Summary
Overview
Work History
Education
Skills
Timeline
SeniorSoftwareEngineer
Darrell Billips

Darrell Billips

Philadelphia,PA

Summary

Dynamic Chef Cook with extensive experience at Dave and Buster's, skilled in food safety and sanitation. Proven ability to enhance customer satisfaction through innovative recipe development and effective team collaboration. Committed to maintaining high-quality standards while optimizing kitchen operations, resulting in reduced food waste and improved meal presentation.

Overview

2026
2026
years of professional experience

Work History

Chef Cook

Dave and Buster's
  • Maintained cleanliness of equipment after each shift.
  • Monitored and confirmed freezer and refrigerator temperatures at the beginning of each shift.
  • Organized mise en place effectively to maintain work consistency.
  • Placed orders to restock items before supplies ran out.
  • Managed food storage to ensure safety.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Elevated safety standards through extensive training on equipment handling and emergency measures.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.

Chef Cook

Compass Group Management
06.2001 - Current
  • Maintained cleanliness of equipment after each shift.
  • Monitored and confirmed freezer and refrigerator temperatures at the beginning of each shift.
  • Organized mise en place effectively to maintain work consistency.
  • Placed orders to restock items before supplies ran out.
  • Managed food storage to ensure safety.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Elevated safety standards through extensive training on equipment handling and emergency measures.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.

Education

Diploma - Mechanical Drawings

Benjamin Franklin High School
Philadelphia, PA

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Food presentation
  • Meal preparation
  • Effective communications
  • Kitchen operations
  • Team collaboration
  • Ingredient knowledge
  • Grilling techniques
  • Verbal and written communication
  • Recipes and menu planning
  • Hospitality service expertise
  • Food plating and presentation
  • Allergen awareness
  • Sanitation guidelines
  • Sanitation practices
  • Recipe development
  • Made-to-order meals
  • Food service operations
  • Company quality standards
  • Butchery skills
  • Vegan cooking
  • Problem-solving
  • Food storage
  • Temperature control

Timeline

Chef Cook

Compass Group Management
06.2001 - Current

Chef Cook

Dave and Buster's

Diploma - Mechanical Drawings

Benjamin Franklin High School

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Darrell Billips