Darren Laszlo
Weehawken,NJ
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef/Co-Founder
Jugofresh LLC
Miami, Florida
06.2010 - 02.2018
- Menu Development and Innovation: Lead the creation of fresh, seasonal juice recipes and menu items, ensuring alignment with brand standards, nutritional goals, and customer preferences.
- Operational Oversight: Oversee the daily operations across seventeen locations, ensuring consistency, quality control, and adherence to company recipes and standards.
- Staff Training and Development: Train, mentor, and manage kitchen teams across multiple locations, including hiring, performance evaluation, and continuous skill development.
- Supply Chain and Vendor Management: Source high-quality ingredients and build strong vendor relationships, maintaining efficient supply chain processes and cost management.
- Health and Safety Compliance: Ensure that all locations comply with food safety regulations, health codes, and sanitation guidelines.
- Inventory and Cost Control: Oversee inventory management, implement portion control standards, and monitor food cost efficiency to meet budget goals.
- Quality Assurance: Conduct regular audits of products and processes across locations, maintaining high standards of freshness, flavor, and presentation.
- Customer Experience: Collaborate with marketing and customer service teams to optimize the customer experience, implementing feedback and adjusting products as needed.
- Sustainability Initiatives: Drive sustainability efforts by minimizing food waste, promoting eco-friendly practices, and sourcing sustainably produced ingredients.
- Strategic Planning: Collaborate with executive leadership to define and execute growth strategies, aligning culinary operations with company expansion goals and emerging trends in health and wellness.
Lead Line Cook
City Crab and Seafood Company
New York, NY
01.2007 - 04.2010
- Food Preparation: Efficiently prepared a variety of dishes in high-volume kitchens, adhering to standardized recipes and presentation guidelines to maintain quality and consistency.
- Station Management: Managed multiple cooking stations, ensuring timely and accurate food production during peak service hours, while maintaining a clean and organized workspace.
- Culinary Skills: Demonstrated expertise in various cooking techniques, including sautéing, grilling, and baking, contributing to diverse menu offerings.
- Food Safety Compliance: Adhered to strict food safety and sanitation standards, resulting in zero health code violations during routine inspections.
- Team Collaboration: Worked closely with chefs and kitchen staff to coordinate meal preparation, enhancing efficiency and communication during busy service times.
- Inventory Management: Assisted in inventory control, tracking supplies and ingredients to minimize waste and ensure consistent availability of fresh products.
- Menu Development: Contributed creative input to menu changes and specials, helping to enhance customer satisfaction and drive repeat business.
- Training and Mentorship: Trained and mentored new kitchen staff on cooking techniques, food safety practices, and kitchen operations, fostering a collaborative work environment.
- Speed and Efficiency: Consistently met or exceeded ticket times during high-volume service periods, demonstrating ability to thrive in fast-paced environments.
- Adaptability: Adapted to changing menu items and special requests, ensuring customer preferences were met while maintaining high-quality standards.
Line Cook
Cafe Centro
New York, NY
03.2004 - 11.2006
- Prepare and Cook Menu Items: Execute classic French dishes and brasserie favorites according to recipes and presentation standards.
- Maintain Station Organization: Set up and keep an orderly, clean station for efficient workflow during service.
- Ensure Quality and Consistency: Focus on accuracy in flavor, texture, and presentation of each dish, upholding brasserie standards.
- Collaborate with Team: Work with kitchen staff and other line cooks, supporting each other to maintain smooth service flow.
- Manage Inventory and Minimize Waste: Monitor ingredients at the station, assist with ordering, and practice portion control to reduce waste.
- Follow Health and Safety Guidelines: Adhere to food safety regulations and cleanliness standards, ensuring a sanitary work environment.
- Work in a Fast-Paced Setting: Remain efficient and calm under pressure during high-volume service periods.
Education
Associate of Science - Culinary Arts
The Culinary Institute of America
Hyde Park, NY02-2004
High School Diploma -
Xavier High School
New York, NY06-1999
Skills
Culinary & Product Development Skills
- Recipe Innovation: Expertise in creating unique, health-focused juice recipes that balance flavor, nutrition, and market appeal
- Flavor Profiling: Strong understanding of ingredient combinations and flavor enhancement to create compelling, enjoyable products
- Food Science & Nutrition: Knowledge of the health benefits of ingredients and familiarity with dietary trends to create nutritionally rich products
- Menu Design: Ability to develop diverse, seasonal menus aligned with brand and customer expectations
Business & Leadership Skills
- Entrepreneurial Vision: Strategic thinking to guide brand development, customer engagement, and market positioning
- Team Leadership: Proven ability to hire, train, and inspire a team while fostering a collaborative and positive work culture
- Branding & Marketing: Understanding of branding principles, including product storytelling and customer engagement through social media and marketing channels
Operational Skills
- Supply Chain Management: Experience in sourcing quality ingredients, managing supplier relationships, and overseeing inventory for multiple locations
- Budgeting and Financial Acumen: Skills in cost control, pricing strategy, and overall financial management for profitability
- Quality Assurance and Compliance: Ability to implement quality control processes, and maintain health and safety standards
Adaptability and Growth Mindset
- Trend Awareness: Keep up with health and wellness trends, emerging superfoods, and innovative culinary techniques to keep the brand relevant
- Problem Solving & Flexibility: Ability to navigate challenges in a fast-growing business environment with a solutions-oriented approach
Certification
- Servsafe Food Manager Certification
Languages
English
Professional
Spanish
Professional
French
Professional
Timeline
Executive Chef/Co-Founder
Jugofresh LLC
06.2010 - 02.2018
Lead Line Cook
City Crab and Seafood Company
01.2007 - 04.2010
Line Cook
Cafe Centro
03.2004 - 11.2006
Associate of Science - Culinary Arts
The Culinary Institute of America
High School Diploma -
Xavier High School
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