Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Michael Davis

Atlanta,GA

Summary

Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Ambitious Chef with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

31
31
years of professional experience

Work History

Director of Dining Service/Executive Chef

The Sheridan At Eastside
06.2021 - Current
  • Established positive working relationships with employees through open communication channels, fostering a productive work environment.
  • Developed and implemented staff training programs to enhance service quality and team productivity.
  • Successfully negotiated contracts with suppliers that led to significant cost savings without sacrificing ingredient quality.
  • Maintained a safe and clean dining environment through strict adherence to sanitation regulations and guidelines.
  • Implemented a comprehensive employee performance tracking system to identify strengths, areas of improvement, and opportunities for growth within the team.
  • Built loyalty among customers by consistently delivering exceptional food quality paired with outstanding service levels during each visit.
  • Spearheaded menu development efforts that catered to diverse dietary needs without compromising on taste or presentation quality.
  • Managed a team of culinary professionals for efficient service delivery, resulting in increased customer satisfaction.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Informed customers of service specials, completion times, and service expenses to provide exemplary customer service.
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Established performance goals for employees and provided feedback on methods for reaching those milestones.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
  • Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
  • Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
  • Led hiring, onboarding and training of new hires to fulfill business requirements.

Account Manager

Health Care Service Group
01.2017 - 06.2021
  • Strengthened client relationships through regular communication and effective problemsolving.
  • Conducted regular account reviews with clients to assess performance, identify areas for improvement, and strategize future growth opportunities.
  • Optimized food cost management by implementing effective inventory control measures, reducing waste, and sourcing high-quality ingredients at competitive prices.
  • Continuously improved operations by monitoring guest feedback and making necessary adjustments in response to their concerns and suggestions.
  • Organized staff schedules efficiently, balancing employee availability with peak business hours for optimal coverage during high-demand periods.
  • Maintained a safe and clean dining environment through strict adherence to sanitation regulations and guidelines.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Purchased food and cultivated strong vendor relationships.
  • Maximized quality assurance by completing frequent line checks.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Mentored new hires on company policies and procedures, ensuring quick integration into the team environment.
  • Monitored customer feedback closely to identify trends and implement corrective actions as necessary.
  • Followed up with customers to offer additional support and check resolution satisfaction.
  • Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Evaluated employee performance and conveyed constructive feedback to improve skills.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Executive Sous Chef/Dietary Manager

Park Springs Retirement Community
08.2009 - 01.2017
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
  • Consulted with dietitians to plan menus appropriate for patient needs.
  • Visited with residents to inquire about satisfaction, quality, and personal preferences.

Executive Sous Chef

IHG Crowne Plaza Hotel
03.2006 - 08.2009
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Banquet Chef

Wyndham Hotel/Double Tree Hotel
12.2001 - 12.2005
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Ordered food and supplies used to prepare meals for [Number] people.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
  • Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
  • Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
  • Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
  • Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
  • Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
  • Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.

Kosher Chef

Gourmet Galaxt/Supersol
01.1993 - 12.2001
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Cooked memorable dishes that brought new customers into establishment.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
  • Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Education

High School Diploma -

Leading Age Ga Program
Atlanta, CA
01.2013

Culinary Heart

Hudson County Culinary Institute
Jersey City, NJ
02.2001

Accounting And Business Management

Springfield Community Collage
Springfield, MA
09.1992

High School Diploma -

High School Of Commerce
Springfield, MA
09.1989

Skills

  • Employee Training and Development
  • Team Building and Leadership
  • Sanitation Standards
  • Food Safety Compliance
  • Staff Management
  • Culinary expertise
  • Menu development
  • Fine dining experience
  • Nutrition knowledge
  • Allergy awareness
  • Food presentation
  • Employee Scheduling
  • Problem-Solving
  • Special diets
  • Health Inspections
  • Safe Food Handling
  • Calm and Pleasant Demeanor
  • Employee Supervision
  • Delegating Assignments and Tasks
  • Conflict Resolution
  • Coaching and Mentoring
  • Supply Ordering and Management
  • Recruitment and hiring
  • Operations Management
  • Kitchen equipment operation and maintenance
  • Monitoring Food Preparation
  • Quality Control
  • Food plating and presentation
  • Employee Performance Evaluations
  • Cost controls
  • Inventory Management
  • Managing Reservations and Large Parties
  • Catering Services

Accomplishments

* Certified Safety Manager

* Certificate in HIPAA Primer for long Term Care.

* MVP Award by Shula's Stake 2 in 2005.

* Nominated 5 Times by wyndham for Manager

of the year

* Chef at the Masters Augusta Ga, since 2013 to

present

* F&B Employee of the Year by Park Spring 2012.

* Chef At the Fedex cup in Eastlake Ga.

* Hosted President George Bush and White

House staff at the Wyndham Hotel.

* Member of the ACF Culinary Chef Association



Timeline

Director of Dining Service/Executive Chef

The Sheridan At Eastside
06.2021 - Current

Account Manager

Health Care Service Group
01.2017 - 06.2021

Executive Sous Chef/Dietary Manager

Park Springs Retirement Community
08.2009 - 01.2017

Executive Sous Chef

IHG Crowne Plaza Hotel
03.2006 - 08.2009

Banquet Chef

Wyndham Hotel/Double Tree Hotel
12.2001 - 12.2005

Kosher Chef

Gourmet Galaxt/Supersol
01.1993 - 12.2001

High School Diploma -

Leading Age Ga Program

Culinary Heart

Hudson County Culinary Institute

Accounting And Business Management

Springfield Community Collage

High School Diploma -

High School Of Commerce

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Michael Davis