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, saut? 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
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