Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

DaiQuon Watts

Kansas City

Summary

Dynamic and seasoned chef with over 20 years of diverse culinary experience, showcasing a unique blend of creativity and expertise across various cuisines. Proficient in baking, recipe and menu development, and molecular gastronomy, consistently pushing the boundaries of flavor and presentation. Demonstrates strong leadership skills in building cohesive teams, fostering a collaborative work environment, and mentoring aspiring chefs. Passionate about crafting innovative dishes that elevate the dining experience, eager to bring culinary skills and creativity to enrich any kitchen.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Executive Chef

Strang Hall
03.2022 - 08.2025
  • Oversees back-of-house operations.
  • Hires, trains, and manages kitchen staff.
  • Sets the staffing schedule.
  • Develops recipes and menus.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Financial planning and budgeting.
  • Sets and implements the kitchen policies and procedures.
  • Baking
  • Event planning
  • Food service production management
  • Weekly specials
  • Wine/beer and food/dessert pairing.

Sous Chef

Smoke Brewing Company
03.2021 - 12.2021
  • Maintaining kitchen standards
  • ordering and food preparation
  • employee training
  • menu and recipe development
  • baking
  • event planning
  • smoker operations
  • assisting executive chef


Garde Manger/Line Cook

Bluestem
02.2020 - 12.2020
  • Manage Garde station
  • slice and portion cold/hot item
  • garnish final plates
  • plating design
  • assisting sauté stations
  • prepping in all areas of kitchen
  • cleaning and maintaining kitchen
  • making pasta
  • assisting sous and chef de cuisine with menu design and recipe development.

Executive Chef/Chef De Cuisine

The Kettle
05.2015 - 02.2020
  • Maintaining kitchen standards
  • ordering and food preparation
  • employee training
  • menu and recipe development
  • food pricing
  • baking and designing desserts
  • event planning
  • food service production management
  • weekly specials
  • staff scheduling
  • wine/beer and food/dessert pairing.

Dishwasher

North Central Kansas Technical College
08.2013 - 12.2013
  • Clearing and sanitizing tables, washing and putting away dishes, sweeping, mopping, overall kitchen sanitation.

Education

Associate - Business management

North Central Kansas Technical College
Beloit, KS
05.2015

Associate - Culinary Arts

North Central Kansas Technical College
Beloit, KS
05.2014

Skills

  • Team development
  • Profit & Loss
  • Restaurant Management
  • Sanitation
  • Food Production
  • Hospitality
  • Cost control
  • Hiring, training, and development
  • Catering and events
  • Team management
  • Kitchen management
  • Inventory management
  • Recipes and menu planning
  • Fine-dining expertise
  • Budgeting and cost control
  • Food pairing
  • Molecular gastronomy
  • Baking/pastries
  • Alcohol pairing

Certification

ServSafe

Timeline

Executive Chef

Strang Hall
03.2022 - 08.2025

Sous Chef

Smoke Brewing Company
03.2021 - 12.2021

Garde Manger/Line Cook

Bluestem
02.2020 - 12.2020

Executive Chef/Chef De Cuisine

The Kettle
05.2015 - 02.2020

Dishwasher

North Central Kansas Technical College
08.2013 - 12.2013

Associate - Culinary Arts

North Central Kansas Technical College

Associate - Business management

North Central Kansas Technical College

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