DUCOLS (DUKE) VERTY
West Palm Beach,FL
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Catering Sous Chef
Air Culinaire Worldwide
02.2022 - Current
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Successfully executed high-profile events while adhering to tight deadlines and maintaining excellent communication with clients throughout process.
- Reduced food waste by implementing portion control measures and utilizing surplus ingredients for daily specials.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
Sous Chef
National Polo Center
11.2022 - 11.2023
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Collaborated with staff members to create meals for large banquets.
- Evaluated food products to verify freshness and quality.
Chef Supervisor
Chefcorp/Five-star Catering
06.2020 - 11.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Chef/kitchen Manager
Cafe St.Regis
01.2021 - 11.2021
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
Executive Sous Chef
LEVIN PALACE AT MORSELIFE
03.2017 - 12.2020
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created and developed new and seasonal menus.
- Verified compliance in preparation of menu items and customer special requests.
Executive Sous Chef
Classic Residence By Hyatt
01.2005 - 11.2016
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Collaborated with staff members to create meals for large banquets.
Education
Associate of Arts -
Le Cordon Bleu College of Culinary Art
Miami, FL09.2005
Associate Of Business Administration -
Keiser College
Melbourne, FL06.2002
Skills
- Safety and Sanitation Standards
- Kitchen Equipment Operation
- Coaching and Mentoring
- Staff Motivation
- Staff Training
- Food presentation
- Food Preparing, Plating, and Presentation
- Fine Dining
- Productivity Optimization
- Staff Scheduling
Certification
- Certified Dietary Manager
- Servsafe
Timeline
Sous Chef
National Polo Center
11.2022 - 11.2023
Catering Sous Chef
Air Culinaire Worldwide
02.2022 - Current
Chef/kitchen Manager
Cafe St.Regis
01.2021 - 11.2021
Chef Supervisor
Chefcorp/Five-star Catering
06.2020 - 11.2022
Executive Sous Chef
LEVIN PALACE AT MORSELIFE
03.2017 - 12.2020
Executive Sous Chef
Classic Residence By Hyatt
01.2005 - 11.2016
Associate of Arts -
Le Cordon Bleu College of Culinary Art
Associate Of Business Administration -
Keiser College
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