Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Work Availability
Software
Languages
Quote
Work Preference
Timeline
OfficeManager
Tacoma Davis

Tacoma Davis

Colorado Springs,CO

Summary

Experienced Executive Chef, Line Cook, and Food Preparation Manager, interested in leveraging a strong food preparation background in leadership, management, and quality, a penchant for rigorous standards and food safety into an Executive Chef-focused career. Excels in delivering successful outcomes that align to the highest standards of quality, accuracy, and compliance. Particularly adept in developing and maintaining positive working relationships in diverse working conditions and have worked in collaboration with various customer service responsibilities delivering exceptional results.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Task Force Executive Chef/Sous Chef

Powell Hospitality
United States
01.2021 - Current
  • Implemented team-building activities to strengthen kitchen dynamics.
  • Negotiated with vendors for quality ingredients at competitive prices.
  • Designed customer feedback systems to enhance dining experience.
  • Monitored food safety practices for compliance with health regulations.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • 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.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
  • Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.

Chef De Cuisine

Grand Hotel
Mackinac Island, MI
04.2024 - 09.2024
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal
  • Highest grossing month 400,000 food Sales against 25% food cost 13% Labor cost
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Hired, managed, and trained kitchen staff.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Created recipes and prepared advanced dishes.
  • Assisted with menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Oversaw preparation of creatively-designed recipes for Gatehouse Restaurant.
  • Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.

Sous Chef

Mackenzie's Chophouse
01.2014 - 12.2017
  • Conducted regular inventory checks for freshness of ingredients.
  • Oversaw kitchen operations by coordinating staff schedules.
  • Supported head chef in managing kitchen staff for smooth operations.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • 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.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

Assistant Sous Chef

The Club at Flying Horse
Colorado City
01.2011 - 12.2012
  • Interacted with guests to gather feedback on menu offerings.
  • Conducted regular inventory checks for freshness of ingredients.
  • Developed new dishes with innovative techniques.
  • Supported head chef in managing kitchen staff for smooth operations.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.

Sous Chef

The Greenbrier
White Sulphur Springs,WV
01.2009 - 12.2010
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • 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.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
  • Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Enhanced team performance with regular skill-development workshops and hands-on training.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
  • Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.

Saucier/ Sous Chef

Ford’s Colony Country Club
Williamsburg, Virginia
01.2007 - 12.2009
  • Boosted kitchen efficiency by streamlining the sauce preparation process for multiple dishes.
  • Kept detailed records of recipes, ingredient inventories, and cooking processes for future reference and continuous improvement efforts.
  • Helped troubleshoot technical issues related to sauce making equipment when necessary, minimizing downtime in production.
  • Conducted regular taste tests to guarantee consistency in flavor profiles across all sauces produced.
  • Reduced waste by closely monitoring inventory levels and adjusting batch sizes as needed.
  • Enhanced sauce quality by implementing innovative cooking techniques and ingredient combinations.
  • Supported wider culinary team during busy periods, assisting with other areas of food preparation as needed.
  • Maintained high-quality sauce production through consistent adherence to established recipes and guidelines.
  • Ensured food safety by strictly adhering to sanitation standards during sauce preparation and storage.
  • Actively participated in ongoing professional development opportunities such as workshops or conferences focusing on advances in the culinary field specific to sauces.
  • Increased customer satisfaction by quickly addressing any concerns or feedback regarding sauces served in the restaurant.
  • Optimized workflow in the kitchen by organizing ingredients and equipment for easy access during peak times.
  • Streamlined recipe development process by collaborating with fellow cooks to test and refine new ideas before finalizing them for use.
  • Achieved consistent, high-quality sauce production by maintaining a clean and organized work environment at all times.
  • Collaborated with chefs on creating new, flavorful sauces that complemented various menu offerings.
  • Contributed to successful menu launches by developing unique, well-balanced sauces that aligned with culinary trends and customer preferences.
  • Worked closely with purchasing department to source highest-quality ingredients at competitive prices, improving overall product quality.
  • Covered, dated, rotated and properly stored food items to preserve quality and freshness.
  • Organized server tickets to expedite food orders.
  • Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
  • Maintained neat appearance and clean uniform to project professionalism to customers.
  • Set up and maintained saute station to facilitate kitchen operations.
  • Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
  • Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
  • Performed thorough quality checks of food plating and presentation.
  • Leveraged scales, dishers and ladles to monitor portion control.
  • Notified kitchen manager of shortages to maintain inventory.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.

Education

Some College (No Degree) - Culinary Arts

Job Corps
San Francisco, CA

Culinary Arts Program -

Potomac
Washington, DC

Culinary Team Captain -

Art Institute
Philadelphia, PA

Skills

  • Food Safety & Sanitation
  • Inventory & Food Cost Control
  • Meal Preparation & Scheduling
  • Staff Training
  • Catering, Banquets & Special Events
  • Conflict Resolution
  • Team Leadership
  • Material Management
  • Recipe Creation
  • Food safety
  • Cost control
  • Menu development
  • Strong work ethic
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management
  • Safe food handling
  • Operations management
  • Customer service
  • Kitchen operations oversight
  • Kitchen staff management
  • Food prep planning
  • Vendor relationship management
  • Special events
  • Catering and events
  • Hygiene policy implementation
  • Banquets and catering
  • Inventory management
  • Staff scheduling
  • Food plating and presentation
  • Recipe creation
  • Attention to detail
  • Recipes and menu planning
  • Fine dining
  • Menu supervision
  • Food service safety training
  • Allergy awareness
  • Order management
  • Policy development
  • Waste reduction
  • Recipe development
  • Fine-dining expertise
  • Workflow optimization
  • Sanitation standards
  • Restaurant operations
  • Purchasing management
  • BOH operations
  • Problem and complaint resolution
  • Quality assurance
  • Food spoilage prevention
  • Plating and garnishing
  • Vendor relations
  • Food stock and supply management
  • Performance improvement
  • Leadership qualities
  • Kitchen sanitation

Certification

ServSafe Certified

Accomplishments

  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Increased productivity by revamping workflow and restructuring line.
  • Managed 10 kitchen staff in restaurant with 200-seat capacity.

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Software

Excel,Toast,Foodager,Cheftec,Birchstreet

Languages

Spanish
Professional Working

Quote

The way to get started is to quit talking and begin doing.
Walt Disney

Work Preference

Work Type

Full TimeContract Work

Work Location

On-Site

Important To Me

Career advancementCompany CultureWork-life balanceHealthcare benefits401k match

Timeline

Chef De Cuisine

Grand Hotel
04.2024 - 09.2024

Task Force Executive Chef/Sous Chef

Powell Hospitality
01.2021 - Current

Sous Chef

Mackenzie's Chophouse
01.2014 - 12.2017

Assistant Sous Chef

The Club at Flying Horse
01.2011 - 12.2012

Sous Chef

The Greenbrier
01.2009 - 12.2010

Saucier/ Sous Chef

Ford’s Colony Country Club
01.2007 - 12.2009

Culinary Team Captain -

Art Institute

Some College (No Degree) - Culinary Arts

Job Corps

Culinary Arts Program -

Potomac

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