Executive Chef & Kitchen Ops Leader

Jean Pierre DeRurange

Wendell, NC ***** • 516-***-**** • ****.*********@*****.***

PROFESSIONAL SUMMARY

Experienced Chef with 20+ years leading high-volume kitchen operations and catering services, combining hands-on culinary expertise with strategic menu development. Skilled in staff training and in optimizing kitchen workflows for efficiency and quality. Proven track record in managing costs, inventory, and operational processes while maintaining the highest standards of food safety, quality, and presentation. Passionate about creating memorable dining experiences and ensuring seamless event execution.

Skills

• Kitchen Operations Management • Staff Training & Supervision

• Menu Planning & Development • Food Prep & Presentation

• Event & Catering Coordination • Inventory & Cost Control

• High-Pressure Multitasking • Health & Safety Compliance

• Team Communication & Collaboration • Fluent in Spanish PROFESSIONAL ACHIEVEMENTS

Executed high-profile catering for FOX Network anniversary, serving 2,500 guests including Food Network personalities.

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• Managed kitchen and front-of-house teams of 20+ during high-volume services for 350+ patrons.

• Boosted sales by 150% through strategic menu redevelopment.

• Oversaw large-volume catering for up to 450 guests over 15 years, maintaining 100% food safety compliance.

• Apprenticed with Chef Thomas Keller and completed externship with Chef Keller and Sous Chef Tom Colicchio.

• Certified Nassau County Food Manager; featured on Channel 12's “12 Days of Summer.” Work History

General Manager/ Chef, 07/2023 to Current

High Point Bagels – High Point, NC

Managed ordering, scheduling, food preparation, daily specials, and staff training to ensure smooth kitchen and business operations.

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Prepared and baked bagels while coordinating catering for Furniture Market events, delivering high-quality presentation and timely service.

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Supervised daily operations, including wholesale production, order fulfillment, and driver scheduling, ensuring accurate and on-time deliveries.

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• Maintained compliance with health and safety regulations across all kitchen and production areas.

• Streamlined workflows and trained staff to maintain consistency, efficiency, and food quality. Lead Cook/ Chef, 12/2018 to 07/2023

Mercy Hospital – Rockville Centre, NY

• Directed VIP catering operations, overseeing meal preparation, presentation, and service.

• Prepared and cooked meals in accordance with dietary guidelines and hospital standards.

• Ensured strict compliance with food safety and sanitation protocols.

• Collaborated with kitchen staff to maintain efficient workflow during peak service periods.

• Trained staff on proper food handling, portion control, and plating techniques. Executive Chef, 02/2017 to 12/2018

Coliseum Caterers – Plainview, NY

• Designed and executed custom menus for large-scale events and VIP clients.

• Supervised prep teams, ensuring timely delivery, setup, and flawless event execution.

• Trained staff on proper food handling, portion control, and presentation standards.

• Ensured strict compliance with health, safety, and sanitation regulations.

• Managed kitchen workflow and operations to maximize efficiency and consistency. Executive Chef/ Food Service Manager, 04/2016 to 05/2017 ShopRite – Commack, NY

• Managed food and labor costs, inventory, and vendor relationships to maintain profitability. Trained and supervised staff to run efficient kitchen stations and develop recipes across sandwiches, meats, salads, soups, pizza, and grilling.

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• Directed daily kitchen and food service operations for high-volume catering and events.

• Oversaw quality control, portioning, and adherence to food safety standards. Chef, 10/2011 to 12/2014

Mercy First – Syosset, NY

• Managed inventory, ordering, and food costs to meet budget targets while maintaining quality standards. Trained, supervised, and mentored kitchen staff in food preparation, sanitation, and safety, fostering a collaborative and efficient team.

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Ensured strict compliance with health, safety, and sanitation standards through regular inspections and corrective actions.

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Partnered with the Food & Beverage Director to address operational and service issues, ensuring high standards and seamless service.

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Executive Catering Chef, 03/2005 to 04/2016

Breslau Manor – Lindenhurst, NY

• Directed menu planning and creation for catered events, banquets, and on-site dining.

• Managed and trained kitchen staff, ensuring consistent performance, proper food handling, and culinary excellence.

• Assessed staffing needs and adjusted schedules to align with demand, budget, and labor regulations.

• Oversaw food ordering, inventory, and cost control to maximize efficiency and reduce waste.

• Collaborated with clients and event planners to customize menus and ensure seamless service delivery.

• Maintained high standards for food quality, presentation, and operational safety across all events. Sous Chef, 01/1999 to 03/2005

OMNI Building – Uniondale, NY

Directed daily kitchen operations, including menu planning, recipe development, and station management (pizza, deli, grill, action, and hot food line).

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• Trained, supervised, and mentored a team of 15 kitchen staff, promoting productivity, teamwork, and consistency.

• Managed ordering, inventory, and cost control to meet budget goals and minimize waste.

• Coordinated and executed catered events, ensuring timely service and high client satisfaction.

• Ensured full compliance with health, safety, and sanitation standards across all food service operations. Chef, 01/1994 to 01/1999

Sly Fox Inn – Fresh Meadows, NY

• Developed menus and specials that balanced creativity, efficiency, and cost control.

• Managed ordering, inventory, and supplier relationships to ensure consistent ingredient quality and availability. Trained and supervised kitchen staff, fostering teamwork, skill development, and strict adherence to food safety standards.

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• Operated all kitchen stations, expediting orders to deliver timely service, consistent taste, and precise presentation. Maintained compliance with health, safety, and sanitation regulations while optimizing kitchen workflow and productivity.

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Garde-Manager, 03/1990 to 04/1994

United Nations Plaza Hotel – New York, NY

• Prepared and presented menu items with a focus on quality, taste, and visual appeal.

• Cooked and plated dishes for VIP guests, maintaining high standards in a fast-paced environment.

• Supervised room service operations, ensuring timely delivery and exceptional guest experiences.

• Maintained strict compliance with sanitation, safety, and food handling regulations.

• Assisted with inventory management and streamlined kitchen workflow for efficiency. EDUCATION

French Classical Cooking, 01/1991

French Culinary Institute - Manhattan, New York, NY

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