Executive Chef / Food and Beverage Director

CHRISTOPHER DAVIS

901-***-**** *****.********@*****.*** linkedin.com/in/christopher-davis015

RESTAURANT/BANQUET MANAGEMENT CHEF

Proven Hotel Restaurant and Banquet Manager with early success unexpectedly filling position of Chef and Banquet Events supervisor. Creative menu planner with expertise in developing farm-to-table and other meals that consistently generate positive on-line reviews. Combines strong team-orientation, “make it happen” attitude with a variety of experiences with culinary festivals and celebrations. EDUCATION

Bachelor’s Degree in Food Service Management

Associate’s Degree in Culinary Arts

JOHNSON & WALES UNIVERSITY, North Miami, FL

Executive Chef

Restaurant Management

Rapport Building

Teamwork

Customer Satisfaction

Communications Skills

Hospitality Sector

HACCP Proficient

Facilitation Skills

EARLY CAREER HIGHLIGHTS

• As a new Marriott Culinary Voyager, stepped in as Lead Chef and Supervisor to smoothly maintain 150-seat restaurant for nine months drawing diners from inside and outside the hotel.

• As Student Purchasing Agent /Teacher’s Assistant with Johnson & Wales, ordered/arranged 6-foot alligator for student coursework.

• At a United Way of Dade County Veritage Miami fundraiser, spontaneously facilitated guests’ desire to hands- on prepare their own meal.

EXPERIENCE

Culinary Voyager RENAISSANCE DALLAS HOTEL by Marriott Nashville, TN 2019 – 2020 In addition to filling the lead restaurant Chef role, supervised team of ten staff members in Banquet Events including scheduling, food ordering and leading team meetings.

• Team achieved number one status in Dallas-Ft. Worth market and a 96.6% satisfaction rate among on-line testimonial writers.

• Developed seasonal menu items with a farm to table emphasis. Assistant Purchasing Agent & Teacher’s Asst JOHNSON & WALES UNIVERSITY N. Miami, FL 2016 – 2018 Built rapport with students to become informal mentor and advisor in Culinary Department courses while also managing inventory and ordering food and supplies.

• Developed and managed relationships with suppliers.

• Substitute-taught classes and arranged for fill-in instructors. INTERNSHIPS and BRIEF OPPORTUNITIES

WALT DISNEY WORLD, Orlando, FL (March-May 2016)

As Intern, served as breakfast Line Cook for Caribbean Beach Resort often serving teenage guests. VERITAGE MIAMI, South Beach (April 2015)

Assisted as sous chef at United Way of Dade County fundraiser; spontaneously accommodated table of guests wanting hands-on food preparation experience.

SOBE FOOD & WINE FEST, South Beach Miami (February 2015) Played as team member for The Girl & The Goat in Southern Wine and Spirits of Florida event that brought attention to local wineries, restaurants and bakeries.

RESTAURANT IRIS, Memphis, TN (2012)

Assisted chef who made Southern Cuisine healthy.

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