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Executive Chef, Chef Instructor, Operations and Compliance Training

Dallas, Texas, United States
65-70,000 USD
May 31, 2017

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**** ********* **. • Little Elm, TX 75068 • (C) 972-***-**** •

Executive Chef / Culinary Arts Professional

Highly accomplished and driven culinary professional, with 25+ years’ firsthand experience with various culinary settings and working as an executive chef for the last twenty years. Demonstrated ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality and hospitality. Inventive finesse and genuine passion for food cookery and presentation. Broad knowledge of various National and International cuisines. Strong business acumen and expertise in cost reduction and budgeting.

Areas of Expertise

Menu Design / Development / Recommendation

Resource Procurement/Inventory

Kitchen Design/Layout

Staffing /Training/Instructing

Conferences /Special Occasions


Brand Refresh/Revitalization

Supervision (Front/Back of House)

Budgeting/Cost Control

Restaurant Concept/Design Development

Dining Room / Kitchen Operations

Customer Service/Guest Relations

Academic Culinary Experience

Le Cordon Bleu, Dallas, TX 08/2008-Present


Responsible for providing quality instruction to students through well prepared classes, relevant assignments, fair and holistic assessment of learning, clear documentation of student progress, and support of the academic success for at-risk students.

Maintain strict compliance with accrediting bureau requirements for academic criteria.

Maintain student attendance and grading in a timely manner.

Communicate clear expectations to students to optimize their learning experience.

Engage students in appropriate and relevant industry related experiences to student body to acclimate them to the expectations and standards of the foodservice industry.

Mentor students of diverse backgrounds, skill sets and personal goals.

Engage in local media events and appearances to enhance public perception of the college.

Teach workshop classes for cooking enthusiasts, various corporate team building events and social groups.

Engage in continuing education classes, workshops and events to remain relevant and up to date in current industry trends, and expectations.

Communicate any specific student needs to campus leadership and react accordingly to achieve budgeted retention and attrition goals.

DARRON P. DeROSA Page 2 Cell: 972-***-****

Professional Culinary Experience

Assist in the initial development and implementation of a corporate wide initiative to reduce costs and increase productivity through a program of accountability throughout all phases of operational activities (ie; production schedules, labor, vendor logs, sanitation, waste reduction, corporate compliance), that evolved into a new business model for the entire corporation’s approach to operations.

Assist in the takeover of new properties; responsible for interviewing, hiring and training of hourly and managerial staff to ensure corporate standards and expectations are in place and maintained for delivery of customer service and company goals.

Initiate and manage a companywide standard for safety and sanitation training program for all associates within the food and beverage departments of each property.

Negotiate vendor selections and pricing to achieve maximum potential savings on cost of goods while maintaining quality and value expectations of core company expectations.

Inventory management, including planning, forecasting against budgeted P & L expectations, purchasing all necessary food, equipment and supplies for daily operations and special events.

Assist in the development, training and execution of brand, and concept refresh to drive top line sales and increase customer participation and retention.

Maintain employee scheduling, adherence to budgeted labor forecasts and react accordingly to ensure optimum coverage for customer service and production needs.

Collaborate with other departments within the properties to ensure that appropriate and adequate staffing, product and equipment is in place for all operations and functions.

Actively participate in local and community opportunities to enhance the property’s presence in the community.

Assisted national accounts during special events and openings.

Experience includes:

Executive Chef, Patrizio’s Restaurant (12/2007-05/2008) Dallas, TX

Executive Chef, Aramark Corporation (1/2000-12/2007)wo

Reuters, New York, NY; J.P. Morgan Chase, New York, NY,

Citi Group, Irving, TX, E.D.S., Plano, TX

Executive Chef, New Castle Hotels (7/1992 – 1/2000)

Montauk Yacht Club, Montauk, NY; Sheraton Waterbury, Waterbury, CT

Woodcliff Lake Hilton, Woodcliff, NJ; Ypsilanti Marriott, Ypsilanti, MI


Bachelor of Arts: Hospitality and Culinary Management

Le Cordon Bleu College of Culinary Arts, Scottsdale Az.

Graduated cum laude May, 2012

Associates of Applied Science: Culinary Arts

Hudson County Community College, Jersey City, NJ.

Graduated June, 1987


NEHA Certified Instructor and Manager

Certified Serve Safe® instructor

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