David Capon
Summary
Highly experienced Chef, broad knowledge of the Food industry. Creative Business Owner with exceptional background spent in Food industry. Proven leader with engaging demeanor and success working in most demanding environments. Talented in training and mentoring successful teams. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. 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. High-performing Chef offering many years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Chef De Partie
The Ark
05.2005 - 09.2006
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Chef
Wonderland Rehabilitation Centre
10.2006 - 03.2007
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Line Cook
Water Grill Restaurant
04.2007 - 07.2008
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Owner /Head Chef
The London Curry Company
03.2008 - Current
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Expanded product offerings by researching market trends and identifying potential growth opportunities.
- Streamlined operations to improve efficiency, enabling more time to be spent on strategic planning and decisionmaking.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Fostered an environment promoting continuous improvement empowering employees to identify opportunities for enhancing operational efficiency.
Line Cook
Lucques
03.2009 - 07.2010
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Event Chef
LUCQUES Catering
05.2009 - 06.2015
- Increased efficiency for large-scale events by streamlining food preparation processes and optimizing kitchen workflows.
- Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.
Relief Chef
Aoc Restaurant
09.2010 - 11.2012
- Enhanced customer satisfaction by preparing high-quality, diverse meals tailored to individual dietary requirements.
- Maintained a clean and safe working environment by adhering to strict hygiene standards and following safety protocols.
Co Head Chef
Bread And Butter Catering
03.2011 - 09.2012
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Event Chef
Chris Kidder Catering
07.2013 - 02.2016
- Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
- Increased efficiency for large-scale events by streamlining food preparation processes and optimizing kitchen workflows.
- Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.
Event Chef
Michael Drabkin Catering
06.2013 - 04.2016
- Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
- Increased efficiency for large-scale events by streamlining food preparation processes and optimizing kitchen workflows.
- Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.
- Cooked for large groups of people and managing various types of food for large events.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Head Chef / Breakroom Manager
Bad Robot Productions
04.2016 - 07.2023
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Interacted with guests to obtain feedback on product quality and service levels.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
Education
No Degree - Culinary Arts
Westminster Kingsway College
Pimlico, London06.2005
Skills
Culinary expertise
Attention to detail
Creativity
Team work
Calmness
Curiosity
Desire to grow
Sharing culinary knowledge
Accomplishments
Succeeding in taking my Career to another Country to develop.
Cooked in many different environments.
Utilizing knowledge to consult on developing a product was extremely satisfying.
Certification
Gnvq, National Diploma, 1, 2, Culinary Arts and Hospitality.
Giant, e learning program, modules 1-14.
Timeline
Head Chef / Breakroom Manager
Bad Robot Productions
04.2016 - 07.2023
Event Chef
Chris Kidder Catering
07.2013 - 02.2016
Event Chef
Michael Drabkin Catering
06.2013 - 04.2016
Co Head Chef
Bread And Butter Catering
03.2011 - 09.2012
Relief Chef
Aoc Restaurant
09.2010 - 11.2012
Event Chef
LUCQUES Catering
05.2009 - 06.2015
Line Cook
Lucques
03.2009 - 07.2010
Owner /Head Chef
The London Curry Company
03.2008 - Current
Line Cook
Water Grill Restaurant
04.2007 - 07.2008
Chef
Wonderland Rehabilitation Centre
10.2006 - 03.2007
Chef De Partie
The Ark
05.2005 - 09.2006
No Degree - Culinary Arts
Westminster Kingsway College
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