Brendan Davis
Rotorua,Bay Of Plenty
Summary
Dedicated teacher professional with history of meeting goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges.
I have had over 20 years as a manger/Head chef in the hospitality Industry. i was Executive head chef at Okawa Bay Resort in Rotorua for 4 years and helped to organize the Bay of plenty Culinary fare which was a great success.
I have worked in high pressure award winning kitchens and have a full knowledge of expectations for the Hospitality Industry today..
I have a great relationship with tutors at Toi ohomai Rotorua and continue to develop and improve our Food and nutrition department.
Overview
15
15
years of professional experience
3
3
years of post-secondary education
Work History
HOD Food and Nutrition
John Paul College
Rotorua, Bay Of Plenty
02.2014 - Current
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Increase student engagement in Food and Nutrition.
- Increase a wider choice of hospitality standards
- Expose students to competitions and real life situations.
Head Chef of Hostel
Rotorua Boys High
Rotorua, Bay Of Plenty
02.2010 - 12.2013
- Provide nutritious meals throughout the day.
- Developed the market for catering outside of school terms.
- Led projects and analyzed data to identify opportunities for improvement.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Used Microsoft Word and other software tools to create documents and other communications.
- Worked flexible hours across night, weekend and holiday shifts.
Executive Chef
Peppers On The Point
Rotorua, BOP
01.2009 - 01.2010
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control and customer service for restaurant.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Develop high quality and innovative menus for customers
Executive Chef
Chief O Neills Hotel
Dublin, Ireland
01.2008 - 12.2009
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control and customer service for restaurant.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Education
Bachelor of Science - Education
Waikato University
Hamilton 01.2011 - 12.2013
Skills
Food preservation and storage methods
Strong attention to safe food handling procedures
Nutrition understanding
Food quality standards
Operations management
Timeline
HOD Food and Nutrition
John Paul College
02.2014 - Current
Bachelor of Science - Education
Waikato University
01.2011 - 12.2013
Head Chef of Hostel
Rotorua Boys High
02.2010 - 12.2013
Executive Chef
Peppers On The Point
01.2009 - 01.2010
Executive Chef
Chief O Neills Hotel
01.2008 - 12.2009