Derek Ash
Lake Charles,LA
Summary
Highly skilled and work well under pressure, as I am used to putting out catered events for up to 2000 people with a regular kitchen staff of 2-3.
Able to manage ordering, menu, staff schedules, and keep a clean work environment. I work well with others, and get the job done.
Overview
25
25
years of professional experience
Work History
Chef
The James 710
10.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Executive Chef
VanCherie’s Uptown Catering/Reeves Uptown Catering
11.1999 - 08.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Disciplined and dedicated to meeting high-quality standards.
Education
Culinary Arts - Culinary Arts
Sowela Technical Community College
Lake Charles, LA06.1994
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Meal Preparation
- Kitchen Management
- Food presentation
- Kitchen Operations
- Grilling Techniques
- Ingredient Knowledge
- Frying techniques
- Recipes and menu planning
- Allergen awareness
- Sauce preparation
- Sanitation Guidelines
- Workflow Optimization
- Sanitation Practices
- Menu development
- Banquets and catering
- Portion and cost control
- Menu Planning
- Cost Control
- Company quality standards
- Complex Problem-Solving
- Food Cost Analysis
- Vendor Relations
- Order delivery practices
- Cleaning and sanitation
- Food Safety
- Attention to Detail
Timeline
Chef
The James 710
10.2022 - Current
Executive Chef
VanCherie’s Uptown Catering/Reeves Uptown Catering
11.1999 - 08.2022
Culinary Arts - Culinary Arts
Sowela Technical Community College