Summary
Overview
Work History
Education
Skills
Timeline
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Naqueita Davis

Indianapolis,IN

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-year background in high-end restaurant industry.

Overview

6
6
years of professional experience

Work History

Sous Chef

Sodexo Food Service
06.2022 - 07.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Collaborated with staff members to create meals for large banquets.

Certified Grill Master

Red Lobster
03.2018 - 08.2022
  • Strengthened relationships with suppliers, securing high-quality meats and produce at competitive prices.
  • Enhanced customer satisfaction by consistently preparing high-quality grilled dishes.
  • Mentored junior staff members in proper grilling techniques and food safety practices.
  • Reduced cross-contamination risks by diligently adhering to allergen-safe cooking practices.
  • Assisted in designing seasonal menus featuring unique grilled dishes that delighted customers.
  • Maximized flavor profiles through expert seasoning and precise cooking methods.
  • Optimized energy consumption through mindful utilization of grill equipment during off-peak hours.
  • Effectively managed inventory to ensure availability of ingredients and minimize spoilage.
  • Maintained a clean and sanitary work environment, ensuring compliance with health regulations.
  • Increased repeat business by providing exceptional service and mouth-watering grilled cuisine.
  • Streamlined grill station operations for increased efficiency and reduced food waste.
  • Shared knowledge of grilling techniques with fellow team members, elevating overall skill level within the kitchen.
  • Improved ticket times by implementing efficient grilling processes during peak hours.
  • Maintained sharp knives and regularly cleaned grill surfaces for optimal cooking results every time.
  • Elevated overall dining experience with attention to detail in plating and presentation of grilled dishes.
  • Demonstrated versatility by stepping into other kitchen roles as needed, ensuring smooth restaurant operations.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.
  • Cleaned and maintained kitchen equipment regularly.
  • Restocked and rotated food items according to expiry dates to minimize waste.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Provided support to crew members, facilitating quick food preparation and delivery.
  • Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
  • Stored and handled goods correctly to maintain freshness and condition.
  • Grilled meats and seafood to customer specifications.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Adjusted gas and electric grills to specified temperatures for quality food output.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Monitored food temperatures for proper cooking and safe consumption.
  • Restocked stations and supplies during slower periods between rushes.
  • Checked freshness and quality of ingredients.
  • Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.

Lead Line Cook

Huse Culinary
01.2022 - 07.2022
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Grilled meats and seafood to customer specifications.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Operated grills, fryers and ovens to cook food items.
  • Received and stored food supplies, raw materials and other ingredients.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Monitored food temperatures to meet quality and safety standards.
  • Trained and assisted new kitchen staff members.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Education

High School Diploma -

Arsenal Technical High School
Indianapolis, IN
05.2024

Skills

  • Team Leadership
  • Kitchen leadership
  • Food Safety
  • Inventory Management
  • Food presentation
  • Food Preparation
  • Customer Service
  • Catering and Events

Timeline

Sous Chef

Sodexo Food Service
06.2022 - 07.2024

Lead Line Cook

Huse Culinary
01.2022 - 07.2022

Certified Grill Master

Red Lobster
03.2018 - 08.2022

High School Diploma -

Arsenal Technical High School

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Naqueita Davis