Football
Daniel Patterson
Executive Chef
London
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multiple Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Working & developing multiple culture skills levels and experience. HACCP Certified with ISO 2200 experience in Food safety procedures.
Overview
31
31
years of professional experience
3
3
years of post-secondary education
Work History
Executive Chef
Conrad Hotel
Manila
10.2017 - 11.2021
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control with 36% Food Cost and customer service score of 4.5 / 5 on trip advisor for restaurant.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Achieved Corporate hygiene certification standard of 89% & 92%
Executive Chef
Raffles Hotel
Jakarta
10.2015 - 10.2017
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Collaborated with staff members to create meals for large banquets.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Creative Seasonal Menus that reflect seasonal products
- Working closely with local farmers and suppliers with quality daily fresh market produce available.
- Manage & plan multiple Banqueting events of over 1,000 guest
Executive Chef
Banyan Tree Hotel
Bangkok
11.2014 - 10.2015
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Interacted with guests to obtain feedback on product quality and service levels.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Retained Staff turnover to 6% lowest Hotel department for 2015.
- Food Cost of 34% Budget was achieved.
Executive Chef
Shangri-La Hotel Tanjun Aru
Kota Kinabalu
08.2012 - 11.2014
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. HACCP Certified Kitchen
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Used root cause analysis to conduct assessments and develop improvements.
- Increased Food Sales in Operation by 10% year on year.
- Achieved one of th highest scores of 92% in HACCP certification & ISO 2200 standards
Executive Chef
Shangri-La Fijian
Coral Coast
11.2009 - 08.2012
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Achieved company staff opinion survey of 15% in year 2010 & 2011.above year 2009.
- Introduction of seafood family dining menu that increase food sales of 20%.
Group Executive Chef
Hyatt Hotel
Goa / Hong Kong / Beijing / Manila
07.2003 - 10.2009
- Working for Hyatt Group of Hotels for 6 plus years around Asia.
- Pre Opening of Park Hyatt Beijing.
- Opening Chef of Park Hyatt Goa.
- Corporate Support Chef in Hong Kong for Grand Hyatt Hong Kong.
- Corporate Support Chef for Hyatt Manila.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Executive Chef
Rajvilas Oberoi Hotel
Jaipur
01.2000 - 10.2003
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Interacted with guests to obtain feedback on product quality and service levels.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
Head Chef
Horned Dorset Primavera & Biras Creek
Puerto Rico & BVI
02.1995 - 12.1999
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Sous Chef
Chewton Glen Hotel
New Milton
07.1991 - 06.1995
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Plated every dish with attractive flair to meet strict Michelin *Star restaurant standards and maintain stellar business reputation.
Education
Kitchen Management Degree - Restaurant And Culinary Management
Culinary Institute of America
Upstate New York 09.1998 - 10.1998
Associate of Arts - Culinary
Chichester College
Chichester 09.1987 - 05.1989
Associate of Arts - Culinary Science
Bury St Edmunds College of Further Education
Bury St Edmunds 09.1985 - 05.1986
Skills
Food plating and presentation
Interests
Dog Lover
Car Enthusiast
Timeline
Executive Chef
Conrad Hotel
10.2017 - 11.2021
Executive Chef
Raffles Hotel
10.2015 - 10.2017
Executive Chef
Banyan Tree Hotel
11.2014 - 10.2015
Executive Chef
Shangri-La Hotel Tanjun Aru
08.2012 - 11.2014
Executive Chef
Shangri-La Fijian
11.2009 - 08.2012
Group Executive Chef
Hyatt Hotel
07.2003 - 10.2009
Executive Chef
Rajvilas Oberoi Hotel
01.2000 - 10.2003
Kitchen Management Degree - Restaurant And Culinary Management
Culinary Institute of America
09.1998 - 10.1998
Head Chef
Horned Dorset Primavera & Biras Creek
02.1995 - 12.1999
Executive Sous Chef
Chewton Glen Hotel
07.1991 - 06.1995
Associate of Arts - Culinary
Chichester College
09.1987 - 05.1989
Associate of Arts - Culinary Science
Bury St Edmunds College of Further Education
09.1985 - 05.1986
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