Daymon Mozee
Tukwila,WA
Summary
Talented kitchen leader offer over 12 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
Overview
4
4
years of professional experience
Work History
Kitchen Manager
Floret
11.2022 - Current
- Oversaw the training of every new employee to have them perform to company standards of portion and quality-covered any and all positions needed for callout's, illness, and short stang during busy holiday season-Designed new recipes according to strict seasonality and menu change standards, such as a vegan or vegetarian sou da jour-Daily assignments included ordering based on the amount of enplanements or guaranteed flights leaving daily, managed all employees in the BOH and communicated any concerns and possible solutions to the executive chef.
Kitchen Manager/Head Chef
Miri's On the Beach
06.2022 - 09.2022
- Signed on for a summer contract as a Kitchen Manager/Head Chef for a scratch made Beach bistro for their busiest time-Oversaw the preparation of Skewers, fresh flatbread dough, the preparing of vegetables, house-made popsicles, house-made slushies, weekly special dishes, and the serving of food accordance to health code standards-Oversaw the ordering for the restaurant and made sure that the prep schedule was adhered to according to business levels while I managed a small team of young line cooks.
Prep Lead/Junior Sous Chef
Communion
07.2020 - 05.2022
- Oversaw daily prep needs and making sure that everything was fired daily for service in a timely manner, as well as ensuring enough protein for the freshly grilled half chicken that was a top seller-Created new recipes for specials and menu items, I was in charge of all in-house made hot sauces from scratch.- Managed the dish team and the prep team daily and also did the ordering for the whole restaurant through Merlino's, Charlies, and whichever protein vendor we needed.
Education
Associate of Arts - Cooking
The Art Institute of Seattle
Seattle, WA07.2014
Skills
- Expert knife skills
- 5 years food/kitchen management experience
- 12 years cooking American, vegetarian, vegan, southern, Hispanic, and Asian cooking
- 6 years of menu designing experience
- Reliable and Responsible
- Operations Management
- Scheduling Coordination
- Conflict Resolution
- Multitasking and Organization
- Collaboration and Teamwork
- Ordering Supplies
- Vendor Relations
Accomplishments
Two recipes I developed were featured in the New York Times, In their top 100 places to eat in the country
Timeline
Kitchen Manager
Floret
11.2022 - Current
Kitchen Manager/Head Chef
Miri's On the Beach
06.2022 - 09.2022
Prep Lead/Junior Sous Chef
Communion
07.2020 - 05.2022
Associate of Arts - Cooking
The Art Institute of Seattle
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