Overview
Work History
Education
Skills
Timeline
Generic

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, IA
06-1996

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

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