Chef David F. Watters
Chef- Cattails Pool Bar, 18 Monroe St. In Room Dining Creek Creamery Cafe Osceola Conventions at Rosen Shingle Creek- Claim this Profile
Click to upgrade to our gold package
for the full feature experience.
Topline Score
Bio
Linda Martinez Watters
David has a passion in impeccable production and immaculate presentations. Strong accountability and development to drive positive morale and pride from his team. The ability to execute banquet functions and private events including high profile clients and wine tastings. A foodie with a distinct knowledge in Cooking Techniques
Linda Martinez Watters
David has a passion in impeccable production and immaculate presentations. Strong accountability and development to drive positive morale and pride from his team. The ability to execute banquet functions and private events including high profile clients and wine tastings. A foodie with a distinct knowledge in Cooking Techniques
Linda Martinez Watters
David has a passion in impeccable production and immaculate presentations. Strong accountability and development to drive positive morale and pride from his team. The ability to execute banquet functions and private events including high profile clients and wine tastings. A foodie with a distinct knowledge in Cooking Techniques
Linda Martinez Watters
David has a passion in impeccable production and immaculate presentations. Strong accountability and development to drive positive morale and pride from his team. The ability to execute banquet functions and private events including high profile clients and wine tastings. A foodie with a distinct knowledge in Cooking Techniques
Credentials
-
Certified Food Safety HACCP Manager (CFSHM)
florida servesafe
Experience
-
Rosen Shingle Creek
-
United States
-
Hospitality
-
200 - 300 Employee
-
Chef- Cattails Pool Bar, 18 Monroe St. In Room Dining Creek Creamery Cafe Osceola Conventions
-
Jul 2006 - Present
All Day Dining-A la Carte Menu and 4 course Buffet. Create Menus for both Traditional and Complex Themed Menus for Private Events. Hiring, Training and Development. Quality Controls. Responsible for Banquet execution for parties reaching up to 5,000 plus guest. Creating menus that are both exquisite, but yet flawless for production and cost effective. Manage multi units. All Day Dining-A la Carte Menu and 4 course Buffet. Create Menus for both Traditional and Complex Themed Menus for Private Events. Hiring, Training and Development. Quality Controls. Responsible for Banquet execution for parties reaching up to 5,000 plus guest. Creating menus that are both exquisite, but yet flawless for production and cost effective. Manage multi units.
-
-
-
Palm Restaurant Group
-
United States
-
Hospitality
-
200 - 300 Employee
-
Sous Chef
-
Aug 2011 - Apr 2014
Specialize in diverse cuisine with a passion in impeccable production and immaculate presentations. Strong accountability to drive high productivity and hospitality; while maintaining labor control. The ability to execute banquet functions and private events including high profile clients and wine tastings. A foodie with a distinct knowledge in Cooking Techniques. 5.5M Annually in sales. Specialize in diverse cuisine with a passion in impeccable production and immaculate presentations. Strong accountability to drive high productivity and hospitality; while maintaining labor control. The ability to execute banquet functions and private events including high profile clients and wine tastings. A foodie with a distinct knowledge in Cooking Techniques. 5.5M Annually in sales.
-
-
-
Timpano Italian Chophouse/Carlson TGI Fridays
-
Timpano Italian Chop House-Orlando
-
Sous Chef
-
Oct 1999 - Feb 2006
Culinary Production, Health Standards, Labor and Food Cost Management. Training and Development. Training Store for Managers in Training. Culinary Production, Health Standards, Labor and Food Cost Management. Training and Development. Training Store for Managers in Training.
-
-
Education
-
1994 - 1996
Community College of Philadelphia
Business Administration and Management, General
Community
