Derrick Chefinn

Derrick Spears

7357 Woodman Ave. Van Nuys, California  91405

 Home (818) 994-9853/ Cell (818) 209-8239

Derrspea@aol.com

Career Objective:  To obtain an Executive Chef Position within A Company and Express my Culinary Creativity Cuisine Styles: California cuisine, Mediterranean, Southern, French, Italian, Diabetic, also Fresh Pasta, and can meet any Demands.

BACKGROUND & QUALIFICATIONS:

• Strong management ability with 5-35 employee’s and high level of demands
• Experience from Private Corporate Chef to Executive Chef overseeing functions from 20 – 2000 people and up to $1.5million volume operations
• Exceptional ability to manage food & labor costs, train, motivate, and lead staff…..
  Strong Pastry work , Ice Carvings, Co-op Chef on Cook Book “ Mosaic” Junior

League of Pasadena.

EDUCATION

Culinary Institute of America Hyde Park, NY 1991-1993 A.O.S. Culinary Arts

Wayne State University Detroit, MI 1987-1989 Liberal Arts

Wayne County Community College Detroit, MI 1985-1987 Food Service Management

EXPERIENCE: 

Beverly Hills High School Beverly Hills, CA. (12/09-present) Chef Instructor; Lessons plans, ordering food

For classes, grading papers, assisting students with cooking Techniques, Sanitation policies, knife skills.

SOFITEL HOTEL/La Simon Los Angeles, Ca. (06/08-06/09) Banquet Chef: Menu Planning, Ordering, Staffing, Budgeting, Sanitation, Managing 5-30 employee’s

CBS Studio/Executive Dining Los Angeles, Ca. (03/07-03/08) Executive Chef; Ordering, Menu Planning, Sanitation, Private Parties, Breakfast, Lunch, Dessert

Athenaeum Hotel/Private Club Pasadena, Ca. (04/05-02/07) Sous Chef; Menu planning, Food cost, labor cost, Staffing, responsible for all areas of the kitchen, Managing 20 plus employees

.

Detroit Yacht club Detroit, MI (12/03-03/05) Restaurant Chef De Cuisine; ordering, staffing, food cost, labor cost, sanitation, menu planning, 

Omni RiverPlace Hotel Detroit, MI (4/02-11/03) Executive Chef; responsible for all areas of hotel kitchen, including food and labor costs, ordering and menu planning for banquets, a la carte, and room service.

Georgian Club Atlanta, GA (6/01- 3/02) PM Sous Chef; supervised all areas of kitchen and employees for PM shift, including working the line, ordering, food cost, budgeting and menu planning for banquets and  fine dining private club.

Aria Atlanta, GA (9/99-6/01) Sous Chef/Roundsman; worked all areas of fine dining kitchen including hot line (soups & stocks, butchery, grill), pastry and garde manger, setting up and breaking down stations.

Cherokee Country Club and Cherokee Town Club, Roswell and Atlanta, GA (8/98-8/99) Lead Line; worked hot line at both locations, including but not limited to, sauté and grill stations, setting up and breaking down stations.

ORGANIZATIONS/BENEFITS

Chaine de Rotisserie, member since 1993, and ACF Member 2005

James Beard House Mardi Gras benefit dinner hosted by Criolla’s NY, NY 2/11/97

Atlanta Speech School Gala, volunteer 1999 & 2000

References available

Company Description:
Private Dining, Private Chef's, and Catering