Darryl Moiles
Food And Beverage / Culinary
West Palm Beach,FL
Summary
Results-driven Vice President of Culinary with forward-thinking approach centered on competitive trend development, company success and competitive growth. excellent employee development, customer service and analytics skills coupled with more than 30 years of experience. Demonstrated record of success in building successful teams and managing profitable operations.
Overview
26
26
years of professional experience
5
5
years of post-secondary education
Work History
Vice President of Culinary Affairs
Robert Irvine
01.2017 - Current
- Spearheaded cross-functional initiatives across departments to achieve business goals for bottom-line profits.
- Identified issues with production, workforce and material sourcing and implemented successful solutions.
- Resolved issues and recommended actions based on production and compliance reports.
- Work closely with GMs and Executive chefs with forecasting, reviewing P&L for profitability,
- Develop new concepts and new menus with the Executive Chefs and support all training of BOH and FOH staff
- Develop and execute all events from inception to completion. This includes all military event, private partnerships and national food and wine events.
- Work closely with the 2 other chefs on our teams to support and help improve systems or develop new processes in their areas.
- Work closely with the President of the Robert Irvine Foundation for all high end military fundraisers.
- Identified opportunities to improve business process flows and productivity.
- Mitigated regulatory risks by overseeing adherence to insurance and safety regulations.
- Monitored industry trends, keeping current on latest changes and competition in industry.
- Attended trade shows and client meetings, promoting brand and building rapport with prospects.
- Led operational team in development, rollout and management of new product lines.
- Collaborated with senior management to develop strategic initiatives and long term goals.
- Increased workflow by analyzing data and maximizing opportunities for improved productivity across several areas.
- Evaluated product development strategies and prepared alternative approaches to goal achievement.
- Orchestrated positive media coverage and stakeholder relations as public face of company.
Corporate Chef
Robert Irvine
West Palm Beach, FL
02.2015 - 01.2017
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control and customer service for restaurant.
- Developed and executed all events.
- Worked closely with all divisions within the Robert Irvine Brands.
- Worked closely with the President of the Robert Irvine Foundation for all high end dinners and USO events.
- Verified compliance in preparation of menu items and customer special requests.
- Supervised culinary operations at Robert Irvine Fresh Kitchen located in the Pentagon as well as Robert Irvine Public House in Las Vegas
- Developed menus, work processes and trained staff for the various restaurants featured on the hit TV show Restaurant Impossible which has an above 75% success rate with over 175 shows filmed.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Increased profits and efficiencies by building optimal inventory control model.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
Executive Chef
Four Seasons Hotels And Resorts
West Palm Beach, FL
04.2007 - 12.2014
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control and customer service for restaurant.
- Verified compliance in preparation of menu items and customer special requests.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Interacted with guests to obtain feedback on product quality and service levels.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Modernized work processes to reduce guest wait times and boost daily output.
- Increased profits and efficiency by building optimal inventory control model.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Sous Chef and Sous Chef
Four Seasons Hotel
Carlsbad, CA
05.1996 - 03.2007
Education
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RI 09.1990 - 05.1992
High School Diploma -
Oxford High School
Oxford, MA 09.1986 - 05.1990
Skills
Customer and employee rapport
undefinedTimeline
Vice President of Culinary Affairs
Robert Irvine
01.2017 - Current
Corporate Chef
Robert Irvine
02.2015 - 01.2017
Executive Chef
Four Seasons Hotels And Resorts
04.2007 - 12.2014
Executive Sous Chef and Sous Chef
Four Seasons Hotel
05.1996 - 03.2007
Associate of Arts - Culinary Arts
Johnson & Wales University
09.1990 - 05.1992
High School Diploma -
Oxford High School
09.1986 - 05.1990
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