Derek Mayo
Hyde Park
Summary
Personable and dedicated individual with deep passion for barbecue and culinary arts. Possesses solid understanding of meat preparation and grilling techniques, along with proficiency in temperature control and seasoning. Aiming to create memorable dining experiences through flavorful and perfectly cooked dishes.
Overview
4
4
years of professional experience
Work History
Pit Master
Hoosier Que
Martinsville, IN
05.2022 - Current
- Responsible for tending to the smoker and ensuring proper temperature levels are maintained.
- Carved large pieces of meat into smaller, more manageable portions for customers.
- Seasoned meats with a variety of rubs, sauces, and marinades as per customer orders.
- Monitored the cooking process to ensure desired results were achieved.
- Assisted in preparing other menu items such as sides and desserts when necessary.
- Communicated with kitchen staff regarding order status and availability of ingredients.
- Operated cash register efficiently while providing accurate change to customers.
- Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
- Distributed prepared food to servers.
Cook
Vida
Indianapolis, IN
05.2025 - 08.2025
- Collaborated with kitchen staff to coordinate timely service during peak hours.
- Ensured compliance with health and safety regulations in all food preparation areas.
- Monitored quality control of ingredients, guaranteeing freshness and flavor consistency.
- Learned as much as I could from the entire kitchen because it was my extern through CIA
- Prepared and plated cold dishes, ensuring presentation met high culinary standards.
Cook
SpringHill Camps
Seymour, IN
05.2024 - 07.2024
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Organized storage areas for efficient usage of space.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Grilled and deep fried various foods from meats to potatoes.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
Education
Associate of Arts -
Culinary Institute of America
Hyde Park, NY04-2026
High School Diploma -
Mooresville High School
Mooresville, IN05-2024
Skills
- Team leadership abilities
- Food presentation
- Food Preparation
- Team leadership
- Kitchen Sanitation
- Ingredient Preparation
- Menu item preparation
- Continuous improvement mindset
- Team Player
- Hard-working
- Efficient
- Kitchen Operations
Accomplishments
- NHS Member in High School
- Wrestling captain for 2 years
- Graduated with an honors diploma
Timeline
Cook
Vida
05.2025 - 08.2025
Cook
SpringHill Camps
05.2024 - 07.2024
Pit Master
Hoosier Que
05.2022 - Current
High School Diploma -
Mooresville High School
Associate of Arts -
Culinary Institute of America
References
References available upon request.
Education and Training
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