R Daniel Blankenship
- 1. C U L I N A R Y S P E C I A L I S T | P U R C H A S E R | S U P E R V I S O R | C H E F R Daniel Blankenship
- 2. ASSISTING BUSINESSES LOWER THEIR BOTTOM LINE AND INCREASE PROFIT WITH DETAILED MENU COSTING AND RESPONSIBLE PURCHASING Mission Statement
- 3. Top Skill Set Trained Culinarian; Certified Culinarian from Midwest Culinary Institute Software Trained; Trained in a myriad of software including ChefTec food costing software World Travel Experience; Traveled to 11 countries, and 26 states of the United States Leadership Abilities; Assistant Manager at multiple employers Strong Work Ethic; Believes that you should work for the pay you receive and receive the pay you earn Strong Interpersonal Skills; Able to create strong relationships with those encountered Strong Negotiator; Capable of settling disputes and helping all sides reach consensus Lateral Thinker; Capable of working on many projects concurrently Strong Linguistic Skills; Has a working understanding of French, German, Italian, and Hebrew. Sensitive to Religious Needs; Studied the laws of Kashrut and Kosher cooking.
- 4. My ideal opportunity is an Executive Purchaser position at a cruise line or international hotel chain. I would be the leader in a chain of purchasers with whom I would work closely to ensure that each hotel or ship was well stocked and each guest pleased. The atmosphere would be structured and goal oriented while still being fun and playful. I would have travel opportunities and would get to see more of the world and meet more of its peoples.
- 6. The Core Product Benefits Lowered Food Cost Increased sales Less Waste Greater Chef/Purveyor Relations Happier Customers
- 7. Actual Product Who I Am Trained Culinarian Software Trained World Travel Experience Leadership Abilities Strong Work Ethic Strong Interpersonal Skills Strong Negotiator Lateral Thinker
- 8. Augmented Product My “Extras” Positive Attitude 24 Hour Availability Cross-trainable Travel Continuing Education Enthusiasm
- 9. I A M A G R A D U A T E W I T H H I G H H O N O R S F R O M T H E M I D W E S T C U L I N A R Y I N S T I T U T E A T C I N C I N N A T I S T A T E T E C H N I C A L A N D C O M M U N I T Y C O L L E G E W H E R E I F O C U S E D O N F O O D B E V E R A G E A N D L A B O R C O S T C O N T R O L S A N D C U L I N A R Y P R O C U R E M E N T . I C O M P L E T E D M Y C O O P E R A T I V E E D U C A T I O N A T T H E C U L I N A R Y S C H O O L A N D W A S H I R E D T H E R E F U L L - T I M E A S A S S I S T A N T P U R C H A S I N G A N D F A C I L I T I E S M A N A G E R . T H E R E I O V E R S A W T H E I N V E N T O R Y M A N A G E M E N T A N D T H E R E S P O N S I B L E P U R C H A S I N G F O R T H E E N T I R E V E N U E . I I M P L E M E N T E D T H E U S E O F T H E C H E F T E C F O O D C O S T A C C O U N T I N G S O F T W A R E A N D C O M P I L E D I T S 2 0 0 0 + E N T R Y D A T A B A S E . I A L S O S U P P O R T E D M A N A G E M E N T I N T H E A D M I N I S T R A T I O N O F A N D A D H E R E N C E T O P O L I C I E S A N D P R O C E D U R E S . A T T H E M I D W E S T C U L I N A R Y I N S T I T U T E A N D O T H E R E M P L O Y E R S B E F O R E A N D S I N C E M Y D U T I E S A N D R E S P O N S I B I L I T I E S H A V E A L S O I N C L U D E D B O O K K E E P I N G , B U D G E T I N G , A N D F O O D S E R V I C E S U P E R V I S I O N . I A M A W E L L - R O U N D E D , P E R S O N A B L E I N D I V I D U A L W I T H A S E N S E O F A D V E N T U R E A N D A T T E N T I O N T O D E T A I L L O O K I N G T O T A K E T H E S K I L L S I H A V E L E A R N E D F R O M M Y V A R I E D P R E V I O U S E M P L O Y E R S T O A N E W L E V E L . Who Is R Daniel Blankenship?
Editor's Notes
- #3: My mission is to use my skills in menu development and costing to help chefs better communicate their needs to purveyors and to help purveyors better communicate availability and cost of those needs to chefs.
- #6: Let’s examine the layers of why I would be a good employee to work for [insert company name here]
- #7: The Core Benefits of hiring me include: a lowered food cost and increased sales based on well engineered menus and standardized, costed recipes. There will be less waste because product will be purchased based on sales data and standardized recipes. The chefs and purveyors will appreciate a liaison to handle order placing. Better menus, better purveyor relations, happier chefs all result in happier customers!
- #8: I am a well trained and experienced culinarian. I have been trained in many different software systems to aid in cost control, menu development, inventory management, and order placement. I have traveled extensively both domestically and internationally. I have a very strong work ethic. I believe in doing the work you are paid to do and getting paid for the work you do. I am a strong communicator. I have a working understanding of five languages and can easily communicate with all social and economic classes as well as personality types. I am a lateral thinker. I can work on several projects at one time without any of them suffering.
- #9: To me these are core values but in today’s employee marketplace they are considered “extras” due to their rarity. I have a very positive attitude about making positive changes leading to positive results in any task I’m working on. I am happy to be cross-trained. I feel that one gets perspective on their own task by learning to do the task of another. Not only am I willing to travel for work, it is one of my favorite things. Send me wherever you need. Do you need something from the store down the street? I’ll go. Do I need to go to the Middle East to tour a hummus plant? Consider it done! What some view as a teaching moment, I seize as a learning moment. As I train and cross-train your chefs and purveyors I will be constantly learning new products and old techniques. Learning should never cease. I bring with me an enthusiasm toward food and cooking that is hard to beat, but I am passionate about processes, procedures and cost controlling!
- #10: I am a Graduate with High Honors from The Midwest Culinary Institute at Cincinnati State Technical and Community College where I focused on Food Beverage and Labor Cost Controls and Culinary Procurement. I completed my Cooperative Education at the culinary school and was hired there full-time as Assistant Purchasing and Facilities Manager. There I oversaw the inventory management and the responsible purchasing for the entire venue.I implemented the use of the ChefTec food cost accounting software and compiled its 2000+ entry database. I also supported management in the administration of and adherence to policies and procedures. At The Midwest Culinary Institute and other employers before and since my duties and responsibilities have also included bookkeeping, budgeting, and food service supervision. I am a well-rounded, personable individual with a sense of adventure and attention to detail looking to take the skills I have learned from my varied previous employers to a new level.