Verchna Philippe

Versatile culinary professional with 7+ years of private-chef and catering experience, combined with strong restaurant, club, banquet, and high-volume kitchen leadership. Experienced in menu development, upscale food presentation, event execution, cost control, ordering, inventory, and team leadership. Has provided private breakfast and culinary services for professional football players and has planned and executed catered events for 10–500 guests.

Recognized for maintaining high food-quality, sanitation, organization, and service standards while delivering polished dining experiences.

Sous Chef - Lauderdale Yacht Club - Fort Lauderdale, FL

(2022-10)

• Lead daily kitchen operations while maintaining high standards for food quality, consistency, presentation, and guest satisfaction.
• Guide kitchen personnel through line cooking, preparation, plating, organization, and service execution.
• Partner with the Executive Chef on menu execution, kitchen planning, ordering, inventory, and operational priorities.
• Plan and execute special-event catering for 10–500 guests, coordinating production and accommodating dietary requirements.
• Develop recipes, weekly specials, menus, and food concepts designed to elevate the guest experience and support sales.
• Monitor food freshness, quality-control systems, ordering practices, and cost-control procedures.

Private Breakfast Chef - Food Group Management - Miami Gardens, FL

(2021-04 - 2023-08)

• Prepared customized breakfast cuisine for Miami Dolphins professional football players, delivering consistent quality in a professional private-chef setting.
• Created varied breakfast dishes with strong knowledge of ingredients, preparation techniques, nutrition, and presentation.
• Maintained strict food-safety and sanitation standards while working in a high-performance culinary environment.
• Organized prep, production, timing, and kitchen workflow to deliver meals efficiently and reliably.
• Collaborated with kitchen personnel to ensure smooth daily operations and high-quality service.

Private Chef & Catering Professional - Independent / Private Clients - South Florida

(2019)

• Provide private-chef and catering services with 7+ years of combined experience, including customized menus, event preparation, food presentation, and on-site execution.
• Cater private functions and special events for individual clients, families, groups, and professional athletes.
• Design menus around client preferences, event style, dietary needs, budget, and service requirements.
• Manage food sourcing, preparation, cooking, plating, service coordination, sanitation, and post-event kitchen organization.
• Deliver elevated, personalized dining experiences while maintaining discretion, professionalism, and attention to detail.

Lead Line Cook - Serafina - Aventura, FL

(2019-06 - 2022-07)

• Supervised kitchen team members to maintain efficient workflow and consistent execution during peak service periods.
• Created weekly specials using seasonal produce to support menu variety and sales.
• Trained new kitchen staff on equipment use, kitchen safety, food preparation, and operational standards.
• Inspected deliveries for quality and freshness and helped maintain organized inventory and production systems.

Associate Degree - Culinary & Technical Education - Sheridan Technical College

High School Diploma or GED - Upper Secondary Education / Trade School