Darnell Dunn
Ritz Carlton South Beach
North Miami,FL
10
years of professional experience
Seasoned culinary leader with extensive experience in fine dining and kitchen management. Led teams in delivering high-quality service and maintaining kitchen efficiency. Specialized in team development and inventory management while thriving in fast-paced environments to enhance dining experiences.
Work History
Executive Sous Chef
1 Year 1 Month- Developed seasonal menus aligning with culinary trends and guest preferences.
- Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
- Trained and mentored junior chefs, fostering professional growth and skill development.
- Implemented cost-control measures, optimizing ingredient usage while maintaining quality.
- Managed inventory levels, ensuring timely procurement of high-quality ingredients and supplies.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Coordinated employee schedules and developed staff teams to boost productivity.
Banquet Sous Chef
1 Year 6 Months- Supervised banquet kitchen operations to ensure timely and high-quality food service.
- Trained and mentored kitchen staff on culinary techniques and safety standards.
- Streamlined kitchen workflows, enhancing efficiency during peak service hours.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with event planners to coordinate seamless execution of large-scale banquets.
- Trained and mentored junior kitchen staff on culinary techniques and safety standards.
Cook/Chef de partie
4 Years- Recorded monthly inventory for various station items to maintain stock accuracy.
- Received and stored items ordered for service, ensuring proper organization and readiness for kitchen operations.
- Fabricated various cuts of meat and fish for menu preparation.
- Various meat and fish fabrication.
- Receiving and storage of items ordered for service.
- Ensured standards of all menu items were upheld to deliver consistent quality and presentation.
Sous Chef
5 Months- Delegated daily work and preparation tasks to team members to ensure smooth operations.
- Assigned training regimens for staff, ensuring proper execution of prep recipes and production standards.
- Tracked employee performance, coaching staff to enhance skills and overall team effectiveness.
- Ordering and receiving of products for service.
Cook
2 Years 3 Months- Operated various stations during service hours to maintain workflow and meet customer demand.
- Follow production recipes to ensure consistent quality in products.
- Expedite the service window and ensure food goes out together on time and of proper doneness and temperature.
- Maintained organization and cleanliness of coolers and kitchen to ensure compliance with health standards.
- Expedited service window to ensure timely delivery of food at proper doneness and temperature.
- Recording monthly inventory for proper management of products purchased and sold.
Education
Bachelor's Degree - Culinary Arts & Food Service MGMT
Associate's Degree - Culinary Arts & Food Service MGMT
High School Diploma
Skills
Kitchen leadership
Food Safety Management
Kitchen management
Menu Development
Attention to detail
Effective Communication
Team collaboration
Timeline
Executive Sous Chef
Ritz Carlton South Beach
09.2025 - CurrentRead More
Banquet Sous Chef
Ritz Carlton South Beach
02.2024 - 08.2025Read More
Sous Chef
The Doral Yard
02.2022 - 07.2022Read More
Cook/Chef de partie
The Bazaar By Jose Andres Miami Beach
06.2019 - 06.2023Read More
Cook
William's Island POA
03.2017 - 06.2019Read More
Palm Bay Magnet High School
High School Diploma
Read More
Johnson & Wales University
Bachelor's Degree from Culinary Arts & Food Service MGMT
Read More
Johnson & Wales University
Associate's Degree from Culinary Arts & Food Service MGMT
Read More