S'MONE DAVIS
Plano,TX
Summary
Dessert development and bakery operations specialist with hands-on expertise in ingredient evaluation, recipe standardization, and product quality control. Brings a strong mix of culinary R&D, food production, and operational planning to improve consistency, workflow, and customer-ready results.
Overview
1
1
Certification
10
10
years of professional experience
Work History
Cake Decorator
TOM THUMB
Plano, TX
03.2026 - Current
- Applied professional pastry techniques to consistently achieve optimal presentation and product quality.
- Executed bakery products and custom cakes to meet customer specifications and production deadlines, ensuring high quality standards.
- Managed multiple assignments within time-sensitive production schedules, upholding food safety and quality standards.
- Modified recipes and production techniques to align with product standards.
Founder, Culinary Product Development & Operations
SIMONE SEDUCTIVE SWEETS
, TX / MO
01.2018 - Current
- Develop original dessert products from concept through formulation, testing, refinement, production, and launch.
- Researched ingredients, culinary trends, flavor profiles, and consumer preferences to create seasonal and limited-edition products that align with market demands.
- Test and refine recipes for flavor, texture, appearance, consistency, yield, and overall product quality.
- Evaluated ingredient performance and adjusted formulas, preparation methods, and processes to enhance product quality and consistency.
- Create standardized recipes and production procedures to improve consistency and scalability.
- Managed ingredient sourcing, inventory, production planning, and customer feedback to ensure alignment between creative development and operational efficiency.
Kitchen Manager
EMMALEAF PROCESSING
Columbia, MO
05.2024 - 12.2024
- Managed daily food production, workflow, staffing, inventory, and operational priorities to ensure compliance with regulatory standards.
- Coordinated ingredients, supplies, and production schedules to streamline operations and meet service demands.
- Trained staff on recipes, preparation procedures, and food safety standards to maintain quality and operational consistency.
- Developed and implemented SOPs supporting consistency, quality, efficiency, and compliance.
- Monitored product quality and production processes and implemented corrective adjustments.
Kitchen Supervisor / Chocolatier Lead
GOOD DAY FARM
Columbia, MO
01.2021 - 01.2024
- Led specialty food production, supervising staff to ensure quality, consistency, and adherence to food-safety standards.
- Developed, tested, and refined recipes for flavor, texture, appearance, yield, and repeatable production.
- Created SOPs and trained employees on standardized recipes, techniques, and equipment to uphold sanitation and quality standards.
- Assisted with new product development by translating culinary concepts into standardized production processes.
- Managed ingredients and inventory while coordinating production schedules and daily priorities to meet regulatory compliance.
Pastry Chef
GLENN'S CAFE / TIGER HOTEL
Columbia, MO
01.2019 - 01.2020
- Produced high-quality pastries and desserts, ensuring consistency in recipes, presentation, and adherence to production timelines.
- Decorated cakes, tarts, and plated desserts with precise finishing techniques.
- Executed and adapted recipes, upholding food-safety and sanitation standards to ensure a safe dining experience.
- Prepared pastries, desserts, and breads for Glenn's Cafe and Tiger Hotel service.
- Measured ingredients and mixed doughs, batters, and fillings for daily production.
Pastry Chef
LUTHERAN SENIOR SERVICES
01.2017 - 01.2018
- Developed seasonal pastry specials for Tiger Hotel dining menus.
- Produced high-quality baked goods and desserts in a high-volume food-service environment, adhering to standardized recipes and food-safety protocols.
- Prepared daily pastries, desserts, and breads for Glenn's Cafe service.
- Measured ingredients and mixed doughs, batters, creams, and fillings.
Education
High School Diploma -
Hickman High School
Columbia, MO01-2013
Associate Degree - Baking & Patisserie
LE CORDON BLEU
Las Vegas, NVSkills
- Recipe Development & Formulation
- Culinary R&D
- Product Testing
- Ingredient Evaluation
- Recipe Standardization
- Product Quality
- Baking & Pastry Science
- New Product Development
- SOP Development
- Food Safety
- Production Planning
- Process Improvement
- Inventory & Sourcing
- Cost & Yield
- Staff Training
- Project Coordination
- Culinary Trends
Personal Information
Title: CULINARY PRODUCT DEVELOPMENT | RECIPE INNOVATION | CULINARY R&D
Certification
- HACCP Food Safety Plan Development Certificate -March 2024
- Lean Six Sigma White Belt
- TX ServSafe Food Manager Certification
Timeline
Cake Decorator
TOM THUMB
03.2026 - Current
Kitchen Manager
EMMALEAF PROCESSING
05.2024 - 12.2024
Kitchen Supervisor / Chocolatier Lead
GOOD DAY FARM
01.2021 - 01.2024
Pastry Chef
GLENN'S CAFE / TIGER HOTEL
01.2019 - 01.2020
Founder, Culinary Product Development & Operations
SIMONE SEDUCTIVE SWEETS
01.2018 - Current
Pastry Chef
LUTHERAN SENIOR SERVICES
01.2017 - 01.2018
High School Diploma -
Hickman High School
Associate Degree - Baking & Patisserie
LE CORDON BLEU