Executive Chef Sous

TYRONE D. DAVIS

****.******.*******@*****.*** ● 678-***-**** ● 409 Woodland Ridge Cir, La Grange, Ky 40031

PROFESSIONAL OVERVIEW

Passionate culinarian with 20 + years of experience in the field. I have held positions form Chef, Sous Chef, Executive Chef and General Manager. My objective in the food industry is to be creative, continue to learn and grow, and to create amazing food in a great environment. I take great pride in not only being able to produce great food but also in being able to build a great team. I believe in doing everything posable for the guest to have a great experience but also ensure that the staff works together in a way that they love coming to work which will ensure that that carries over to the guest overall experience.

EXPERIENCE

Chef/Owner 10/14 to Current

Precise Cuts Catering – Atlanta, GA / La Grange, KY

Creating an overall vision and plan for the client

Designing innovative catering menus to suit the theme of the event

Developing menus and item pricing

Sourcing unique ingredients for the menus and keeping stock levels fully up to date.

Ensuring that the quality of food is consistently high and that hygiene standards are exceeded.

Hiring, training, motivating and mentoring all staff

Track P & L

Assisting kitchen staff with food prep and production creation

Purchasing food and supplies from vendors

Oversee front and back of the house staff

Client interaction

G.M. 6/24 to 10/24

Modern Bread and Bagel – New York, NY

Recruiting, interviewing and training staff to follow restaurant procedures.

Maintaining safety and food quality standards

Keeping customers happy, getting their feedback on the experience and handling complaints

Organizing schedules, keeping track of employees’ hours and recording payroll data

Ordering food, linens, gloves and other supplies while staying within budget limitations.

Supervising daily shift operations, including front- and back-of-house restaurant operations

Controlling operational costs and identifying ways to cut waste

Appraising staff performance and disciplining or retraining employees to correct poor performance.

Executive Chef 10/19 to 10/23

Sandy Springs Performing Arts Center and City Hall - Sandy Springs

Developing unique and cuisine-appropriate menus

Collaborating with the Restaurant Manager to set item prices

Staying current on developing trends in the restaurant industry

Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.

Monitoring inventory and purchasing supplies and food from approved vendors

Hiring, training and supervising kitchen staff

Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

Identifying and introducing new culinary techniques

Preparing meals and completing prep support as needed

Sous Chef 04/2015 to 01/20

Chef John Moeller Atlanta, Ga

Preparing meals and food to meet the specifications of guests in a timely manner

Properly measuring kitchen ingredients and food portions

Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.

Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation

Managing the kitchen inventory and ensuring supplies are fresh and of high quality.

Ensuring proper food temperatures when cooking and proper storage afterward

Keeping the workstation and kitchen equipment clean, organized and sanitized

Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Sous Chef 07/2018 to 07/2019

The Alden – Chamblee, Ga

•Documenting each morning what the Head Chefs require before they prepare the day’s dishes.

•Cleaning and organizing the food preparation area for the Head Chef

•Delivering the ingredients that the Head Chef needs to prepare to the food preparation area.

•Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chef’s specifications and standards.

•Hiring and training new kitchen employees on the restaurant’s standards and regulations

•Addressing and resolving diners’ and clients’ complaints quickly

•Monitoring the kitchen area and the staff to ensure sanitation standards are maintained.

•Ensuring all food products to be prepared are not expired.

G/M ~ Chef 01/2018 to 10/2018

{SAMA} Food for Balance Atlanta, GA

Ensure that all dishes are cooked well and presented in an aesthetically pleasing way.

Oversee food preparation, checking that all kitchen staff are performing their duties.

Monitor equipment quality and order new equipment as needed.

Help the restaurant determine how much food and supplies need to be ordered.

Train new kitchen staff

Strong customer service skills

Interpersonal and teamwork skills

The ability to prioritize and juggle multiple responsibilities.

Excellent communication skills

Management and administration skills

Problem-solving skills

Organizational skills

Head Event Chef 03/2012 to 10/2017

Bold American Events Atlanta, GA

•Managed a staff of 10-20 chefs and prep cooks for corporate events, weddings, anniversaries, and more.

•Wrote the new hire and the event chef training manual.

EDUCATIONANDTRAINING

2012 Associate of Arts: Le Cordon Bleu Tucker, GA, United States

Renewed Serv Safe Food Protection Manager Certification 08/22

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