Chef
Derek Rosen
RESUME
Professional
Objective
As an experienced chef, I would like to utilize my skills, professionalism, integrity, years of experience, and provide a high level of service. Continue a path of exceeding expectations.
Skills and Abilities
Will use my 29 years of work experience and skill set in a systematic approach to maintain and enhance the following: customer feedback, food cost, labor, inventory, food quality, adhering to budgets, cleanliness, sanitation, adhering to food safety standards, training, developing staff, resolving conflicts, motivating the team, and leading the culinary department. I have a highly developed palate and well versed in many ingredients and cuisines.
Work
experience
Southern Feeding Frenzy Inc. Fort Lauderdale, Fl. 8/17-current
Chief Executive Officer
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Culinary Services, Food and Beverage Management
Pelican Grand Beach Resort Fort Lauderdale, Fl.
10/16-8/17
Executive Chef
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Oversaw Ocean 2000, O2k Bar and Lounge, and banquets.
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Raised Trip Advisor rank from number fifty four to twelve
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Riverwalk Burger Battle VIII Fork and Knife Champion
Noble House Corporate Task Force Gateway, Co. 9/16-10/16
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Guest Chef for Discovery Channel Events
Five Palms Restaurant and Zach's Deli Maui, Hi. 7/16-8/16
Executive Chef
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Oversaw all kitchen operations .
FOUR SEASONS HOTEL FERRARO'S MAUI, HI. 4/16-7/16
Chef de Cuisine
· Continued success of highly acclaimed Ferraro’s restaurant. Created new dinner,lunch, and specials menus.
· Executed private dinners, tasting menus, and Ultimate Dinner Experience upgrade. UD dinners designed and personally crafted. Tailored to meet guest’s preferred tastes and preferences.
LA PLAYA BEACH AND GOLF RESORT NOBLE HOUSE
NAPLES, FL. 10/13-3/16
Chef de Cuisine
· Oversaw all kitchen operations for 9 million dollars a year fine dining restaurant Baleen, 6 million dollar tiki kitchen, cocktail lounge, and room service.
· Lowered food cost from in first year. Excelled in maintaining or improving labor standards, budgets, scheduling, customer social media feedback, and menu development.
· Accolades: Conde Nast Top Fifty Hotels in America, Conde Nast #1 Most Romantic Restaurant, Open Table Diners Choice, Trip Advisor, Gulf Shore Life #1 Restaurant, Leader of the First Quarter 4/24/14, Noble House Top Hotelier Operator 2015.
TRAVINIA ITALIAN KITCHEN AND WINE BAR
CHARLOTTESVILLE, VA. 2/13-10/13
Executive Chef
· On opening team, high paced, upscale, made from scratch, and innovative restaurant. Best labor, food cost, and revenue.
· Presented research, incorporated recipes, menu design, trained chefs food cost and menus for 13 restaurants.
· Worked in Woodbridge, Va., Columbia, Sc., Greenville, Sc.
· Accolades: Won Best New Italian Restaurant Diners Choice.
BOARS HEAD INN OLD MILL ROOM & BISTRO 1834 CHARLOTTESVILLE, VA. 4/12-2/13
Chef de Cuisine
· Historic Hotel of America. Operated the fine dining restaurant, bistro, and room service.
· Redesigned menu concept to a more modern southern cuisine.
· Accolades: Awarded AAA Four Diamond Restaurant.
LOEWS HOTEL RESTAURANT ELEVEN
ATLANTA, GA. 10/10-12/11
Chef de Cuisine
· Created private chef tables, television demos, and cooking classes.
· Redesigned menu to a southern cuisine to differentiate Loews Atlanta and represent the cities’ historic cuisine.
· Responsible for four outlets of one line, lowered food cost from 32%-26%, created action plans, development, and training plan.
· Host Chef de Cuisine for first Food and Wine Magazine event. Les Daimes Escoffier at Serenbe guest Chef.
· Accolades: #1 hotel in food quality for 2010-2011 Market Metrix customer feedback program, Best New Fine Dining Hotel Restaurant by Atlantan Magazine, Starchef s’ rising star candidate Atlanta, Manager of the Quarter/Year nominee.
DAVIO'S NORTHERN ITALIAN STEAK HOUSE
ATLANTA, GA. 7/10-9/10
Chef de Cuisine
· On opening team for this highly acclaimed Boston based Italian steakhouse. Mass interviewed potential new hire candidates.
· Trained at Davios Boston and Foxborough properties.
103 WEST BUCKHEAD LIFE RESTAURANT GROUP ATLANTA, GA. 11/09-6/10
Executive Chef
· Acclaimed private dining facility Champagne soirees, wine tasting events, weddings, special themed events, and bar/bah mitzvahs.
FOUR SEASONS HOTELS AND RESORTS 3/01-11/09
Garde Manger Chef Banquets, Chef de Partie, Lead Cook1, Saucier
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Palm Beach, FL, Atlanta, Ga, (opening team) at Palo Alto, Ca,Westlake Village, Ca, task force at San Francisco, Ca. Worked in Hamptons, California Health and Longevity Center, The Restaurant, Quattro, Park 75, Seasons, Atlantic Bar and Grill, Bistro, and banquets.
· Designated trainer and supervisor, employee of the month nominee, experienced in kosher food and production.
· Lead shifts while personally preparing food items and executing requests based on required specifications.
· Awarded five years of service pin from Isadore Sharp.
· Friends of James Beard Benefit Dinner at Park 75.
· Assisted in creating wellness menus for The Biggest Loser Tv show.
ELLIOT’S ON THE SQAURE MAVERICKS SOUTHERN KITCHENS CHARLESTON, SC. 10/00-2/01
Fine dining waiter and cook
SULLIVAN'S FINE FOODS KNOXVILLE, TN. 4/97-9/99
Cook, kitchen supervisor
BUDDY'S BBQ, GARCIA'S MEXCICAN RESTAURANT, NEYLAND STADIUM CONCESSIONS- 1995-1997
Cook, busser, dishwasher, waiter
Ships Cook Certified, Food Hygiene at Sea, ServSafe Certified, Food Handlers Training Certified, PCI Security Training Certified, Adaco, Excel, Micros, Watson, POS Operating System, Opera, Sysco Counts, Oracle, Paylocity, STCW Maritime Academy Certified, ENG 1
Education and Certifications
JOHNSON AND WALES UNIVERSITY CHARLESTON, SC. CLASS OF 2001
· Degree in Culinary Arts and Applied Science
· Management Development Training Four Seasons
· Loews Hotel Management Training
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ServSafe Certified, Food Handlers Training Certified, PCI Security Training Certified, Adaco, Excel, Micros, Watson, POS Operating System, Opera, Sysco Counts, Oracle, Paylocity