Darnell Charles
Brooklyn,NY
Summary
A Chef with a proven track record in kitchen management, menu development, and team leadership. Committed to enhancing food presentation and customer satisfaction while maintaining high standards and respect for everything related to the culinary world.
Overview
8
8
years of professional experience
Work History
Executive Sous Chef
Chez Nous Restaurant
New York, NY
08.2025 - Current
- Oversaw kitchen operations, ensuring food quality and presentation met high standards.
- Developed and implemented new menu items, enhancing customer satisfaction and dining experience.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Managed inventory control processes, reducing waste and optimizing supply usage.
Rôtisseur
Frenchie Biarritz
Biarritz, France
05.2025 - 08.2025
Sous Chef
Frenchie
Paris
09.2023 - 11.2024
- Prepared high-quality French cuisine, ensuring adherence to recipes and presentation standards.
- Collaborated with head chef on menu development, incorporating seasonal ingredients and customer feedback.
- Supervised kitchen staff during service, fostering teamwork and maintaining a positive work environment.
- Implemented food safety protocols, consistently monitoring compliance with health regulations.
Lead Line Cook
La Compagnie
New York, NY
01.2023 - 08.2023
Sous Chef
Le Coucou
New York, NY
11.2021 - 12.2022
- Assisted in inventory management, tracking supplies and minimizing waste through efficient ordering practices.
- Trained new kitchen staff on equipment usage, food preparation techniques, and safety procedures.
- Streamlined kitchen operations, improving workflow efficiency during peak service hours.
- Developed daily special dishes based on ingredient availability and culinary trends, enhancing menu variety.
Pasta Cook
Carbone
New York, NY
11.2020 - 11.2021
- Prepared fresh pasta daily using traditional techniques to ensure high-quality dishes.
- Maintained cleanliness and organization of kitchen workspace, adhering to food safety standards.
- Collaborated with team members to streamline pasta preparation processes and improve efficiency.
Sous Chef
Morimoto
New York, NY
08.2019 - 03.2020
Lead Line Cook
Pastis
New York, NY
05.2019 - 08.2019
- Supervised kitchen staff to ensure efficient meal preparation and adherence to health standards.
- Developed and implemented new recipes, enhancing menu variety and customer satisfaction.
- Trained and mentored junior cooks, fostering skill development and teamwork.
- Managed inventory levels, reducing waste through efficient ingredient utilization and ordering practices.
Chef De Partie
Gato
New York, NY
07.2018 - 02.2019
Education
Criminal Justice
LaGuardia Community College
Long Island City, NYSkills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
Languages
French
Professional Working
Timeline
Executive Sous Chef
Chez Nous Restaurant
08.2025 - Current
Rôtisseur
Frenchie Biarritz
05.2025 - 08.2025
Sous Chef
Frenchie
09.2023 - 11.2024
Lead Line Cook
La Compagnie
01.2023 - 08.2023
Sous Chef
Le Coucou
11.2021 - 12.2022
Pasta Cook
Carbone
11.2020 - 11.2021
Sous Chef
Morimoto
08.2019 - 03.2020
Lead Line Cook
Pastis
05.2019 - 08.2019
Chef De Partie
Gato
07.2018 - 02.2019
Criminal Justice
LaGuardia Community College