Summary
Overview
Work History
Education
Skills
Leadership Experience
Communication Skills
Roles And Responsibilities
Personal Information
References
Timeline
OfficeManager
Willie Davis

Willie Davis

Missouri City

Summary

As an Entry-Level Cook, my primary objective is to support the functioning of the Kitchen/Head Chef operations by following his lead, coordinating with kitchen operations, and ensuring exceptional customer service by getting food out promptly. I aim to create a positive and productive work environment by communicating with the Head Chef, and team members, setting clear goals to become a Head Chef of a chain of food trucks, and monitoring my own performance/construction criticism. Safety-conscious Trainee Chef eager to learn and ready to take on kitchen tasks of all size and specialty. Well-trained in kitchen hygiene, assisting multiple levels of culinary operations with diverse skillset and willingness to share expertise with others. Fast learner with flexibility in execution of evolving culinary needs at moment's notice.

Overview

29
29
years of professional experience

Work History

Culinary Arts Student

HCC
06.2024 - Current

Fabrication Welder

Axxiom Mfg
08.2011 - 06.2020
  • Measured and cut metal pieces to correct length and angle to attain proper fit and alignment of pieces.
  • Maintained high-quality workmanship through consistent attention to detail and adherence to specifications.
  • Maintained clean and organized work area to prevent workplace accidents.
  • Read and followed blueprints and weld diagrams.
  • Finished welding and fabrication projects using grinders.
  • Utilized various tools, such as grinders and cutting torches, for proper preparation of materials prior to welding processes.

Fabrication Worker

Hendee Enterprises
02.2006 - 01.2008
  • Increased customer satisfaction by ensuring timely delivery of high-quality fabricated components.
  • Contributed to cost savings initiatives by identifying areas for process improvement and recommending changes where necessary.
  • Performed routine maintenance on fabrication equipment, extending its lifespan and minimizing repair costs.
  • Assisted in the development and implementation of a comprehensive training program for new hires, resulting in a more knowledgeable and efficient workforce.

Line Cook

Aramark
03.2000 - 08.2002
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Line Cook

Popeye’s Chicken
01.1998 - 06.1999
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Fry Cook

Frenchy’s Chicken
01.1996 - 06.1997
  • Cleaned, stocked, and restocked workstations and display cases.
  • Enhanced food quality by ensuring proper cooking times and temperatures for various fried foods.
  • Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
  • Contributed to a positive team environment, collaborating with fellow cooks and staff members.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Operated fryers and grills by pouring oil and placing food items on surface to fry or grill.

Education

Associate of Arts - Culinary Arts

Houston Community College
Houston, TX
12.2024

Associate of Applied Science - Construction Management

Houston Community College
Houston, TX
05.2023

Skills

  • Knife Skills
  • Kitchen Safety
  • Food preparation
  • Communication Skills
  • Teamwork
  • Menu design
  • Nutritional science
  • Willingness to learn
  • Food Pairings
  • Ingredient Knowledge
  • Sanitation Practices
  • Food presentation

Leadership Experience

Successfully be a part of the restaurant team while reaching my goal of becoming the Head Chef of my food truck chain.

Communication Skills

Apply new techniques and procedures learned and run them by the Head Chef and share them with team members if approved by the Head Chef.

Roles And Responsibilities

Check the freshness of food and ingredients. Performs entry-level cooking activities and other food preparation and communicates with staff as a team member. Develop recipes and determine how to present dishes. Plan menus and ensure food quality that leaves the kitchen. Check supplies, equipment, cleanliness of the work area, and its usefulness

Personal Information

Title: Entry-Level Cook

References

Available upon request.

Timeline

Culinary Arts Student

HCC
06.2024 - Current

Fabrication Welder

Axxiom Mfg
08.2011 - 06.2020

Fabrication Worker

Hendee Enterprises
02.2006 - 01.2008

Line Cook

Aramark
03.2000 - 08.2002

Line Cook

Popeye’s Chicken
01.1998 - 06.1999

Fry Cook

Frenchy’s Chicken
01.1996 - 06.1997

Associate of Arts - Culinary Arts

Houston Community College

Associate of Applied Science - Construction Management

Houston Community College

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Willie Davis