Summary
Overview
Work History
Education
Skills
Timeline
Generic

KEATH ANN DAVILA

Summary

With over 9 years of culinary experience, my expertise in kitchen operations and cost control, coupled with a strong drive to deliver superior guest service, align perfectly with the high standards of culinary excellence expected. My record of enhancing food quality and presentation stands as my most notable career achievement.

Overview

8
8
years of professional experience

Work History

Private Chef

Personal Household
06.2024 - 04.2025
  • Provided daily personalized meal planning, preparation, and presentation for a 90-year-old client with specific dietary needs and preferences.
  • Designed balanced, nutritious menus in accordance with age-related dietary restrictions (e.g., low sodium, diabetic-friendly, soft foods).
  • Ensured food safety, hygiene, and kitchen cleanliness to the highest standards.
  • Collaborated with caregivers and healthcare professionals to support the client's health and well-being through nutrition.
  • Handled grocery shopping, inventory management, and budget-conscious sourcing of fresh, high-quality ingredients.
  • Maintained a compassionate, patient, and respectful approach tailored to the needs of an elderly client
  • Verified proper portion sizes and consistently attained high food quality standards.

Chef De Partie

Capa Michelin Star Restaurant Four Seasons Orlando
12.2019 - 01.2024
  • Contributed to maintaining Michelin-star standards in food preparation and service.
  • Assisted in menu development, ensuring quality, consistency and innovation that upheld Michelin recognition.
  • Trained and supervised 10+ kitchen staff to deliver consistent fine dining experiences.
  • Run the whole restaurant and kitchen in the absence of the Sous Chef
  • Order all the products in Birch Street
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Complied with portion and serving sizes as per restaurant standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Participated in food tastings and taste tests.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Implement and enforce food safety regulations (HACCP, ServSafe).
  • Track food and labor costs to maximize profitability.

Banquet Server (Part Time)

Four Seasons Resort Orlando at Walt Disney World Resort
12.2019 - 01.2024
  • Greeting guests as they arrive to the event and directing them to the right table or seat
  • Making sure guests are comfortable by answering questions, taking their orders, ensuring special requests and instructions are relayed to the kitchen and bar, and serving the food and beverages
  • Circle around the event with trays of appetizers and beverages easily accessible to the guests
  • Pointing guests in the right direction for necessary services and features of the event
  • Giving tours of the event location to guests so they are comfortable with the environment
  • Supporting other staff members who may need help in order to maintain guest satisfaction
  • Keeping guests and staff members safe by following safety and quality regulations

Culinary (Cook II)

Loews Portofino Bay Hotel
12.2018 - 11.2019
  • Successfully performed duties on all stations including delicatessen, pizza, prep, main kitchen, pasta, grill fillet meat station
  • Use FIFO (First In, First Out) all the time
  • Always use the hotel standards and kitchen standards
  • Looking after the stock of the kitchen and informing it to the head chef as the stocks run out
  • Make sure that the HACCP are applied all the time
  • Making sure that all the temperatures are right base on the guest requests
  • Prepared meals in a high-volume kitchen with exceptional quality, precision and presentation

Culinary (Cook III)

Loews Hotel Cabana Bay Beach Resort
07.2017 - 12.2018
  • Successfully performed duties on all stations including delicatessen, pizza, international cuisine, entrée line, grill, saute, main prep kitchen
  • Making sure that the station is full in stock and prep before the service
  • Use FIFO (First In, First Out) all the time
  • Always use the hotel standards and kitchen standards
  • Looking after the stock of the kitchen and informing it to the head chef as the stocks run out
  • Make sure that the HACCP are applied all the time
  • Making sure that all the temperatures are right base on the guest requests
  • Making sure that using right tongs (vegetables meats, seafoods)
  • Making sure that the oil in the fryers are changed if needed
  • Prepared meals in a high-volume kitchen with exceptional quality, precision and presentation
  • Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
  • Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
  • Food safety: strictly adhere to proper food handling and storage practices to prevent foodborne illnesses
  • I ensure that all ingredients are fresh and properly cooked to eliminate any potential health risks
  • Portion control: understand the importance of serving appropriate portion sizes to promote healthy eating habits

Culinary (Cook III)

Acacia Hotel Manila
11.2016 - 05.2017
  • Follows standard recipes for food preparation; tests cooked foods to determine if properly cooked and seasoned
  • Assists in maintaining the kitchen in a safe and sanitary manner
  • Evaluates cooking methods, times and temperatures to avoid over- or under-production
  • Receives food deliveries; stores items properly to prevent spoilage
  • Informs supervisor of problems involved with kitchen operations
  • Reviews all work products to ensure highest level of quality
  • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.

Education

Diploma - Culinary Arts, Pastry & Baking

Apicius Culinary Arts & Hotel Management, INC.
11.2016

Skills

  • Food Safety & Sanitation
  • Inventory & Supply Management
  • Menu Planning
  • Cost Control
  • Team Leadership
  • Staff Training
  • Quality Assurance
  • Time Management
  • Conflict Resolution
  • Organizational Skills
  • Cooking Techniques (grilling, baking, sautéing, etc)

Timeline

Private Chef

Personal Household
06.2024 - 04.2025

Chef De Partie

Capa Michelin Star Restaurant Four Seasons Orlando
12.2019 - 01.2024

Banquet Server (Part Time)

Four Seasons Resort Orlando at Walt Disney World Resort
12.2019 - 01.2024

Culinary (Cook II)

Loews Portofino Bay Hotel
12.2018 - 11.2019

Culinary (Cook III)

Loews Hotel Cabana Bay Beach Resort
07.2017 - 12.2018

Culinary (Cook III)

Acacia Hotel Manila
11.2016 - 05.2017

Diploma - Culinary Arts, Pastry & Baking

Apicius Culinary Arts & Hotel Management, INC.

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