Darren Hendry
Silver Spring,MD
Summary
High-performing Chef offering 25 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
12
12
years of professional experience
Work History
Executive Chef
Medina Cuisine
11.2019 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Executive Chef
Dyllans Raw Bar & Grill
02.2018 - 11.2019
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Sous Chef
Blt Prime By David Burke
12.2015 - 11.2018
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef Partner
Walrus & The Oyster Ale House
02.2012 - 01.2015
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
Education
GED -
Royal High Primary School
Edinburgh , ScotlandAssociate of Arts - Culinary Arts
Telford Culinary School Of Trade
Edinburgh ScotlandSkills
- Vendor Relationship Management
- Quality Assurance
- Ingredients Selection
- Signature Dish Creation
- Recipes and Menu Planning
- Restaurant Operations
- Food Prep Planning
- Team Leadership
- Safe Food Handling
- Staff Scheduling
- Forecasting and Planning
- Banquets and Catering
- Hiring, Training, and Development
- Cost Control
- Attention to Detail
Additional Information
Other work History in the past years.
Bobby Vans Grill , Executive Chef 8 yrs.
Ritz Carlton, Held 3 position and done 3 openings Miami, New Orleans, DC. 4 yrs.
Sofitel, Banquet Chef, Three Star Michele's Chef Hotel. 4 yrs.
Participate in several Chef benefits including, Chef and the child, Taste of Dc, Chefs Cycle, Saint Jud's, Chef and the child.
Timeline
Executive Chef
Medina Cuisine
11.2019 - Current
Executive Chef
Dyllans Raw Bar & Grill
02.2018 - 11.2019
Executive Sous Chef
Blt Prime By David Burke
12.2015 - 11.2018
Executive Chef Partner
Walrus & The Oyster Ale House
02.2012 - 01.2015
GED -
Royal High Primary School
Associate of Arts - Culinary Arts
Telford Culinary School Of Trade