Tiffany Davis
Research & Development Culinary Coordinator & Metabolic Test Kitchen Manager at College of Natural Sciences, UT Austin- Claim this Profile
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English Full professional proficiency
Topline Score
Bio
Credentials
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Learning Jira (Cloud Edition)
LinkedInSep, 2023- Nov, 2024 -
Excel Essential Training (Microsoft 365)
LinkedInAug, 2023- Nov, 2024 -
Learning Asana
LinkedInAug, 2023- Nov, 2024 -
Certified ScrumMaster (CSM)
Scrum AllianceSep, 2022- Nov, 2024
Experience
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College of Natural Sciences, The University of Texas at Austin
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United States
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Higher Education
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100 - 200 Employee
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Research & Development Culinary Coordinator & Metabolic Test Kitchen Manager
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Apr 2020 - Present
Team Leadership: Provide guidance and supervision to a dedicated team of graduate and undergraduate students/research assistants involved in research kitchen activities. Foster a collaborative and efficient work environment, skillfully integrating class schedules, food demonstrations, and student commitments. Operations Management: Demonstrate comprehensive project oversight, managing every assigned projects from initiation to successful completion, ensuring site management for… Show more Team Leadership: Provide guidance and supervision to a dedicated team of graduate and undergraduate students/research assistants involved in research kitchen activities. Foster a collaborative and efficient work environment, skillfully integrating class schedules, food demonstrations, and student commitments. Operations Management: Demonstrate comprehensive project oversight, managing every assigned projects from initiation to successful completion, ensuring site management for on-time delivery within allocated budget. Strategically devise project plans, effectively orchestrating plan execution and implementing job procedures. Conduct routine monitoring and maintenance of kitchen equipment and workspace, proactively managing food/ equipment inventory and coordinating supply procurement. Skillfully manage the research kitchen schedule, ensuring multiple meals and diets are crafted efficiently for diverse studies. Standard Operating Procedures (SOPs): Develop comprehensive standard operating procedures (SOPs) for equipment utilization and study protocols, ensuring a streamlined and consistent approach. Showcase innovation by crafting original recipes to enhance the variety and nutritional value of study meals and snacks, contributing to research success. Qualifications: Strong leadership orientation, actively mentoring and developing team members. Initiative-driven with adaptability to respond effectively to changing situations. Excellent analytical skills, capable of resolving problems and finding innovative solutions. Proficient in facilitating a collaborative working environment. Familiarity with relevant software tools, including ASANA, Microsoft Outlook, Excel, Word, Teams and PowerPoint. Show less Team Leadership: Provide guidance and supervision to a dedicated team of graduate and undergraduate students/research assistants involved in research kitchen activities. Foster a collaborative and efficient work environment, skillfully integrating class schedules, food demonstrations, and student commitments. Operations Management: Demonstrate comprehensive project oversight, managing every assigned projects from initiation to successful completion, ensuring site management for… Show more Team Leadership: Provide guidance and supervision to a dedicated team of graduate and undergraduate students/research assistants involved in research kitchen activities. Foster a collaborative and efficient work environment, skillfully integrating class schedules, food demonstrations, and student commitments. Operations Management: Demonstrate comprehensive project oversight, managing every assigned projects from initiation to successful completion, ensuring site management for on-time delivery within allocated budget. Strategically devise project plans, effectively orchestrating plan execution and implementing job procedures. Conduct routine monitoring and maintenance of kitchen equipment and workspace, proactively managing food/ equipment inventory and coordinating supply procurement. Skillfully manage the research kitchen schedule, ensuring multiple meals and diets are crafted efficiently for diverse studies. Standard Operating Procedures (SOPs): Develop comprehensive standard operating procedures (SOPs) for equipment utilization and study protocols, ensuring a streamlined and consistent approach. Showcase innovation by crafting original recipes to enhance the variety and nutritional value of study meals and snacks, contributing to research success. Qualifications: Strong leadership orientation, actively mentoring and developing team members. Initiative-driven with adaptability to respond effectively to changing situations. Excellent analytical skills, capable of resolving problems and finding innovative solutions. Proficient in facilitating a collaborative working environment. Familiarity with relevant software tools, including ASANA, Microsoft Outlook, Excel, Word, Teams and PowerPoint. Show less
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Texas Food Solutions
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United States
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Food and Beverage Services
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1 - 100 Employee
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QA/QC
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Feb 2020 - Apr 2020
Quality Assurance Technician contractor working with the Quality Assurance Manager to ensure the safety of High Pressure Processed food Items
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Contract Research & Development Chef
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Sep 2019 - Apr 2020
Texas Food Solutions or TFS is a High-Pressure Processing (HPP) facility in Katy, Texas. As a Research & Development Chef Contractor, I work with TFS’s current and potential clients to do market research, develop, test, and create benchtop samples of New food products and help them ensure that these products are compatible with multiple steps in the HPP process.
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Perfect Fit Meals
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United States
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Food and Beverage Manufacturing
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1 - 100 Employee
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Research & Development Chef
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Sep 2018 - Sep 2019
Responsibilities as a Research & Development Chef at Perfect Fit Meals in partnership with Texas Food Solutions, My job is to develop new, innovative, and delicious recipes and products that fit into a balanced diet, and are compatible with HPP processing. Complete market research to keep the products I produce current and on-trend. Scale-up and test recipes for large scale production. Assist training production staff on the production of new items. Complete quality assurance and shelf-life… Show more Responsibilities as a Research & Development Chef at Perfect Fit Meals in partnership with Texas Food Solutions, My job is to develop new, innovative, and delicious recipes and products that fit into a balanced diet, and are compatible with HPP processing. Complete market research to keep the products I produce current and on-trend. Scale-up and test recipes for large scale production. Assist training production staff on the production of new items. Complete quality assurance and shelf-life test. Create benchtop samples and assist in completing nutritional and cost analysis. Show less Responsibilities as a Research & Development Chef at Perfect Fit Meals in partnership with Texas Food Solutions, My job is to develop new, innovative, and delicious recipes and products that fit into a balanced diet, and are compatible with HPP processing. Complete market research to keep the products I produce current and on-trend. Scale-up and test recipes for large scale production. Assist training production staff on the production of new items. Complete quality assurance and shelf-life… Show more Responsibilities as a Research & Development Chef at Perfect Fit Meals in partnership with Texas Food Solutions, My job is to develop new, innovative, and delicious recipes and products that fit into a balanced diet, and are compatible with HPP processing. Complete market research to keep the products I produce current and on-trend. Scale-up and test recipes for large scale production. Assist training production staff on the production of new items. Complete quality assurance and shelf-life test. Create benchtop samples and assist in completing nutritional and cost analysis. Show less
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Salata
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United States
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Restaurants
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100 - 200 Employee
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R&D Freelancer
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Mar 2019 - May 2019
Recipe Development, Recipe Testing, Product Innovation Recipe Development, Recipe Testing, Product Innovation
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Texas Beef Council
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United States
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Food and Beverage Manufacturing
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1 - 100 Employee
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Culinary Nutrition/ R&D intern
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Jun 2018 - Sep 2018
As a Culinary Nutrition/R&D intern at Texas Beef Council, my main job is to work in partnership with our registered dietitians and our marketing team to create and test recipes and possible products that can be used to promote the sale of domestic beef. I also run sensory analysis and nutritional analysis on these recipes to ensure they are at the highest quality and they follow nutritional guidelines. Another one of my responsibilities is to work with our Senior Manager of Product Marketing… Show more As a Culinary Nutrition/R&D intern at Texas Beef Council, my main job is to work in partnership with our registered dietitians and our marketing team to create and test recipes and possible products that can be used to promote the sale of domestic beef. I also run sensory analysis and nutritional analysis on these recipes to ensure they are at the highest quality and they follow nutritional guidelines. Another one of my responsibilities is to work with our Senior Manager of Product Marketing, our Retail and Food Service Channel Marketing Manager, and our Senior Manager of Beef Resource to promote the sale of Texas beef both domestically and internationally through International trade team visits, training conferences, product demos, and industry trade conventions. Show less As a Culinary Nutrition/R&D intern at Texas Beef Council, my main job is to work in partnership with our registered dietitians and our marketing team to create and test recipes and possible products that can be used to promote the sale of domestic beef. I also run sensory analysis and nutritional analysis on these recipes to ensure they are at the highest quality and they follow nutritional guidelines. Another one of my responsibilities is to work with our Senior Manager of Product Marketing… Show more As a Culinary Nutrition/R&D intern at Texas Beef Council, my main job is to work in partnership with our registered dietitians and our marketing team to create and test recipes and possible products that can be used to promote the sale of domestic beef. I also run sensory analysis and nutritional analysis on these recipes to ensure they are at the highest quality and they follow nutritional guidelines. Another one of my responsibilities is to work with our Senior Manager of Product Marketing, our Retail and Food Service Channel Marketing Manager, and our Senior Manager of Beef Resource to promote the sale of Texas beef both domestically and internationally through International trade team visits, training conferences, product demos, and industry trade conventions. Show less
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Credo Foods
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United States
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Food & Beverages
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1 - 100 Employee
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R&D Freelancer
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Mar 2018 - Mar 2018
Recipe development and product innovation Recipe development and product innovation
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JW Marriott
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Hospitality
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700 & Above Employee
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Culinary Intern
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Mar 2016 - Aug 2016
I worked at the JW Marriott Hill country Resort & Spa in San Antonio, TX. Working as a culinary intern as a part of the Banquets and events team I learned many aspects of food production in a large hotel setting. My work consisted of prep, action station cooking, food truck cooking and off sight catering. I worked at the JW Marriott Hill country Resort & Spa in San Antonio, TX. Working as a culinary intern as a part of the Banquets and events team I learned many aspects of food production in a large hotel setting. My work consisted of prep, action station cooking, food truck cooking and off sight catering.
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Education
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2016 - 2018
Johnson & Wales University
Bachelor of Science - BS, Clinical Nutrition/Nutritionist -
2014 - 2016
Johnson & Wales University
Associate of Science - AS, Culinary Arts/Chef Training
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