Rodney Davis
New Britain,CT
Summary
My experience in all aspects of the culinary industry along with therapeutic knowledge combined with my foodservice skills is an asset and will be a benefit for the facility that acquires me. I have exceptional knowledge of a wide variety of kitchen equipment and cooking techniques that are valuable in a fast paced environment. The gaps in employment were generated by previous employment in other areas of the foodservice industry; hospitals and convalescent homes.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Production Catering Chef
Trinity Health Of New England
11.2019 - 10.2021
- Prep cook and monitor for patient service, responsible for catering and food production for satellite sites on a daily basis
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Ensured timely delivery of meals by coordinating efficient transportation methods and logistics.
- Developed custom proposals tailored to clients'' specific needs, offering personalized solutions that showcased expertise and dedication to excellence.
- Enhanced team morale by fostering a collaborative work environment that promoted creativity and continuous improvement.
- Served catering guests by fulfilling orders, communicating requests to kitchen staff and routinely inquiring about customer satisfaction.
- Delivered catered food and supplies to facility for on-time set-up.
- Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
- Created numerous appetizer, entree and dessert options to enable creation of customized menus.
- Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
Culinary Instructor
Roberts private school
06.2019 - 08.2019
- Taught according to curriculum that I assisted in creating for students summer program grades 6 to 9th
- Streamlined inventory management processes for instructional supplies, reducing waste while maintaining cost efficiency.
- Cultivated a positive classroom culture where creativity was valued while emphasizing food safety practices.
- Provided constructive feedback on student work while maintaining a supportive atmosphere that encouraged growth and improvement.
- Coordinated extracurricular activities such as cooking competitions to enhance teamwork and showcase student talent.
- Implemented individualized learning strategies, accommodating diverse learning styles and fostering student success.
- Communicated regularly with parents or guardians regarding student progress and areas needing improvement.
- Promoted healthy eating habits by integrating nutrition education into course content.
Head Chef/Kitchen Manager
SAGE Dining Services
08.2018 - 06.2019
- On hands sous chef for private school dining, duties include supervising kitchen staff, some menu planning, ordering food for a scratch kitchen and responsible for main food production according to proper specs, and health priorities
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Checked and tested foods to verify quality and temperature.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Executive Chef
Sheraton hotel downtown columbia S.C.
07.2017 - 07.2018
- Order, schedule, supervise and manage kitchen production
- While being an on hands chef supervisor, I also cooked mass production for special events and also a la carte for restaurant service
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Cook 1
Aramark at USC
10.2017 - 03.2018
- Prep and cook food in mass quantity to be served to students at a fast pace
Cook 1
Whitney Center Senior Living
08.2016 - 02.2017
- Prep and cook for line service, create a daily special as well as menu planning
- Monitor temp logs, create and monitor production sheets
- Do one on one with residents to stay up on likes and dislikes on the menu
Assistant Kitchen Manager
Waxy O'Conner's Irish Pub
02.2016 - 09.2016
- On hands manager prep and cook for line service; supervise prep production and line service
- Monitor plate presentation, prepare production sheets, utilize order guides and monitor food vs labor cost
Chef
D'amico's Restaurant
10.2010 - 11.2015
- Prep, cook, saute, pantry and pizza making; ala carte style service, menu planning including weekly specials, food cost control and labor control
- Made it a point to be an on hands leader while supervising production
First Lead/SOUS CHEF
Nordstroms
10.2011 - 02.2016
- Lead from all stations including; sandwich/pizza, saute, salads and expo; supervise kitchen production and menu planning including weekly specials, ordering and labor control, interim executive chef on more than one occasion for months at a time
Line/Banquet Cook
Museum of Fine Arts
02.2007 - 03.2008
- Cook for restaurant service and mass volume production
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- 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.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Received recognition from management for consistently meeting deadlines without sacrificing dish quality or presentation.
- Implemented improved food presentation techniques that elevated overall dining experience at banquets.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
- Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Sous Chef
Acts Retirement Life Communities
01.2022 - 09.2022
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Vegan Station Chef
CCSU
10.2022 - Current
- Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
- Strengthened teamwork dynamics through active collaboration on group projects during busy service periods.
- Increased efficiency by developing standardized recipes and ensuring consistent preparation methods across the team.
- Optimized kitchen workflow by efficiently organizing workstations and coordinating tasks among team members.
- Streamlined kitchen operations by effectively managing station inventory and maintaining cleanliness standards.
- Actively participated in regular staff meetings, offering constructive feedback and suggestions for continuous improvement.
- Assisted in daily meal planning, incorporating nutritional guidelines to promote healthy dining options for guests.
- Demonstrated versatility by adapting easily to new menu offerings or changes in daily specials according to ingredient availability.
- Collaborated with fellow chefs to develop innovative menu items, resulting in increased guest satisfaction.
- Supported head chef in creating seasonal menus, showcasing fresh ingredients and inspiring culinary creativity.
- Ensured food safety compliance by closely adhering to established guidelines and procedures.
- Displayed excellent time management skills, successfully handling multiple orders simultaneously while maintaining quality standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
Education
Post Graduate in Culinary Arts -
E.C Goodwin Technical Vocational School
12.1988
High School Diploma Or GED - Food Service
E C Goodwin Tech
New Britain, CT05.1988
Skills
- Culinary (10 years)
- Food Service
- Cooking Experience
- Infection Control Training
- Dietary Department Experience
- Food Preparation
- Catering
- Menu Planning
- Kitchen Management Experience
- Banquet Experience
- Profit & Loss
- Food Production
- Labor Cost Analysis
- Food Safety
- Time Management
- Human Resources
- Restaurant Management
- POS
- Supervising Experience
- Leadership
- Inventory Control
- Restaurant Experience
- Training & development
- Purchasing
- Event Planning
- Pricing
- Forecasting
- Management
- Culinary experience
- Cash handling
- Cooking
- Meal Preparation
- Merchandising
- Budgeting
- Microsoft Office
- Food service management
- Cleaning Experience
- Employee Orientation
- Retail Sales
- Cooking techniques
- Allergen awareness
- Menu development
- Special Diets Accommodation
Certification
ServSafe, 08/01/13, 08/01/18
Assessments
- Reliability, Familiar, 12/01/19
- Food safety, Expert, 12/01/19
- Cooking skills: Basic food preparation, Highly Proficient, 08/01/19
Work Authorization
Authorized to work in the US for any employer
Personal Information
- Willing To Relocate: Anywhere
- Title: Chef
Additional Information
Looking for a new start in a new environment,so very eager for relocating to join a good team.
Timeline
Vegan Station Chef
CCSU
10.2022 - Current
Sous Chef
Acts Retirement Life Communities
01.2022 - 09.2022
Production Catering Chef
Trinity Health Of New England
11.2019 - 10.2021
Culinary Instructor
Roberts private school
06.2019 - 08.2019
Head Chef/Kitchen Manager
SAGE Dining Services
08.2018 - 06.2019
Cook 1
Aramark at USC
10.2017 - 03.2018
Executive Chef
Sheraton hotel downtown columbia S.C.
07.2017 - 07.2018
Cook 1
Whitney Center Senior Living
08.2016 - 02.2017
Assistant Kitchen Manager
Waxy O'Conner's Irish Pub
02.2016 - 09.2016
First Lead/SOUS CHEF
Nordstroms
10.2011 - 02.2016
Chef
D'amico's Restaurant
10.2010 - 11.2015
Line/Banquet Cook
Museum of Fine Arts
02.2007 - 03.2008
Post Graduate in Culinary Arts -
E.C Goodwin Technical Vocational School
High School Diploma Or GED - Food Service
E C Goodwin Tech
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