Chef/Manager
Resume:
Orlando, Florida *****
adgmdu@r.postjobfree.com
DAVID FRAZIER WATTERS III
OBJECTIVE
I am a qualified professional with many years of experience in the Restaurant and Hospitality Industry that is looking to take part in a growing organization where I could use my talents and experience for the development of both the organization’s profitability and expansion, as well as my own professional goals. My charisma, dedication, and Hard work will allow me to face the challenges, problem solve and develop successful tactics to increase sales, revenue and hospitality commitments in such a highly competitive industry.
SKILLS & ABILITIES
Over twenty years of Culinary Experience supervising and managing food quality, productivity, sanitation, and implementing policies and procedures.
I’m also a highly seasoned versatile individual with many talents. Looking to support my family in these hard times.
EXPERIENCE
Chef Rosen Shingle Creek
February 2015 – July 30th Due to Covid 19
Oversee multi units. Cattails pool bar and grille, Headwaters bar and lounge, 18 Monroe St. Deli, Creek Creamery and all other outlets upon request. Responsible for all aspects of the operation. Hiring, accountability, proper scheduling, training, forecasting, budgeting, inventory, insure flawless food quality. Maintaining a structured environment each and every shift.
Chef The Palm Restaurant
August 2011 – April 2014 (2 years 9 months) Hard Rock Hotel Universal Studios Orlando
Specialize in diverse cuisine with a passion in impeccable production and immaculate presentations. Strong accountability to drive high productivity and hospitality; while maintaining labor control. The ability to execute banquet functions and private events including high profile clients and wine tastings. A foodie with a distinct knowledge in Cooking Techniques.
Chef Rosen Shingle Creek
July 2006 – February 2011 (4 years 8 months)
All Day Dining-A la Carte Menu and 4 course Buffet. Created Menus for both Traditional and Complex Themed Menus for Private Events. Hiring, Training and Development. Quality Controls. Responsible for Banquet execution for parties reaching up to 5000 guest. Creating menus that are both exquisite, but yet flawless for production and cost effective.
Chef Carlson Restaurants / T.G.I. Friday's/E-Brands
October 1999 –April 2006 ( 6 years 4 months) Timpano Italian Chop House-Orlando
Culinary Production, Health Standards, Labor and Food Cost Management. Responsible for maintaining production, food cost, labor, privet events, proper scheduling and execution along with creating privet menus and daily specials. Training and Development. Training Store for Managers in Training. Upscale Italian Chophouse 5.5 Million annually.
EDUCATION
Community College of Philadelphia
1994-1996
COMMUNICATION
Computer Literate in Word, Excel, Power Point, and Micros
SKILLS & EXPERTISE
Banquet Operations, Production Management, Food Chemistry, Restaurant Management, Labor Control, Hospitality, Scheduling Management, Supervising, Cost-Cutting, Menu Development, Hiring, Private Events, HACCP Serve Safe Certified
REFERENCES
Jorge Oliveira Executive Chef Rosen Shingle Creek
407-***-**** adgmdu@r.postjobfree.com
Theresa Connors Assistant Executive Chef Rosen shingle Creek
321-***-**** adgmdu@r.postjobfree.com
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