Travis Duttry
San Antonio
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
4
4
years of professional experience
Work History
Sr. Chef Manager
Compass Group-Saint Mary's Hall
08.2024 - Current
- Prepare meals and build rapport with Heads of School, board members, Client, and donors daily.
- Collaborated with school and other managers on coffee shop promotional programs to double sales year over year.
- Developed menus utilizing Compass Group promotional tools, themes, and products to boost client and patient satisfaction.
- Ensure success in internal and external audits such local health inspection score, EHA, MVR, Safety Walks and SYNK audits.
- Strong computer skills pertaining to online food ordering, equipment purchasing, computer programming, and internal network systems.
Executive Chef 3
Sodexo Inc
08.2023 - 07.2025
- Operate and be hands on to ensure quality for 4 locations, Retail Service, Catering, Patient Trayline and 3 Doctor's Lounges.
- Manage 75 FTE’s 2 assistant managers and 6 team leads.
- Developed seasonal five-week cycle menus and performed regular surveys with Doctors, patients and staff.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget while managing multiple purveyors and consistently coming under budget.
- Manage a divers group of Culinary Professionals with different backgrounds, cultures and spoken languages.
Executive Chef
Holiday Madison Estates
07.2022 - 08.2023
- Established par levels based on historical data to forecast appropriate production to stay inside allocated budget.
- Handle billing, waste tracking, and organization and sanitation for multiple kitchens.
- Possesses a strong understanding of food safety and HACCP standards and ability to drive employee accountability for sanitation standards.
- Strong understanding of financials and strong analyticalthinking skills.
Education
Culinary Certificate - Culinary Arts
Texas State Technical College
Abilene, TX05-2014
Skills
- Seafood preparation
- Kitchen operations
- Food presentation
- Team management
- Special diets
- Culinary techniques
- Food safety standards
- Recipe creation
- Menu development
- Banquets and catering
- Menu design
- Forecasting and planning
- Plating and presentation
- Budgeting and cost control
- Menu pricing
- Purchasing management
- Employee retention strategies
CERTIFICATIONS AND ACCOMPLISHMENTS
- Graduated TSTC in 2014 Certificate in Culinary Arts
- Consulted for Several Restaurants in community.
- Promote and support community efforts through volunteering and participation in charity events and cooking demonstrations.
- Culinary work recognized on multiple media formats, local and national TV, Internet and newspaper.
Languages
English
Native or Bilingual
Spanish
Professional Working
Timeline
Sr. Chef Manager
Compass Group-Saint Mary's Hall
08.2024 - Current
Executive Chef 3
Sodexo Inc
08.2023 - 07.2025
Executive Chef
Holiday Madison Estates
07.2022 - 08.2023
Culinary Certificate - Culinary Arts
Texas State Technical College