Derek Harris
Waterville,Maine
Summary
Completed 2 years of culinary and restaurant management education. Gained 20 years of hands-on experience in the restaurant industry. Collaborated effectively with team members and operated independently. Thrived in high-pressure environments. Adapted skills to carpentry, landscaping, and first aid tasks.
Overview
14
14
years of professional experience
Work History
Chef
J.F.Walleye’s
05.2023 - 10.2025
- Collaborated with dining service team to enhance guest experience and satisfaction.
- Implemented cost control measures, optimizing ingredient usage without compromising quality.
- Conducted regular inventory assessments to maintain stock levels and manage supplies effectively.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Chef
Alden Camps
05.2011 - 09.2020
- Developed and executed seasonal menus using locally sourced ingredients.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Trained new chefs on techniques for meal preparation and presentation.
- Streamlined kitchen operations, reducing food waste through efficient inventory management.
Education
EMT - undefined
Kennebec valley community college
Fairfield, ME06.2010
Culinary arts/ restaurant management
Mid Maine technical center
Waterville, ME06.1998
Skills
- Assisted in maintaining food safety and sanitation standards Provided excellent customer service to enhance dining experiences Demonstrated knife skills for efficient food preparation Maintained food quality through regular checks Aided in kitchen management tasks to ensure smooth operations Enhanced food presentation techniques for appealing dishes Prepared meals according to established recipes Focused on attention to detail in all culinary tasks Communicated effectively with team members and customers Acquired knowledge of various ingredients for informed cooking Assisted in recipe and menu planning to meet customer preferences Raised awareness of allergens to ensure guest safety Followed sanitation guidelines to maintain a clean workspace Contributed to menu development for seasonal offerings Supported portion and cost control measures to optimize resources Practiced butchery skills for meat preparation
Timeline
Chef
J.F.Walleye’s
05.2023 - 10.2025
Chef
Alden Camps
05.2011 - 09.2020
EMT - undefined
Kennebec valley community college
Culinary arts/ restaurant management
Mid Maine technical center