Stuart Davis
Lakewood,CO
Overview
29
29
years of professional experience
Work History
Sous Chef
Lakewood Estates
Lakewood, CO
08.2021 - 04.2022
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
Sushi Chef
Soho Sushi Bar & Deli
Cedar Falls, IA
04.2017 - 01.2020
- Prepared sushi rolls with fresh ingredients and traditional recipes.
- Cleaned, cut, and prepared fish for sushi dishes.
- Organized the kitchen in a clean and sanitary manner to meet health standards.
- Maintained knowledge of current menu items and specials.
- Monitored food supplies and ordered additional supplies as needed.
- Ensured quality of product was consistent throughout shift.
- Followed proper food handling techniques to ensure safety of customers.
- Demonstrated knife skills to properly prepare ingredients for sushi rolls.
- Adhered to all local health department regulations and guidelines.
- Trained new employees on food preparation techniques and safety procedures.
- Checked temperature of cooked foods regularly to ensure safe consumption levels.
- Developed creative new recipes for unique sushi dishes.
- Stored raw ingredients correctly according to established protocols.
- Sanitized counters, knives, utensils, plates and other items used in food preparation.
- Trained kitchen workers on culinary techniques.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maintained temperature logs and food safety records in compliance with regulations.
- Implemented food waste reduction strategies, effectively minimizing costs and environmental impact.
- Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
- Demonstrated mastery in the use of traditional sushi-making tools, including knives and bamboo mats.
- Developed and executed innovative sushi menu items for seasonal and special occasions.
Kitchen Manager
Paradise Grill
Roseville, CA
07.2010 - 04.2017
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Assisted staff by serving food and beverages or bussing tables.
Kitchen Manager
Marcos East Side Bistro
Portland , OR
07.2004 - 06.2010
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Trained new employees to perform duties.
Lead Line Cook
Black Rabbit
Troutdale, OR
10.1996 - 07.2004
- Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
- Planned, prepared and cooked meals according to restaurant specifications.
- Ensured proper food safety standards were met at all times.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Kept up-to-date records of orders placed, received, stored, used, discarded or returned.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Grilled and deep fried various foods from meats to potatoes.
- Adhered to portion controls and presentation specifications.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Prepared multiple orders at once for speedy service.
- Cooked menu items based on customer orders.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Washed and cut ingredients for quick meal assembly.
Lead Line Cook
Geneva Country Club
Muscatine, IA
10.1993 - 10.1996
- Ensured proper food safety standards were met at all times.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
- Assisted in developing cost-effective strategies to reduce waste while ensuring quality control.
- Monitored cooking temperatures and ensured that dishes were presented properly.
- Adjusted seasonings to ensure flavors were balanced throughout each dish.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Education
High School Diploma -
Louisa Muscatine
Letts, IA06-1996
Skills
- Inventory Management
- Food Preparation
- Employee Scheduling
- Vendor Relationship Management
- Food Safety
- Portion Control
- Cost Control
Timeline
Sous Chef
Lakewood Estates
08.2021 - 04.2022
Sushi Chef
Soho Sushi Bar & Deli
04.2017 - 01.2020
Kitchen Manager
Paradise Grill
07.2010 - 04.2017
Kitchen Manager
Marcos East Side Bistro
07.2004 - 06.2010
Lead Line Cook
Black Rabbit
10.1996 - 07.2004
Lead Line Cook
Geneva Country Club
10.1993 - 10.1996
High School Diploma -
Louisa Muscatine