David Biggs
Pensacola
Summary
Professional culinary leader with proven track record in high-pressure kitchen environments. Strong focus on team collaboration, culinary innovation, and consistent delivery of top-tier dishes. Skilled in menu development, inventory management, and maintaining high kitchen standards. Flexible and reliable, able to adapt swiftly to changing needs while ensuring exceptional dining experiences.
Culinary professional prepared to bring high standards and impactful results to new role. Extensive experience in menu development and kitchen management. Reliable team player with focus on collaboration and adaptability. Skilled in leading culinary teams and maintaining exceptional food quality.
High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Experienced with menu creation, team leadership, and kitchen operations. Utilizes innovative culinary techniques to develop unique and appealing dishes. Track record of fostering collaborative kitchen environment and maintaining high standards of food quality.
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Seasoned Executive Chef with 3 years of culinary experience. Maintains and handles all operations for establishment and staff.
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
High-performing individual with 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.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Tech-savvy innovator with hands-on experience in emerging technologies and passion for continuous improvement. Skilled in identifying opportunities for technological enhancements and implementing effective solutions. Adept at leveraging new tools and methods to solve problems and enhance productivity. Excels in adapting to fast-paced environments and driving technological advancements.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Head Chef
Arctic Catering and Support Services
08.2024 - 12.2024
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Obtained fresh, local ingredients to lower grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
El Camino Cantina & Argyle Precinct
01.2023 - 12.2023
- Supervised 25 BOH staff members simultaneously at multiple locations 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
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Sous Chef
49th State Brewing Company
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
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 Sous Chef
49th State Brewing Company
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
Line Cook
49th State Brewing Company
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
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
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
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 Science - Culinary Arts
Le Cordon Bleu Of Atlanta
Tucker, GA06-2009
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
- Culinary expertise
- Food safety regulations
- Kitchen operations
- Menu supervision
- Special event catering
- Banquets and catering
- Cost reduction
- Food presentation
- Seasonal menu planning
- Recipe creation
- Ingredient selection
- Leadership qualities
- Cost control
- Fine-dining expertise
- Sanitation standards
- Allergy awareness
- Purchasing
- Grilling
- Cost control and budgeting
- Ingredient sourcing
- Inventory rotation
- Health regulations
- Equipment maintenance
- Food spoilage prevention
- Plating and presentation
- Sustainable practices
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Timeline
Head Chef
Arctic Catering and Support Services
08.2024 - 12.2024
Executive Chef
El Camino Cantina & Argyle Precinct
01.2023 - 12.2023
Sous Chef
49th State Brewing Company
03.2022 - 01.2023
Head Cook
Five Star Oilfield And Services
06.2020 - 03.2022
Executive Sous 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
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Associate of Science - Culinary Arts
Le Cordon Bleu Of Atlanta
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