Perry Davis

• Developed meal plans aligned with resident dietary needs and nutritional restrictions.
• Supported kitchen staff in following food safety regulations and sanitation standards.
• Applied inventory tracking practices to help reduce waste and maintain stock levels.
• Trained new culinary team members on cooking techniques and kitchen procedures.

Prepare nutritional meals for 125-bed nursing home and 18-bed hospice unit as Chef.

Operated and maintained liquid cargo transfer systems throughout ship-to-shore operations.

• I was the foodservice Director/ chef for a drug treatment center. I prep and prepared all meals for a 35 bed facility, i also supervised patients while working in the kitchen. I was responsible for the entire kitchen operations including inventory, budgeting, sanitation.