DAVID BIGGS
Pensacola,FL
Summary
Proficient Executive Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional able to handle any challenge. Experienced Executive Chef, & Executive Sou Chef with over 10+ years of experience in Culinary. Excellent reputation for resolving problems and improving customer satisfaction. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
El Camino Cantina & Argyle Precinct
Sydney, Australia
02.2023 - Current
- Supervised 25 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Sous Chef
49th State Brewing Company
Anchorage, AK
03.2022 - 01.2023
- Acted as head chef when required to maintain continuity of service and quality
- Planned and directed high-volume food preparation in fast-paced environment
- Mentored kitchen staff to prepare each for demanding roles
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Collaborated with staff members to create meals for large banquets
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head Cook
Five Star Oilfield And Services
Anchorage, AK
06.2020 - 03.2022
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Placed orders to restock items before supplies ran out
- Inspected freezer and refrigerator daily to check and maintain proper temperatures
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Developed recipes, portion specifications, and standard preparation procedures for all dishes
- Managed over 100 customers for Breakfast, Lunch, and Dinner.
Executive Sou Chef
49th State Brewing Company
Anchorage, AK
09.2017 - 06.2020
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Interacted with guests to obtain feedback on product quality and service levels
- Ensured that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
- Planned and directed high-volume food preparation in fast-paced environment
- Acted as head chef when required to maintain continuity of service and quality
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Managed over 40 employees on daily basis
- Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting
- Managed team of employees, overseeing hiring, training, and professional growth of employees
- Monitored company inventory to keep stock levels and databases updated
- Used coordination and planning skills to achieve results according to schedule
- Obtained fresh, local ingredients to lower grocery costs
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Line Cook
49th State Brewing Company
Anchorage, AK
09.2015 - 09.2017
- Performed waste management duties by ensuring that trash was properly and safely disposed of
- Handled portion control activities according to specified instructions provided by chef
- Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases
- Prepared average of 150-250 orders each shift
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
PIC AM Cook
HAP Princess Cruise
Healy, AK
01.2015 - 01.2016
- Handled portion control activities according to specified instructions provided by the chef
- Monitored the time and heat of equipment ensuring that both were regulated as necessary
- Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue
- Performed waste management duties by ensuring that trash was properly and safely disposed of
- Affected quick resolutions to customer problems and brought in management when needed
- Maintained clean, neat and properly stocked check stand area
- Increased customer satisfaction by resolving issues
- Managed to feed 300-400 people daily.
Cook
Disney Cruise Lines
Orlando, FL
01.2014 - 01.2015
- Recommended menu items to Executive Chef for new dish development, holidays, special events and promotions
- Promptly reported any maintenance and repair issues to Executive Chef
- Changed and sanitized all cutting boards, benches and surfaces when beginning new task to avoid cross-contamination
- Achieved and exceeded performance, budget and team goals
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Verified proper portion sizes and consistently attained high food quality standards
- Managed to feed 100-200 guests daily
- Ordered and received products and supplies to stock kitchen areas
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
Walt Disney World Resort/Contemporary Resort
Orlando, FL
01.2010 - 01.2014
- Delivered products of highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines
- Followed all standardized recipes and notifying Chef or Cook of any shortages or discrepancies in products or ingredients
- Maintained organized and efficient flow of production, with regards to changes in forecasts and menus
- Consistently checked temperatures in foods and followed proper procedures in regards to chilling, re-heating, and holding food
- Reported waste to supervisors on daily basis
- Checked station upon arrival to determine status of outstanding safety, or equipment issues
- Checked station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
- Managed to feed 300-400 daily
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Inspected appliances, commercial fryers, and ovens to verify proper working order
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Ordered and received products and supplies to stock kitchen areas
- Transitioned between breakfast and lunch service.
Education
Associate of Occupation Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
06.2008
Skills
- Menu development
- Catering background
- Catering Events
- Recipe Development
- Menu Planning
- Conflict resolution
- Schedule management
- Microsoft Office Suite
- Customer-focused
- Signature dish creation
- Team leadership
- Time management
- Sanitation and Cleaning
- Food Preparing, Plating and Presentation
- Cost Control and Budgeting
- Food and Beverage Service
- Food Production
- Menu Item Pricing
- Food Production Timing
- Stocking and Replenishing
- Quality Assessments
- Coordinating Kitchen Staff
- Portion Control
- High-Volume Environments
- Safe Food Handling
- Motivational Team Management
- Staff Supervision and Coordination
- Restaurant Operations
- Food Prep Planning
Certification
- ServSafe Management Training - 10+ years
- Alaska Food Handlers Card Training - 6 years
Accomplishments
- Supervised team of 50 staff members.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
Timeline
Executive Chef
El Camino Cantina & Argyle Precinct
02.2023 - Current
Sous Chef
49th State Brewing Company
03.2022 - 01.2023
Head Cook
Five Star Oilfield And Services
06.2020 - 03.2022
Executive Sou Chef
49th State Brewing Company
09.2017 - 06.2020
Line Cook
49th State Brewing Company
09.2015 - 09.2017
PIC AM Cook
HAP Princess Cruise
01.2015 - 01.2016
Cook
Disney Cruise Lines
01.2014 - 01.2015
Cook
Walt Disney World Resort/Contemporary Resort
01.2010 - 01.2014
Associate of Occupation Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts