Derek Deangelis
Wellington,WGN
Summary
15-year experienced cook with management experience, looking for work.
Dynamic chef with proven skills in food safety, inventory control, and menu planning. Committed to enhancing kitchen operations while minimizing waste and ensuring high-quality dish presentation.
Overview
14
14
years of professional experience
Work History
Chef
Stinkys on the stroll
, whistler
10.2019 - 10.2025
- For the last six years, I have had the amazing opportunity to run my own kitchen in the heart of Whistler Village.
- This opportunity allowed me to learn more about kitchens and restaurants than your average line cook or prep cook.
- Examples include but not limited to:
- Trained kitchen staff on food safety procedures and best practices.
- Implemented inventory control measures to reduce food waste and optimize supply usage.
- Established efficient kitchen workflows to increase productivity during peak hours.
- Ensured compliance with health and safety regulations in food preparation.
- Managed staff schedules to maintain optimal kitchen coverage.
- Prepared sauces, stocks, and marinades from scratch to enhance flavor profiles.
- Maintained accurate records of food inventory and costs.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Planned menus, ordered supplies and managed kitchen staff.
Line cook
The Brewhouse
, whistler
09.2015 - 09.2022
- I started working at the brewhouse as a pizza cook, but shortly after, I was trained on every station, eventually allowing me to become the first cook. The stations included: pizza, salads, fryer, sauté, and grill.
- Once I was the first cook, my job was to call out bills and run the whole line efficiently.
Prep Cook
Coyotes grill
, Banff
09.2011 - 08.2015
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Checked freshness of food and ingredients prior to use.
- Organized walk-in coolers and freezers according to established guidelines.
- Measured ingredients accurately using measuring cups and spoons.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Executed proper techniques when preparing menu item ingredients.
Education
High School Diploma -
St. Johns College
Brantford05-2008
Skills
- Food safety procedures
- Inventory control
- Menu planning
- Sauce preparation
- Cost control
- Meal preparation
- Equipment maintenance
- Ingredient knowledge
- Grilling and deep frying skills
- Kitchen operations
- Culinary techniques
- Culinary expertise
Reference
- Jeremy Peterson
- Owner of stinkys on the stroll
- 604-907-1680
Timeline
Chef
Stinkys on the stroll
10.2019 - 10.2025
Line cook
The Brewhouse
09.2015 - 09.2022
Prep Cook
Coyotes grill
09.2011 - 08.2015
High School Diploma -
St. Johns College