PLESZANT DAVIS
Buffalo,New York
Summary
Motivated professional polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Contractor successful at completing hospitality/culinary projects quickly and cost-effectively. Executes highest level of standards.
Overview
3
3
years of professional experience
Work History
Contractor/Travel Chef
Pleszant's Hospitality
03.2023 - Current
- Contracted in various settings including cruise ships, summer camps, rehabilitation centers, nursing homes, resorts, caterings and private clients.
- Deliver specialized culinary skills involving vegan based dishes, gluten free dishes, specific dietary needs, ensuring unique nutritional requirements are met along with health codes and cleanliness standards as required!
- Placed food orders with suppliers/vendors on weekly basis, taking into account kitchen budget and expected demands.
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team's success.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
Sous Chef
Deco Lounge
Buffalo, NY
10.2023 - 06.2024
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
- Mentored junior staff on proper cooking techniques, improving overall kitchen productivity and consistency in dish execution.
Sous Chef
Rush Creek Ale House
Hamburg, NY
06.2021 - 10.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Enhanced dining experiences by preparing and presenting visually appealing, flavorful dishes.
- Advanced Expertise in Grill, Braise, Sauté, Roast and etc. cooking techniques performed to produce high volume quality meals.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Education
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO05-2024
Associate of Arts - Restaurant And Culinary Management
Auguste Escoffier School of Culinary Arts
Boulder, CO11-2023
Skills
- Team Leadership & Direction
- Staff Training & Management
- Advanced Cooking Techniques
- Hospitality Service Expertise
- Farm-to-Table Practices
- Food Safety/Sanitation
- Inventory Management
- Food Cost Control
- Recipes/Menu Planning
- Nutrition Expertise
- Vegan Based Skills
- Efficient Knife Skills
- Verbal & Written Communication
- Teamwork and Collaboration
Timeline
Sous Chef
Deco Lounge
10.2023 - 06.2024
Contractor/Travel Chef
Pleszant's Hospitality
03.2023 - Current
Sous Chef
Rush Creek Ale House
06.2021 - 10.2023
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
Associate of Arts - Restaurant And Culinary Management
Auguste Escoffier School of Culinary Arts
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