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
Performance improvement
Asian Cuisine
Budgeting
Effective communications
Vendor relations
Workflow Optimization
Process improvements
Operations management
Performance assessments
Payroll and scheduling
Advanced problem solving
Procedure development
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