Cameron Davis
Fate,TX
Summary
Worked professionally from BOH to FOH in casual and fine dining establishments. Worked under chefs at networking, charity and other social events such as Chefs for Farmers, 86 Cancer, BubblyQ and All Star Chef Classic in Dallas. Efficient and successful in both high and low volume facilities, working well under pressure. Track record of being a team leader in both management and employee roles, by setting professional examples. Solid foundation of food and beverage cost, quality and item specifications as well as restaurant business management from college and on job experience. Strong social skills with guests and team members.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Line Cook
Headington Hospitality Group
Dallas, TX
05.2025 - Current
- Prepared ingredients and menu items following recipes and presentation standards.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Assisted in inventory management, ensuring stock levels met operational needs.
- Collaborated with team members to optimize workflow during peak service hours.
- Fine dining establishment with 16 tables averaging 130 covers on a busy service.
Sous Chef
Fletcher Hospitality Group
Rockwall, TX
03.2024 - 05.2025
- Assisted in menu planning and development to enhance culinary offerings.
- Prepared and plated high-quality dishes following established recipes and standards.
- Collaborated with kitchen staff to ensure efficient workflow during peak service times.
- Monitored inventory levels, ensuring timely restocking of ingredients and supplies.
- Conducted routine inspections to ensure compliance with health and safety standards.
- Resolved customer inquiries and complaints to enhance guest satisfaction.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Evaluated vendor proposals, selecting optimal sources based on quality and pricing.
Line Cook
Maple Hospitality Group
Dallas, TX
06.2022 - 03.2024
- Executed daily prep tasks efficiently, contributing to timely meal service.
- Adapted quickly to changing menus and special dietary requests from guests.
- Monitored food safety practices, adhering to health regulations consistently.
- Supported culinary team in developing new menu items through creative input.
- Fine dining establishment averaging 500-600 covers on a busy service.
Kitchen Manager
Baker St. Pub & Grill
Katy
02.2021 - 07.2021
- Trained staff on food preparation techniques and kitchen equipment usage.
- Supervised daily kitchen operations to ensure adherence to safety and quality standards.
- Developed and implemented efficient food preparation processes, minimizing waste and improving workflow.
- Managed inventory levels, coordinating with suppliers to maintain stock of high-quality ingredients.
- Collaborated with front-of-house staff to streamline service during peak hours, enhancing guest experience.
Education
Associate of Applied Science - Culinary Arts
Sullivan University
Louisville, KY12-2020
High School Diploma -
Rockwall-Heath
Rockwall, TX06-2018
Skills
- Time management
- Attention to detail
- Workload management
- Inventory management
- Recipe development
- POS system operation
- Professional appearance
- Guest engagement
- Food safety compliance
- Verbal and written communication
- Highly motivated
- Food preparation
- Customer service
Certification
- ServSafe
Timeline
Line Cook
Headington Hospitality Group
05.2025 - Current
Sous Chef
Fletcher Hospitality Group
03.2024 - 05.2025
Line Cook
Maple Hospitality Group
06.2022 - 03.2024
Kitchen Manager
Baker St. Pub & Grill
02.2021 - 07.2021
Associate of Applied Science - Culinary Arts
Sullivan University
High School Diploma -
Rockwall-Heath