David Quimby
Davenport,FL
Summary
Dynamic culinary professional with extensive experience in high-volume kitchen environments, specializing in food preparation and team coordination. Proven ability to implement advanced culinary techniques and optimize kitchen management practices to uphold exceptional quality standards. Recognized for cultivating cohesive team dynamics that enhance productivity and efficiency in fast-paced settings. Committed to delivering outstanding culinary experiences while maintaining a focus on consistency and excellence.
Overview
18
18
years of professional experience
Work History
Sous Chef
Walt Disney World Resort
11.2021 - Current
- Supervised kitchen staff to ensure consistent food quality and presentation.
- Developed innovative menu items that enhanced guest satisfaction and dining experience.
- Streamlined kitchen operations, improving workflow efficiency during peak service times.
- Trained and mentored junior culinary staff, fostering skill development and teamwork.
- Collaborated with management to maintain inventory levels and minimize waste.
- Implemented safety and sanitation protocols, ensuring compliance with health regulations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Private Chef
Self-Employed
12.2019 - 10.2021
- Managing and executing all aspects of planning and food service for the clients. Including but not limited to menu development, timing and execution of the event, ordering, prep, service, training of temp workers, and cleanup of the event. Working over 40 events in from charity events, fund raisers, small private parties, cooking classes, and cooking demonstrations.
- Designed customized menus based on client preferences and dietary restrictions.
- Prepared high-quality meals using fresh, locally sourced ingredients.
- Developed strong client relationships through exceptional service and communication.
- Streamlined inventory management processes to reduce waste and improve efficiency.
Executive Sous Chef
The Allenberry Resort
10.2018 - 10.2019
- Second in charge of all culinary operations for the Allen berry Resort. Responsible for talent acquisition, sourcing product, meeting financial goals set by superiors, staff training and development, menu writing and implementation. There are three outlets for F&B The Barn Restaurant, Yellow Breeches Café, and Private dining Operations.
- Led culinary team in menu development, ensuring alignment with seasonal trends and guest preferences.
- Streamlined kitchen operations, enhancing workflow efficiency and reducing food waste through process improvements.
- Implemented cost-control measures, optimizing ingredient sourcing while maintaining recipe integrity and flavor profiles.
- Coordinated food preparation for large-scale events, maintaining high standards of quality and presentation.
- Mentored junior chefs, fostering skill development and promoting a collaborative kitchen environment.
Cook
Hershey Entertainment & Resorts Company
05.2017 - 01.2018
- Efficiently running all stations on the line and executing menu while meeting menu standards. Maintaining a clean and organized work space. Overseeing prep and keeping prep list updates. Completing Requisitions and properly storing the items on our order.
Sous Chef
Hershey Entertainment & Resorts Company
06.2016 - 05.2017
- As Sous Chef I oversee the day to day operations of the restaurant including, management of employees, ordering, training, scheduling, menu development, cleaning, product rotation, and more.
Garde Manger/Grill/Saute Chef
Cappy's Restaurant and Bar
01.2014 - 08.2014
- My job was responsible for prep and execution of our menu, maintaining par stock, maintaining accurate inventory, butchering of proteins, maintaining a clean and organized workplace, and working well within a team dynamic.
Chef Tournant
Il Sogno
06.2013 - 12.2013
- Running of breakfast and lunch service. Working pasta, pizza, panini, garde manger, and managing service for back of house. I rotated throughout the job positions, including assuming sous chef responsibilities for one shift each week to give all members of the team a day off. I was responsible for prep and execution of our menu, maintaining par stock, maintaining accurate inventory, butchering of proteins, maintaining a clean and organized workplace, and working well within a team dynamic.
Grill Chef
The Fat Grass Restaurant and Bar
03.2012 - 03.2012
- My job consisted of prep and execution of our menu, maintaining par stock, maintaining accurate inventory, butchering of proteins, maintaining a clean and organized workplace, and working well within a team dynamic.
Server/Server Assistant/Barback
Jasper's Steakhouse
07.2010 - 12.2010
- My job was to take orders, run food, maintain a clean and organized work environment, be knowledgeable about our menu and wine list, serve drinks, clean tables, keep the bar stocked, and attend to any other need the patrons might have in a positive and professional manner.
Server/Bartender
Willies Grill and Icehouse
03.2008 - 07.2010
- My job was to take orders, make and serve drinks, serve food to the guest, complete assigned sidework, maintain a clean and organized workplace, and attend to the needs of our patrons in a positive and professional manner.
Education
Associate of Arts And Sciences - Culinary Arts
The Culinary Institute of America
Hyde Park, NY06-2016
High School Diploma - undefined
The Woodlands Christian Academy
The Woodlands, TX01.2007
Bachelor of Arts - Wine And Beverage
Culinary Institute of America
Hyde ParkSkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Cooking techniques
- Safety management
- Ingredient knowledge
- Mentoring and coaching
- Cost control
- Ordering and requisitions
- Hiring, training, and development
Timeline
Sous Chef
Walt Disney World Resort
11.2021 - Current
Private Chef
Self-Employed
12.2019 - 10.2021
Executive Sous Chef
The Allenberry Resort
10.2018 - 10.2019
Cook
Hershey Entertainment & Resorts Company
05.2017 - 01.2018
Sous Chef
Hershey Entertainment & Resorts Company
06.2016 - 05.2017
Garde Manger/Grill/Saute Chef
Cappy's Restaurant and Bar
01.2014 - 08.2014
Chef Tournant
Il Sogno
06.2013 - 12.2013
Grill Chef
The Fat Grass Restaurant and Bar
03.2012 - 03.2012
Server/Server Assistant/Barback
Jasper's Steakhouse
07.2010 - 12.2010
Server/Bartender
Willies Grill and Icehouse
03.2008 - 07.2010
High School Diploma - undefined
The Woodlands Christian Academy
Associate of Arts And Sciences - Culinary Arts
The Culinary Institute of America
Bachelor of Arts - Wine And Beverage
Culinary Institute of America