David Clavelle
Jeanerette,LA
Summary
As a seasoned Head Chef at ESS Support Services Worldwide, I excelled in menu development and culinary expertise, significantly managing food costs through strategic planning and vendor relations. My knack for creating visually appealing dishes and orchestrating large-scale banquets highlights my dynamic skill set, blending creativity with meticulous cost control.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Head Chef
ESS Support Services Worldwide
11.2009 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Camp Boss /Head Cook
University Sodexo
02.2006 - 08.2023
- Oversaw budgeting processes for efficient allocation of funds across various departments within camp operation.
- Streamlined camp operations for increased efficiency through effective delegation and task management.
- Increased parent satisfaction by maintaining open lines of communication regarding camper progress and experiences.
- Managed registration process for campers, ensuring accurate records were maintained, and all necessary information was collected in a timely manner.
- Maintained a clean, well-organized facility by overseeing maintenance tasks and scheduling routine cleaning services.
- Ensured a safe and positive environment by enforcing strict adherence to safety guidelines and protocols.
- Monitored food service operations to maintain high standards of hygiene, nutrition value, taste preferences considering dietary restrictions and allergies.
Education
GED -
Jeanerette Sr. High
Jeanerette05-1986
Skills
- Menu development
- Culinary expertise
- Banquets and catering
- Food presentation
Certification
- Dietary Manager Certification - Association of Nutrition & Foodservice Professionals.
- International Cake Exploration Societé Master Cake Designer – International Cake Exploration Societé.
- Food Allergy Training Certificate–Food Allergy Research & Education or MenuTrinfo.
- Certified Professional Catering Executive (CPCE) - National Association for Catering and Events.
- Gluten-Free Certification Program (GFCP) Endorsed by Beyond Celiac.
- Certified Executive Chef (CEC) - American Culinary Federation (ACF).
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
- Certified Culinary Administrator (CCA) - American Culinary Federation (ACF).
- ProChef Certification Level I, II, and III - The Culinary Institute of America.
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Head Chef
ESS Support Services Worldwide
11.2009 - Current
Camp Boss /Head Cook
University Sodexo
02.2006 - 08.2023
- Dietary Manager Certification - Association of Nutrition & Foodservice Professionals.
- International Cake Exploration Societé Master Cake Designer – International Cake Exploration Societé.
- Food Allergy Training Certificate–Food Allergy Research & Education or MenuTrinfo.
- Certified Professional Catering Executive (CPCE) - National Association for Catering and Events.
- Gluten-Free Certification Program (GFCP) Endorsed by Beyond Celiac.
- Certified Executive Chef (CEC) - American Culinary Federation (ACF).
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
- Certified Culinary Administrator (CCA) - American Culinary Federation (ACF).
- ProChef Certification Level I, II, and III - The Culinary Institute of America.
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
GED -
Jeanerette Sr. High
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