Z achary A. Davis

*** **** ******* * * ive

I ndianapolis,In 46217

Phone 305-***-****

abk7s3@r.postjobfree.com

Banquet chef –Sous chef

Specializing in Classic French and Continental Cuisine

Dynamic, Results-Oriented, and Team-Spirited

Serv Safe Certified

Education

Associate of Culinary Arts (Feb.2003-Feb 2005)

Le Cordon Bleu Pennsylvania Culinary Institute, Pittsburgh, Pennsylvania

Work Experience

Post Card Inn @ Holiday Isle Islamorada, Fl (Dec.2012-Oct.2014)

Banquet Chef

*Created All Wedding Menus and Banquet menus for a new company

*Cook, Organized, Executed, All Weddings and Banquets

*Designed Brand New Kitchen Set Up

Hilton/Key Largo Grande Key Largo,Fl (Aug.2011-Nov-2012)

Sous chef

*Over Saw All banquets and Weddings

*Created Special Holiday Menus

*Worked Each Station in Hotel Restaurant as Needed

Italy in the Isles Islamorada, Fl (Dec 2010-aug2011)

Sous Chef

*Opened up Family style Italian Restaurant

*Planned Menu, Assure Quality Control, and Minimize waste

*Trained Line Cooks

Hawks Cay Resort Duck Key, Fl (April 2008 - July 2010)

Banquet Chef

*Over saw all events, corporate get a ways, Weddings, and plated dinners and overall

assured quality control of food.

*Viewed and processed Banquet Event Orders, ordered in all food for events.

*Trained interns

Levy Restaurants at PNC Park Pittsburgh, Pa ( Jan. 2006 - Mar. 2008, 2003.2004)

Supervisor

*Cooked high-end food for V.I.P.’s in the Lexus club and suite holders, club level

*Trained line cooks

Miami University Oxford, OH ( Jun. 2005-Feb.2006)

Sous Chef

*Opened up scale bistro style restaurant on campus.

*Helped create menu, placed orders, Plate design, and trained students how to cook on a

proper kitchen line.

Little Palm Island Little Torch Key, Fl, Externship ( Oct.2004-Apl.2005)

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