Derrick Espericueta - Executive Sous Chef Resume Simple
A highly motivated, energetic, and enthusiastic professional with over 15 years of experience in the culinary industry. I am a chef, sous chef, banquet manager, fine dining, and kitchen management.
  • banquets, executive chef, purchasing, micros, reporting, opera, reports, ordering, servers, operations, restaurant, chef
  • banquets, ordering, restaurant, hiring, budget, exceed
  • 2017-12-272017-12-27

    Executive Sous Chef


    • Worked with the Executive Chef on inventory, purchasing, and daily specials. I also was in charge of the restaurant and banquet operations.
    • Prepare all food for fine dining, banquets, and events. Maintain a safe and sanitary work environment. Inventory control.
    • Assisted in the creation of Micros system for all menu items. Handled all ordering and reporting to the F&B department.
    • Worked with the owners to do menu specials, taking into consideration such as costs, labor costs, and profit and loss.
    • Created and implemented a new system for the banquet department, including P&L, AP, AR, and flash reports.
    • I am also responsible for all the FOH staff and the servers, hosts, bussers, and hosts. The same day to run the operation at the same time.
  • 2017-12-272017-12-27

    Executive Chef

    Museum of Fine Arts

    • Maintain all budget, labor, food cost, ordering, hiring and creating a positive dining atmosphere for the restaurant and banquets.
    • Developed a new menu focusing on seasonal ingredients, with no previous order or more.a.a.M.
    • Consistently exceed sales goals by effectively managing sections and multi-task. Trained and developed a team of 25 employees.
    • Created a menu, trained staff, and developed a new system to succeed. I would also work in a higher level of management and teamwork.
    • Made sure that all kitchen staff were doing their jobs properly and in a timely manner. The job was to work with the team to help them accomplish their tasks.
    • Created and implemented a new menu, to introduce a new concept to the menu. Trained and developed all staff.

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