Summary
Overview
Work History
Education
Skills
Accomplishments
Work Availability
Timeline
Derek Diestler

Derek Diestler

804 N, Brewster dr. APT #3,Wisconsin
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins

Summary

Go-getting Chef de Cuisine with an impeccable palate and create and implement new and exciting dishes for the menu. Over 30 years of comprehensive experience in the food industry. Competencies in employee relations, community relations and labor control. Outstanding verbal and written communication abilities. I am also a non traditional student and have graduated from Colorado mesa university in the field of environmental science and technology. My strengths are water quality, soil sustainability and atmospheric science. I am pursuing a new career and a position as a water resources manager specialist at Jefferson county's land and water conservation department. This would be a great fit for myself and the department. I have just moved to Lake Mills to be closer to my grand children and family. I Thank your department for the opportunity to apply for the position.

Overview

41
41
years of professional experience

Work History

Chef De Cuisine

Catering Services/ self employed
Carbondale, CO
05.1982 - 09.2023
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Managed all kitchen employees, including bussers, dishwashers and waitstaff.
  • Managed budget, labor and direct operating expenses for [Type] operation.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.

Education

Bachelor of Science - Environmental Science And Technology

Colorado Mesa University, Grand Junction, CO
12.2022
  • Additional Coursework in water quality, soil science and sustainability, applied atmospheric science, plant biology, science and technology of pollution control, experimental design and stat analysis in environmental science.
  • The growing of mushrooms using fish fecal matter, Capstone Project: With a team of four, we used fish fecal matter to grow portabella mushrooms. The team preformed four experiments. For the experiments we had a control with no fecal matter and a 25%, 50% and a 100% fecal matter. It was difficult to grow the mushrooms, even in a controlled environment. the ambient humidity was hard to control in the dry environment of Colorado. We where successful in creating mycelium with very small mushroom growth. this information was sent to the University of Maryland data base.

Skills

  • Inventory Rotation
  • Budgeting and Cost Control
  • Dish Preparation
  • Heat Control
  • Food Science
  • Safety and environmental standards
  • Understanding of environmental impacts
  • Environmental science
  • Environmental laws and litigation
  • Environmental standards planning
  • Hazmat training

Accomplishments

  • Overhauled kitchen design, including stations and equipment placement to create more efficient and effective workflow.
  • Created unique and personalized menus for popular celebrities, including in-home and catered events.

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Chef De Cuisine - Catering Services/ self employed
05.1982 - 09.2023
Colorado Mesa University - Bachelor of Science, Environmental Science And Technology

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Derek Diestler