David Nielsen

Experience

• 

  Black Tie Catering Company

  Sept 2000 - now

  Owner

  Owner/Operator, Restaurant Consultation. Menu Development.

• 

  Ryde Hotel & Event Center

  Jun 2006 - now

  General Manager/ Executive Chef

  General Management of all aspects of hotel operations for last 8 years. Marketing and Social Platform maintenance. Maintained all aspects of food operations . Developed all menus . Cooked over 609 weddings. Sunday brunch rated 1 of top 5 brunches in northern CA. Featured in magazines including edible Sacramento, Sacramento, Delta Explorer, San Joaquin magazines and numerous newspaper articles and features. In the absence of the assistant manager or front desk personnel I also maintained those positions when necessary. I also assisted in the maintenance of every aspect of the hotel. I am to this day still called upon for assistance at the hotel when needed. Minder weergeven

• 

  Stockton Golf & Country Club

  Jan 2015 - Jan 2021

  Head Banquet Chef

  Responsible for all banquet events: food preparation, staffing of events, training of personnel, crisis intervention and resolution, inventory and ordering, approves finished product prior to being provided to customer. Maintains all kitchen operations in absence of Executive Chef.

• 

  Grand Island Mansion

  Sept 2021 - now

  Executive Banquet Chef

  Executive Banquet Chef designs and oversees banquet meals for the successful operations of all functions. My job duties include selecting the courses, ordering food, hiring staff, and preparing the meal. I often work closely with clients on meal selection and other aspects of the dinners and special events. I recently completed my 900th wedding.