Management High School

Parrish Derickson

Email: ********@*****-********.***

Address:

City: Kansas City

State: MO

Zip: 64111

Country: USA

Phone: 816-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Chef with 13 years of work preparing delicious, healthy dishes in upscale and fine dining restaurants, country clubs, and special event catering. Specializes in preparing menus that attract and retain customers. Looking for a challenging role in culinary management.

Educational Background:

High School Dipolma from Johnson County Community College, Overland Park KS 1/2001 to 5/1999 (chef apprenticeship/hospitality management)

Job History / Details:

Summary

Chef with 13 years of work preparing delicious, healthy dishes in upscale and fine dining restaurants, country clubs, and special event catering. Specializes in preparing menus that attract and retain customers. Looking for a challenging role in culinary management.

Highlights

Beautiful presentation of food

Strong butchery skills

Contemporary sauce work

Extensive catering background

Effective planner

Food presentation talent

ServSafe certified

Food handlers card

Strong attention to safe food handling procedures

Inventory management familiarity

Bilingual (English/Spanish)

Accomplishments

Elevated to the title of Certified Sous Chef by the American Culinary Federation.

Experience

10/9/2012 12:00:00 AM

Reduced food costs by 5 percent by expertly estimating purchasing needs and buying through approved suppliers.

Reduced food costs by 10 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.

Verified proper portion sizes and consistently attained high food quality standards.

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

Implemented and supported company initiatives and programs.

Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Education

1999 Johnson County Community College Overland Park, Kansas

Associate of Science chef apprenticeship/hospitality management

Three-year chef apprenticeship through the American Culinary Federation resulting in the title of Certified Culinarian

Received Minor's Corporation book grant, 1996 and 1997

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