Daniele is a self-motivated hospitality professional with over 16 years of experience as both a chef and manager. She has worked in various roles such as line cook, sous chef, and chef de cuisine at restaurants in Florida. Her objective is to obtain a new position with increasing responsibility. She possesses strong leadership, social, and culinary skills as supported by past references.

1. Daniele Gonsalves
2942 Bridgeport Avenue| Coconut Grove, FL 33133| 786-512 6463
danielefrancesgonsalves@yahoo.com
Objective Summary
Daniele is a self-motivated professional with over sixteen years’ experience in the hospitality industry. She
possesses outstanding skills as both a chef and a manager. Past references will support her exceptional
leadership and social skills dealing with diverse customers and colleagues from all cultures. The objective of
this resume is to obtain a new position of increasing responsibility in a challenging environment.
Professional Experience
Flanigan’s Sports Bar and Grill, Coconut Grove FL. Dec 2016- Present
Role: Lead Sauté and Flat Top Line Cook – Part of a team that has been together for over twenty-five years
that has to set up the line and work the station throughout a sixteen hours service.
 Set up the sauté and flat top stations in preparation for lunch and dinner service.
 Prepare all soups, sauces and rice for the main line.
 Label all items on the line and maintain health code temperatures and restaurant pars.
 Support other stations and team members when needed.
J.W. Marr1ott Marquis, Miami FL. Aug 2016- Nov 2016
Role: Banquette Chef II – Part of a team responsible for preparing food for multiple daily functions
throughout the hotel for up to fourteen hundred people.
 Reduced food waste by calculating appropriate portions.
 Helped with monthly inventory.
 Designed and implemented banquette bulk cooler rotation in accordance with health codes and logs.
 Assisted Banquette Chef with tastings.
SEA VIEW HOTEL, Bal Harbor, FL Nov 2015- Aug 2016
Role: SOUS CHEF/ CHEF DE CUISINE - Currently manage the daily kitchen operations in addition to sales
analysis, inventory replenishment and event planning.
 Reduced food costs by 5% through identification and elimination of waste products attributable to
poor storage and demand forecasts.
 Collaborated with culinary team to create appetizing signature presentations that substantially
increased repeat business.
 Orchestrated events with budgets of up to $15,000 for 100 people.
 Promoted from Sous chef to Chef de Cuisine within 3 months.
 Participated in The South Beach Wine and Food Festival, working under Patricia Yeo and Marcus
Samuelsson for the Jonathon Waxman tribute dinner involving 600 guests.
SWINE RESTAURANT AND BAR, Miami, FL Sept 2014- Nov 2015
Role: LINE COOK/JUNIOR SOUS CHEF – Responsible for ordering food supplies, nightly kitchen closings and
ensuring adequate health/safety standards.
 Successfully worked nine stations to expand cook technique versatility.
 Efficiently prepped, set up mise en place and backups for a wide variety of menus and services.
 Trimmed and seasoned all meats and fish to be smoked by both electric and wood burning methods.
 Prepared daily protein counts, production lists and order forms.
 Designed and implemented health and safety logs.
 Traveled with Chef Cristian Cuevas to special events and competitions.

2. 2
RUTH’S CHRIS STEAK HOUSE, Coral Gables, FL Oct 2010- March
2015 Role: PRIMARY HOSTESS – Floor seating organizational duties and management of reservations.
 Graciously scheduled up to 850 reservations and special requests.
 Created daily seating plans to ensure smooth circulation and fair rotations for servers.
 Oversaw re-set of dining room and decorations for PDR events.
CHRISTABELLE’S QUARTER, Coconut Grove, FL March 2007- Dec 2008
Role: HEAD SERVER – Responsible for opening, running and closing the dinning room floor.
 Trained and supervised a team of 10 servers for effective customer service in high capacity restaurant.
 Informed guests of optimal drink/menu choices and communicated daily special offerings.
EPING AVENUE CATERER’S, Georgetown, GY Jan 1997 – July 1998
Role: OWNER/CHEF - Provider of at-home catering services.
 Created delicious seasonal menus to budget.
 Designed staging for all events.
 Shopped, prepped and cooked all items on the menu.
Education
BS (HONS) Hospitality Management 2014
Chaplin School of Hospitality, Florida International University, New York
Selected Minors:
Beverage Management Hotel/Lodging Management
Restaurant/Food Service Management Travel and Tourism Management
International Hospitality Studies
Stage
Chef Phil Brant – The Local, Coral Gables, Fl. American Southern Fusion
Chef Pascal Oudin – Pascal’s and Brasserie Central, Coral Gables, FL. French
Chef Patrica Yao – various events
Chef Eric Hollander - La Provence Artisinal French Bakery and Café, Miami, FL
Chef Fredy Chapas – The Jaguar Group, Miami, FL. Lat-Am Fusion
Technical skills
Certified mixologist, Safe serve manager certified, Butchering and some experience as a pastry chef.