Michael David
Baton Rouge
Summary
Dynamic Executive Chef with a proven track record at City Pork Highland and Perkins, excelling in menu planning and team leadership. Achieved a 10% reduction in food and labor costs while fostering a culture of mentorship and high-quality service. Adept at vendor relationship management and delivering exceptional catering experiences that enhance customer satisfaction. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
Overview
8
8
years of professional experience
Work History
Executive Chef, City Pork Highland
Dan Punch
11.2020 - Current
- Mentored junior staff members for accelerated career growth, developing future leaders within the organization.
- Established long-term client relationships through consistent delivery of high-quality products and services.
- Assisted in employee appraisals, promotions and terminations based on performance reviews.
- Collaborated with stakeholders to develop actionable strategies that aligned with corporate goals and objectives.
- Assessed and analyzed departmental budgets to find ways to minimize expenses and optimize profits.
- Interviewed, recruited and trained new onboarding candidates. Developed menu test and training packets for all employees.
- Reduced food and labor cost by 10% within 1st year.
- Executed private dinners and fine dining experiences.
- Forecasted business sales to set goals on labor cost weekly.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Developed innovative solutions to complex problems, resulting in improved organizational performance.
- Developed proper par systems and order guides, managed the operation of food and beverage orders.
- Counted and input inventory monthly.
- Produced "chef specials" and private menus to generate sales and cut losses in the kitchen.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
Cook/Costumer Service, Heads and Tails Seafood
Mike Cashio
03.2019 - 10.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Washed and sanitized dishes and other kitchen equiptment.
- Boiled large amounts of seafood including crawfish, shrimp, and crabs.
- Catered off-site and on-site events while creating well established relationships with customers.
- Operated POS systems, answered incoming phone calls, prepared and served customers at the fresh seafood market.
- Prepared large amounts of foods, decorated, and managed large banquets and weddings.
Mansurs On The Blvd
Derrick
11.2016 - 06.2017
- Greeted guest and supported servers to ensure high quality service for all customers.
- Worked flexible hours across night, weekend, and holiday shifts.
- Worked effectively in fast-paced environments.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Bussed and reset tables to keep dining room and work areas clean.
Education
High School Diploma -
Tara High
Baton Rouge05-2019
Skills
- Food safety
- Menu planning
- Cost control
- Strong work ethic
- Hospitality service expertise
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Customer service
- Food prep planning
- Vendor relationship management
- Catering and events
- Vendor sourcing
- Forecasting and planning
- Order management
- Order delivery practices
Timeline
Executive Chef, City Pork Highland
Dan Punch
11.2020 - Current
Cook/Costumer Service, Heads and Tails Seafood
Mike Cashio
03.2019 - 10.2020
Mansurs On The Blvd
Derrick
11.2016 - 06.2017
High School Diploma -
Tara High
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