Hi, I’m
Alice Davis
San Antonio,TX
Successful people do what unsuccessful people are not willing to do. Don't wish it were easier; wish you were better.
Jim Rohn
Summary
I've worked in the hospitality world for 8 years, working with high-end guests and family's at the top 5-star, five diamond hotel the Broadmoor for 6 years, as well as Sea Island hotel for 2 years. I started out as a Extern and and worked my way up to chef level in two years, worked all over the Resort, truly have a passion for working in the restaurants but current job work as the lead banquet chef, enjoy making desserts for special wine cellar dinners and coming up with fun holiday brunch desserts. Hold myself and team to very high standards and teamwork is very import to me. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Results-driven professional focused on delivering exceptional support for customer needs. Successfully manages concerns and resolves conflicts to maximize customer satisfaction. Offers strong background in customer relations and communication. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
8
years of professional experience
1
Certification
Work History
Sea Island Resort
Pastry Chef De Partie
11.2021 - 07.2023
Job overview
- Currently work as lead chef for Banquets and do lots of special dinners for guests as well as very big holiday brunch.
- Lead team of 6 people as well as watching over other teams
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mentored kitchen staff to prepare each for demanding roles.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Trained new kitchen staff on procedures and managed performance
- Maintained well-organized mise en place to keep work consistent
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
The Broadmoor Hotel
Junior Sous Chef
09.2015 - 10.2021
Job overview
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored recipe portioning to control food costs.
- Worked for 4 different restaurants
- Worked as banquet chef as well
- Have done plate up dinners for 2,000ppl
- Successfully completed kitchen product inventory as assigned
- Led team by example in preparing items accurately and according to high-quality standards
- Planned and directed high-volume food preparation in fast-paced environment
Education
Pikes Peak Community College, Colorado Springs, CO
Associate of Applied Science from Baking And Pastry Arts
06.2015
Skills
- Desserts Knowledge
- Kitchen Sanitation
- Consistent Supervision
- Proper Food Handling certification
- Order Supplies
- Quality Standards
- Staff Management
- Staff Management
- Staff Supervision
- Staff Training
- Special Requests
- Customer Satisfaction
- Recipe Creation
- Inventory Rotation
- Critical Thinking
- Sanitation Practices
- Food Quality Standards
- Cooking and Baking
- Menu Preparation
- Staff Supervision
- Staff Training
- Coaching and Mentoring
- Cleaning and Sanitizing
- Order Taking
- Customer Service
- Customer Relations
- Training and Development
- Customer Service Excellence
- Hospitality and Accommodation
- Feedback Acceptance
- Customer Transactions
- Staff Supervision
- Staff Training
- Hospitality Management
- Shift Coverage
- Supply Restocking
- Food and Beverage Service
- Manage Research
- Managing Multiple Tasks
- Creative Solutions
- Project Requirements
- Quality Assessments
- Guest Satisfaction
- Serve Guests
- Staff Supervision
- Staff Training
- Train Employees
- Sales and Marketing
- Customer Relationship Management
- Staff Supervision
- Staff Training
- Communication
- Budget Controls
- Sales Activities
- Time Management
- Team Leadership
- Financial Forecasting
- Sell Products
- Job Assignments
- Schedule Preparation
- Managing Appointments
- Manage Budgets
Certification
Food handler certification
Languages
English
Full Professional
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Pastry Chef De Partie
Sea Island Resort
11.2021 - 07.2023
Junior Sous Chef
The Broadmoor Hotel
09.2015 - 10.2021
Pikes Peak Community College
Associate of Applied Science from Baking And Pastry Arts
Food handler certification
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