Summary
Overview
Work History
Education
Skills
Timeline
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David Craver

Oakcliff ,TX

Summary

Experienced chef successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 12 years of progressive leadership experience.

Overview

14
14
years of professional experience

Work History

Director of Operations

Pappas Group
04.2023 - 12.2023
  • Improved operational efficiency by streamlining processes and implementing innovative solutions.
  • Developed and executed strategic plans to achieve organizational goals and drive sustainable growth.
  • Managed budgets and resources, optimizing allocation for maximum impact on business objectives.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.

Executive Chef

HMS Host International
03.2022 - 12.2022
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Kitchen Manager

Cheesescake Factory
02.2020 - 07.2020
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Check the quantity and quality of received products
  • Order or requisition food or other supplies needed to ensure efficient operation
  • Determine how food should be presented and create decorative food displays
  • Estimate amounts and costs of required supplies, such as food and ingredients
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
  • Recruit and hire staff, such as cooks and other kitchen workers
  • Demonstrate new cooking techniques or equipment to staff
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

Sous Chef/Kitchen Manager

Atlanta Airport Marriott Gateway
07.2017 - 01.2020
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Check the quantity and quality of received products
  • Order or requisition food or other supplies needed to ensure efficient operation
  • Determine how food should be presented and create decorative food displays
  • Estimate amounts and costs of required supplies, such as food and ingredients
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
  • Recruit and hire staff, such as cooks and other kitchen workers
  • Demonstrate new cooking techniques or equipment to staff
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

Supervisor

Sheraton Stonebriar Hotel
07.2013 - 07.2017
  • Direct, plan, or implement policies, objectives, or activities of organizations or businesses to ensure continuing operations, to maximize returns on investments, or to increase productivity
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
  • Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details
  • Train workers in food preparation, and in service, sanitation, and safety procedures.

Cook/supervisor

Embassy Suites by Hilton Dallas Frisco Hotel Convention Center & Spa
06.2010 - 07.2013
  • Train workers in food preparation, and in service, sanitation, and safety procedures
  • Greet and seat guests, and present menus and wine lists
  • Supervise and participate in kitchen and dining area cleaning activities
  • Estimate ingredients and supplies required to prepare a recipe
  • Resolve customer complaints regarding food service
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

Education

Associate of Applied Science - Applied Science

Le Cordon Bleu College of Culinary Arts
Dallas, TX
06.2017

Information Technology

My Computer Career
Dallas, TX
10.2022

Skills

  • Food production
  • Culinary experience
  • Restaurant management
  • Cooking
  • Serving
  • Kitchen Management Experience
  • Food Preparation
  • Menu Planning
  • Banquet Experience
  • Certifications and Licenses
  • ServSafe
  • Additional Information
  • Skills
  • Speaking Customer and Personal Service
  • Food Production Critical Thinking
  • New Employee Recruitment
  • Monitoring Food Preparation
  • Time Management

Timeline

Director of Operations

Pappas Group
04.2023 - 12.2023

Executive Chef

HMS Host International
03.2022 - 12.2022

Kitchen Manager

Cheesescake Factory
02.2020 - 07.2020

Sous Chef/Kitchen Manager

Atlanta Airport Marriott Gateway
07.2017 - 01.2020

Supervisor

Sheraton Stonebriar Hotel
07.2013 - 07.2017

Cook/supervisor

Embassy Suites by Hilton Dallas Frisco Hotel Convention Center & Spa
06.2010 - 07.2013

Associate of Applied Science - Applied Science

Le Cordon Bleu College of Culinary Arts

Information Technology

My Computer Career

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David Craver