Kayla Davidson
Chef
Dallas,TX
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
Work History
Kitchen Supervisor
The Lumen Hotel
Dallas, Texas
01.2023 - Current
- Controlled food costs and managed inventory.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Monitored food inventory and supplies to prevent waste.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Directed food preparation and cooking activities to meet health and safety standards.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Supervised food presentation and plating to enhance visual appeal.
- Planned and executed promotions and special events in close collaboration with management.
- Set and oversaw weekly and special event menu plans.
Sous Chef/Kitchen Manager
Slow Bone BBQ
Dallas, TX
05.2022 - 01.2023
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits.
Culinary Director
Monkey King Noodle Company
Dallas, TX
11.2020 - 01.2022
- Oversaw expansion of growing restaurant group with hands on approach
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Developed and remained accountable for safety, quality, consistency, and adherence to standards
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Sous Chef
8020 Hospitality
Dallas, TX
05.2014 - 10.2020
- Planned and directed high-volume food preparation in fast-paced environment
- Collaborated with staff members to create meals for large banquets
- Trained and managed kitchen personnel and supervised related culinary activity
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Education
Associate of Applied Science - Culinary
Le Cordon Bleu College of Culinary Arts
07.2014 - 05.2016
Skills
Recipes and menu planningPayroll and schedulingProcess improvementsEmployee training and development
Kitchen equipment operation and maintenance
Order delivery practices
Strategic planning
Operations management
Scheduling
Timeline
Kitchen Supervisor
The Lumen Hotel
01.2023 - Current
Sous Chef/Kitchen Manager
Slow Bone BBQ
05.2022 - 01.2023
Culinary Director
Monkey King Noodle Company
11.2020 - 01.2022
Associate of Applied Science - Culinary
Le Cordon Bleu College of Culinary Arts
07.2014 - 05.2016
Sous Chef
8020 Hospitality
05.2014 - 10.2020