Executive Chef Manager
Resume:
Darice M. Sinclair
**************@***.***
EXECUTIVE CHEF
Experienced Executive Chef with extensive knowledge of all aspects of restaurant management including creating a motivating working environment.
Dynamic • Results-Oriented • Team-Spirited
Overview
More than twenty-five years of professional cooking and kitchen management experience. Exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Areas of Expertise
Management and control of the kitchen.
Control of food and labor costs.
Scheduling of staff and interviewing candidates.
Maintenance of all systems and tools including kitchen equipment.
Full knowledge of purchasing, ordering, and receiving.
Experienced in menu creation and menu analysis.
Involvement in store & restaurant openings and career training to ensure proper procedures meet expectations.
Full compliance with food safety
Safe Serve Certified
Professional Experience
EXECUTIVE CHEF
Cielo Restaurant, Sanibel, FL 12/2021- Present
Menu development, food cost and controls, inventory,
staff management and training of staff in all positions
CULINARY DIRECTOR 09/2021 – 12/2021
Farmer Joe’s, Cape Coral, FL
Organization and set-up of all departments including Deli, Cheese Counters,
Commissary, Hot Bar and Food Preparation
TEAM LEADER 10/2014 – 9/2021
Wholefoods Market- Multiple Locations
Responsible for Purchasing, Inventory, Food preparation and execution,
Department design and layout
Darice M. Sinclair
6335 SW 116 Street Miami, FL
**************@***.***
CHEF MANAGER 10/2010 – 10/2014
Eurest-Compass Group, Clearwater, FL
Commissary for Catering Events up to 1200 people. Menu design, food ordering and executions for corporate events. Over saw staff and trained in all aspects or corporate policy and procedures.
Home Shopping Network green room chef for on air hosts and guests
EXECUTIVE CHEF 07/2007 – 12/2009
Specialty Restaurant Group
Castaways and Whiskey Joe’s, Tampa, FL
Menu design and analysis, Daily menu specialties, Inventory costs and controls, Purchasing and product management, Staff training and scheduling. Ordering / Receiving
EXECUTIVE CHEF 05/2005 – 06/2007
Black Pearl Restaurant, Dunedin, FL
Management and control of full kitchen including food and labor costs, Scheduling of Staff, Ordering Receiving, Creating daily menu specialties, menu analysis.
EXECUTIVE CHEF
Big City Tavern 10/2001 - 05/2005
Ft. Lauderdale & Tampa, FL
Creating daily menu specialties, menu analysis. Trained staff in all stations. Managed and controlled food, labor costs,
ordering/receiving of dry goods
Education:
Baltimore International Culinary College:
Associate of Culinary Arts
Graduated September 1991
References available upon request.
Contact this candidate