David Trask Email & Phone Number

Anchorage, Ak

Provide memorable and authentic dining experiences for a seasonal luxury lodge, by managing a kitchen staff of 25, enhancing menu offerings, forecasting inventory, purchasing stock items, and ensuring quality deliverables.Play an integral role in planning weekly breakfast appetizers and dinner specials, while evaluating culinary feedback, and optimizing proper food storage, sanitation, and efficiency. Specialize in beef, pork, and lamb meals, presenting captivating plates, implementing innovative recipes, concepts, and ideas, and providing prompt and courteous service. Reputation for standardizing kitchen operations, by cross-utilizing products, minimizing expenses, maintaining order accuracy, and spearheading continuous improvement initiatives.

Bend, Or

Teach culinary-related courses to 5-15 students, supporting degree / certification requirements, encouraging teamwork and collaboration, inspiring academic growth, and advancing knowledge and hands-on application of food service and hospitality functions. Instrumental in promoting sustainable practices, adapting curriculum to meet individual learning styles, and performing cooking demonstrations, food costing, ingredient selection, yield management, food safety, and sanitation in a state-of-the-art culinary facility. Oversee and manage a student-run restaurant, while applying classical and contemporary cooking techniques, presentation principles, and the use of industry-specific culinary communication.Acknowledged for delivering rigorous instruction and assessment, enabling students to succeed, and building rapport with faculty, students, and parents.Continually achieve a 97% or greater passing rate each quarter. Lead courses comprised of kitchen operations, menu and recipe development, food truck operations, and international cuisines.

St. Croix

Full ownership of business operations from the ground-up, leading a team of 12, driving marketing and sales strategy, managing P&L, expenses, inventory, and budget, and overseeing front and back-of-house functions. Generated YoY revenue growth throughout tenure, by upselling and promoting menu items and specialty drinks, attracting / retaining customers, motivating team, conducting influential training, providing best-in-class service.Excelled at maximizing profits, controlling costs, and maintaining a high level of serviceability, quality, and satisfaction. Promptly addressed and resolved complaints, while delivering a consistent, quality product, monitoring sanitation, balancing competing priorities, and ensuring a healthy, safe work environment.

Coursework In General Studies

Culinary Degree