Dennis Deckard Email & Phone Number

Dallas-Fort Worth Metroplex

Private Chef for a family of 7 (2 adults and 5 children). I planned, purchased, and cooked for all meals including holiday and special events.

Dallas, Texas

• Oversaw all opening operations for back of the house and contributed to the front of the house.
• Hired all kitchen staff, including two Sous Chefs.
• Created inventories, training and hourly schedules, order guides, and many other beneficial spreadsheets to help keep the back of the house profitable.
• Developed menu with Corporate Chef.
• Helped with opening of the first Woodlands in Bollingbrook, Illinois.

Dallas, Texas

• Supervised extensive training for both front and back of the house.
• Received a Rating of Excellent from Zagat’s Dining Guide.
• Was voted into the Top 5 Latin Restaurants and Top 5 Patio Dining by AOL City’s Best
• Hired, trained, and directed nine cooks.
• Planned and Documented all menus and specials.
• Assisted in the training of new managers and key employee’s for front and back of house.

Mckinney, Texas

• Created all product samples along with very detailed documentation (procedures, visual cues, ph level, viscosity, etc...) with each recipe.
• Created and oversaw all product implementations including product specifications, USDA specifications, and nutritional labels.
• Involved with the sales department and would go to corporate or individually owned restaurants and aid in promoting of products created for the client.
• Assisted with customer support, purchasing and quality assurance.

Addison, Texas

• Managed fifteen people and oversaw production of high-volume establishment for this three million dollar upscale restaurant specializing in Mediterranean cuisine.
• Responsible for every aspect of the kitchen from purchasing to maintenance.

Dallas, Texas

• Promoted to Executive Chef after six months as Sous Chef.
• Supervised twelve cooks/chefs.
• Managed back house operations along with shared responsibilities for front of the house operations.
• Changed menu every three months to take advantage of seasonal items, customer needs, and trends.
• Took over all ordering for the restaurant, except for liquor, beer, and wine, to help reduce costs and prevent wasteful inventory levels.

Dallas, Texas

• Promoted to Pastry Sous Chef at Aquaknox, from Star Canyon, do to my advancing pastry skills.
• Assisted in training of new personal for both pastry and main kitchen.
• In charge of all pastry production, including specials, ice creams and sorbets.
• Oversaw morning prep staff and received deliveries.
• Filled in at night, in the main kitchen, as Lead Line Cook.

Dallas, Texas

• Worked all line positions.
• Helped create special appetizers, salads, and entrée’s.
• Worked in Pastry Kitchen helping with production and plating.
• Was asked to take over all production of ice cream, sorbets, and later dessert specials.

Southlake, Texas

• Responsible for butchering of all Fish, Poultry, and Meats.
• Developed cross utilization techniques and kitchen organization.
• Executed large on and off premise catering functions.

Roanoke, Texas

• Developed fundamental culinary tools and client service skills necessary for the restaurant industry.
• Learned speed and organization in a high volume, fast paced fine dining restaurant.
• Helped with initial opening of the restaurant.
• Voted “One of the Best Restaurant Outside of Dallas”.