James Daversa
Philadelphia,PA
Summary
Executive Chef: To achieve and maintain a profitable, professional, and stimulating environment for staff and guests. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multi-cultural cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
9
9
years of professional experience
Work History
Executive Chef
Lovers Seafood & Market, FAR Hospitality
01.2023 - 08.2023
- Executed 600 cover per day
- Developed proper purchasing practices, food cost control, and labor management.
- Maximized profitability in all BOH areas 28% food cost, 11% labor cost
- Developed kitchen staff through training, disciplinary action, and performance reviews
Executive Chef
Tango Room, Headington Companies
06.2021 - 11.2022
- Opening chef for property
- Maintained 30% food cost and 10% labor cost for boutique steak house with $4 million in gross revenue
Chef De Cuisine
Uchi & Uchiba, Hai Hospitality
05.2017 - 06.2021
- Oversaw all BOH operations for both concepts
- Maintaining 18% food cost and 9% labor cost combined for both properties with combined $10 million in yearly gross revenue with both concepts
Executive Sous Chef
Catch Hospitality Group
06.2014 - 05.2017
- Maintaining 27% food cost and 10% labor cost for $20+ million in yearly gross revenue
- Part of opening team in Los Angeles
Education
Bachelor of Arts - Hospitality Management
Culinary Institute of New York At Monroe College
New Rochelle, NY06.2010
Professional Cooking Course - Classical & Modern French Cuisine
Institut Paul Bocuse
Lyon, France07.2014
Skills
- Budgeting and Cost Control
- Forecasting and Planning
- Fine Dining Expertise
- Vendor Relations
- Recipe Development
- Menu Planning
- BOH Operations
- Hiring, Training and Development
- Coaching and Mentoring
- Creativity
Timeline
Executive Chef
Lovers Seafood & Market, FAR Hospitality
01.2023 - 08.2023
Executive Chef
Tango Room, Headington Companies
06.2021 - 11.2022
Chef De Cuisine
Uchi & Uchiba, Hai Hospitality
05.2017 - 06.2021
Executive Sous Chef
Catch Hospitality Group
06.2014 - 05.2017
Bachelor of Arts - Hospitality Management
Culinary Institute of New York At Monroe College
Professional Cooking Course - Classical & Modern French Cuisine
Institut Paul Bocuse
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