Dawayne lester
Saint Petersburg,FL
Summary
Accomplished Executive Chef and Food and Beverage Operations Manager at Ocean Properties Hotels Resorts, renowned for culinary creativity and process optimization. Enhanced menu offerings and improved efficiency, reducing waste by 20%. Expert in team training and development, fostering a strong work ethic while ensuring food safety compliance and exceptional customer satisfaction.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef/Food and Beverage Operations Manager
Ocean Properties Hotels Resorts
03.2014 - Current
- Developed and executed seasonal menus utilizing local ingredients to enhance culinary offerings.
- Supervised kitchen staff, fostering teamwork and ensuring adherence to safety standards.
- Optimized food preparation processes, reducing waste and improving overall efficiency in operations.
- Implemented inventory control systems, enhancing stock management and minimizing costs.
- Collaborated with event planning teams to create customized dining experiences for various occasions.
- Established vendor relationships, negotiating contracts to secure high-quality ingredients at competitive prices.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Education
Bachelor of Arts - Culinary
Pittsburgh Culinary Institute
Pittsburgh, PA08-1985
Skills
- Menu development
- Food safety compliance
- Staff supervision
- Process optimization
- Culinary creativity
- Team training and development
- Food safety
- Strong work ethic
- Special events
Accomplishments
- Prepared 400 meals, including appetizers and desserts, for high-volume catering event.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Designed whole new menu, including meal selections, beverages and pricing.
Certification
- Food allergy certified Training
- Food manager certification Training
- Responsible beverage certification
Languages
English
Full Professional
Timeline
Executive Chef/Food and Beverage Operations Manager
Ocean Properties Hotels Resorts
03.2014 - Current
Bachelor of Arts - Culinary
Pittsburgh Culinary Institute