KEITH DAVIS

**** ** *** *** **

Miami Shores FL *3138

Mobile: 410-***-****

Email: ad27ow@r.postjobfree.com

EDUCATION:

High School Diploma l Woodlawn High School l Baltimore, Maryland l

American Culinary Federation

Servsafe Certified

PROFESSIONAL EXPERIENCE:

05/2021 – Present Smith & Wollensky Miami Beach, FL

Executive Sous Chef

Annual Sales Volume: $22 Million

Responsible for management and scheduling of 35 hourly staff, and 3 Sous Chefs.

Trained cooks on new menu rollouts

Supervised quality control, budgeting, purchasing materials, product procurement, vendor negotiations, hiring, and firing.

Responsible for P&L and monitoring company operations by performing daily line checks and food audits.

Prepared weekly inventories for smallware and food.

Assured standard of food quality, preparation, recipes, and presentation

03/2003 – 1/2021 KEITH MENU DESIGN Baltimore, MD

Executive Chef

Annual Sales Volume: $80000

Off-Premise catering for private homes, offices, create menus, prep, exhibition cooking stations, did invoices, contract, ordering food, small wares

Planned, coordinated holiday catering parties

(Reason for leaving: Shutdown business to move)

02/2000 – 02/2003 Legal Seafood’s Baltimore, MD

Executive chef

https://www.legalseafoods.com

Annual Sales Volume: $3 Million - $14 Million

Maintained labor and food costs for all shifts

Trained cooks and Sous chefs hired for the restaurants

Assured standard of food quality, preparation, recipes, and presentation

Developed and implemented creative recipes and food presentation

Planned, coordinated holiday catering parties

Prepared weekly inventories and ordered stock

(Reason for leaving: Left to start my own company)

01/1998 – 01/2000 McCormick & Schmick's Seafood & Steaks Baltimore, MD

Executive sous chef

Annual Sales Volume: $9 Million

Managed back of the house operations of a scratch kitchen of an upscale seafood establishment

Reduced labor cost by 1% by eliminating overtime expenditures through effective scheduling.

Responsible for P&L and monitoring company operations by performing daily line checks and food audits.

Consistently met or remained under budget on all controllable expenses.

Supervised quality control, budgeting, purchasing materials, product procurement, vendor negotiations, hiring, and firing.

(Reason for leaving: Better opportunity as Executive Chef with legal seafood’s)

Contact this candidate