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 planningundefined
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
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