David Acosta
Scottsdale,AZ
Summary
Dynamic Executive Chef with a proven track record at Pomelos, renowned for developing innovative recipes that boosted sales and attracted new clientele. Expert in food quality and presentation, with exceptional knife skills and a commitment to customer service. Cultivated a positive kitchen culture while ensuring compliance with stringent food safety regulations.
Overview
11
11
years of professional experience
Work History
Chef/Lead
STK
Scottsdale
12.2022 - 03.2025
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
- Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
- Reason for leaving; - restaurant closed permanently
Exec Chef
Pomelos
Glendale
01.2014 - 03.2018
- Oversaw and in charge of the whole line and a crew of 20+
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Reason for leaving: -restaurant closed due to COVID
Education
Highland Park High School
Highland Park, ILBachelor of Arts - Architectural Drafting
ASU
Tempe, AZSkills
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Food presentation
- Attention to detail
- Company quality standards
- Butchery skills
- Problem-solving
Languages
Italian
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Chef/Lead
STK
12.2022 - 03.2025
Exec Chef
Pomelos
01.2014 - 03.2018
Highland Park High School
Bachelor of Arts - Architectural Drafting
ASU