Darrel Legerme
Riverside,CA
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. A decade in high volume high-end restaurant industry.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
Brio Italian Grille
10.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Over decade of experience in high volume scratch kitchen with sales of $100,000 weekly
Line Cook (Team Leader/Trainer)
Brio Italian Grille
09.2020 - 10.2021
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity, organizing, and stocking inventory
- Developed and remained accountable for safety, quality, consistency and adherence to standards
Line Cook (Team Leader)
Mission Inn Hotel & Spa
03.2019 - 03.2020
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Worked various stations including sauté , grill, fry, and garde manger with precision
- Prepared high volume orders simultaneously during peak dinner periods with near perfect accuracy rate, maximizing customer satisfaction and repeat business
- Close out kitchen properly following kitchen guidelines
Cook
Mission Commons
06.2018 - 03.2019
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Served 2 nutritious meals daily to residents in senior living community following various dietary needs and restrictions
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Kitchen Team Member
Big Al's
03.2017 - 06.2018
- Worked multiple stations including pizza , sauté, grill , fryers , dessert, expo and food running
- Assisted in preparing large catering items for events including parties and presentations
- Placed inventory, received shipments, and placed items on proper shelves to restock and organize restaurant pantry
- Labeled and stored all food items correctly and checked expiration dates routinely
Line Cook/Prep Cook/Dishwasher
Brio Tuscan Grille
11.2016 - 06.2018
- Prepared and plated various pasta and sauté items with consistent care, attention to detail, uniformity, and quality
- Prepared banquet and catering size portions with strict adherence to procedure
- Maintained kitchen cleanliness, prep, and stock in between tasks
- Top performer in recipe memorization tests and annual auditing/training events
Education
Associate of Arts - Liberal Arts And General Studies
Copper Mountain College
Joshua Tree, CA01.2015
Some College (No Degree) - Business Administration And Management
San Bernardino Valley College
San Bernardino, CASkills
- High-volume dining
- Operate POS systems (ie Aloha, Micros )
- Staff Training
- Servsafe Certified
Certification
ServeSafe Manager
ServeSafe Alcohol
Timeline
Sous Chef
Brio Italian Grille
10.2021 - Current
Line Cook (Team Leader/Trainer)
Brio Italian Grille
09.2020 - 10.2021
Line Cook (Team Leader)
Mission Inn Hotel & Spa
03.2019 - 03.2020
Cook
Mission Commons
06.2018 - 03.2019
Kitchen Team Member
Big Al's
03.2017 - 06.2018
Line Cook/Prep Cook/Dishwasher
Brio Tuscan Grille
11.2016 - 06.2018
Associate of Arts - Liberal Arts And General Studies
Copper Mountain College
Some College (No Degree) - Business Administration And Management
San Bernardino Valley College