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”.