Dylan Davis
Lincoln City
Summary
High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level executive chef position. Ready to help team achieve company goals.
Overview
3
3
years of professional experience
Work History
Dietary Manager
Hillside Assisted Living
- Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
- Managed successful transitions from paper-based to digital menu systems, reducing errors and improving communication between staff members.
- Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
- Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
Sous Chef
American Cruise Lines
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
Executive Chef
Mt Hood Resort
2023.10 - Current
- Streamlined kitchen operations with effective inventory management and cost controls.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Sous Chef
Millies
2023.05 - 2023.10
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Kitchen Manager
Chowder Bowl
2022.05 - 2022.11
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
Sous Chef
Surfrider
2021.02 - 2022.03
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Education
High School Diploma -
Oregon National Gaurd Youth Challenge
Bend, OR06.2018
Skills
- Menu Planning
- Performance Assessments
- Vendor Relationship Management
- Kitchen Staff Management
- Hiring, Training, and Development
- Banquets and Catering
- Team Leadership
- Food Plating and Presentation
Timeline
Executive Chef
Mt Hood Resort
2023.10 - Current
Sous Chef
Millies
2023.05 - 2023.10
Kitchen Manager
Chowder Bowl
2022.05 - 2022.11
Sous Chef
Surfrider
2021.02 - 2022.03
Dietary Manager
Hillside Assisted Living
Sous Chef
American Cruise Lines
High School Diploma -
Oregon National Gaurd Youth Challenge
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