Summary
Overview
Work History
Education
Skills
Certification
Internship at 4 SEAONS HOTEL Philadelphia
Timeline
Generic

Derrick Willis

Middletown,DE

Summary

I'm a leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. I am a Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

33
33
years of professional experience
1
1
Certification

Work History

Private Chef

Anonymous Content
03.2021 - Current
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Labeled food to include reheating and safe storage and handling instructions.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Prepared and cooked over 15 meals per week for my client.
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.

Director of Dining Services

Compass Group USA
08.2017 - 01.2021
  • Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
  • Established effective communication channels between kitchen and client.
  • Championed sustainable practices within the dining facility, leading to reduced environmental impact.
  • Boosted customer satisfaction ratings by consistently delivering high-quality food and service.
  • Launched seasonal menus featuring locally-sourced ingredients, appealing to diverse clientele tastes while supporting regional agriculture businesses.
  • Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
  • Organized special event dinners that created a unique dining atmosphere for patrons.
  • Developed strong vendor relationships to ensure timely delivery of fresh ingredients at competitive prices.
  • Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
  • Oversaw successful catering events, ensuring seamless execution and client satisfaction.
  • Implemented comprehensive staff training program, improving service quality and consistency.
  • Fostered a positive work environment by cultivating strong teamwork amongst all departments.
  • Improved inventory management system, minimizing waste and maximizing product freshness.

Head Chef

The Baldwin School
10.2009 - 08.2017
    • Placed orders to restock items before supplies ran out.
    • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
    • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
    • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
    • Handled and stored food to eliminate illness and prevent cross-contamination.
    • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
    • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
    • Trained kitchen staff to perform various preparation tasks under pressure.
    • Planned promotional menu additions based on seasonal pricing and product availability.
    • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
    • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.

Sous Chef

The Ritz-Carlton Hotel Company
07.2004 - 06.2009
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

1st Cook

The Ritz Carlton
09.2000 - 07.2004
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
  • Reduced food waste by effectively managing inventory and implementing proper food storage techniques.
  • Contributed to successful catering events by efficiently preparing large quantities of food while maintaining quality standards.
  • Fostered an inclusive work environment that embraced diverse perspectives by actively seeking input from all team members during menu planning sessions.
  • Expedited orders during peak service times, working closely with front-of-house staff to ensure smooth operations.
  • Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.

Lunch Chef

Rose Tattoo Cafe
04.1996 - 09.2000
  • Streamlined kitchen operations for increased efficiency and reduced food waste.
  • Enhanced customer satisfaction by preparing high-quality, visually appealing lunch dishes.
  • Developed unique recipes that became popular among regular customers, contributing to repeat business growth.
  • Trained new staff members on proper culinary techniques, fostering a positive team atmosphere.
  • Adapted quickly to changing menus or ingredient availability, maintaining consistent quality across all dishes.
  • Implemented time-saving techniques to ensure prompt service during busy lunch hours.
  • Worked closely with servers to address any customer concerns or dietary restrictions efficiently and effectively.
  • Maintained a clean and organized kitchen workspace for optimal productivity and safety.
  • Supported overall restaurant success through active collaboration with cross-functional teams.
  • Continuously honed culinary skills through participation in ongoing training opportunities and industry workshops.

Chef De Cuisine

Sister Sorella Restaurant
01.1996 - 05.1996
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

Line Cook

Odeon Restaurant
02.1995 - 02.1996
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.

Catering Cook

Jack Kramers Catering
05.1992 - 06.1995
  • Promoted excellence in food quality and presentation for kitchen staff.
  • Provided excellent customer service by accommodating last-minute menu changes or special requests from clients during events.
  • Developed strong relationships with vendors to ensure the consistent delivery of fresh, high-quality ingredients for catering orders.
  • Streamlined kitchen operations by implementing efficient prep routines, resulting in timely service during events.
  • Reduced food waste by efficiently managing inventory, proper storage, and utilization of leftovers in innovative recipes.
  • Fostered a collaborative work environment by actively participating in team-building exercises and sharing culinary knowledge with peers.
  • Maintained open communication with front-of-house staff to guarantee seamless service during catered functions.
  • Ensured food safety compliance by strictly adhering to sanitation guidelines and maintaining a clean workspace at all times.

Education

High School Diploma -

South Philadelphia High School
Philadelphia, PA
06.1991

Culinary Arts

The Restaurant School At Walnut Hill College
Philadelphia, PA

Skills

  • Sanitation Standards
  • Food Safety Compliance
  • Culinary expertise
  • Meal Planning
  • Employee Scheduling
  • Menu development
  • Waste Reduction
  • Health Inspections
  • Nutrition knowledge
  • Allergy awareness
  • Special diets
  • Purchasing decisions
  • Customer Service
  • Problem-Solving
  • Reliable and Responsible
  • Collaboration and Teamwork
  • Critical Thinking
  • Team Leadership
  • Money Handling
  • Relationship Building
  • Calm and Pleasant Demeanor
  • Scheduling Staff
  • Delegating Assignments and Tasks
  • Employee Supervision
  • Supply Ordering and Management
  • Monitoring Food Preparation
  • Conflict Resolution
  • Recruitment and hiring
  • Operations Management
  • Kitchen equipment operation and maintenance
  • Scheduling
  • Quality Control
  • Training and Onboarding
  • Strategic Planning
  • Food plating and presentation
  • Cost controls
  • Managing Deliveries
  • Customer Retention
  • Purchasing
  • Catering Services
  • Payroll Administration
  • Health Code Compliance
  • Sanitation
  • Portion Control
  • Food presentation

Certification

  • Serve It Up Safe! Certification – Serve It Up Safe!.

Internship at 4 SEAONS HOTEL Philadelphia

 Worked in all aspects of the kitchen from Breakfast, lunch, Garde Manger, and banquets kitchen. learning classic french technics to american fare underneath some of some great chef including Jean-Marie Lacroix and Tony Clark where I really learn the fine details and discipline of working in a kitchen.

Timeline

Private Chef

Anonymous Content
03.2021 - Current

Director of Dining Services

Compass Group USA
08.2017 - 01.2021

Head Chef

The Baldwin School
10.2009 - 08.2017

Sous Chef

The Ritz-Carlton Hotel Company
07.2004 - 06.2009

1st Cook

The Ritz Carlton
09.2000 - 07.2004

Lunch Chef

Rose Tattoo Cafe
04.1996 - 09.2000

Chef De Cuisine

Sister Sorella Restaurant
01.1996 - 05.1996

Line Cook

Odeon Restaurant
02.1995 - 02.1996

Catering Cook

Jack Kramers Catering
05.1992 - 06.1995

High School Diploma -

South Philadelphia High School

Culinary Arts

The Restaurant School At Walnut Hill College

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Derrick Willis