David Teal, CEC, CCA

Experience

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  Embassy Suites

  Feb 2004 - Sept 2004

  Line Cook

  Assisted with preparation, ordered foods, organized kitchen staff and menu preparation. Augmented culinary skills to gain hands on restaurant business experience. Key Contributions: - Responsible for station preparation - Execution of grill, sauté, and garde manger

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  Montage International

  Sept 2004 - Sept 2010

  Executed and expedited service in a five star restaurant. Built and developed culinary team; provided performance feedback and additional instructional training. Key Contributions: - Pre opening management team member - Managed three meal restaurant and assisted banquet operations - Created menus for guests with special dietary and cultural needs - Enforced strict health guidelines and food preparation safety Managed kitchen staff and operations. Assisted executive chef in creation and implementations of menu ideas. Maintained high standard of luxury resort. Key Contributions: - Responsible for daily operations of the three meal restaurant - Awarded Five Stars and Five Diamonds four consecutive years - Trained staff members and streamlined procedures to raise standards

  • Sous Chef

    Sept 2008 - Sept 2010

  • Junior Sous Chef

    Sept 2004 - Sept 2008
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  Hilton Hotels Worldwide

  Oct 2010 - Nov 2013

  Sous Chef

  Managed kitchen operations of the Checkers and Hilton Hotel. Contributed to plate presentations and menu development. Continually monitor and control monthly food cost and quality. Key Contributions: - Manage hotel restaurant, room service, banquets, and catering - Responsible for product ordering - Compose and execute menu creation - Developed and executed hotel amenities for guests - Enforced strict health guidelines and food preparation safety - Negotiated food and service cost with sales representatives and purveyors Show less

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  University of Southern California

  Aug 2014 - Jul 2018

  Kitchen Manager / Executive Chef

  Chef and Kitchen Manager of Everybody's Kitchen (EVK). Overseeing all culinary operations for 3000 covers daily. Key Contributions: - Responsible for USC Honors House, Summer Conferencing, Faculty Masters Dinner, Residential Dining Theme Nights and private catering operations within the restaurant- Creation, Development, Implementation of the 15 point USC food philosophy - Derived from Menus of Change. - Specifically Championed and Emphasized Chef Driven Menus and Focus on Whole Minimally Processed Foods with in the 15 point strategy- Cultivate and train new chef managers, kitchen line cooks, and auxiliary staff on USC culinary standards and menu procedures- Manage monthly food cost at 2% lower than projections while maintaining revenue goal pace- Ensure all 35 members of staff have received the required California State mandated Servsafe certifications- Proficient in Union CBA for all non-managerial local 14 staff- Schedule appropriate union and non-union staff while managing labor costs within University and Union guidelines - Define, compose, and execute custom menus: Kosher, Halal, Gluten Free, Vegan, Vegetarian, and Allergy Awareness - Enforced strict health guidelines and food preparation safety standards- Spec and negotiate new food and services with sales representatives and purveyors with emphasis on Local, Sustainable, and Organic ingredients- Created a local hydroponics garden to source supplemental ingredients and showcase a new alternative gardening method Show less

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  California State University, Long Beach

  Jul 2018 - now

  Executive Chef

  Executive Chef of Parkside Restaurant at California State University, Long Beach