Summary
Overview
Work History
Education
Skills
Timeline
Generic
Darren Smith

Darren Smith

Dunedin,OTA

Summary

High-performing Chef offering 32 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with a wide range of cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Overview

11
11
years of professional experience

Work History

Executive Chef

Rentachef
10.2022 - Current
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • 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.
  • 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.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.

  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Executive Chef

CPG Hotels,Fable Brand
11.2019 - 10.2022
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • 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.
  • 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.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Used root cause analysis to conduct assessments and develop improvements.

Executive Chef

Rentachef
01.2017 - 11.2019
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • 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.
  • 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.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Used root cause analysis to conduct assessments and develop improvements.

Head Chef

Clutha Licensing Trust
05.2013 - 11.2015
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Hired, managed and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Created recipes and prepared advanced dishes.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Forecasted supply needs and estimated costs.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Verified compliance in preparation of menu items and customer special requests.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Supervised and enhanced work of 8-person team producing more than 150 plates per day.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Owner/Operator

Freddys Restaurant & Pie Cart
05.2013 - 11.2015
  • Managed day-to-day business operations.
  • Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
  • Developed and nurtured lasting customer relationships by projecting professional corporate image and responding quickly to logistical and scheduling issues.
  • Assessed income and expenses and adapted plans to improve profit levels.
  • Trained and motivated employees to perform daily business functions.
  • Kept all building areas and equipment functional and well-organized to promote business performance.
  • Oversaw business budget planning and administration, accounting functions, purchasing and bi-weekly payroll to handle financial needs.
  • Maintained updated knowledge of regulatory changes to adjust business operations accordingly.
  • Provided outstanding coaching to employees to boost productivity.
  • Optimized team hiring, training and performance.
  • Capitalized on social media platforms to increase market awareness and recruit sales agents.
  • Studied market to determine optimal pricing of goods and services and to capitalize on emerging opportunities.

Owner/Operator

Ranfurly Loin Hotel
02.2012 - 02.2013
  • Managed day-to-day business operations.
  • Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
  • Developed and nurtured lasting customer relationships by projecting professional corporate image and responding quickly to logistical and scheduling issues.
  • Assessed income and expenses and adapted plans to improve profit levels.

Education

LQC Certificate - Hospitality

Leaning Centre
Dunedin, NZ
2013

General Managers Certificate - Hospitality

Learning Centre
Dunedin, NZ
2013

Emergency First Aid Levels 1 & 2 - Hospitality

Otago Polytechnic
Dunedin, NZ
2013

Food Safety Unit 167/168 - Cookery

Otago Polytechnic
Dunedin, NZ
1995

NZ Certificate in Cookery 751/752/753 - Cookery

Otago Polytechnic
Dunedin, NZ
1993

Skills


  • Employee Training

  • Dish Preparation

  • Fine Dining Expertise
  • Food Preparation and Safety




  • Cost Control
  • Attention to Detail



  • Hygiene Policy Implementation
  • Recipe Development
  • Food Service Safety Training







  • Special Events
  • Creative Thinking
  • Verbal and Written Communication
  • Garnishing and Plating



  • Catering and Events
  • Recruitment and Onboarding
  • Performance Review
  • Presentation Management
  • Inventory Control

  • Food and Beverage Pairings
  • Staff Recruiting and Hiring
  • Kitchen Staff Management
  • Staff Performance Assessments
  • Budgeting and Cost Control



  • Equipment Inspection and Maintenance


  • Menu Planning
  • Equipment Purchasing
  • Cleaning and Sanitation
  • Staff Supervision and Coordination

  • Organization and Prioritization

  • Food Preparing, Plating and Presentation
  • Food Stock and Supply Management
  • Hiring, Training and Development


  • Signature Dish Creation
  • Create Recipes

Timeline

Executive Chef

Rentachef
10.2022 - Current

Executive Chef

CPG Hotels,Fable Brand
11.2019 - 10.2022

Executive Chef

Rentachef
01.2017 - 11.2019

Head Chef

Clutha Licensing Trust
05.2013 - 11.2015

Owner/Operator

Freddys Restaurant & Pie Cart
05.2013 - 11.2015

Owner/Operator

Ranfurly Loin Hotel
02.2012 - 02.2013

LQC Certificate - Hospitality

Leaning Centre

General Managers Certificate - Hospitality

Learning Centre

Emergency First Aid Levels 1 & 2 - Hospitality

Otago Polytechnic

Food Safety Unit 167/168 - Cookery

Otago Polytechnic

NZ Certificate in Cookery 751/752/753 - Cookery

Otago Polytechnic

Similar Profiles

CREATE PROFILE
Darren Smith