Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Trena Gant Davis

LaPlace

Summary

Dynamic culinary professional with extensive experience at Off The Hook, excelling in food preparation and customer service. Proven ability to enhance kitchen efficiency and maintain high sanitation standards. Skilled in multitasking and adept at frying techniques, consistently delivering high-quality dishes that elevate customer satisfaction.

Diligent [Desired Position] with proven track record in high-volume kitchen environments. Demonstrated expertise in preparing diverse culinary dishes and maintaining kitchen efficiency. Displayed proficiency in teamwork and adaptability to changing menus and customer preferences.

Culinary professional known for high standards and exceptional results in kitchen. Extensive experience in preparing and presenting diverse dishes. Strong focus on team collaboration and flexibility, ensuring consistent quality and innovation in every meal.

Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.

Overview

27
27
years of professional experience
1
1
Certification

Work History

Cook

ST James Parish, Sheriff Office
08.2024 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Forklift Operator

LSR Sugar Refinery
07.2022 - 08.2024
  • Safely loaded and unloaded trucks using appropriate forklift attachments, reducing the risk of accidents or injuries.
  • Kept warehouse clean and organized by removing debris and returning unused pallets to designated areas.
  • Improved warehouse efficiency by skillfully operating forklifts to move, locate, and stack materials.
  • Wrapped pallets in plastic wrap and attached merchandise tags to prepare for shipping.
  • Transported goods between warehouse locations according to shipment and storage needs.
  • Operated forklift in compliance with OSHA guidelines and organizational policies.
  • Operated equipment safely and efficiently to prevent damage to items and avoid injuries.
  • Unloaded and stacked materials by raising and lowering lifting devices.
  • Maneuvered forklift safely using appropriate load rates and maintaining clear visibility of work areas.
  • Enhanced safety on warehouse floor by conducting daily pre-operation forklift inspections.
  • Ensured timely movement of products to designated areas, leading to smoother warehouse operation.
  • Enhanced customer satisfaction by ensuring that goods were handled with care, minimizing returns due to damage.
  • Optimized fuel usage and maintenance costs by operating forklifts in economical manner.

Assistant Manager

Off The Hook
03.2020 - 07.2022
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Improved customer satisfaction by addressing and resolving complaints promptly.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Managed inventory levels to minimize stockouts while reducing overhead costs.

Cook

Chatua St James
03.2019 - 03.2021
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Communicated closely with servers to fully understand special orders for customers.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Mentored junior cooks in refining culinary skills through hands-on guidance.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Preparation Cook

Inter Continental Hotel
05.2012 - 11.2016
  • Collaborated with team members to optimize workflow efficiency and maintain a positive work atmosphere.
  • Minimized equipment downtime by conducting routine maintenance checks and promptly reporting any issues to management.
  • Achieved consistent portion control across all dishes using measurement tools such as scales or measuring cups.
  • Enhanced meal quality by maintaining a clean and organized work environment, diligently following sanitary guidelines.
  • Increased kitchen productivity by cross-training in different prep stations, allowing for seamless coverage during employee absences.
  • Ensured timely completion of orders through effective time management skills and prioritizing tasks during peak hours.
  • Reduced food waste by effectively managing inventory levels and utilizing proper storage techniques.
  • Demonstrated commitment to continuous improvement through active participation in professional development opportunities related to the culinary field.
  • Managed stock rotation system guaranteeing freshness of ingredients used for menu items.
  • Maintained high customer satisfaction levels by consistently delivering fresh, flavorful meals prepared with attention to detail.
  • Assisted head chef in meal planning for special events or promotions, showcasing creativity in recipe selection and execution.

Line Cook

Mr B's Bistro
08.2007 - 04.2012
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Plated and presented all dishes to match established restaurant standards.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Grilled meats and seafood to customer specifications.

Line Cook

Dickie Brennan's Steakhouse
03.2004 - 08.2007
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Plated and presented all dishes to match established restaurant standards.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Grilled meats and seafood to customer specifications.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

Line Cook Supervisor

Holiday Inn French Quater
04.2007 - 04.2007
  • Participated in weekly team meetings to discuss menu changes, challenges faced, and areas for improvement within the department.
  • Adhered to strict health and safety guidelines, ensuring a safe working environment for all employees.
  • Improved plate presentation techniques resulting in increased positive feedback from customers on appearance and taste.
  • Continuously refined culinary skills through ongoing training sessions and workshops led by senior chefs or industry professionals.
  • Enhanced customer satisfaction by ensuring timely and accurate preparation of menu items.
  • Supported sous chef with inventory management tasks, helping control costs and prevent shortages.
  • Reduced food waste by properly storing ingredients and managing portion sizes.
  • Kept all utensils and equipment in optimal condition through regular cleaning and maintenance routines.
  • Trained new pantry staff members on proper techniques and procedures, improving overall team performance.
  • Expedited orders effectively during peak hours, providing excellent service under high-pressure situations.
  • Communicated effectively with serving staff regarding food allergies or dietary restrictions for prompt order adjustments.
  • Notified chef in advance of supply needs to prevent inventory shortage.
  • Prepped ingredients efficiently before each shift, ensuring smooth operation during busy meal periods.
  • Regularly updated daily specials board with creative dishes utilizing fresh, seasonal ingredients.
  • Contributed to successful catering events by preparing large quantities of appetizers and salads according to client specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Stocked supplies to maintain sufficient levels of food products at pantry station.
  • Maintained a safe work environment by enforcing strict adherence to safety protocols and guidelines.
  • Enhanced production efficiency by streamlining assembly line processes and implementing new strategies.
  • Followed safety procedures according to OSHA and Lock Out, Tag Out guidelines and properly handled hazardous materials.
  • Increased overall productivity by optimizing resource allocation and scheduling based on workload demands.
  • Managed onboarding tasks to support smooth adjustment and complete training for new hires.
  • Developed comprehensive training programs for new hires to ensure rapid onboarding and acclimation to company culture and procedures.
  • Mitigated production bottlenecks by identifying root causes of delays or inefficiencies and implementing appropriate solutions quickly.
  • Served as a liaison between management and frontline staff fostering open lines of communication ensuring timely resolution of issuesconcerns.
  • Actively participated in continuous improvement initiatives identifying areas of opportunity and implementing innovative solutions to drive efficiency.
  • Improved product quality by closely monitoring production processes, identifying areas for improvement, and implementing corrective actions.
  • Trained employees to operate and maintain production line equipment such as [Type] and [Type].
  • Collaborated with cross-functional teams to identify process improvements and implement changes that enhance operational efficiency.
  • Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
  • Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
  • Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
  • Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
  • Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.

Line Cook/Kitchen Prep Cook

Landry's Seafood House
03.1998 - 12.2006
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Enhanced kitchen efficiency by preparing ingredients and assembling dishes according to recipes.
  • Contributed to a positive team environment through effective communication and collaboration with staff members.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Ensured timely completion of prep tasks, enabling smooth service during peak hours.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Handled high-volume prep work efficiently, ensuring all ingredients were prepared accurately and promptly.
  • Managed multiple tasks simultaneously while maintaining attention to detail under pressure during busy shifts.
  • Reduced food waste by effectively managing ingredient inventory and rotating products as needed.
  • Demonstrated versatility by adapting quickly to new recipes or changes in menu requirements.
  • Fostered teamwork through open communication channels between cooks, allowing them to work cohesively towards common goals.
  • Assisted in training new hires, sharing expert knowledge and techniques for improved performance.
  • Streamlined dish assembly with proper portioning and presentation, contributing to consistent quality.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Prepared and served various food items in fast-paced [Type] environment.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Monitored food quality and presentation to maintain high standards.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Sourced locally grown produce to support community farmers and improve dish freshness.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Developed waste reduction program that became model for other restaurants in chain.

Production Cook

Hard Rock Cafe New Orleans
06.2000 - 08.2004
  • Packaged takeout orders in proper containers and bagged up for customers.
  • Safely operated all kitchen equipment to avoid job injuries and mishaps.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Plated finished foods, added garnish for aesthetic purposes and handed plates to servers for distribution to customers.
  • Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
  • Collaborated with team members to meet daily production goals and deadlines.

Education

Associate of Applied Science - Culinary Arts

Delgado Community College
615 City Park Ave. New Orleans, LA 70119
12-2016

High School Diploma -

Lutcher High
1910 West Main Street Lutcher,La.
05-1985

Skills

  • Customer service
  • Cooking
  • Cleaning and organization
  • Food handling
  • Kitchen organization
  • Multitasking and organization
  • Food preparation
  • Strong attention to safe food handling procedures
  • Frying
  • Cooking techniques
  • Knife skills
  • Supply restocking
  • Sanitation
  • Surface cleaning

Certification

  • [Area of certification] Training - [Timeframe]
  • [Area of certification], [Company Name] - [Timeframe]
  • [Area of expertise] License - [Timeframe]

Timeline

Cook

ST James Parish, Sheriff Office
08.2024 - Current

Forklift Operator

LSR Sugar Refinery
07.2022 - 08.2024

Assistant Manager

Off The Hook
03.2020 - 07.2022

Cook

Chatua St James
03.2019 - 03.2021

Preparation Cook

Inter Continental Hotel
05.2012 - 11.2016

Line Cook

Mr B's Bistro
08.2007 - 04.2012

Line Cook Supervisor

Holiday Inn French Quater
04.2007 - 04.2007

Line Cook

Dickie Brennan's Steakhouse
03.2004 - 08.2007

Production Cook

Hard Rock Cafe New Orleans
06.2000 - 08.2004

Line Cook/Kitchen Prep Cook

Landry's Seafood House
03.1998 - 12.2006

Associate of Applied Science - Culinary Arts

Delgado Community College

High School Diploma -

Lutcher High

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