Daniel Baisman

Background

About Daniel Baisman

Cuisine Specialties International, Mediterranean, Peruvian, Novo-Andina, Latin, Holistic, Healing, Arabic, Indian, French Polynesian, Cantonese, Fusion, Vegetarian, Vegan, Fine Dining, Continental, Gourmet, French. Multi-Certified, and Commended offering 20 years of experience at some California’s most prestigious and recognized Hotel, Golf Club, Wineries, Restaurants, Corporate and Government in Overseas Operations. Successfully planning, advise and developed an attractive menu, including a farm to table concept on four restaurants. Impressive record of capturing cost savings, increasing sales. Attracting upscale clientele through memorable event hosting and performing community outreach to help less-fortunate members of society. Highly organized in maintaining neatness, cleanness and orderliness of all work areas, equipment and cooling units. Through courtesy, tact and diplomacy, role- model a leadership-by-example mandate by inspiring up to 350 employees and managers to deliver pick performance in stressful high-volume situation by applying hands-on approach to help them to improve individual skills set. Strive to guaranty consistency regarding quality, portion control and plated presentations using standardized recipes. Concurrent professional experience includes nearly 12 years in Executive Positions and founder the first Food Safety Training Company in Lima-Peru. Restauranteur; specialists in private catering, business functions, weddings, cocktail parties, casual events (BBQ’s) and private Chef. And effective and articulate communicator who rapidly gains the trust, confidence, and respect of both union and on-union employees; sous chefs, prep staff, hourly employees, over 13 suppliers, team members, sales, marketing, and management, executives and key decision-makers. Oversee food preparation and cooking, examining quality, preparation, cooking and garnishing correctly in a timely manner. Flexible work ethics; on last minute changes, unexpected guests, special diets, and schedule revisions. Committed to providing and communicating safe food handling directives, temperatures specifics, and sanitation procedures to ultimately deliver culinary peace of mind to a discerning clientele.