Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Certification
Timeline
Generic

Sarah DeRuyter

Orange ,CA

Summary

Forward Thinking kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with various cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Creative and solution oriented while maintaining guest satisfaction and client retention.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Executive Chef

Aramark Taco Bell
10.2021 - Current
  • Developed kitchen staff through professional development training
  • 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.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Used root cause analysis to conduct assessments and develop improvements.

Food Production Manager | Acting Sous Chef

Sodexo Mattel
07.2016 - 07.2020
  • Implemented scheduled maintenance, retooling production status sheets and driving tasks to achieve scheduling effectiveness.
  • Planned operations to meet established schedules, factoring in order demands and business forecasts.
  • Evaluated production schedules and orders to arrange required materials and plan staffing needs.
  • Managed personnel by implementing company policies, procedures, work rules and disciplinary action.
  • Applied lean principles to improve workflow and quality and reduce waste.
  • Updated logs and submitted timely reports detailing activities in line with regulatory standards.
  • Estimated costs and set quality standards.
  • Prepared and maintained production reports safety records
  • Monitor safety practices to ensure that employees follow standards and regulations including HACCAP.
  • Manage and control Inventory while maintaining quantity and quality of received products.
  • Order food and other supplies needed to ensure efficient operation. Plan, direct and supervise crew in preparation, cooking, garnishing, or presentation of food.
  • Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of participants, and resolution of any problems that arise.
  • Conduct post-event evaluations to determine how future events could be improved. Maintain strong communication and relationship with client to ensure optimum guest satisfaction

Banquet Cook

Disneyland Hotel
05.2015 - 07.2016
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption

Education

Culinary Arts -

North Orange County Regional Occupational Program
Fullerton, CA

Restuarant Managment

Cypress College
Cypress, CA

Skills

  • Fine Dining Expertise
  • Process Improvement
  • Vendor Relations
  • Food Preparation and Safety
  • Resource Management
  • Employee Training
  • Kitchen Equipment Operation
  • Verbal and Written Communication
  • Regulatory Compliance
  • Purchasing Management
  • Productivity Optimization
  • Recruitment and Onboarding
  • Cost Control
  • Special Events
  • Workflow Optimization
  • Problem and Complaint Resolution
  • Kitchen Operations Oversight
  • Hospitality Service Expertise
  • Hygiene Policy Implementation
  • Inventory Control
  • Restaurant Operation
  • Food Service Safety Training
  • Creative Thinking
  • Recipe Development
  • Presentation Management
  • Operations Management
  • Catering and Events
  • Coaching and Mentoring
  • Customer Retention
  • Garnishing and Plating
  • Restaurant Industry Trends Awareness
  • Servsafe Certification
  • Supply Estimates
  • Budgeting and Cost Control
  • Food Stock and Supply Management
  • Organization and Prioritization
  • Menu Planning
  • Cooking Technique Demonstrations
  • Verify Food Quality
  • Hiring, Training and Development
  • Culinary Trends
  • Forecasting and Planning
  • Food Preparing, Plating and Presentation
  • BOH Operations

Accomplishments

Society for Hospitality and Food Service Management Culinary Advisory Committee Member 2024

Aramark Regional Culinary Council Committee Member

Aramark Culinary Excellence Enterprise Culinary Competition Competitor 2023 Silver Medalist

Aramark Culinary Excellence National Culinary Competition 2nd Place Winner2023

Aramark Culinary Excellence West Region Culinary Competition 1st Place Winner 2023

Sodexo Silver Service Award 2018


Certification

Serve Safe Certification #2230742

AllerTrain Certification #AT-72951

Timeline

Executive Chef

Aramark Taco Bell
10.2021 - Current

Food Production Manager | Acting Sous Chef

Sodexo Mattel
07.2016 - 07.2020

Banquet Cook

Disneyland Hotel
05.2015 - 07.2016

Culinary Arts -

North Orange County Regional Occupational Program

Restuarant Managment

Cypress College

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Sarah DeRuyter