TROY DAVIDSON

• Family Owned and operated Since 2018.
• Won the Best Restaurant Wine Bar on Restaurant Guru 2022 and 2023.
• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.

I spent 14 years as the EX Head chef onboard the owners fleet. I would also travel between, Las Vegas, Beverley Hills, and Caribbean Homes up until April 2022 after being unable to return to New Zealand after the governments New Covid lottery Entry System to return home.

Boats.

60M Feadship 18 crew 12 Guests (MY-Secret)

83 m Abeking & Rasmussen 28 crew 6 staff 14 Guests (MY- Secret)

110m Oceanco 47crew, 12 Staff, 18 Guests. (MY- Kaos)

• I was hired on the last part of the build stage in Germany and Run the vessel and handed it over to the bosses Executive Chef after the end of first Mediterranean season as originally agreed.
• Complete galley set up – purchase of all galley equipment, dry-goods, perishables and uniforms.
• Hired the all Galley Staff.
• 47 crew/12 staff/16 guests
• 4 chefs/Galley staff
• High end private yacht

• High end private/charter boat
• 16 weeks of private and charter, Mediterranean season
• 6 x weeks Caribbean Season
• 15 crew/12 guests
• 1 Sous chef onboard

• We had 3 Head Chefs. 1 on the pass. 1 on orders,stock arrivals and planning. 1 on kitchen Production.
• Looking after Major Sponsors – Coca Cola, Channel 7 and John Hannock insurance.
• I was in charge of the Kitchen and production of 54 chefs and kitchen staff.
• Daily covers of 4000 to 6000 guests a day for 16 days

• Worked on Both Kokomo II and Kokomo Sloop .
• Fitted out Kokomo sailing yacht in Auckland, all dive gear, Equipment, Food, Perishables.
• 12 guests/4 -7 crew

• Contacted be GM and offered the Head Chef role.
• Five star hotel, 115 rooms
• In charge of sauce section
• Staff training, ordering and stock control
• Five star hotel, 115 rooms

• Management of all staff
• Responsible for frequent menu changes
• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

• Apprentice chef duties
• Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.