David Quiceno
Flowery Branch
Summary
Adept at kitchen leadership and team management, I significantly enhanced team performance and guest satisfaction at Dahlonega Resort & Vineyard. Skilled in food safety and customer service, my mentoring :& leadership abilities led to notable increases in return rates and positive health inspection outcomes.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
8
8
years of professional experience
Work History
Sous Chef
Dahlonega Resort & Vineyard
02.2024 - 01.2025
- Conducted regular inventory checks for freshness of ingredients.
- Supported head chef in managing kitchen staff for smooth operations.
- Oversaw kitchen operations by coordinating staff schedules.
- Interacted with guests to gather feedback on menu offerings.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Line Cook
Oak Steakhouse
02.2023 - 02.2024
- Conducted regular inventory checks for freshness of ingredients.
- Supported head chef in managing kitchen staff for smooth operations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Sous Chef
Tonys at The J.House
03.2017 - 02.2019
- Conducted regular inventory checks for freshness of ingredients.
- Supported head chef in managing kitchen staff for smooth operations.
- Interacted with guests to gather feedback on menu offerings.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Bartender
Latin Flavors Steakhouse
03.2019 - 09.2020
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Contributed to a positive work environment through effective teamwork and communication with colleagues.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
Head Server
Z-Prime Steak House
11.2016 - 02.2017
- Maintained a clean, safe, and welcoming environment through regular monitoring of dining areas and server stations.
- Increased restaurant revenue by upselling menu items and promoting daily specials.
- Monitored staff performance regularly, providing constructive feedback for continuous improvement in their roles as servers.
- Trained new servers to uphold company standards in customer service, food handling, and overall professionalism.
- Trained staff members on use of POS system.
- Resolved guest complaints, addressing issues promptly to foster a positive dining experience.
Education
High School Diploma -
Flowery Branch Highschool
Flowery Branch, GA03-2013
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food preparation
- Customer service
- Mentoring and coaching
- Staff training
- Strong multitasking
- Highly reliable
- Team player attitude
- Banquet coordination
- Brand promotion
- Multitasking skills
- Training employees
- Team management
Languages
English
Full Professional
Spanish
Native or Bilingual
Timeline
Sous Chef
Dahlonega Resort & Vineyard
02.2024 - 01.2025
Line Cook
Oak Steakhouse
02.2023 - 02.2024
Bartender
Latin Flavors Steakhouse
03.2019 - 09.2020
Sous Chef
Tonys at The J.House
03.2017 - 02.2019
Head Server
Z-Prime Steak House
11.2016 - 02.2017
High School Diploma -
Flowery Branch Highschool
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