Darrick Carter
Köln
Übersicht
30
30
years of professional experience
8
8
years of post-secondary education
1
1
Certification
Berufserfahrung
Executive Chef
Diepeschrather Mühle
Bergisch Gladbach
2025.06 - heute
- Responsible for the A la Carte
- Controlled and organized all kitchen operations
- Maintained and upheld the quality standards for daily operation of 65 covers or more.
- Prepared and catered for 300 to 1500 people.
- Responsible for ordering, controlling, and maintaining food cost according to budget.
- Organized and scheduled all kitchen employees.
- Trained staff on HACCP standards as well maintained a high quality of hygiene.
Part Time Chef De Cuisine
Grill Goods
2019.08 - 2026.01
- Event Chef for Catering and Events From 10 persons to 1500 person
- Teach Grill and Cooking Courses
- Consultant and Food Stylist for sister company
- Recipe Development
- Maintain Cost Control and Calculations and help develop new standards
- Ordering
- Maintain Health and Safety regulations
Product Development Chef
Privat Chef / Metro Cash and Carry
2017.03 - 2026.01
- Sensory Cooking
- Recipe Development
- Ensure quality assurance
- Work Closely with Sourcing to maintain Product assessment and development for International Sourcing and Sales
- Part of Product Development Assessment Team for Quality Assurance
- Food stylist
Executive Chef
Wasserturm
Köln
2023.11 - 2025.06
- Developed operational F&B brand standards.
- Recruited and Hiring of F&B Employees
- Set up and Purchasing of All Aspects of F&B
- Created and implemented F&B Concept
- Created and implemented new Banqueting concepts such Small Plates and Bowls or flying Street Food to help meet customer needs
- Created and developed an Alm Theme Concept to generate extra revenue for the holiday time buy using an area in the garden as new selling point
- Menu and Event Development
- Recipe Development
- Developed and Maintained Cost Control and Calculations develop new standards.
- Ordering and purchasing of equipment, food, and beverages
- Set up and Maintained Health and Safety regulations.
Executive Chef
Bmine Hotels
Düsseldorf
2023.01 - 2023.11
- Hotel opening From Ground Zero
- Assisted in pre-opening business plans.
- Conducted pre-opening meetings with Director of Operations and provide them with the necessary inputs.
- Developed operational F&B brand standards.
- Recruited and Hiring of F&B Employees
- Created a Team from Ground Zero
- Set up and Purchasing of All Aspects of F&B
- Created and implemented F&B Concept
- Involved in the design and set up of Restaurant and Kitchen
- Menu and Event Development
- Recipe Development
- Developed and Maintained Cost Control and Calculations develop new standards.
- Ordering and purchasing of equipment, food, and beverages
- Set up and Maintained Health and Safety regulations.
Restaurant LA Cuisine
2019.01 - 2019.08
- Help Develop a Young chef into a Gault Miliau 14-point award and 1
- Michelin Star Recipient
- Featured the Restaurant in Falstaff, Fein Schmecker and Michelin Guide
- Received 1
- Michelin Star
- Trained the Family on Menu Management, Development, Cost Control, Financial basics, Health and Safety regulations, Created standards at high level
- Trained the staff to maintain the level standards required by top food critics
- Consulted and coached them to operate an award-winning Establishment.
Executive Sous Chef
Restaurant Schote
Essen
2018.07 - 2019.01
- 1
- Michelin
- 15 Gault Miliau
Executive Chef/Food and Beverage Manager
Art’otel (PPHE)
Köln
2013.06 - 2018.07
- Personally responsible for 30 employee’s, 8 apprentices, and 4 stewards
- Director of all food and beverage operations
- Control and organize the a la Carte Restaurant, Banquet, Bar, Breakfast and Minibar.
- Train and teach standards for all food and beverage employees.
- Maintain a high quality of standard for 65 covers daily in the a la carte Restaurant.
- Maintain and control daily banqueting and caterings for up to 200 people
- Responsible for ordering, budgeting, and controlling food and beverage cost.
- Plan and control the labor of the kitchen staff as well as the service staff.
- Train and maintain a high standard of hygiene.
- Best Asian Fusion Restaurant in Köln Award 2013-2016
- Trip advisors’ certificate of excellent service 2016
Chef de Cuisine
Holtmann’s Restaurant
Köln
2012.02 - 2013.06
- Manager of 4 chefs, 3 stewards, and 1 apprentice
- Responsible for the A la Carte
- Controlled and organized all kitchen operations
- Maintained and upheld the quality standards for daily operation of 65 covers or more.
- Prepared and catered for up to 300 people.
- Responsible for ordering, controlling, and maintaining food cost according to budget.
- Organized and scheduled all kitchen employees.
- Trained staff on HACCP standards as well maintained a high quality of hygiene.
- Voted „Beste Adresse in Köln“according to an article in a FOOD&WINE-Magazine „Falstaff“Magazine
Chef de Gardemanger / Pâtisserie
Landhaus Kuckuck
Köln
2011.05 - 2012.01
- Responsible for the Garde manger und Patisserie, which included writing of my sections on the menus, ordering, training, and production of a very high quality of standard.
- Responsible for 2 separate à la carte Restaurants and Banqueting for up to 200 People
- Upheld the standard of 1 Michelin star 17 Gault Millau points
Chef de Cuisine “Maulbeers”
InterContinental Hotel
Köln
2008.03 - 2011.04
- Responsible for the Gourmet restaurant „Maulbeers “, which also include banquets for up to 200 people, as well as caterings (Caterings Best) for up to 1500 People.
- Responsible for 3-20 staff members
- In the absence of the Executive Chefs maintained the quality and organization of the kitchen
- Quality control-, Cost control-, HACCP and health and safety standards according to IHG standards.
- Trained and developed standards for staff members.
- GSTS-Champion
Praktikum
Restaurant Dieter Müller
Bergisch Gladbach
2008.01 - 2009.02
- Worked as Chef Tourant in 3 Michelin Star for a total of 6 weeks in 2 stages.
Executive Chef (Seasonal)
Island House Hotel and Resort
Mackinac Island
2007.04 - 2007.10
- Responsible for 28 staff members and 4 stewards.
- Responsible for scheduling, training, ordering, and maintaining all standards according to budget.
Executive Chef
Marriott Hotel and Resorts
Detroit
2005.01 - 2007.03
- Managed 20 kitchen staff members plus 4 stewards.
- Responsible for the à la carte Restaurant, Banqueting and Caterings for up to 300 People.
- Controlled budget, food, and beverage cost, and scheduling according to Marriott standards.
Executive Chef
Holiday Inn
Kalamazoo
2004.01 - 2005.01
Sous Chef
Radisson Hotel and Suites
Kalamazoo
2004.01 - 2005.01
Executive Chef
Harbor House
South Haven
2002.01 - 2004.01
Executive Chef
Grill House
Allegan
1999.01 - 2002.01
Sous Chef
Aries
Plainwell
1996.01 - 1999.01
Ausbildung
High School Diploma -
Allegan Senior High
Allegan 1991.09 - 1995.06
Associates degree - Applied Arts and Science, Culinary Arts
Grand Rapids Community College
2000.09 - 2004.05
Diploma - Leadership and Management
Institute of Leadership and Management
2014.01 - 2015.01
Kompetenzen
- MS Word
- Excel
- Outlook
- PowerPoint
- Flexibilität
- Strukturierte Arbeitsweise
- Zuverlässigkeit
- Begeisterungsfähigkeit
- Team- und Mitarbeiterführung
- Kritik- und Konfliktfähigkeit
- Freundliches Auftreten
- Entscheidungsfähigkeit
- Analytische Arbeitsweise
- Engagement und proaktives Handeln
- Lernbereitschaft
- Problemlösungskompetenz
- Kommunikationskompetenz
- Kreativität
- Durchsetzungsvermögen
- Stressresistenz
- Teamfähigkeit
Zertifizierung
- Certificate, Best of Heiko Antoniewicz” Workshop Master Class
- Certified Maître Rôtisseur “Confrérie de la Chaîne des Rôtisseurs”
- Received a variation of medals for Ice Carving
- Member of the American Culinary Federation
Sprachen
English
Fließend (C2)
C2
German
Fachkundig (C1)
C1
Benutzerdefiniert
Familienstand: Married, 2 children
Zeitleiste
Executive Chef
Diepeschrather Mühle
2025.06 - heute
Executive Chef
Wasserturm
2023.11 - 2025.06
Executive Chef
Bmine Hotels
2023.01 - 2023.11
Part Time Chef De Cuisine
Grill Goods
2019.08 - 2026.01
Restaurant LA Cuisine
2019.01 - 2019.08
Executive Sous Chef
Restaurant Schote
2018.07 - 2019.01
Product Development Chef
Privat Chef / Metro Cash and Carry
2017.03 - 2026.01
Diploma - Leadership and Management
Institute of Leadership and Management
2014.01 - 2015.01
Executive Chef/Food and Beverage Manager
Art’otel (PPHE)
2013.06 - 2018.07
Chef de Cuisine
Holtmann’s Restaurant
2012.02 - 2013.06
Chef de Gardemanger / Pâtisserie
Landhaus Kuckuck
2011.05 - 2012.01
Chef de Cuisine “Maulbeers”
InterContinental Hotel
2008.03 - 2011.04
Praktikum
Restaurant Dieter Müller
2008.01 - 2009.02
Executive Chef (Seasonal)
Island House Hotel and Resort
2007.04 - 2007.10
Executive Chef
Marriott Hotel and Resorts
2005.01 - 2007.03
Executive Chef
Holiday Inn
2004.01 - 2005.01
Sous Chef
Radisson Hotel and Suites
2004.01 - 2005.01
Executive Chef
Harbor House
2002.01 - 2004.01
Associates degree - Applied Arts and Science, Culinary Arts
Grand Rapids Community College
2000.09 - 2004.05
Executive Chef
Grill House
1999.01 - 2002.01
Sous Chef
Aries
1996.01 - 1999.01
High School Diploma -
Allegan Senior High
1991.09 - 1995.06