David Biggs
Anchorage,AK
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional able to handle any challenge. Experienced Executive Sou Chef with over 10+ years of experience in Culinary. Excellent reputation for resolving problems and improving customer satisfaction.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Head Cook
Five Star Oilfield And Services
Anchorage, AK
06.2020 - Current
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Managed over 100 customers for Breakfast, Lunch, and Dinner.
First Cook
Arctic Slope Regional Corporation
Anchorage , AK
08.2019 - 01.2020
- Oversee inventory and restocked ingredients following First-In First Out (FIFO) method to minimize spoilage.
- Guide prepared items into oven precisely to prevent skin burns and cooked at specific temperatures and times.
- Identify inefficiencies leading to improved productivity.
- Suggest actionable improvements to streamline training procedures.
- Communicate with management on food inventory stock to request order placement.
- Prepare cooking supplies, ingredients and workstations when opening and closing kitchen.
- Clean counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
- Managed over 200 customers Breakfast, Lunch, and Dinner.
- Followed food production and handling guidelines
- Minimized waste via effective planning, forecasting and stock control
- Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction
Executive Sou Chef
49th State Brewing Company
Anchorage, AK
09.2017 - 06.2019
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Oversaw grill, stove and oven and cleaned all equipment after every shift.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Responded to and handles guest problems and complaints.
- Ensured that all food items are prepared as per standard recipe cards whilst maintaining portion control and
- Minimizing waste.
- Maintained that all food preparation equipment is being used safety and correctly and that it is cleaned and
- Managed over 40 employees on daily basis.
- Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting
- Managed team of employees, overseeing hiring, training, and professional growth of employees
- Monitored company inventory to keep stock levels and databases updated
- Developed and maintained courteous and effective working relationships
- Maintained energy and enthusiasm in fast-paced environment
- Maintained excellent attendance record, consistently arriving to work on time
- Used coordination and planning skills to achieve results according to schedule
Line Cook
49th State Brewing Company
Anchorage, AK
09.2015 - 09.2017
- Performed waste management duties by ensuring that trash was properly and safely disposed of
- Handled portion control activities according to specified instructions provided by chef
- Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases.
- Prepared average of 150-250 orders each shift
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Unloaded food supplies from distributor trucks to efficiently organize inventory
PIC AM Cook
HAP Princess Cruise
Healy , AK
01.2015 - 01.2016
- Handled portion control activities according to specified instructions provided by the chef
- Monitored the time and heat of equipment ensuring that both were regulated as necessary
- Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue
- Performed waste management duties by ensuring that trash was properly and safely disposed of
- Affected quick resolutions to customer problems and brought in management when needed
- Maintained clean, neat and properly stocked check stand area
- Increased customer satisfaction by resolving issues.
- Managed to feed 300-400 people daily.
Cook
Disney Cruise Lines
Orlando, FL
01.2014 - 01.2015
- Recommended menu items to Executive Chef for new dish development, holidays, special events and promotions
- Promptly reported any maintenance and repair issues to Executive Chef
- Changed and sanitized all cutting boards, benches and surfaces when beginning new task to avoid cross-contamination
- Achieved and exceeded performance, budget and team goals
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Verified proper portion sizes and consistently attained high food quality standards
- Managed to feed 100-200 guest daily.
- Ordered and received products and supplies to stock kitchen areas
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
Cook
Walt Disney World Resort/Contemporary Resort
Orlando, FL
01.2010 - 01.2014
- Delivered products of highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines
- Followed all standardized recipes and notifying Chef or Cook of any shortages or discrepancies in products or ingredients
- Maintained organized and efficient flow of production, with regards to changes in forecasts and menus
- Consistently checked temperatures in foods and followed proper procedures in regards to chilling, re-heating, and holding food
- Reported waste to supervisors on daily basis
- Checked station upon arrival to determine status of outstanding safety, or equipment issues
- Checked station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
- Managed to feed 300-400 daily
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Ordered and received products and supplies to stock kitchen areas.
- Transitioned between breakfast and lunch service.
Education
Associate of Occupation Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Atlanta, GA06.2008
Skills
- Menu development
- Catering background
- Conflict resolution
- Schedule management
- Microsoft Office Suite
- Customer-focused
- Signature dish creation
- Team leadership
- Time management
- Sanitation and Cleaning
- Food Preparing, Plating and Presentation
- Cost Control and Budgeting
- Food and Beverage Service
- Food Production
- Menu Item Pricing
- Food Production Timing
Accomplishments
- Supervised team of 50 staff members.
Certification
- ServSafe Management Training - 10+ years
- Alaska Food Handlers Card Training - 6 years
Timeline
Head Cook
Five Star Oilfield And Services
06.2020 - Current
First Cook
Arctic Slope Regional Corporation
08.2019 - 01.2020
Executive Sou Chef
49th State Brewing Company
09.2017 - 06.2019
Line Cook
49th State Brewing Company
09.2015 - 09.2017
PIC AM Cook
HAP Princess Cruise
01.2015 - 01.2016
Cook
Disney Cruise Lines
01.2014 - 01.2015
Cook
Walt Disney World Resort/Contemporary Resort
01.2010 - 01.2014
Associate of Occupation Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts