Darrell Harris
Professional Chef
Baton Rouge,LA
Summary
Dynamic Kitchen Manager excelling in staff training and inventory management. Qualifying in food safety and sanitation standards, I foster collaboration and enhance team performance, achieving significant reductions in food waste while elevating customer satisfaction through innovative menu planning and exceptional service delivery.
Decades of professional kitchen management with comprehensive experience in leading culinary teams, ensuring high-quality food preparation, and maintaining kitchen efficiency. Strong focus on team collaboration, adaptable to changing needs, and dedicated to achieving operational excellence. Skilled in inventory management, staff training, and maintaining health and safety standards. Reliable, results-driven, and prepared to make significant impact in any culinary environment, reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 20 plus years of progressive leadership experience.
Overview
17
17
years of professional experience
Work History
Kitchen Manager
Bistro Byronz
06.2014 - 05.2022
- Assisted in maintaining cleanliness and organization of kitchen workspace.
- Learned and adhered to food safety and hygiene regulations.
- Supported inventory management by tracking supplies and placing orders.
- Collaborated with team members to prepare ingredients for daily operations.
- Helped train new staff on kitchen processes and equipment usage.
- Monitored cooking times and temperatures to ensure quality standards were met.
- Participated in menu planning by providing feedback on dishes and customer preferences.
- Contributed to maintaining kitchen equipment through regular cleaning and maintenance checks.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Implemented customer feedback system to gather insights and improve dining experience.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Improved customer satisfaction with timely and accurate food delivery.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Boosted team morale and performance through effective leadership and training programs.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Enhanced dining experience by introducing themed culinary events and specials.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Coordinated with catering staff to deliver food services for special events and functions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maximized quality assurance by completing frequent line checks.
Lead Kitchen Manager
Copeland's Cheesecake Bistro
09.2005 - 04.2014
- Supervised daily kitchen operations, ensuring adherence to health and safety regulations.
- Developed and implemented training programs for new kitchen staff, enhancing team efficiency.
- Collaborated with suppliers to optimize inventory management and reduce food waste.
- Streamlined menu planning processes, integrating seasonal ingredients and customer preferences.
- Mentored junior kitchen staff, fostering a culture of continuous improvement and skill development.
- Analyzed kitchen workflow, identifying areas for operational efficiency and cost reduction.
- Led cross-functional teams to execute catering events, ensuring high-quality service delivery.
- Evaluated performance metrics to drive strategic decisions in menu offerings and staffing levels.
- Cultivated a culture of continuous learning and professional development, encouraging staff members to pursue additional certifications or training opportunities within the hospitality industry.
- Maintained a clean and sanitary kitchen environment, adhering to strict safety and hygiene standards.
- Maintained a strong presence on the kitchen floor, leading by example and demonstrating a commitment to excellence in all aspects of the role.
- Conducted regular performance evaluations for staff members, providing feedback and opportunities for growth within the company.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining areas.
- Coordinated special events within the establishment such as private parties or themed dinners to enhance guest experiences beyond standard dining options.
- Mentored junior chefs through hands-on demonstrations of advanced culinary techniques, elevating their skills in both presentation and flavor development.
- Improved customer satisfaction with high-quality meals prepared in accordance with dietary restrictions and preferences.
- Managed a team of culinary professionals, fostering a collaborative environment for optimal productivity and performance.
- Established strong vendor relationships for reliable delivery of fresh ingredients at competitive prices without compromising quality.
- Trained new employees on kitchen procedures, equipment usage, and recipe execution for consistent results across the team.
- Created an inclusive work environment that embraced diversity while encouraging open communication among all staff members.
- Streamlined scheduling processes to optimize labor costs while ensuring adequate coverage during peak hours.
- Reduced food waste by implementing proper inventory management and storage practices.
- Ensured compliance with all relevant health codes, licensing regulations, and industry best practices through ongoing education and training initiatives for the entire team.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Education
Associate of Arts - Culinary Arts And Occupational Studies
Culinary Arts Institute of Louisiana
Baton Rouge, LASkills
- Multitasking and organization
- Customer service
- Food safety
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Problem-solving
- Kitchen equipment operation and maintenance
- Critical thinking
- Sanitation standards
- Recipes and menu planning
- Recipe creation
- Event planning support
- Catering coordination
- Profit margin analysis
- Menu preparation
- Collaboration and teamwork
- Inventory management
Languages
English
Spanish
Limited Working
Interests
Cooking and Recipe creating
Software
Microsoft Windows
Adobe
Timeline
Kitchen Manager
Bistro Byronz
06.2014 - 05.2022
Lead Kitchen Manager
Copeland's Cheesecake Bistro
09.2005 - 04.2014
Associate of Arts - Culinary Arts And Occupational Studies
Culinary Arts Institute of Louisiana
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