Amanda Godsell

**-**** *********** ****** ****, Mississauga, ON L5A 3T1

(: 416-***-**** (:acn094@r.postjobfree.com

Objective: Menu development and kitchen management

Summary of Qualifications

. Extensive experience managing all team members (FOH and BOH) to comply

with flow of business

. Have created a series of menu's to ensure sales promotion; complying

with food and labour margins

. Above average written, verbal, and mathematical skills

. Proven ability to effectively interact with a diverse clientele,

management and staff

. Excellent work ethic

. Independent personality, but also work well coaching staff to ensure

efficiency

. Passion for quality food, and first class service

. Excellent customer service and time management skills in fast paced

enviornments

Work Experience

MONTAGE TORONTO, ON

Chef- AUGUST 2014- CURRENT

. Menu consulting and development of menu reflecting standard food and

labour cost percentage margins

. Ongoing creation of specials to utilize food cost, and limit product

waste

. Hands online everyday with staff; preparing product, menu execution

and managing preparation within expected time frames

EMBER HOT STOVE AND SOCIAL HOUSE ETOBICOKE, ON

Executive Chef- JANUARY 2014- AUGUST 2014

. Presenting quality culinary dishes on schedule; ensuring any problems

that do arise with the process and staff are rectified

. In charge of scheduling, monitoring, coaching all BOH staff

. Responsible for product ordering for entire restaurant including

dairy, meats, produce, cleaning and bar supplies

. Solely created the Ember menu, including many "feature" menus to

promote business

. Strict maintenance and monitoring of labor costs and staff coaching

. Menu creations reflected efficient product requirements (i.e.; roasted

grape tomatoes in tomato sauce, salads, and garnishes).

. Responsible for approving all prepared food items that leave the

kitchen

CANYON CREEK CHOPHOUSE MISSISSAUGA, ON

Line cook and food preparation- INTERMITTENT SEPTEMBER 2003- MARCH 2014

. Throughout the years worked pantry, fry, grill and saut stations

. Worked with lead food preparation; following exact specifications and

recipes

. Organized and responsible for the food service line; including "

calling the board"

. Inventory maintenance

. Throughout the years, have developed as an employee by training in

every aspect of the restaurant including hosting, expediting, food

preparation, and line cook

AFFY'S PREMIUM GRILL MISSISSAUGA, ON

Kitchen Manager- FEBRUARY 2012- JANUARY 2013

. Responsibilities included scheduling BOH staff, controlling all

kitchen operations including product ordering

. Halal steak house; trained to butcher striploins, sirloins, ribeye,

tenderloins in a variety of cuts

. In charge of all hiring, firing, training and managing all BOH staff

MILESTONE'S BAR AND GRILL MISSISSAUGA, ON

Junior Sous Chef- JANUARY 2011- FEBRUARY 2012

. Duties included assisting the Chef over seeing the entire operation of

the kitchen

. Food preparation; including making a variety of sauces, gravys,

dressings and salsas

. Organizing the food line operations; ensuring specified presentation

and food delivery time frames

. Occasional produce and protein ordering as required

Education and Trainining

Sheridan College Business Administration

2008

Premier Securities and Investigations Security Guard Certification

2007

St. John's Ambulance CPR Certification

2006

CET OSSD

2005

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