executive chef
Resume:
DARRELL BROWN
Durham, NC
919-***-**** Cell
****-**@*******.***
OBJECTIVE:
Secure an Executive Chef position with an industry leader in foodservice
management and support services.
EXPERIENCE:
Maggiano’s Little Italy Durham NC
Executive Chef 14 years in position
ACCOMPLISHMENTS:
*Managed costs and controlled expenditures for operation with over $500,000. in monthly sales
at 28.5% food cost
*Demonstrated ability to drive profitable growth – accomplished a weekly average of 13% back
of house labor cost based on $160,000 in weekly sales and average wage of $10.06 per hour
*Personally supervised and trained 5 different Sous Chefs resulting in improvement in their
productivity
*Proactively coordinated and trained team of 60 employees and led them to success
*Successfully managed six person banquet team with sales of $250,000 weekly
*Developed recipes and roll out of new culinary programs in conjunction with marketing and
culinary teams
*Planned and created all menus, engaged in tastings, preparation and cooking of menu items to
assure high quality standards
*Continually managed & was able to oversee food preparation, portioning, garnishing, & storage
*Responsible for all purchasing and management of inventory
*Monitored all safety and sanitation standards for area of responsibility
*Proven experience in producing classical cuisine, with extensive knowledge of contemporary
American Cuisine within high end 4 or 5 star establishments
*Completed all paperwork and closing duties on time every time
*Successful performance of daily line ups and department reviews
*Proven track record in maintaining high quality standards and attention to detail
*Superior interaction with clients/customers on regular basis
*Able to enforce and maintain company standards, policies and procedures including:
Maintenance policies
Grooming standards
Employee discipline standards
Control of labor cost documentation
Positive guest and customer relations both internal and external
Proper staff attendance
All daily documentation requirements
Maintain knowledge of house counts
Maintain knowledge of business levels, scheduled groups and activities
Communicate effectively with food and beverage management
Supply levels
Ordering disciplines
Cleaning inspections
Health inspections and Serve Safe standards
PROFESSIONAL STRENGTHS:
*Respect and support decisions of management
*Possess a superior balance of work efficiency and focus on quality
*Maintain high standards for personal development and advancement
*Proactive not reactive in leadership role
*Focused on success of team rather than promotion of individuals
*Well developed advanced ability to manage high volume production and catering functions
*Remain educated and constantly develop knowledge of current culinary trends
*Continual fine tuning of of managerial and administrative skills
*Willing to work a varied schedule including evenings, nights and weekends
*Able to maintain a professional image
*Technically savvy and skilled in computer usage
*Experience in high volume kitchens
*Experience in creative, innovative and technically advanced culinary arts
Contact this candidate