Daniel Nabati

Experience

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  VG Rush Corp.

  Apr 2007 - now

  Purchase and manage all Incoming and outgoing consumer good. -Ensure that vendors meet the established delivery date -Review incoming product offers on a daily basis -Product management/Development (Review top selling products & pricing while managing inventory) -Manage specific categories open to buy plan -Marketing/Promotional planning -Negotiating contracts and bringing new suppliers on board while maintaining good relationships with current supliers -Achieve department growth & revenue -Compare at shopping Show less I supported the head of Logistics with the day to day management of thewarehouse operation, customer order fulfilment functions and associatedprocesses/procedures. I Manage effectively the day to day operation of the warehouse and team. I Manage, motivate, train and continually develop the warehouse team. Manage the security of all warehouse and E-shop stock. Manage the drivers and their workload and ensure full coverage where necessary. Manage the returns to the Warehouse and ensure items are dealt with promptly and returned to stock/supplier. I am responsible for investigating stock discrepancies, including negatives, unfound and sold out, and reporting the information to relevant managersincluding the Stock Accountant. Ensure the highest operational standards are deployed at all times.I am responsible for maintaining the stock levels and re-ordering of all Matchespackaging. Responsible for maintaining and re-ordering of general consumables as agreed, and of course any other reasonable duties as and when requested. Show less

  • Manager of Logistics

    Apr 2007 - now

  • Warehouse Operations Managment

    Apr 2007 - now
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  La Seine Bar & Grill

  Nov 2011 - Feb 2012

  Internship

  My first restaurant I ever worked at. I was mentored and guided by chef Alex Reznik. I learned many techniques including smoking ingredient, making essential oils.I also learned a few molecular gastronomy tricks witch is not only scientific but also very modern techniques for example cooking sous-vide, Spherification, food manipulation and many intricate plating designs. I worked the salad and deserts station at the dinner service.

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  Mexikosher

  Mar 2012 - Dec 2012

  Line Cook

  I was lead and mentored by Chef Katsuji. I absorbed many authentic mexican recipes, techniques and even culture.I grieved in all areas in the kitchen and learned much about the fast food restaurant business and catering operations. Also a mashgiach.http://www.youtube.com/watch?v=RqXo5gpcVUE

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  Shilos Steak House

  Sept 2012 - Jan 2013

  Sous Chef

  I was exposed to a large variety of different proteins exp: lamb, beef, veal, duck also a variety of fresh sea foods that were delivered fresh daily to the restaurant including: salmon, sea bass, halibut, blue fin tuna. I worked the front line in charge of saute of veggies and proteins at dinner service and was lead by head Chef Luigie there current chef. Also a mashgiach.