Kevin Daughaday
Ocean View,DE
Summary
Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Overview
11
11
years of professional experience
Work History
Bar and Restaurant Manager
14 Global
03.2020 - Current
- Established strong relationships with vendors for better pricing, timely deliveries, and improved product selection.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Motivated staff to perform at peak efficiency and quality.
- Maintained the preparation of all house made alcohol and syrups.
- Increased staff retention through effective hiring, training, and performance management practices.
- Streamlined operational procedures for increased efficiency in daily tasks such as opening/closing routines, shift scheduling, and cash handling processes.
- Resolved customer complaints efficiently while maintaining professionalism and preserving long-term guest relations.
Executive Chef
La Fable
10.2018 - 02.2020
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
14 Global
09.2012 - 09.2018
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Interacted with guests to obtain feedback on product quality and service levels.
Executive Sous Chef
Bucks Fishing And Camping
06.2016 - 08.2018
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Education
No Degree - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Upselling techniques
- Guest satisfaction
- Staff management
- Conflict resolution
- Vendor relations
- Allergy awareness
- Recipes and Menu Planning
- Critical Thinking
- Customer Loyalty
- Adaptable
- Food Service Background
- Collaboration and Teamwork
Timeline
Bar and Restaurant Manager
14 Global
03.2020 - Current
Executive Chef
La Fable
10.2018 - 02.2020
Executive Sous Chef
Bucks Fishing And Camping
06.2016 - 08.2018
Executive Chef
14 Global
09.2012 - 09.2018
No Degree - Culinary Arts
Johnson & Wales University