Dayatra Myers
Galveston,TX
Summary
With a proven track record at Hotel Lucine, I bring innovative menu development and exceptional team management skills. My expertise in culinary techniques and passion for ingredient sourcing have consistently enhanced dining experiences, achieving remarkable customer satisfaction. Skilled in both creativity and kitchen operations, I excel in elevating culinary standards.
Overview
10
10
years of professional experience
Work History
Chef De Cuisine
Hotel Lucine
Galveston
10.2023 - Current
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Ensured compliance with food safety regulations.
- Trained new hires in proper kitchen procedures.
- Planned menus based on seasonal availability of ingredients.
- Ordered supplies and equipment when necessary.
- Resolved conflicts among team members quickly and effectively.
- Assisted with preparation of meals during peak periods.
- Supervised food production to ensure quality standards were met.
- Evaluated employee performance regularly and provided feedback.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Managed budget, labor, and direct operating expenses for operation.
- Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Executive Chef/Restaurant Owner
Fish Company Taco
Galveston, TX
06.2017 - 10.2023
- Created daily specials based on seasonal ingredients and customer feedback.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Utilized local, fresh food products to support local economies and showcase community support.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Developed and implemented effective marketing strategies to increase restaurant sales.
- Ensured compliance with all applicable laws, regulations and policies governing restaurants in the area.
- Evaluated performance of employees regularly through performance reviews, coaching sessions and feedbacks from customers.
- Performed regular inspections of kitchen facilities to ensure cleanliness, safety requirements are met as well as adherence to health codes, regulations set by state, local government agencies .
- Managed cash flow by setting budgets for expenses such as labor cost, food cost, ensuring timely payment of bills and taxes as well as monitoring accounts receivable and payable records .
- Interviewed potential hires for front-of-house positions such as servers and bartenders .
- Coordinated catering services when requested by customers .
- Planned and executed special events hosted at the restaurant such as wine tastings and live music performances .
- Updated website content regularly in order to promote upcoming events and specials being offered at the restaurant .
- Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
- Hired, trained and motivated staff to fill all restaurant openings.
Pastry Sous Chef
State of Grace
Houston, Texas
07.2015 - 09.2017
- Maintained high standards of food preparation and service in accordance with established recipes, quality and presentation standards.
- Managed the production of all desserts, pastries, breads and other baked goods for restaurant outlets.
- Developed creative new menu items and recipes to ensure ongoing customer satisfaction.
- Monitored inventory levels to ensure availability of supplies needed to meet customer demand.
- Conducted regular tasting sessions with staff members to evaluate current dessert offerings.
- Performed periodic checks on equipment to ensure it is functioning properly and safely.
- Implemented sanitation procedures including cleaning schedule for all baking equipment.
- Reviewed invoices from vendors for accuracy before submitting them for payment.
- Tracked trends in customer feedback regarding pastries and desserts served.
- Maintained compliance with health department regulations by adhering to safety protocols.
- Participated in recipe development meetings with executive chef and other culinary staff.
- Stayed up-to-date on industry trends related to ingredients, techniques and flavors used in pastries.
- Communicated effectively with front-of-house personnel regarding any special requests or changes to orders placed by customers.
- Assisted executive chef in creating menus that reflect seasonal produce as well as changing customer tastes.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Trained kitchen workers on culinary techniques.
- Researched and incorporated global pastry trends into the menu, attracting a diverse clientele.
- Managed inventory of baking supplies and ingredients, reducing waste.
- Conducted recipe testing and modification to improve taste and texture of baked goods.
- Developed and executed original dessert menus for high-end restaurant, ensuring variety and seasonal relevance.
AM Sous Chef
Hai Hospitality/ Uchi Houston
Houston, Texas
08.2014 - 08.2017
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assisted with interviewing, hiring and training kitchen personnel.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Education
Associate of Arts - Culinary Arts
Culinary Institute LeNotre
Houston, TX06-2013
Some College (No Degree) - English Literature
University of St. Thomas
Houston, TXSkills
- Knife Skills
- Seafood Preparation
- Sanitation protocols
- Food Safety Standards
- Baking techniques
- Creativity and Innovation
- Knowledge of cooking equipment
- Ingredient Sourcing
- Budgeting and cost control
- Culinary techniques
- Grilling Techniques
- Menu planning capability
- Food presentation
- Fine-dining expertise
- Menu development
- Recipe creation
- Team Management
- Kitchen Operations
Timeline
Chef De Cuisine
Hotel Lucine
10.2023 - Current
Executive Chef/Restaurant Owner
Fish Company Taco
06.2017 - 10.2023
Pastry Sous Chef
State of Grace
07.2015 - 09.2017
AM Sous Chef
Hai Hospitality/ Uchi Houston
08.2014 - 08.2017
Associate of Arts - Culinary Arts
Culinary Institute LeNotre
Some College (No Degree) - English Literature
University of St. Thomas