Executive Chef Sous
Resume:
Darryl Milling
Creative Chef, looking for the next challenge. I love playing in food.
Fairburn, GA 30213
**********@*****.***
Strong kitchen presence, very dedicated to my craft.
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Executive Chef
PHM Management (Task Force) - Dallas, TX
April 2023 to Present
Executive Chef at The Renaissance Dallas North Hotel, in Farmer's Branch, TX
Daily operations included staff management, food quality, & presentation. Ordering, inventory, labor
reduction. Attend daily meetings, and meet all guests food expectations.
Sous Chef
PHM Management (Task Force) - Dallas, TX
2023 to Present
Sous Chef at Evergreen Lake Front Plaza in Stone Mountain GA. Duties included but not limited to.
Daily station inspections, ensuring all stations are properly stocked, making sure all foods are cooked to
proper temperatures, and that presentation is complete. Inventory, daily conference with staff, stand
up meetings before each shift. Assist the Executive Sous Chef with daily overall management of the
kitchen.
Restaurant Consultant
Creative Flavors - Fairburn, GA
December 2018 to Present
We offer strong, sound, & professional advice in the restaurant industry (BOH) We show you how to
restructure your kitchen, so it's profitable for you, & have a positive, lasting effect on your customers.
Executive Chef/Owner
CREATIVE FLAVORS - Atlanta, GA
December 2002 to Present
Provided catering services to the private sector. Excellent at assessing personal taste preferences and
weight goals and crafting menus that allow individuals to meet their goals with pleasing, satisfying meals.
Task Force Executive Chef
Carver Hotel Group - Atlanta, GA
July 2017 to September 2019
Taskforce Chef at various hotels.
Hilton, Parsippany NJ
Hilton, Bedford Massachusetts
Marriott, Racine Wisconsin
Servsafe Instructor/Executive Chef/Job Developer
GERMANTOWN CDC - Philadelphia, PA
December 2012 to August 2018
Instructor for 30 students, teaching Servsafe, the art of serving food safely. Also teaching basic culinary
arts, allowing future chefs a place to learn, & grow into the best they can be. Assisting in job placement
upon graduation. 91% graduation rate.
Executive Chef/Banquet chef
Gatehouse Cafe - Philadelphia, PA
June 2004 to December 2012
Responsible for the day-to-day operation to include but not limited to ordering, inventory controls, staffing
food cost, training and customer service. Supervising a staff of 50. Providing banquets for groups ranging
from 10 to 250 ppl. Operating on a budget of $1.2M
Lead Cook
U. S. STATE DEPARTMENT - Washington, DC
January 2001 to March 2004
Responsible for the supervision of 16 kitchen employees serving top quality foods, in large batches for
US military, serving 700 plus meals 3 times a day. Served and prepared organic meats and produce.
Worked with top generals to create systems to control spoilage and preserve foods.
Developed and maintained food and supply inventory controls and supervised daily kitchen operations.
Food Production Manager
MARRIOTT INTERNATIONAL HOTELS - Atlanta, GA
April 1996 to December 2001
Responsible for daily line production, supervised a staff of 27 employees, with an operating budget of
$3M Ensured compliance of HACCP policies. Perform monthly inventory duties plate and recipe costing
menu designs
Recruit interview hire train and supervised front- and back-of-house employees
Initiate and maintain excellent vendor relationships
Manage daily kitchen operations and create standards that exceed safety and health regulations; identify
and provide solutions for any problem areas
Education
Associate in CULINARY ARTS in CULINARY ARTS
DEBERRY CULINARY INSTITUTE - Farmington, CT
January 1987 to October 1989
Bachelor's degree in Culinary Arts
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