Meserete Davis Email & Phone Number

New York, United States

New York City Metropolitan Area

New York City Metropolitan Area

• Recipe Standardization • Menu Development • Hiring/Staff Recruitment • Professional Development/Training • HACCP/DOH Standards Training • Menu Costing

New York City Metropolitan Area

• Design and prepare a variety of meals for clients as requested • Provides daily, weekly and monthly menu panning • Meal preparation and creation within various types of cuisine • Shop for groceries and all products needed for meal preparation• Pantry organization • Examine all orders and purchases for the pantry for accuracy and freshness • Adhere to all clients’ food preferences and dietary restrictions when creating customized menus• Plate and serve meals to clients in a timely manner • Menu planning and execution of meals for private events • Clean the kitchen cooking area and store utensils and cooking equipment after meal preparation

Greater New York City Area

• Determine the culinary training needs for the City of New York Office of SchoolFood• Institute and manage all aspects of New York City SchoolFood’s Culinary School• Develop and execute culinary curriculum for the City of New York’s 9000+ SchoolFood employees• Lead liaison between WITS (Wellness In The Schools) & NYC SchoolFood for The WITS CookCamp’s Initiative• Prepare and present lectures and demonstrations as per curricula• Bi-annually reassessment of all culinary training modules for the organization to ensure the highest level of program effectiveness• Supervise and develop a team of 10 “Chef Trainers” across the city to directly provide added support for Cook’s and their staff citywide

Culinary Concepts Department

• Researched and developed over 260 products from conception to menu• Developed product testing models, monitor, schedule and follow up with manufacturers• Developed an improved product review processes for Contract Direct, Food Distribution & Brand Approval• Improved communication with Brokers & Manufacturers to maintain nutritional, ingredient, and profile information for all submitted products• Interfaced with Supply Chain Management to determine product specification standards, as well as Contract Management to provide comprehensive proposed item packet with historical data for distribution and contract direct pricing outreach• Maintained the nutritional database with all nutritional information for over 500 products• Submitted product labels and pricing costs to Menu Development for MCS• Reviewed and verified all new products submitted for testing as well as products submitted for the vending snack and beverage business while complying with and adhering to ingredient and nutrient standards• Approval or rejection of Nutritional Panels and Ingredient Labels• Provided SchoolFood nutritional data to manufacturers for compliance with the DOE and government nutritional standards in order for the manufacture to develop appropriate items for the vending snack and beverage single serve items• Enforced NYC standards, USDA Standards as well as maintained prohibited/restricted ingredients and lists• Developed all product specifications as well as revised prior specifications for SchoolFood, to be referred to by manufacturers, distributors and SchoolFood employees• Informed management of the latest trends and research surrounding the nutrition of food and service to children• Conducted Student Taste Evaluation field trips twice a week

Greater New York City Area

• Controlled and managed all aspects of the $3.8 million Fresh Fruit and Vegetable Program grant for the city of New York• Supervised and expanded SchoolFood’s Garden to Café program• Organized citywide bin cleaning schedules for Food Bank for New York City’s CookShop Program• Generated invoices for Food Bank’s CookShop bin cleaning• Maintained all aspects of Culinary Concepts Local Procurement sourcing

Greater New York City Area

• Contributed in the development of SchoolFood standardized recipes• Provided Culinary training and support to all SchoolFood kitchen staff throughout the region of the Bronx• Implemented SchoolFood dining room enhancements such as Burrito Bar’s, Salad Bar’s, Asian Express, Bagel Bar’s, Gyro Bistro, Latin Theme Kitchen and Pasta Bar’s• Developed personalized monthly menus for Bronx Regional High School and Lehman High School in the Bronx• Trained kitchen staff on proper receiving and storing procedures• Entered School Food standardized recipes into the NutriKids program for nutritional Analysis• Conducted sample product testing for various products in terms of reformulation, new, brand approval or contract direct

Bachelor Of Applied Science (B.A.Sc.), Culinary Nutrition

Associate Of Arts And Sciences (A.A.S.), Culinary Arts/Chef Training