Derek Coomes

Responsible for breakfast and lunch preparation for in coming freshman, specializing in vegan cuisine. Managed a team of cooks and insured efficient kitchen operations.

Oversaw both casual and fine dining operations for the premier Las Vegas private country club. Developed and implemented menus that reflected seasonal ingredients and member preference.

Preformed at all cooking stations, ensuring efficient prep and consistency or dishes. Collaborated with fellow cooks to deliver exceptional service to guests.

Part of a team responsible for food preparation for multiple fine dining restaurants within the hotel. Contributed to menu and recipe creation. Ensured consistent quality and presentation of presentation of dishes.

Responsible for personnel receiving, and product quality control. Assisted the head chef in menu development and kitchen operations, managing inventory, and ordering of food supplies.

Second i command at the iconic L.A. farm to table eatery, specializing in vegan cuisine. Oversaw daily kitchen operations and staff schedules. Collaborated with the head chef in menu creation and sourcing local ingredients.

Managed the 60 person V.I.P. restaurant and all catering operations for the 1200 person live venue. Developed and executed menus for diverse events and occasions. Led a team of cooks and ensured exceptional service for celebrity cliental.

Prepared consistent meals for breakfast, lunch, and dinner at the world famous hotel's fine dining restaurant. Maintained high standards of quality and preperation.