Sous Chef Executive
Resume:
E X E C U T I V E C H E F
DARRELL
EWELL
I am reaching out to express my interest in the Chef position at your esteemed establishment. With over a decade of culinary experience, I have honed my skills in kitchen management and culinary expertise, overseeing the seamless operation of high-paced environments with a hands-on approach and a keen eye for detail.
My journey in the culinary world has instilled in me a profound understanding of the nuances of kitchen management, from optimizing workflow to ensuring peak efficiency during service. I am known for my exceptional leadership and communication skills, fostering a culture that is both collaborative and highly productive. Thank you for considering my application. I am looking forward to the opportunity to discuss how my background, skills, and passions align with the needs of your team. Dear Hiring Manager,
Darrell Ewell
Best regards,
**********@*****.***
9872 Russian Hill St
Las Vegas, NV 89141
Contact
Education
Phone
**********@*****.***
9872 Russian Hill St
Las Vegas, NV 89141
Address
Darrell Ewell
E x e c u t i v e C h e f
Dedicated and experienced Executive Sous Chef with over 10 years of proven excellence in the culinary industry. Leader and strategic thinker adept at overseeing kitchen operations to ensure the highest standards of quality and efficiency. I value a hands-on approach to management and believe it is essential for maintaining high standards and ensuring smooth operations. Enthusiastically passionate about contributing my skills and experience to a dynamic restaurant team. Experience
Executive Sous Chef
Sous Chef
Sous Chef
Feb 2021 - Present
Feb 2019 - Jan 2021
2015 - 2018
Flemming’s Prime Steakhouse Las Vegas, NV
The Orleans Hotel - Medley Buffet Las Vegas, NV
Wellington Place Las Vegas, NV
Culinary Nutrition and Wellnes
The American Culinary Federation • 2021
Chef Mark Rodgers
Phone:
Executive Chef, The Orleans Hotel
Reference
Bishop Gorman High School
Las Vegas, NV
Le Cordon Bleu College of Culinary Arts
Las Vegas, NV
High School Diploma
Associates Degree
May 1998
March 2010
Leadership in High Volume
Environment
Kitchen Hygiene and Sanitation
Cost Control and Budgeting
Kitchen Management
Creative Menu Planning
and Development
Ordering and Inventory
Management
English
Expertise
Language
Manage all aspects of kitchen operations from inventory control to cost management and food safety.
Experiance demonstrating leadership in busy or high-volume situations, maintaining composure and directing the team effectively. Conduct regular quality checks on food preparation and presentation ensuring consistency in taste portion sizes and overall quality. Effectively communicate with kitchen staff, management, and suppliers. Clearly conveying expectations, standards, and goals to the team. Train and mentor kitchen staff in culinary techniques, safety protocols, and kitchen procedures.
Demonstrated leadership in busy or high-volume situations, maintaining composure and directing the team effectively.
Effectively managed ordering and inventory to maintain appropriate stock levels.
Managed multiple tasks simultaneously in a fast-paced kitchen environment. Implemented and enforced quality control measures to maintain consistent food quality, presentation, and service standards. Created and updated menus in collaboration with the executive chef. Lead, managed and coordinated food production for all events to create memorable dining experiences.
.Efficiently organized and prioritize tasks to meet service deadlines. Enforced strict hygiene and sanitation standards in accordance with health regulations.
Certifications
ServSafe Certificate
National Restaurant Assoc • 2022
Quality Assurance
Spanish (some) Emma Logsdon
Manager, Flemmimg’s Prime Steakhouse
Phone: 702-***-****
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