Derek Sutherland
Richmond
Summary
A seasoned Executive Chef and General Manager, I've propelled Sutherland Hospitality to new heights with innovative menu development and cost control, enhancing customer satisfaction and profitability. My leadership in kitchen management and operations, combined with a strong work ethic, has fostered high-performing teams and exceptional hospitality service.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
Sutherland Hospitality
01.2022 - 01.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- 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.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Assistant Food and Beverage Manager
Northlands Park
01.2012 - 07.2014
- Maintained open lines of communication with kitchen staff to ensure timely execution of orders during peak service periods.
- Assisted in the recruitment, selection, and onboarding of new team members, ensuring a seamless integration into the existing workforce.
- Developed strong relationships with vendors to negotiate favorable pricing and delivery schedules for products.
- Increased overall efficiency of the department by developing and implementing training programs for staff members.
General Manager
Honeybrew Strudel Bar
09.2019 - 07.2022
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
Chef
Boston Pizza Int
01.2010 - 11.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
General Manager
Boston Pizza Int
12.2005 - 02.2010
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
Education
Red Seal - Culinary Arts
Northern Alberta Institute of Technology
Edmonton, None07.2010
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- Hiring, training, and development
- Inventory control
- Kitchen management
- Operations management
- Customer service
- Vendor relationship management
- Catering and events
- Staff training
- Recipe creation
- BOH operations
Languages
English
Native or Bilingual
Certification
First Aid Lvl 2
Food safe lvl 2
SIR
Timeline
Executive Chef
Sutherland Hospitality
01.2022 - 01.2025
General Manager
Honeybrew Strudel Bar
09.2019 - 07.2022
Assistant Food and Beverage Manager
Northlands Park
01.2012 - 07.2014
Chef
Boston Pizza Int
01.2010 - 11.2016
General Manager
Boston Pizza Int
12.2005 - 02.2010
Red Seal - Culinary Arts
Northern Alberta Institute of Technology
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