Corey Davidson
Desert Hot Springs,CA
Summary
Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.
Overview
17
17
years of professional experience
Work History
Executive Chef
Spaghetti Western
Morongo Valley, California
10.2023 - Current
- Performed financial analysis and recommended effective methods to cut costs.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Created daily specials based on seasonal ingredients and customer feedback.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Monitored quality, presentation and quantities of plated food across line.
- Prepared workstations with ingredients and tools to increase efficiency.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
Owner
Muncheese burger
Torrance , California
01.2013 - 02.2015
- Operated cash register to process customer orders accurately.
- Collaborated with team to deliver timely service of items.
- Scheduled equipment use and activities based on daily menus and manager directions.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Resolved customer complaints in a timely manner through active listening skills and problem solving techniques.
- Performed basic math functions to calculate change due to customers when necessary.
- Used grills, deep fryers and griddles to cook food.
- Maintained cleanliness and organization of line workstations.
- Ensured compliance with local health codes pertaining to food safety protocols.
- Recorded daily sales totals into log book at end of each shift.
- Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
- Set up work stations prior to opening to minimize prep time.
Pasty Chef
Terranea Resort and Spa - Palos Verdes
Palos Verdes Estates, California
02.2009 - 09.2013
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Decorated cakes with intricate designs and patterns.
- Adhered to safety protocols to minimize mishaps and accidents with baking equipment.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Collaborated with the executive chef to pair desserts with menu items for optimal dining experience.
- Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
- Utilized artistic skills to decorate cakes and pastries, enhancing presentation and customer satisfaction.
- Designed and maintained a clean, organized, and efficient pastry kitchen layout.
- Assisted in menu planning for all pastry items.
- Oversaw pastry production for catering, pick-up orders and in-store customers.
- Trained kitchen workers on culinary techniques.
Line Cook
Joes.
Venice Ca , California
01.2011 - 02.2012
Line Cook
Wolf gang puck
Los Angeles, California
02.2008 - 02.2010
Education
Hard Work And Dedication That Lead Me To Get The Skills I Have Today To Keep Up in High Volume Jobs - Culinary
Kitchens All Over Los Angeles
Los Angeles, CaliforniaSkills
- Food and beverage pairing
- Recipes and menu planning
- Signature dish creation
- Sanitation coordination
- Budgeting and cost control
- Food preparation techniques
- Food spoilage prevention
- Food plating and presentation
- Sanitation guidelines
- Inventory management
- Delegating work
- Safe food handling
- Attention to detail
- Ingredients selection
- Fine dining
- Recipe development
- Kitchen operations oversight
- Hiring, training, and development
- Restaurant operations
- Kitchen staff management
Timeline
Executive Chef
Spaghetti Western
10.2023 - Current
Owner
Muncheese burger
01.2013 - 02.2015
Line Cook
Joes.
01.2011 - 02.2012
Pasty Chef
Terranea Resort and Spa - Palos Verdes
02.2009 - 09.2013
Line Cook
Wolf gang puck
02.2008 - 02.2010
Hard Work And Dedication That Lead Me To Get The Skills I Have Today To Keep Up in High Volume Jobs - Culinary
Kitchens All Over Los Angeles