Davey Valdez
New Braunfels,TX
Summary
High-performing Chef offering 13+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef Manager
Tavern on Castell
02.2024 - 01.2026
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Pitched in to work line during busy periods or in place of sick employees.
- Motivated staff to perform at peak efficiency and quality.
Sous Chef
The Root Cellar Cafe & Catering
02.2023 - 02.2024
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
Pit Master/Operations Manager
Hays County Barbecue
03.2019 - 02.2023
- Enhanced customer satisfaction by consistently delivering high-quality, flavorful barbecue dishes.
- Streamlined kitchen operations for improved efficiency and reduced food waste.
- Managed a team of cooks, ensuring proper training and adherence to safety protocols.
- Demonstrated expertise in various smoking techniques, resulting in tender meats full of complex flavors.
- Conducted regular equipment maintenance checks, ensuring optimal performance and preventing costly repairs.
- Trained new employees on proper techniques for preparing signature barbecue sauces, rubs, and marinades.
- Facilitated successful cross-functional collaborations for the completion of key projects, fostering strong working relationships among team members.
General Manager
Rodriguez Restaurant Y Cantina
01.2018 - 03.2019
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
Executive Head Chef
Schobels On The River
10.2011 - 08.2015
- Streamlined kitchen operations for increased efficiency and reduced food waste.
- Mentored junior chefs, providing guidance on culinary techniques and professional development.
- Maximized profit margins by negotiating with suppliers for competitive pricing on high-quality ingredients.
- Implemented strict food safety standards to maintain impeccable cleanliness and reduce risk of contamination.
- Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
Education
Bachelor of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Las Vegas, NV01-2006
High School Diploma -
New Braunfels High School
New Braunfels, TX08.2004
Skills
- Employee Scheduling
- Food Preparation
- Workflow Optimization
- Customer Service
- Plating
- Inventory Management
- Kitchen Leadership
- Menu Development
- Kitchen management
- Training and mentoring
- Team management
Certification
- Serv Safe Food Handlers Training
- TABC Certified
Timeline
Executive Chef Manager
Tavern on Castell
02.2024 - 01.2026
Sous Chef
The Root Cellar Cafe & Catering
02.2023 - 02.2024
Pit Master/Operations Manager
Hays County Barbecue
03.2019 - 02.2023
General Manager
Rodriguez Restaurant Y Cantina
01.2018 - 03.2019
Executive Head Chef
Schobels On The River
10.2011 - 08.2015
High School Diploma -
New Braunfels High School
Bachelor of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts