MESROB ZADIKIAN

** ****** ***** ****, ***, Toronto, Ontario M3C 2R6

Cell: 416-***-**** / Res: 416-***-**** / Email: ac4fgi@r.postjobfree.com

PROFILE

An experienced and creative Sous Chef/Chef De Partie/Head Chef with a background spanning 15+ years in the culinary industry, together with proven ability to create spectacular dishes to provide a memorable dining experience for guests. Highly skilled in the areas of kitchen operation, menu development, food presentation, baking/pastry, culinary discipline/techniques, menu planning & food station setup, labor/food cost control, food products & inventory, staff training/development, food safety handling, and sanitation, safety and equipment. Experience in catering service and menu planning for banquets, parties and other events. I am fluent in English, French, Armenian, Arabic and Greek with working knowledge of Ukrainian.

A self-starter with a professional and resourceful attitude who is committed to exceeding guest expectations by working effectively within a team, adapting readily to work schedules, and multi-task under pressure within a fast-paced environment. Strong work ethic with keen attention to details, along with excellent leadership, communication, interpersonal, planning, scheduling, problem solving, decision making and culinary skills.

PROFESSIONAL EXPERIENCE

COPACABANA BRAZILIAN STACKHOUSE, Toronto, Ontario Feb 2014 – Present

Head Chef

Manage all aspects of kitchen operations of this fast-paced Restaurant with seating capacity of 370 across three floors; oversee the preparation of over 20 cuts of seasoned grilled meat, including a full buffet, pasta and salad bar on a daily basis

Plan and implement the menu; prepare daily menu items/specials and oversee food preparation activities to ensure adherence to receipts, food quality, and kitchen standards

Maintain proper schedule for appetizers, main course, salads and desserts ensuring each meal item is well timed and executed to ensure guest satisfaction

Coordinate and manage catering services for a variety of occasions for up to 150 guests

Supervise and coordinate activities of cooks and workers engaged in food preparation

Collaborate with the Manager to review guest reservations and special requests on a daily basis and communicate/debrief production/food preparation needs to kitchen staff

Maintain and control operational costs in all areas, including food/labor while ensuring quality of products and supplies, and adequate staff coverage to meet daily kitchen needs

Oversee purchasing, storage and daily rotation of all food and food-related items; ensure proper food safety handling in accordance with Company policies and government regulations

Provide training and ongoing support to Culinary employees with clear and concise guidelines

Handle and process paperwork related to kitchen operations and staffing using office applications

Accomplishments

Completely re-designed the Company’s menu which significantly improved the overall dining experiences for guests

Contributed to a 50% increase in customer reservations, from 500 to 750 per day since assuming the position of Head chef

Reduced food cost expense by keeping overproduction and food waste to a minimum

ISLINGTON GOLF CLUB, Toronto, Ontario (seasonal) Jun – Sep 2013

Chef De Partie

Setup line for daily operation and organized assigned stations with supplies; prepared various hot and cold menu items and ensured consistency in the preparation of all food for a la carte and buffet menus according to Company recipes and standards

Maintained full knowledge of all menu items, daily features and promotions

Liaised with the Manager and maintained communication regarding guest requests and feedback

Prepared and cooked foods using various cooking methods including frying, steaming, poaching, grilling, roasting, sauteeing, broiling and baking

Operated all kitchen and specialty equipment in a safe and efficient manner

Conducted and recorded inventories of food products and ensured food safety

Page 2 of 2 : Cell: 416-***-**** / Res: 416-***-**** Mesrob Zadikian

ZUCHTER BERK KOSHER CATERING COMPANY, Toronto, Ontario (seasonal) Apr – Jun 2013

Cook/Caterer (a high end catering service)

Handled all aspects of food preparation, cooking and presentation of customized and regular menu items for various private and corporate catering functions in accordance with Company policies, procedures and food service standards

Coordinated customer orders with the Catering Manager on a daily basis; maintained open communication to ensure customer culinary needs are met

Ensured cleanliness and maintenance of all work areas, utensils and equipment

Received, stored and rotated stock to meet food safe standards and Company policy

STEAKS FRITES FRENCH BISTRO / FRANKIE TOMATO’S / MARCELLO’S 2010 - 2012

/ GINGER ISLAND CATERING / G FOR GELLATO AND EXPRESS BAR Toronto, Ontario

Head Chef; Line Cook

Oversee daily food preparation, presentation and cooking activities for a wide range of dishes

Cooked and setup food stations for daily operation serving over 1200 per day at Frankie Tomato’s; arranged sauces, condiments and garnishes

Supervised the purchase, storage and rotation of all food and food-related items

Maintained proper sanitation standards and ensured all prepared items are labeled

Organized all necessary supplies and performed prep work for a variety of foods (meat, seafood, poultry, vegetable) and cold food items

Prepared and organized sauces and supplementary garnishes for allocated stations

Coordinated food orders and special requests with servers to support timely and efficient delivery to each table; followed recipes and presentation standards to meet guest satisfaction

GRANITE BAR & GRILL, Sutton, Ontario 2002 – 2009

Head Cook

Oversaw a busy kitchen while ensuring a high level of productivity, food quality and visual presentation so as to “wow” the eyes and pallets of guests

Created daily specials from menu for lunch, dinner and pastries; planned and organized kitchen activities to maintain proper schedule for appetizers, main course, salads and desserts while ensuring each meal item is well timed and executed to ensure guest satisfaction

Ensured that all food products are handled, stored, prepared and served safely in accordance with the restaurant and the Ministry of Health Food Safety guidelines

Trained and led culinary staff in the preparation, cooking, garnishing and presentation of food

Ensured that food quality, quantity, freshness, and presentation meet all standards

MEDITERRANEAN RESTAURANT, Toronto, Ontario (several years)

General Manager/Head Chef

Managed & operated a successful Middle-Eastern restaurant in the busy Bloor West Village area

Enhanced eating experiences for 700 guests daily by creating an authentic Mediterranean menu

Supervised all areas of kitchen operations, collaborating/encouraging teamwork to ensure guest satisfaction are met and compliance with Company procedures, procedures and standards

EDUCATION

Jan – Aug 2012 GEORGE BROWN COLLEGE, Toronto, Ontario

Baking & Pastry Management Diploma

Jan – Jul 2011 LIAISON COLLEGE, Hamilton, Ontario

Cook Advanced, Level II Certificate

Jan – Jul 2011 GEORGE BROWN COLLEGE, Toronto, Ontario

Food Handling Certificate

COMPUTER SKILLS

Familiar with restaurant systems, and Microsoft Office applications (Word, Excel, etc.)

REFERENCES ARE AVAILABLE UPON REQUEST

Contact this candidate