Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Dericka McFarlane

Executive Chef | Consultant Chef
Middletown,NY

Summary

Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven time management and process improvement skills.

Overview

9
9
years of professional experience
4
4
years of post-secondary education
4
4
Certifications

Work History

Chef Consultant

Nyam Patois
New York, NY
01.2019 - Current
  • Contracted by NY Fashion week and multiple organizations across NYC for event services
  • Developed multiple menus and concepts for over 3 restaurant groups
  • Performed quality assurance on deliverables to adhere to client objectives and inputs.
  • Managed multiple stakeholders, aligning common goals and communicating risks.
  • Recommended improvements to established business processes, enabling better project turnaround timeframes.

Executive Chef

Next To 14
Warwick, NY
05.2022 - 08.2023
  • Increased profits and efficiency 25% by building optimal inventory control model.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Aligned seasonal promotions with ingredient availability to maximize profits.

Assistant Director of Dining Services

Sapphire Nursing At Meadow Hill
Newburgh, NY
01.2022 - 05.2022
  • Strengthened controls to minimize waste and reduce costs.
  • Monitored food production and corrected issues in preparation, portioning or other areas.
  • Kept inventory levels in line with expected demands.
  • Led daily staff meetings to implement policies and update team members on meal plans.
  • Hired, trained and directed 22-person team of dining services professionals.
  • Increased kitchen efficiency 40% by streamlining processes, reducing waste and mentoring team members on proper procedures.

Line Cook

Flagship Facility Services Inc.
New York, NY
02.2019 - 04.2020
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Worked with kitchen managers to improve recipes for Vegan dishes, cutting costs 20% and decreasing waste 40%.


Executive Sous Chef

Mokbar
Brooklyn, NY
01.2017 - 01.2019
  • Increased profits and efficiency 40% by building optimal inventory control model.
  • Used root cause analysis to conduct assessments and develop improvements.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Executed contracts with Goldman Sachs, US Open, and James Beard House

Education

High School Diploma -

Middletown High School
Middletown, NY
09.2006 - 06.2010

Associate of Applied Science - Business Management

SUNY Orange
Middletown, NY
01.2023 - Current

Skills

Recipes and menu planning

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Certification

NYC Food Handlers

Timeline

Associate of Applied Science - Business Management

SUNY Orange
01.2023 - Current

Executive Chef

Next To 14
05.2022 - 08.2023

Assistant Director of Dining Services

Sapphire Nursing At Meadow Hill
01.2022 - 05.2022

Line Cook

Flagship Facility Services Inc.
02.2019 - 04.2020

Chef Consultant

Nyam Patois
01.2019 - Current

Executive Sous Chef

Mokbar
01.2017 - 01.2019

High School Diploma -

Middletown High School
09.2006 - 06.2010

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Dericka McFarlaneExecutive Chef | Consultant Chef