Daniel Halfpenny

Executive Chef

Location 15h@2xFeasterville-Trevose, PA

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Work Experience
  • Executive Chef
    The Churchville InnSouthampton, PA, US
    Aug. 2017 to Present (Less than 1 year)

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    Role & Tasks:

    - Overseeing daily operation
    - Ordering and receiving
    - Keeping a successful 30% food cost

  • Sous Chef
    The Churchville InnSouthampton, PA, US
    Nov. 2016 to Aug. 2017 (9 months)

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    Role & Tasks:

    - Scheduling of staff
    - Creating weekly special menus
    - Creating new seasonal menus
    - Making sure the kitchen is up to health code standards
    - Rotating of ingredients when putting orders away
    - Motivating and encouraging a high volume kitchen

  • Cordinator
    Bomb Books LLC
    May. 2015 to Nov. 2016 (1 year and 6 months)

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    Role & Tasks:

    - Organization
    - Contacting personnel for events
    - Filing
    - IT
    - Maintenance
    - Scheduling

  • Kitchen Manager
    BounceU
    Aug. 2013 to May. 2015 (1 year and 9 months)

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    Role & Tasks:

    - Prep for the day
    - Inventory
    - Ordering supplies from distributor for the week
    - Keeping sanitary code up to date
    - Training Cooks
    - Cooking and making sure all food goes out together and on time

  • Prep Cook
    Pen Ryn Estate
    Jul. 2011 to Aug. 2013 (2 years and 1 month)

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    Role & Tasks:

    - Food prep for chefs
    - Preparing hors devours
    - Preparing salads
    - Plating entres

Education
Skills

Chopping

Dressings

Pizza Cooking

Fish Cookery

Smoking

Frying

General knife handling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Customer service

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Staff education / motivation

Staffing / scheduling

Advanced Knife Handling

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking

Pasta making

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Portioning

Expediting

Receiving/Organizing

Sauce Development

Fish butchery

Saute

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Staff education / motivation

Sushi Making

Ticket Management

Gluten Free

Grilling

Up to 300 covers a night

Meat Butchery

Menu development

Certifications & Courses
  • ServSafe Certified
    Servsafe
    2018 to 2023
Interests
Learning , Alternative ways of cooking, Traveling, Art
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