Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Generic

David Ohayon

Sioux Falls,SD

Summary

Experienced chef, kitchen manager and leader in the food and beverage industry; with a proven track record of leading high-performing teams and delivering exceptional culinary operations. With years of expertise in food preparation, inventory management, and team leadership, I am ready to transition into a role in food sales where I can leverage my knowledge of the food industry and passion for building relationships. A dedicated family man and youth soccer coach, I bring a strong work ethic, team spirit, and a commitment to excellence to every endeavor. I am also fluent in conversational French and Spanish.

Overview

10
10
years of professional experience

Work History

Executive Chef/Kitchen Manager

Gibs Sports Bar & Grill
01.2024 - Current
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • 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.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Evaluated food products to verify freshness and quality.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Oversaw food preparation and monitored safety protocols.
  • Purchased food and cultivated strong vendor relationships.
  • Verified prepared food met standards for quality and quantity before serving to customers.

Personal Chef/Owner/Executive Chef

Papa’s Private Dinner
08.2020 - Current
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Advertised and participated in networking and social events to promote business.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
  • Recorded favorite meals of clients and worked continuously on new recipes and repertoire.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Generated invoice to request payment for services provided in client home or specifically requested location.
  • Designed and prepared all menu items for private home/office setting.
  • Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Prepared meals using braising, roasting, frying and sautéing techniques.
  • Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Managed day-to-day business operations.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Interacted well with customers to build connections and nurture relationships.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Set up and broke down kitchen for service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Utilized culinary techniques to create visually appealing dishes.

Prep Cook/Baker

Touchmark At All Saints
03.2023 - 01.2024
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Trained and assisted new kitchen staff members.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Maintained food safety and sanitation standards.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Suggested actionable improvements to streamline training procedures.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Monitored food quality and presentation to maintain high standards.
  • Adjusted recipes based on ingredient availability or customer request.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
  • Collaborated with team members to complete tasks and maintain smooth running of bakery.
  • Maintained accurate inventory of baking supplies and ingredients.
  • Operated and maintained bakery equipment, including ovens and mixers.
  • Produced consistently high-quality baked goods for customers.
  • Cleaned and maintained kitchen equipment and oven.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Prepared frostings and other toppings for cakes and pastries.
  • Determined baking times for various items.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Followed food safety standards when handling ingredients.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Owner/Operator/Executive Chef

Papas Pub & Eatery
12.2018 - 03.2020
  • Trained and motivated employees to perform daily business functions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Managed day-to-day business operations.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Established foundational processes for business operations.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
  • Reduced operational risks while organizing data to forecast performance trends.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Interacted well with customers to build connections and nurture relationships.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
  • Assisted in recruiting, hiring and training of team members.
  • Provided on-the-job training to newly hired workers and team members.
  • Maintained knowledge of industry policies and procedures to set up and operate equipment safely.
  • Assembled products according to changing daily work orders and specific customer needs.
  • Investigated processing errors and malfunctions, resolving issues with minor machine repairs.
  • Reviewed production schedules and streamlined processes.
  • Inspected products and machines to maintain quality and efficiency.
  • Maintained organized work area by cleaning and removing hazards.
  • Organized and prepared workstations and materials needed for operations to maximize productivity.
  • Made sure that products were produced on time and are of good quality.
  • Used problem-solving and issue-resolution skills to promptly and successfully address production problems.
  • Self-motivated, with a strong sense of personal responsibility.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • 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.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Coordinated with team members to prepare orders on time.
  • Implemented food cost and waste reduction initiatives to save money.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.

Food & Beverage Director Willow Run Golf Course

Great Life at Willow Run
02.2015 - 03.2018
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Worked with qualified chef to diversify menu with new offerings.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Purchased food and cultivated strong vendor relationships.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maximized quality assurance by completing frequent line checks.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Motivated staff to perform at peak efficiency and quality.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Developed unique events and special promotions to drive sales.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Oversaw food preparation and monitored safety protocols.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Education

High School Diploma -

University of Sioux Falls
Sioux Falls, SD

Skills

  • Budgeting and cost control
  • Banquets and catering
  • Forecasting and planning
  • Recipes and menu planning
  • Signature dish creation
  • Food preparation techniques
  • Food spoilage prevention
  • Food plating and presentation
  • Sanitation coordination
  • Order management
  • Recruitment and onboarding
  • Waste reduction
  • Dietary restrictions
  • Culinary techniques
  • Kitchen staff management
  • Attention to detail
  • Creative thinking
  • Performance review
  • Hygiene policy implementation
  • Decision-making
  • Menu planning
  • Menu supervision
  • Food service safety training
  • Team leadership
  • Delegating work
  • Purchasing
  • Strong work ethic
  • Coaching and mentoring
  • Performance improvement
  • Equipment maintenance
  • Safe food handling
  • Staff management
  • Dish preparation
  • Recipe creation
  • Restaurant operations
  • Sanitation guidelines
  • Vendor relationship management
  • Customer service
  • Meal preparation
  • Food safety
  • Workflow optimization
  • ServSafe certification
  • Regulatory compliance
  • Menu development
  • Hospitality service expertise
  • Menu pricing
  • Staffing
  • Verbal and written communication
  • Hiring, training, and development
  • Staff scheduling
  • Recipe management
  • Productivity optimization
  • Staff training
  • Quality assurance
  • Kitchen management
  • Vendor relations
  • Ingredients selection
  • BOH operations
  • Policy development
  • Inventory management
  • Food stock and supply management
  • Kitchen equipment operation and maintenance
  • Resource management
  • Catering and events
  • Special events
  • Sanitation standards
  • Food prep planning
  • Nutrition
  • Plating and garnishing
  • Presentation management
  • Recipe development
  • Operations management
  • Order delivery practices
  • Kitchen operations oversight
  • Problem and complaint resolution
  • Inventory control
  • Food presentation
  • Cost control
  • Purchasing management

Accomplishments

    I have been privileged to open and operate three separate restaurants from scratch.

  • Designed whole new menu, including meal selections, beverages and pricing.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.

Languages

French
Native or Bilingual
Spanish
Native or Bilingual

Timeline

Executive Chef/Kitchen Manager

Gibs Sports Bar & Grill
01.2024 - Current

Prep Cook/Baker

Touchmark At All Saints
03.2023 - 01.2024

Personal Chef/Owner/Executive Chef

Papa’s Private Dinner
08.2020 - Current

Owner/Operator/Executive Chef

Papas Pub & Eatery
12.2018 - 03.2020

Food & Beverage Director Willow Run Golf Course

Great Life at Willow Run
02.2015 - 03.2018

High School Diploma -

University of Sioux Falls

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David Ohayon