Jason DAVIS

Fort Pierce, FL 34951 * Ph: (772) 480 7350 * Email: jdb7de34@westpost.net

Objective: To obtain a position in your prominent organization as a pastry sous
chef or pastry chef de partie that utilizes my prior gained experience, cooking
abilities and academic knowledge for the better of your kitchen.
Bilingual: French and English.

SKILLS

* Knowledge of foreign hotel and restaurant pastries.

* Excellent knowledge of variety of dessert delicatessens and exotic foods.
* Ability to work in a fast pace environment.
* Able to do work as per assignment.
* Excellent knowledge of baking including the baking time, methods of mixing, te
mperatures, flavors, shortenings and maintenance of bakery equipments.
* Able to observe sufficient precautions of safety in the kitchen.
* Able to operate bakery equipment and to maintain the required production.
* Capable to bake in large scale with the knowledge of modern bakery equipments.
* Capable to work under pressure.

EXPERIENCE

Hotel Restaurant LA PIROGUE, Mahambo, MADAGASCAR

Hotel and Restaurant Manager
August 2008 - August 2010
* Managed the daily operations of the Hotel and Restaurant.
* Monitored the performance of the Hotel and Restaurant operational teams includ
ing chef and waiting staff.
* Provide training and advice for staff to maximize the performance level.
* Daily staff meeting to discuss day's specials and serving techniques
* Started introduction seminars for servers to increase sales.
* Responsible for hiring and training new employees and provide training and adv
ice for staff to maximize the performance level.
* Supervise food quality, steady sanitation and presentation.
* Purchasing of hotel's food and beverage as needed.
* Ensure hotel's restaurant profitability.
* Increased sales by 45% during period of my employment.
Hotel Restaurant CHATEAU DE LA CHEVRE D'OR, RELAIS & CHATEAU, Eze Village, FRANC
E
Commis P*tissier July 2006 - Au
gust 2008
* Responsible for preparing pastries, Ice creams, Chocolate, using a variety of
cooking techniques assuring and maintaining the quality of desserts the kitchen
produced.
* Prepare all products required or requested by the restaurant to the highest po
ssible level for quality and consistency, followed by approved procedures and re
cipes.
* Ability to bake from scratch using standardized recipes.
* Manage time and meet multiple deadlines.
* Supervise new students and promote a good work environment by implementing tea
m working exercises.
* Adhere to a standardized recipe system in cooperation with the Pastry Chef, an
d Executive Chef Philippe LABBE, to ensure consistently high quality products.
* Maintain a clean, sanitary personal work area, using prescribed procedures to
comply with sanitation regulations to maximize hygiene in the working environmen
t.
Paul Bakery, Miami, Florida
Pastry cook January 2006 - June 2006
Jamais et Fils, Patisserie Boulangerie, Cagnes Sur Mer, France
Pastry Cook Apprentice
October 2004 - September 2005
Orangeraie De La Baronne, Bed and Breakfast, La Gaude, France App
rentice Manager Jun, 2004 - September 2004
Krispy Creme, Salt Lake City, Utah May 2003 - June 2004
Salesman

EDUCATION

- CFA Carros, France July 2006 - July 2008

Diploma: CAP Patissier, Chocolatier, Confiseur and Glacier.
(Patissier, Chocolate Maker, Confectioner, Ice Cream Maker)
- ALTA HIGH SCHOOL, Salt Lake City, Utah Aug. 2001 - June 2004
High School Diploma