degree • GPA: 3.6

Skills

Advanced Knife Handling

On-site Special Events

Chopping

Culinary Menu / Recipe Development

Pasta Cooking

Portioning

Receiving/Organizing

Fish Cookery

Fish butchery

Saute

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Sous-vide

Frying

Up to 100 covers a night

Grilling

Inventory

Kitchen Cleaning/Sanitation

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Menu development

General knife handling

Languages
Vietnamese Intermediate
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