Chef Dana Cox A.A.S, B.A. CMChef, Trainer, and Pizza Slayer at GAPCo. (Greenville Avenue Pizza Company)Lowest Greenville Avenue Dallas, am a 29 year veteran if the Restaurant industry and solidified Chef with classical training, modern knowledge and innovative ideas,. I now am in Management/Consultant or Executive positions with companies that are creativity, chef, and knowledge driven. I am a Chef and Manager who loves to travel, learn, teach, and be a part of a cohesive team that wishes not only to feed those who appreciate food, but to innovate, share, and explore new trends and create new techniques, dishes, and ways that people perceive and enjoy food and the culinary experience.With My 20+ years experience in the Food & Hospitality Industry I’ve have had the Honor of working with such Great Chefs as:Dean Fearing, KenRathbun, Mark Morrow, and Richard Chamberlin, Gordon Ramsey, Wolfgsng Puck, !atthewSmith and others. I received My formal Culinary education from the Le Cordon Bleu-Dallas campus and My B.A in Culinary Management from their Scottsdale, Arizona Campus. I intensely worked My way through the industry by way of the FOH as a waiter, Captain, and host. I then served as Kitchen Manager and Assistant, Chef Assistant, Sous Chef, and Chef de Cuisine for a number of years and I continue to solidify my career with a companies of high standards, moral and ethical business sense, a Food Driven Passion for pleasing people, and a Real Passion for what they do.Specialties: International Cuisines, French and Mediterranean Cuisine, Modern/Molecular CuisineExperienceChef, Pizza Slayer, and Trainer Greenville Avenue Pizza Company August 23 2021 PRESENT(1 YEAR)Slayer and Trainer Responsibilities:To assist in the Primary training of New Employees under the coveted Pizza Line, and to develop their skills by applying our Company procedures and processes of making the Perfect Pizza and it’s characteristics. To maintain and document ingredient inventory, stock and usage. To closely maintain Service and Cooking Time Standards, the HIGHEST food quality, and add to the Guest Experience and atmosphere.Chef Responsibilities:Prepare and maintain cooked and prepped kitchen items for All incoming orders in a timely and consistent manner. Help to train incoming New BOH Kitchen Staff, by teaching to he company recipes and proven procedures for the preparation and execution of the set Menu. Maintain the highest level of Food Quality and Cleanliness. Document and execute DAILY inventory based on On Hand items and Prep items for each shift. Know and be able to teach AM and PM prep items as well as execution of final product and dishes during all services times.As well to help Maintain labor and cost control levels by keeping the flow of work, prep, and execution at a steady consistent pace, and never sacrificing speed for quality or precision!Assistant Manager at SPIN! Neapolitan PizzaJune 2015 – October 2016 (1 year 5 months)My Primary responsibilities were To Manage and Implement Company and National health guidelines to serve and create fresh hand made Italian Neapolitan style pizza and authentic Italian Cuisine. With focuses on presentation, taste, speediness of service, and quality ingredients.Manage Culinary team and implement guidelines and practices that encourage innovation, safety, high quality, and creating a dining experience for each guest. Manage the FOH staff in steps of service, guest relations and retention, and to provide an amazing guest dining experience. Manage Inventory, Food Cost, Labor and Weekly matrix numbers to increase sales, marketing, and guest patronage.Assistant Manager at Dunkin DonutsFebruary 2015 – June 2015 (5 months)Managed Crew MembersResponsible for scheduling, P&L Numbers, Hiring, Inventory/Waste, Payroll. and Cash Handling Management Duties based on company policies and to Lead the Shift I was Managing.Maintain Cleanliness, FIFO, Proper and Main Crew Training.Helped to Bake if NeededServiced Customers and managed any customer issues, complaints, praises and any employee issues.Team Leader and Point person for any needed issues within the store.Opened and Closed Restaurant and was entrusted with full Management Duties.Lead Store in Positive customer Comments and managed Company Promotions.Chef Consultant and Assistant Event Manager at The Third Knife CateringJanuary 1997 – April 2015 (18 years 4 months)Third Knife Catering-Intimate Home Dining; Manage staff and create menu items for various venues and home catered events.Develop and Manage Event Dinners for current and new customers.Handle food ordering, cost control, menu development, and food production, and employee hiring for catered events.Manage and Provide and intimate home Fine Dining Experience, while maintaining Health guidelines and ServSafe Food Safety.Flight Ops Chef at ARAMARK Contractor for AT&T Global ServicesNovember 2012 – August 2013 (10 months)Working Chef for Flight Operations, and for AT&T’s Top Executives.Produced Menus and Aided Exec. Chef in Menu Item Development for Flight Menus.Production and Management of Personal and Signature Cuisine items offered on Flights..Analysis of Menus and Diets for Passengers.Chef In Charge of Meal Delivery to Private Jet Hanger, and Procurement and Ordering.Chef In Charge of Maintaining and Delivering Menu Items to Aramark National Contracts, and stoking their office kitchens; as well as in charge of inventory and pick-up/delivery of products from our multiple partners/contracts, and clients.Assistant Catering Chef at My House of Fine EatsNovember 2010 – January 2011 (3 months)SMy House of Fine Eats Catering; Act as Chef for catering events at action stations, prep and maintain line and Garde Manger stations as needed. This catering business produces as much as a 3 million dollar restaurant, and an average of 30,000 a day during holiday and busy seasons.Assist Exec. Chef/Owner with all catering meal preparation.Manage buffets and events as Chef de Cuisine.Maintain walk-ins, health guidelines, and procure all incoming orders for operation.Assist Office Manager with booking working Chefs for Banquets and Action station needs for events.Lead Banquet Chef at ClubCorpNovember 2009 – April 2010 (6 months)Manage food preparation of Hot Side entrees, and maintaining ServSafe guidelines. Assist Sous Chef in any Banquet Prep or event prep.Create and cost out menu items and execute menu items. Control or maintain any action stations for events. Assist Chef and Sous Chef in Banquet menu preparation and service. Supervised Hot Line and executed Entrée items.Prep Chef Intern at Shinsei ResturantMay 2009 – November 2009 (7 months) Externship for Associates degree.Responsible for food preparation used for dinner service, including all mise en place, and station set ups. responsible for rotating, organizing, and labeling stock recieved and produced.Supervised for correct sanitation, food handling procedures and clenliness of station and kitchen.Worked appetizer and Garde Manger stations for Friday lunch service.assist Chef in outside Catering events for Shinsei and sister restaurant Abacus.Executive Chef’s Assistant at Gregory’s RestaurantJune 2008 – February 2009 (9 months)Conducted preliminary food preparation. Chef for the restaurants first catering event for Accounts of the Dallas Cowboys. Prepared and cooked menu items.Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures. Responsible for receiving and properly storing supply shipments. Assisted Chef during lunch meal preparation.Kitchen Manager’s Assistant at Buffalo Wild WingsSeptember 2001 – June 2003 (1 year 10 months)Responsible for preparing recipe ingredients, adherence to heart healthy guidelines and dietary restrictions provided by company and guests.Maintained effective communication and leadership with production and service staff in quality food production enviornment.Ensured a pleasureable dining experience for residents, family memebrs, guests, and staff, through effective management and consistent preparation of quality food.Opened the first restaurant in Dallas in 2001.Trained new kitchen employees and monitored QSC reports for kitchen inventory and cleanliness ; as well as maintaining inventory reports for kitchen and bar.CoursesA.S, Culinary ArtsLe Cordon Bleu-DallasMeat and Seafood Fabrication, Culinary Skills 1&2, American Regional, Interational Cuisine, Wine and Beverage, Cost Control, ServSafe, Baking and PatisserieA., Hotel and Restaurant ManagementLe Cordon Bleu College of Culinary Arts-ScottsdaleGastronomy, Small Business Mgmt., Hotel anRestaurant Technlogies, Dietary NutritionGastronomyRestaurant and Hotel ManagementNutritionAccountingSales and MarketingDecor and Event PlanningPsychologyOrganizationsLe Cordon Bleu DallasAlumniLe Cordon Bleu Scottsdale AlumniVolunteer ExperienceChef at Byron Nelson Golf TournamentProvide Food and Beverage to Golf tournament spectators.Chef at Taste of Addison, TXServiced various tents and venues that serviced food and beverage for events.Student Chef at American Cancer SocietyServed as student celebrity chef for Le Cordon Bleu’s Iron Chef competition.Chef at American Association of the Deaf-BlindApril 2011 – April 2011Catered a Fundraiser at Dallas’ Airpot Museum and held a silent auction where we dontated 2 Charity Caterings for a value of $250.00.Club Chef at Dallas CowboysMay 2009 – August 2009Served as Club Venue Chef for Opening of New Stadium in 2009 and served as Chef for Action stations and booths during opening events throughout the summer pre-season and opening season games and events.Honors and AwardsGold MedalistLe Cordon Bleu-Dallas-’86ed Competition ClubBest Fried Chicken and PotatoesGold MedalistLe Cordon Bleu-Dallas-’86ed Competition ClubBest Stir FryGold MedalistLe Cordon Bleu-DallasIron Chef Competition Winner (Sous Chef) Bronze MedalistLe Cordon Bleu-Dallas-’86ed Competition ClubBest BurgerSchool SpiritLe Cordon Bleu-Dallas2009Presidents ListLe Cordon Bleu ScottsdaleAugust 20113.3 For Cumulative GPA in Fall Session of 2011 upon GraduationDeans ListLe Cordon Bleu ScottsdaleAugust 20113.3 For Cumulative GPA in Fall Session 2011CertificationsServSafeNational Restaurant Association/ANSI License 5982970 June 2008 to June 2013TABCState of Texas LanguagesEnglish(Native or bilingual proficiency)French(Limited working proficiency)Spanish(Limited working proficiency)Skills & ExpertiseRestaurant ManagementEvent ManagementAssistant ManagementCorporate HospitalityEmployee HiringMenu DevelopmentCash ManagementSchedule PlanningOperations ManagementRestaurant MarketingCash Flow ForecastingInventory ManagementMenu CostingGuest SatisfactionFood CostEvent PlanningMeeting PlanningComputer LiterateCost ControlHigh Volume ProductionTalent BookingCustomer ServiceSanitationFine DiningBOHFOHPrivate RestaurantsCuisineFood QualityCulinary SkillsFrench Classical CuisineModern Cuisine/Molecular GastronomyRecipesBanquetsDinnersCorporate EventsPrivate EventsConventionsEvent MarketingMenu DesignCorporate MeetingsCeremoniesFoodHiringManagementEducationLe Cordon Bleu College of Culinary Arts-ScottsdaleB.A., Hotel and Restaurant Management, 2009 – 2011Activities and Societies: Culinary Competion Group: “86edLe Cordon Bleu-DallasA.A.S, Culinary Arts, 2008 – 2009Activities and Societies: ’86’ed Club Le Cordon Bleu Dallas Chapter AlumniInterestsMolecular Gastronomy/Modern CuisineNew Food TechnologiesNew Culinary TechniquesChef Dana Cox A.A.S, B.A. CMAssistant Manager at SPiN! Neapolitan Pizza Southlake, Texasd.cox22@my.dallas.chefs.edu2 person has recommended Chef Dana”Chef Dana is a creative and hard working chef who brings his knowledge of cuisine to his work.”— Davia Cox Downey, advised Chef Dana at Le Cordon Bleu College of Culinary Arts-Scottsdale”Chef Dana brought a high level on commitment and creativity to the class room”— Uwe Muller, taught Chef Dana at Le Cordon Bleu-DallasContact Chef Dana on LinkedIn