Deangelo Davis
Dallas
Summary
Determined United States U.S. NAVY E-4 and Culinary Specialist accomplished in serving meals quickly and efficiently to large groups. Competent in proper food storage techniques, inventory calculations, maintaining food temperatures and cleaning procedures. Team-oriented with excellent communication skills allowing efficient operations and rapid service. Self-motivated United States U.S. NAVY E-4 with 5 years of expertise as Culinary Specialist serving meals to approximately 3,000 service members. Knowledgeable about food storage, preparation and safety protocols. Focused on boosting morale by serving tasty and nutritious food.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Culinary Specialist
U.S NAVY
Sasebo
12.2019 - 08.2024
- Planned and prepared meals for large groups of people, using standardized recipes.
- Conducted inventory of food items and supplies in order to maintain optimal stock levels.
- Executed advanced cooking techniques such as braising, roasting, poaching, and sautéing.
- Supervised the preparation of food items according to established recipes and standards.
- Performed quality control checks on all cooked foods before serving them to customers.
- Assisted in training new employees on proper cooking methods and food safety practices.
- Maintained cleanliness and organization of work area while adhering to safety guidelines.
- Prepared sauces, stocks, soups, salads, desserts and other specialty items as needed.
- Utilized a variety of herbs, spices, seasonings and other flavorings to enhance taste.
- Cleaned, sanitized and maintained food storage, preparation and serving areas.
- Remained attentive to detail and committed to accurate and thorough responses to expressed culinary and service needs.
- Prepared and served meals to around [Number] service members each [Timeframe].
- Managed nutrition labeling process and execution and verified accuracy and alignment with ingredient database.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Distributed food to service staff for prompt delivery to customers.
Education
High School Diploma -
WestSide
Gary Indiana07-2019
Skills
- Food Service
- Food Preparation
- Cleaning and sanitizing
- Kitchen Organization
Certification
- FolkLift License Feb 2024
Timeline
Culinary Specialist
U.S NAVY
12.2019 - 08.2024
High School Diploma -
WestSide
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