Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

TAYON DAVIS

Summary

Hardworking, solutions-driven and executive professional with steadfast career and broad-based experience in managing the provision of fine dining, menu planning, tracking inventory, controlling costs for resorts, restaurants and country clubs. Adept at refining the art of cooking, developing impressive menus and preparing culinary dishes influenced by culturally diverse regions around the globe. Exemplify successful efforts in addressing guests' needs and concerns to continuously improve service standards, quality, and profitability. Proven effectiveness to multitask in a globally competitive and fast-paced environment with dedication to superior service. Well-versed with current food regulations, and culinary and nutrition principles. Display effectiveness to multitask in a competitive, high-impact, and fast-paced environments, while juggling multiple priorities simultaneously. A versatile individual who has a positive attitude and the demonstrated ability to work under pressure. Committed to promoting the highest standards and company values.

Overview

34
34
years of professional experience
1
1
Certification

Work History

Market Manager/Executive Chef

College Fresh
01.2015 - Current
  • Responsible for the daily management of 10 offsite locations which includes maintaining budget, food and labor cost
  • Prepare 4000+ meals per week including weekly menu planning and direct client contact to ensure 100% client satisfaction
  • Maintain and assure food quality
  • Control food costs and ensured profit, monitoring purchases and catering operations
  • Direct procurement, preparation and overall operations of food items.

Owner/Executive Chef

Chef Dee's Kitchen
02.2008 - 12.2014
  • Managed daily oversight of all restaurant operations
  • Standardized Chef Dee's Kitchen dishes through staff shift management and step wise tutorials for new and old chefs
  • Headed and managed work of staff working in kitchen along with cooks.

Executive Chef

Secret City Bar
06.2004 - 10.2007
  • Educated the chefs and kitchen workers regarding standard hygiene and quality policies and ensure these are implemented
  • Responsible for all aspects of food service management including food costing, pricing, inventory management
  • Maintained equipment and supplies to ensure compliance with Federal, State, and County regulations.

Executive Chef

ZETA BETA TAU
08.2003 - 04.2005
  • Prepared lunch and dinner meals for up to 50 house residents daily for 2003 through 2005 school years on the University of Michigan campus
  • Supervised and trained staff
  • Maintained broad information on menu improvement and conclusion.

Person Chef/House Manager

Lindsey Hunter
01.2000 - 12.2002
  • Prepared daily meals and managed daily household functions
  • Encourage development of interpersonal relationships and communication skills
  • Responsible for preparing business dinners, special events and daily family meals.

Personal Chef/House Manager

Brian Williams/ Bison Dele
08.1997 - 06.2000
  • Prepared daily meals and managed daily household functions
  • Sanitized and cleaned all areas of the house.

Personal Chef/Assistant

Dennis Rodman
06.1999 - 09.1999
  • Personal Chef and assistant for the summer of 1999 on locations in Montreal Quebec and Nice France
  • Prepared menus and meals at the Dennis Rodman Newport Beach
  • Planned and prepared meals for corporate and personal events held at the resort.

Personal Chef

Christian Lattiner
07.1998 - 06.1999
  • Prepared daily meals for Mr
  • Lattiner for the 1998 to 1999 NBA season
  • Inspected supplies, equipment, and work area to ensure conformance to clients' standards
  • Maintained the quantity and quality of foods and supplies.

Executive Sous Chef

Wabeek Country Club
03.1992 - 01.1997
  • Maintained food stock and supervised up to 30 employees
  • Coordinated with management and staff to ensure proper communication of concerns
  • Overseen banquet and A la carte production and service
  • Planned daily specials, controlled food and labor cost.

Executive Sous Chef

Southfield Sheraton
05.1990 - 02.1992
  • Headed total coordination and production of banquet and outlet service
  • Maintained food stock and supervision of employees
  • Assisted in menu setting and budget management accordingly
  • Headed working schedules of entire kitchen staff.

Education

X ray Technology -

Western Medical College
Van Nuys, CA

Skills

  • Customer-oriented, known for skillfully identifying and resolving problems through developing customized solutions to the needs of each user
  • Remarkable ability to facilitate teamwork, manage conflict, and teach, coach, counsel
  • Ability to lead, reach consensus, establish goals, and attain results
  • Excellent written and oral communication skills
  • Ability to implement high quality hygiene and sanitation standards in the working and serving kitchens
  • Profound knowledge of transitional techniques of food training
  • Skilled at scrutinizing costing of food and labor management
  • Varied food management skills and exceptional knowledge of food safety and sanitation standards
  • Proven ability to schedule and coordinate the work of chefs, cooks and food preparers and ensure a high standard of kitchen sanitation

Certification

Serve Safe Certified, 2012

Timeline

Market Manager/Executive Chef

College Fresh
01.2015 - Current

Owner/Executive Chef

Chef Dee's Kitchen
02.2008 - 12.2014

Executive Chef

Secret City Bar
06.2004 - 10.2007

Executive Chef

ZETA BETA TAU
08.2003 - 04.2005

Person Chef/House Manager

Lindsey Hunter
01.2000 - 12.2002

Personal Chef/Assistant

Dennis Rodman
06.1999 - 09.1999

Personal Chef

Christian Lattiner
07.1998 - 06.1999

Personal Chef/House Manager

Brian Williams/ Bison Dele
08.1997 - 06.2000

Executive Sous Chef

Wabeek Country Club
03.1992 - 01.1997

Executive Sous Chef

Southfield Sheraton
05.1990 - 02.1992

X ray Technology -

Western Medical College

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