Davisha Welcome
Houston,TX
Summary
Adept at orchestrating large-scale events and enhancing customer satisfaction, I leveraged my expertise in food safety and staff leadership at Wing Quarter Creole Kitchen to significantly boost event success and client retention. My knack for vendor negotiation and commitment to excellence in service underscore my ability to exceed employer expectations while fostering memorable dining experiences.
Committed and hardworking Chef with 8 years of experience directing catering food service. Well-rounded leader with talent for supervising employees and managing efficient service. Swift problem solver with quick and effective solutions to wide array of issues.
Offering blend of culinary creativity and passion for high-quality food preparation, ready to learn and grow within dynamic kitchen environment. Brings ability to quickly adapt to new recipes and techniques, with solid skills in cooking and food presentation. Ready to use and develop skills in multitasking and teamwork in Sous Chef role.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Catering Manager/Assistant Manager of Operations
Wing Quarter Creole Kitchen
11.2024 - Current
- Coordinated logistics for multiple events simultaneously, maintaining seamless operations and timely execution.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
- Boosted event success with meticulously planned menus tailored to diverse client preferences.
- Adapted to changing market trends, keeping service offerings fresh and competitive.
- Leveraged technology for better communication and coordination, resulting in smoother event management.
- Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
- Developed and conducted staff training programs, enhancing team skills and service levels.
- Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
- Increased repeat business through exceptional customer service and attention to detail in event execution.
- Designed catering packages to increase sales and customer experience.
- Collaborated with clients to understand their vision, translating it into memorable events that exceeded expectations.
- Maintained stringent budget controls, maximizing profitability without sacrificing quality.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Achieved increased client retention rates by providing exceptional customer service throughout the event planning process.
- Provided detailed event reports to clients, demonstrating transparency and fostering trust.
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Enhanced customer satisfaction by efficiently managing catering schedules and promptly addressing any concerns.
- Handled catering scheduling, ordered food and planned events.
- Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
- Streamlined kitchen operations, ensuring timely preparation and delivery of high-quality dishes.
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Collaborated with clients to create customized menus tailored to their specific preferences and needs.
- Customized catering packages to meet specific client needs, ensuring high levels of customer satisfaction.
- Ensured compliance with all health and safety regulations, maintaining impeccable record.
- Orchestrated large-scale events without compromising on quality, thanks to effective team coordination.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Oversaw food preparation and monitored safety protocols.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Managed daily operations, delegating tasks appropriately to ensure smooth functioning of the facility.
- Coordinated with catering staff to deliver food services for special events and functions.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
Assistant Sous Chef
Kulture Restaurant
05.2024 - 11.2024
- Contributed to a positive work environment by maintaining open communication with team members.
- Supported Sous Chef in managing daily kitchen operations, ensuring timely meal preparation for guests.
- Ensured consistent food quality by closely monitoring preparation and presentation standards.
- Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
- Enhanced guest satisfaction by creating visually appealing and flavorful dishes.
- Developed culinary skills of junior staff through hands-on training and mentoring.
- Strengthened teamwork among kitchen staff by fostering an atmosphere of mutual respect and supportiveness.
- Collaborated effectively with front-of-house staff to ensure seamless coordination between all aspects of restaurant operations.
- Assisted in the development of new recipes, keeping up-to-date with industry trends and guests'' preferences.
- Continuously improved culinary techniques through ongoing professional development courses and workshops.
- Collaborated with the culinary team on special events, providing exceptional dining experiences for guests.
- Provided outstanding customer service, addressing guest concerns promptly and professionally.
- Expedited orders efficiently during peak service hours, ensuring prompt delivery of meals to guests.
- Increased efficiency by delegating tasks to appropriate staff members based on their skill sets and workload capacity.
- Demonstrated versatility in preparing various types of cuisine, adapting to changing menu requirements as needed.
- Proactively identified potential bottlenecks in the cooking process, implementing solutions to maintain smooth workflow.
- Upheld strict adherence to safety guidelines within the kitchen environment, minimizing accidents or injuries.
- Streamlined kitchen operations by assisting in menu planning and ingredient sourcing.
- Reduced food waste by implementing inventory control measures and utilizing leftover ingredients creatively.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Line Cook
Marriot Marquis
08.2023 - 05.2024
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Developed waste reduction program that became model for other restaurants in chain.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Education
Associate of Science - Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO02-2025
No Degree - Diploma of Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO09-2024
Skills
- Food safety
- Sanitation standards
- Menu supervision
- Staff leadership
- Menu development
- Weddings background
- Staff supervision
- Inventory management
- Food presentation
- Portion control
- Catering management
- Event planning proficiency
- Menu pricing
- Catering consultation
- Food and beverage costing
- ServSafe manager
- Kitchen staff leadership
- Catering sales orders
- Delegating assignments and tasks
- Reliable and responsible
- Safe food handling
- Kitchen equipment operation and maintenance
Accomplishments
- Supervised team of 10 staff members.
- Graduated From Culinary School with high honors and a 4.0 GPA
- Increased productivity by revamping workflow and restructuring line.
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Catering Manager/Assistant Manager of Operations
Wing Quarter Creole Kitchen
11.2024 - Current
Assistant Sous Chef
Kulture Restaurant
05.2024 - 11.2024
Line Cook
Marriot Marquis
08.2023 - 05.2024
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Associate of Science - Culinary Arts
Auguste Escoffier School of Culinary Arts
No Degree - Diploma of Culinary Arts
Auguste Escoffier School of Culinary Arts
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