Darrell Shiraki
Honolulu,HI
Summary
To utilize my knowledge and skills in cooking especially with steaks, learn more in the culinary field so I can grow professionally and further my career by working up to a higher position, and to be part of a team to ensure the customer receives quality food and a memorable experience.
Able to multi-task, effective under pressure and believe in being a team player. Extensive background in the food industry and culinary field. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
14
14
years of professional experience
Work History
Sous Chef
Hawaii Convention Center
Honolulu, HI
05.2023 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Oahu Country Club
Honolulu, HI
02.2022 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Supervised cooks and other kitchen personnel during meal services.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Lead Cook
Moana Surfrider, A Westin Resort & Spa
Honolulu, HI
08.2013 - 01.2022
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Trained new cooks on proper techniques for preparing dishes according to recipes.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
Garde Manger
Alohilani Resort
Honolulu, HI
10.2018 - 03.2021
- Duties include making cold items for banquets, managing team for successful banquets, and making sure food quality meets standards.
- Prepared salads, sandwiches, and other cold dishes according to recipes and menu specifications.
- Inspected food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
- Plated individual portions of salads prior to service to guests.
- Assembled charcuterie boards with cured meats, cheeses, fruits and nuts.
- Followed written recipes to prepare sauces and dressings from scratch.
Lead Cook
Landry's Inc. dba Morton's Steakhouse
Honolulu, HI
11.2010 - 08.2013
- Back up to head chef and assume duties when the head chef is out. Oversee daily that all food stations are prepped for service. Be available to jump on any station when necessary, including the hot line. Prepare and cook employee meals.
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
- Trained new cooks on proper techniques for preparing dishes according to recipes.
- Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
Education
Culinary Arts Program -
Kapiolani Community College
Honolulu, HI12.2011
Skills
- Cost Control
- Food Safety
- Inventory Management
- Kitchen Management
- Ordering and Requisitions
- Catering background
- Vendor Relationship Management
- Special diets
- Mentoring and Coaching
- Menu development
- Culinary Trends Monitoring
- Payroll Management
- Motivational team management
References
Available upon request
Timeline
Sous Chef
Hawaii Convention Center
05.2023 - Current
Sous Chef
Oahu Country Club
02.2022 - Current
Garde Manger
Alohilani Resort
10.2018 - 03.2021
Lead Cook
Moana Surfrider, A Westin Resort & Spa
08.2013 - 01.2022
Lead Cook
Landry's Inc. dba Morton's Steakhouse
11.2010 - 08.2013
Culinary Arts Program -
Kapiolani Community College
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