See How Many Clients You're Missing Each Month

Simply enter your business email & Topline AI Agent will show you.

Bio

Generated by
Topline AI
David Michael Pheneger is a seasoned hospitality executive with 25+ years of experience in menu development, banquet management, catering, and food service. He has held various roles, including Director of Dietary Services, Chef Garde Manger, and Food and Beverage Manager. Pheneger has worked in the industry since 1972 and has expertise in culinary skills, food and beverage management, and hospitality management.

Experience

    • Chef Garde Manger
      • May 1999 - Present

      Formulate, design and present all buffet salads and plated salads, banquet trays, canapes for breakfasts, luncheons, dinners and receptions, etc., both on property as well as off property. Set up new menus for Flavor's Buffet as well as for the production kitchen. Schedule staff with the Kronos system, make purchases on the AS-400 and control food cost and cross-transfers to the various outlets.

    • Chef Garde Manger
      • May 1990 - May 1999
      • Sparks, Nv

      Returned to the Nugget after working at Sparks Family Hospital for 6 years. Assumed same responsibilities assigned prior to leaving and working at Sparks Family Hospital. Continued to work at the Nugget until leaving and going to work at the Silver Legacy

    • Director of Dietary Services
      • Jun 1984 - May 1990
      • 2375 E Prater Way, Sparks, NV 89434

      Coordinated all functions of the Dietary Department Staff. Was instrumental in offering healthier dietary choices for hospital staff and family of patients in the public cafeteria. Coordinated and created menus for the Physicians Lounge as well as Catering special functions for the hospital medical staff that included functions for special events and fundraising events.

    • Chef Garde Manger
      • Apr 1972 - May 1984
      • Sparks, Nv

      Was in charge of the Rotisserie Buffet. Assigned and made staff schedules. Assisted Exec. Chef in formulating weekly menus for the buffet. Directed staff in the production of all salads, dressings for the entire hotel. Responsible for the continuing upgrading of all recipes for the buffet.

Education

  • California College of Arts & Crafts
  • Monterey Bay Academy

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

Looking to Create a Custom Project?

Need a custom project? We'll create a solution designed specifically for your project.

Get Started

References

Social Profiles

Community

You need to have a working account to view this content. Click here to join now

Similar Profiles