Executive Chef Private

Derrick Spears

**** ****** ***. *** ****, California 91405

Home 818-***-****/ Cell 818-***-****

********@***.*** / LinkedIn: Derrick Spears

Career Objective: To obtain a Chef position / Private Chef and Express my Culinary Creativity Cuisine Styles: California cuisine, Mediterranean, Southern, French, Italian, Diabetic, also Fresh Pasta, and Baking, Vegan, Keto Diet, can meet any Demands.

BACKGROUND & QUALIFICATIONS:

Strong management ability with 5-35 employee’s and high level of demands

Experience from Private Corporate Chef to Executive Chef overseeing functions from 20 – 2000 people and up to $1.5million volume operations

Exceptional ability to manage food & labor costs, train, motivate, and lead staff…..

Strong Pastry work, Ice Carvings, Co-op Chef on Cook Book “ Mosaic” Junior

League of Pasadena.

EDUCATION

Culinary Institute of America Hyde Park, NY 1991-1993 A.O.S. Culinary Arts

Bellevue Community College, Bellevue, Washington 1995-1995 Liberal Arts/ General classes

Wayne County Community College Detroit, MI 1985-1987 Food Service Management

EXPERIENCE:

Baldwin Park Adult Culinary Program Baldwin Park, Ca. (10/12-present) Chef Instructor; Lesson Plans, Knife Skills, Protein Fab., Lectures, Testing, Sanitation, Organizational Skills, Sauté, Braising, Grilling, Roasting, and Pan Sauces, Garde Manger Work: Pates, Terrines, Galantines, Sausages

Beverly Hills High School Beverly Hills, CA. (12/09-06/12) Chef Instructor; Lessons plans, ordering food For classes, grading papers, assisting students with cooking Techniques, Sanitation policies, knife skills, Skills USA Competitions.

SOFITEL HOTEL/La Simon Los Angeles, Ca. (06/08-06/09) Banquet Chef: Menu Planning, Ordering, Staffing, Budgeting, Sanitation, Managing 5-30 employees

CBS Studio/Executive Dining Los Angeles, Ca. (03/07-03/08) Executive Chef; Ordering, Menu Planning, Sanitation, Private Parties, Breakfast, Lunch, Dessert

Athenaeum Hotel/Private Club Pasadena, Ca. (04/05-02/07) Sous Chef; Menu planning, Food cost, labor cost, Staffing, responsible for all areas of the kitchen, Managing 20 plus employees.

Detroit Yacht club Detroit, MI (12/03-03/05) Restaurant Chef De Cuisine; ordering, staffing, food cost, labor cost, sanitation, menu planning,

Omni RiverPlace Hotel Detroit, MI (4/02-11/03) Executive Chef; responsible for all areas of hotel kitchen, including food and labor costs, ordering and menu planning for banquets, a la carte, and room service.

Georgian Club Atlanta, GA (6/01- 3/02) PM Sous Chef; supervised all areas of kitchen and employees for PM shift, including working the line, ordering, food cost, budgeting and menu planning for banquets and fine dining private club.

Aria Atlanta, GA (9/99-6/01) Sous Chef/Roundsman; worked all areas of fine dining kitchen including hot line (soups & stocks, butchery, grill), pastry and garde manger, setting up and breaking down stations.

Cherokee Country Club and Cherokee Town Club, Roswell and Atlanta, GA (8/98-8/99) Lead Line; worked hot line at both locations, including but not limited to, sauté and grill stations, setting up and breaking down stations.

Georgian Terrace Hotel, Atlanta, GA (8/87-8/98) Executive Chef; Staffing, Budgeting, Menu planning, Banquets, Labor Cost, Food Cost, Sanitation.

Criolla’s Grayton Beach, FL. (10/95-8/97) Executive Sous Chef; Menu Planning, Ordering, Staffing, Sanitation,

Evergreen Grill Lansing, MI. (7/94-10/95) Executive Chef: Food Cost, Labor Cost, Chef Dinner’s, Menu Planning, Ordering.

Painted Table, Seattle WA. (7/93-7/94) Roundsman; Worked all area of the kitchen, Main duties of the kitchen.

Rattlesnake Club, Detroit, MI. (1/87-10/91) Sous Chef / Roundsman; Main duties of the Kitchen, and closing Kitchen.

ORGANIZATIONS/BENEFITS

Chaine de Rotisserie, member since 1993, and ACF Member 2005

James Beard House Mardi Gras benefit dinner hosted by Criolla’s NY, NY 2/11/97(Seven golden Spoon Awards)

Atlanta Speech School Gala, volunteer (1999 & 2000)

Committee Advisor Skills USA Culinary Arts / Food / Beverage 2012

Chrysalis Non Profit Organization: Donations (2011-Present)

Los Angeles Rescue Mission: Donations, Gift Bags (2011-Present)

St. Jude Children’s Research Hospital, Memphis, TN. Donations

Pro Start Judging Culinary Students Competitions (Bonita High School) 2013

C-Cap Judging Culinary Students Competitions 2017

Staging Work

Melisse Restaurant Santa Monica, California

French Laundry, Napa Valley California

Boka Restaurant Group, Chicago, Illinois

References available

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