Arthur Daye
Chapel Hill
Summary
Accomplished culinary professional with a proven track record at Hilton Near Duke University, recognized for exceptional guest satisfaction and commitment. Expert in knife skills and adept at managing high-volume operations. Awarded for 100% guest commitment, showcasing strong leadership and communication abilities. Proficient in Microsoft Office Suite, enhancing operational efficiency.
Overview
19
19
years of professional experience
Work History
ROUNDSMAN CHEF/CATERING SPECIALIST
Parizade Pestaurant
Durham
11.2009 - 06.2021
- Provided overall management by planning, scheduling and supervising the work for the group to ensure proper distribution of assignments, adequate manning and facilities for performance of duties, and prompt and efficient preparation of foods to ensure efficient and profitable operation.
- Planned, scheduled, and supervised work in assigned areas to ensure efficient distribution of assignments, adequate staffing, and timely food preparation to meet menu requirements.
- Ensured food production quality standards are met and amounts are sufficient to meet expected need; made substitutions and changes to menu if warranted by situation.
- Managed personnel functions and implemented corrective actions such as staffing adjustments and menu modifications.
- Maintained and enforced standards for food production, handling, sanitation, safety, and employee hygiene in compliance with laws, regulations, and internal policies.
- Planned and conducted meetings with subordinates to ensure compliance with practices, and policies and to keep employees abreast of current changes and standards.
- Trained new personnel in proper procedures. Prepared operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusions.
P.M. SOUS CHEF /BANQUETS SPECIALIST
HILTON NEAR DUKE UNIVERSITY
Durham
06.2006 - 12.2009
- Conducted regular inspections to assess food preparation quality, service standards, cleanliness, and sanitation in production areas.
- Performed inspections of assigned unit to evaluate service quality, food appearance, temperature, and taste; collaborated with management to maintain food quality and service standards; reported food shortages, spoiled items, and equipment issues to supervisor through oral and written communication.
- Monitored food temperatures in steam tables and counter displays; portioned and served food to customers; maintained accurate records of portions served and managed food storage practices.
- Designed recipes, determined appropriate ingredients and specified individual serving portion for each recipe.
- Participated in routine food service tasks to include assisting in preparation of various foods and preparing portioned and fast foods on grill, in broiler, or in deep fat fryer as appropriate; operated a variety of food production equipment.
- Transported food or supplies to serving areas; ensured proper setup of areas; assembled and replenished food, supplies, and equipment.
- Prepared operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusions.
HEAD CHEF/CATERING SPECIALIST AN BANQUETS
SYMPOSIUM CAFÉ & EATERY
Durham
01.2002 - 12.2008
- Prepared entrees and appetizers to meet customer orders and enhance dining experience.
- Ensured compliance with quality and sanitation standards to uphold food safety and excellence.
- Assisted in the preparation of foods such as meats, vegetables, baked goods and desserts; prepared foods to include beverages, salads, dressings, sandwiches, and cold plates.
- Operated food production equipment to include slicers, choppers, dicers, mixers, vertical cutters, patty making machines, and other vegetable, bakery, and meat processing equipment.
- Restocked cook lines efficiently to support smooth daily operations.
- Transported food or supplies to serving areas; ensured that areas are properly set up; assembled and replenished food, supplies, and equipment as required; ensured proper temperature of food in steam tables and correct counter display.
- Maintained sufficient stock and supplies for the proper performance of duties; unloaded incoming supplies and equipment; unpacked and assisted in receiving, issuing, and transporting materials; verified quantity of received goods against invoices and notified supervisor of discrepancies; stocked supplies and equipment in accordance with prescribed procedures.
- Cleaned assigned areas following proper sanitary procedures; swept, moppedped floors and vacuumed rugs and carpets in assigned areas as needed.
Education
Apprenticeship Course Grande manager Chef - CERTIFED GRAMADE CHEF
Sluggs At The Pines Restaurant
Chapel Hill, NC06-1980
Skills
- Advanced Knife Techniques
- Top guest achiever
- 97% customer satisfaction
- Employee of the Year
- Food safety management
- 100% guest commitment
- Multiple hospitality awards
- Culinary Software Proficiency
Residence Phone
(919) 641-4273
Timeline
ROUNDSMAN CHEF/CATERING SPECIALIST
Parizade Pestaurant
11.2009 - 06.2021
P.M. SOUS CHEF /BANQUETS SPECIALIST
HILTON NEAR DUKE UNIVERSITY
06.2006 - 12.2009
HEAD CHEF/CATERING SPECIALIST AN BANQUETS
SYMPOSIUM CAFÉ & EATERY
01.2002 - 12.2008
Apprenticeship Course Grande manager Chef - CERTIFED GRAMADE CHEF
Sluggs At The Pines Restaurant