Darrill P. Gibson
Indianapolis,IN
Summary
Highly-motivated employee with desire to
Versatile Chef with more than two decades of experience preparing dishes that amaze guests. Trains and develops employees rigorous and exacting standards. Anticipates needs to facilitate kitchen flow. Driven to elevate business standards and exceed guest expectations.
Overview
6
6
years of professional experience
Work History
Lead Line Cook
Anthony's Chophouse
Indianapolis, IN
09.2020 - 04.2024
- Resolved any issues in a timely manner while maintaining the integrity of the chef's culinary vision.
- Troubleshot and repair any kitchen equipment issues quickly and efficiently as well as acquiring any equipment crucial for operation.
- Planned, prepared and cooked meals according to stringent specifications.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Executive Sous Chef
North Star Restaurant Group
Indianapolis, IN
06.2019 - 03.2020
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
Sous Chef
Hedge Row Bistro
Indianapolis, IN
01.2018 - 06.2019
- Ensured food preparation and presentation met high standards of quality and sanitation.
- 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.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Created a positive work environment by encouraging teamwork among staff members.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Coordinated ordering, receiving, storage, and distribution of food items.
Education
Bachelor of Arts - Fine Srts: Culinary
The Cooking And Hospitality Institute of Chicago
Chicago, ILSkills
- Cost Reduction
- Inventory Control
- Portion Control
- Menu Planning
- Staff Coordination
- Menu development
- Recipe creation
- Food and beverage pairing
- BOH Operations
- Fine Dining
- Equipment Maintenance
- Productivity Optimization
- ServSafe Certification
Timeline
Lead Line Cook
Anthony's Chophouse
09.2020 - 04.2024
Executive Sous Chef
North Star Restaurant Group
06.2019 - 03.2020
Sous Chef
Hedge Row Bistro
01.2018 - 06.2019
Bachelor of Arts - Fine Srts: Culinary
The Cooking And Hospitality Institute of Chicago