DERICK SAMUEL

**** ** ***** ** ******* FL *****

561-***-****

acgo6d@r.postjobfree.com

CHEF MANAGER

Specializing in Academic Settings, Corrections, Country Clubs, Retirement Communities, and Private Catering

Dynamic, Results-Oriented, and Team Player

OVERVIEW

Over twenty years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, impressive program implementation, and cost effective inventory. Culinary expertise in menu development, budgeting food and labor cost while maintaining high quality food products.

AREAS OF EXPERTISE

? Chef Management

? Expertise with high volume clientele

? Certificate of Achievements in ServSafe, Food Service Diet Training,

Senior Food Service Training, National Sanitation, and Hospital Accreditation Program

? Successful catering experience (1,200+ people)

? Maximizing kitchen productivity and staff performance

PROFESSIONAL EXPERIENCE

St. Mary?s Medical Center, West Palm Beach, FL December, 2013-Present

Sous Chef/Acting Chef

? In the absence of an Executive Chef, have served in capacity of same from December, 2013, through June, 2014.

? Oversee and manage food service operations for main cafeteria line, doctors? lounge and catering.

? Directly supervise 6 cooks/chefs.

Compass Group, West Palm Beach, FL September, 2013-December, 2013

Sous Chef, Noreen McKeen Lourdes Residence

? Responsible for catering and retail operations.

Chaminade Madonna College Preparatory, Hollywood, FL July, 2010?July, 2013

Chef Manager SLA Management

? Oversaw food service operations; maintain inventory levels, weekly profit and loss, manage vendor relations.

? Hired, trained, and directed 5 cooks/chefs.

? Responsible for menu development, catering, and program implementation.

Compass Group, Boca Raton, FL 2005-2010

Food Service Director/Chef Manager/Carving Station Supervisor

? Supervised 5+ cooks/chefs.

? Managed front/back house operations.

? Performed purchasing functions for the multiple locations.

Aberdeen Golf and Country Club, Boynton Beach, FL 2004-2005

Chef de Cuisine

? Planned, prepped, and maintained serving stations.

? Managed set up and break down of buffets and carving stations.

Ministry of Correctional Services, Ontario Canada 1990-2003

Food Service Officer Level 2/Level 3

Supervised inmates in a culinary setting while producing a high volume of meals daily.

EDUCATION & QUALIFICATIONS

Humber College for Applied Arts, Ontario, Canada

Graduate: Culinary Management/Chef de Partie Associates Degree 1989

Chef Papers Certificate, Toronto, Ontario, Canada

Ministry of Skills and Development 1991

Certificate of Achievment

ServSafe Certified

Food Service Diet Training/Senior Service Diet Training

National Sanitation Training Program Award

Hospital Accreditation Program

References available upon request

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