Head Chef, Sous Chef, Line Chef, Banquet Chef, Catering Chef

professional summary

skills

work history

JOHN DAVIS

*** ******* *****, ********* ****, North Carolina 27909 (H) 252-***-**** (C) 252-***-**** ***************@*****.***

Motivated chef offering over 13 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills. Extensive experience catering parties that served more than 400 guests. Customer relations, floor planning and menu development expertise.

Strong attention to safe food handling procedures

Extensive catering background

Accomplished in large event catering

Management and leadership experience

Institutional and batch cooking

Results-oriented

Meal preparation expertise

Flexible schedule availability

Menu price structuring familiarity

Jan 2017 - Apr 2017

Norfolk, VA

Executive Chef (Exec Chef)

Gershwins

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Jul 2013 - Nov 2016

Duck, North Carolina, United States

Chef/Catering

Red Sky Cafe

Prepared catered meals, on and off site, for up to 400 people. Verified proper portion sizes and consistently attained high food quality standards. Maintained updated knowledge of local competition and restaurant industry trends. Developed menus, pricing and special food offerings to increase customer satisfaction. Led shifts while personally preparing food items and executing requests based on required specifications. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Aug 2015 - Jun 2016

Elizabeth City, North Carolina, United States

Chef Manager

Mid Atlantic Christian University

Completed store opening and closing procedures.

Received and counted money.

Processed cash, credit, debit and check payments.

Trained and mentored new employees.

Rotated stock according to dates and protocols.

Counted out cash drawers and balanced totals.

Improved customer service by projecting friendly and knowledgeable attitude. Oversaw team of 15 employees.

Aug 2014 - Jun 2016

Norfolk, Virginia, United States

Sous Chef

Old Dominion University

Managed 65-person team of cooks and back of house staff for Old Dominion University, under Aramark. Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods education

Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning Cleaned and sterilized equipment and facilities

Trained kitchen staff on proper use of equipment, food handling, and portion sizing. Worked stations including pizza, omelet, soup, salad, sandwich, and dessert at a busy cafeteria. Cafe 1201. Managed food delivery for 200+ guests for special events Lexington, KY

2 years: Psychology

Transylvania University

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