Daniel Abramowitz
Evanston
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
12
12
years of professional experience
Work History
CDC
Adalina
Chicago
2025.05 - Current
- Execute wine dinners for 30 people solo, private events/buyouts
- Oversee scheduling, maintain food/waste.
- Collaborate with the Executive Chef on R+D for specials and menu rollout.
- Help with training new hires/work with the cooks on maintaining quality of product.
Sous Chef
Mano a Mano
Chicago
2024.09 - 2025.05
- Responsible for opening/closing procedures receiving shipments and weekly production
- Collaborate with CDC on specials/menu
- Maintaining labor/food cost.
- Build relationships with vendors
- Help with training new hires/work with the cooks on maintaining quality of product
Chef de Partie
Commons Club, Virgin Hotel
New Orleans
2022.02 - 2024.01
- Responsible for opening procedures, including receiving shipments and weekly production
- Collaborate with executive chef, sous chef, and banquet chef on recipe development
- Prepared and executed banquets for over 100 guests
Lead Line Cook
Saba
New Orleans
2020.01 - 2022.01
- Responsible for opening procedures, including overseeing production
- Assist with training of new line cooks and production staff
- Build/ maintain relationships with various purveyors and vendors and assist with off-site events
- Help recreate recipes from a holocaust survivor family recipe book.
Sous Chef
Bywater American Bistro
New Orleans
2020.08 - 2020.11
- Responsible for knowing and working all station
- Completed all production tasks for service
Sous Chef
Pizzeria Portofino
Chicago
2019.08 - 2020.08
- Assisted with opening of new restaurant in downtown Chicago
- Collaborated with sous chefs on pizza and pasta program for restaurant
Sous Chef
RPM Italian
2018.09 - 2019.01
- Managed daily kitchen operations and oversaw team of twenty employees
- Collaborated with sous chefs in building out restaurant's pasta program
Sous Chef
NOHO Hospitality
New York City
2014.05 - 2019.01
- Managed daily kitchen operations and oversaw a team of seven people
- Responsible for purchasing produce and dry goods, maintaining vendor relations
- Oversaw food preparation and production for an average of three hundred covers a day
- Collaborated with Executive Chef in menu design and recipe development
- Assisted with high-profile events and large parties, offsites, and catering
Education
Culinary - Culinary And Hospitality
Institute of Culinary Education
New York City, NY 2013.11 - 2014.05
Skills
- High volume
- Hotels
- Responsible for 12 million in revenue
- Banquets, offsites, wine dinners
- Managed 10-20 employees
- Bring calm demeanor to the kitchen
- Great work ethic, what ever gets the job done
Timeline
CDC
Adalina
2025.05 - Current
Sous Chef
Mano a Mano
2024.09 - 2025.05
Chef de Partie
Commons Club, Virgin Hotel
2022.02 - 2024.01
Sous Chef
Bywater American Bistro
2020.08 - 2020.11
Lead Line Cook
Saba
2020.01 - 2022.01
Sous Chef
Pizzeria Portofino
2019.08 - 2020.08
Sous Chef
RPM Italian
2018.09 - 2019.01
Sous Chef
NOHO Hospitality
2014.05 - 2019.01
Culinary - Culinary And Hospitality
Institute of Culinary Education
2013.11 - 2014.05