Derek Dustin
Head Chef
Talent
Fort McMurrayMember since September 23, 2026
Eager to advance current skills by learning new techniques, programs or systemsPride in work and product qualityLeadership skillsTeam playerHotel, Resort and Restaurant business experienceFast paced environment proficiencyHighly motivated and energetic
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Eager to advance current skills by learning new techniques, programs or systemsPride in work and product qualityLeadership skillsTeam playerHotel, Resort and Restaurant business experience
About
Accountable for ordering and shopping for supplies, (Costco) Prepared all desserts and hot foods and made sure ready in my absence. Made all soups and dressing, trained staff to cover day off.
Experience
Head Chef at Lac Le Juene Resort
- Accountable for ordering and shopping for supplies, (Costco)
- Prepared all desserts and hot foods and made sure ready in my absence.
- Made all soups and dressing, trained staff to cover day off.
- Responsible for season close of hot food production area.
Executive Sous Chef at 97th Street Pub and Grill
- Accountable for all food operations while on shift.
- Lead night crew through peak operating hours.
- Responsible for preparation and execution of all banquets on premises
- Accountable for overall sanitation and organisation of kitchen
- Created all fresh sheets and trained crew on their methods.
Executive Sous Chef at 108 Hills Health Ranch
- Accountable for training, dinning line, banquets
- Leading team in peak operating hours adhering to strict dietary requirements set out per client.
- Maintained and improved overall operating costs
- Raised standards over of safety and sanitation.
Executive Chef at Tony Roma's
- Accountable for ordering inventory, banquet menus and preparation
- Streamlining the food operation by improving efficiency and raising profit margin
- Plate service, buffet style
- Recruiting and training staff
Executive Sous Chef at Passa Tempo at Spirit Ridge
- Accountable for night dining line, daily fresh sheet, banquets
- Assisted with creating new menu
- Ensured health and safety procedures were adhered to in a high volume resort setting
Executive Chef at Cedar House Restaurant and Chalets
- Responsible for daily operation of 40 seat fine dining restaurant
- Implemented Menu plans, Presentation and plating
- Oversaw food and labour costs, inventory control, budgeting, projecting, and staff training
Sous Chef at Bayshore Inn
- Responsible for night dining line, daily fresh sheet, stocks, reductions, mise en plus
- Administered catering department, managed inventory control and staff training
- Ensured smooth operation of kitchen in a high volume setting
Sous Chef at Black Forest Steak & Schnitzel House
- Responsible for all evening specials and set up of hot line
- Oversaw inventory control, training staff
- Ensured efficient and professional service within high volume production
Executive Sous Chef at Mountain Resort Restaurants
- Five Satellite Operations (Multi-venues)
- Responsible for all evening activity, banquets, ala carte and nightly specials
- Prepared all sauces and stocks in a exceptionally high volume resort setting
- Responsible for food costs
- Staff schedules, hiring, evaluations and maintenance
Education
– George Brown College
– Vancouver Community College
– Terry Fox Secondary School
Skills
Head Chef
