Darelle Bey
Durham,NC
Summary
Gifted Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
20
20
years of professional experience
Work History
Chef De Cuisine University of North Carolina
ARAMARK, Higher Education
Chapel Hill, NC
02.2024 - Current
- Directly manage a staff of 3 salaried chefs, 5 kitchen supervisors and 40 hourly cooks.
- Responsible for up to 4500 transactions per day.
- Optimize kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintain high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participate in regular menu tastings
- Enhance guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Manage budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increase overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduce food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
Purchasing Chef Manager
ARAMARK, Higher Education
Chapel Hill, NC
08.2023 - 04.2024
- Assed suppliers based on price, quality and availability.
- Negotiated contracts with suppliers that favored the company, and monitored them to make sure that they were maintained.
- Directly responsible for 6.5 million a year in purchasing.
- Oversee weekly inventory counts of up to 150k.
- Process and approve invoices to make sure they are paid in the correct week.
Executive Sous Chef
Southern Food Management
Morrisville , NC
08.2022 - 08.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Directly responsible for Payroll.
Sous Chef
Leisure Care
Raleigh, NC
08.2021 - 09.2022
- Mentored kitchen staff to prepare each for demanding roles.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
Sous Chef (Kosher)
Duke University
Durham, NC
08.2004 - 07.2021
- Communicate effectively with facility executives in order to maintain standards for food, holidays and events.
- Supervise food Production
- maintain food quality and sanitation standards
- Observe all Kashrut laws and standards
- Oversee employees in lower job classifications
- Maintain a working knowledge pf the bargaining unit contract
- oversee food production
- Plan, develop new menu items
- Primarily responsible for purchasing and inventory
Am Sous Chef
Farmstead And Sprout
Durham, NC
07.2016 - 05.2019
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Education
Associate of Arts - Culinary Arts
Wake Technical Community College
Raleigh, NCHigh School Diploma -
Durham School of The Arts
Durham, NC05.2005
Skills
- Chef Assistance
- Motivational Team Management
- Safe Food Handling
- Recipe Development
- Staff Recruiting and Hiring
- Catering Events
- Menu Planning
- Instruction and Delegation
- Microsoft Office
- Kitchen Management
- Vendor Sourcing
- Serve safe certification
Timeline
Chef De Cuisine University of North Carolina
ARAMARK, Higher Education
02.2024 - Current
Purchasing Chef Manager
ARAMARK, Higher Education
08.2023 - 04.2024
Executive Sous Chef
Southern Food Management
08.2022 - 08.2023
Sous Chef
Leisure Care
08.2021 - 09.2022
Am Sous Chef
Farmstead And Sprout
07.2016 - 05.2019
Sous Chef (Kosher)
Duke University
08.2004 - 07.2021
Associate of Arts - Culinary Arts
Wake Technical Community College
High School Diploma -
Durham School of The Arts