Management Manager
Resume:
COVER LETTER FOR EMPLOYMENT.
Phillip Gerald McInnes
Calgary, Alberta
T2V2H7
Home Phone 403-***-****
Email ********@*******.***
WORK OBJECTIVE.
I am looking toward a long-term, career oriented position, with future plans set upon working into some form of Supervisory/Management Level position. I am seeking full time and permanent employment, and can be available for any times you may need me. I do work well with anyone I am teamed with, and I can be depended upon, to complete any task that is required of me. I have a very strong sense of duty and respect to the workplace, which does not allow me to stray from my understanding of right and wrong behaviour in the workplace. I have no special skills or accomplishments in the Food Service Industry, but over the years, I have become knowledgeable most areas and positions of the kitchens and am aware of the daily functions of the restaurants. I will always remain willing to learn any new approaches to the workplace. Letters of reference can be presented, should you wish to view them. I would be happy to discuss my abilities and any future plans, for the work I have applied for, should you feel I might be a worthwhile candidate.
Phillip Gerald McInnes.
WORK EXPERIENCES AND DUTIES
January 1993 / June 2000
All Camp Catering / Calgary Based
Location of Work / Bush Camps
Positions Held / Second Cook and First Cook
Duties Included:
Meals were prepared daily, for 30 to 120 man camps.
Daily menu was planned at cook's discretion.
Health standards were maintained on regular basis.
Smooth and safe of camp/kitchen was maintained daily.
Ordering of all foods and camp supplies was the responsibility of the cook.
WORK EXPERIENCES AND DUTIES
August 2000 / December 2008
Status / Unemployed Due To Lockout
Friar's Pub and Eatery
1600 - 90th Avenue S.W.
Positions Held/ Prep Cook / Line Cook / Kitchen Manager
Duties Included:
Week-end Breakfast Cook became my regular responsibility.
Food prep, portioning and portioning control duties were performed daily.
Food orders were plated according to the kitchen's standard setup.
Health standards were maintained in kitchen on a regular basis.
Kitchen equipment was maintained on a daily basis.
Proper kitchen safety was practised daily and any concerns were reported.
Setting up the kitchen and equipment was the duty of the opening shift.
Closing down the kitchen and equipment was the duty of the night shift.
WORK EXPERIENCES AND DUTIES
October 2010 / June 2014
Status / Unemployed Due To Layoff
Aventa Addiction Treatment For Women
610 25th Avenue, S.W.
Positions Held/Soup & Salad Cook
Dessert Cook/ Evening Cook/ Weekend Cook
Duties Included:
Prepared Two Salads Daily And Desserts For Evening
Prepared Soups As Needed According To Menu
Prepared Meals As The Weekend Cook’s Duties
Saw To Designated Cleaning Duties
Organized Dry Stores Rooms And Coolers
Prepared Meals For Secondary Treatment Facility
Delivered Meals To Secondary Treatment Facility
Worked Alone As Weekend Cook Preparing Three Meals Daily: Breakfast Lunch And Supper With Dessert.
WORK RELATED SKILLS
Several years cooking experience includes all areas of broiler, deep-fryer and flat-top grill.
Types of cooking includes, breakfast cook, seafood’s and pastas, sauté, curries, standard pub menu, and a wide variety of meals, baking knowledge as well.
My experience includes, setting up for buffets and other large functions, which also covers preparing fruit trays, vegetable and sandwich trays for large groups.
My other experiences also includes, catering to B.B.Q.S and planning large dinners for Christmas, New Years and other important dates and events.
I do possess management and inventory skills and knowledge.
WORK RELATED ABILITIES
I am able to work with minimal supervision.
Able to get along well with those I work with.
Able to approach the work place in a professional manner.
Able to commit to long-term responsibilities, positions and commitments.
Always willing to learn, and easy to train, if required.
Can be depended upon to perform given task, through to completion.
Willing to work any shifts and any extended hours.
Has a strong sense and duty, to right and wrong in the work place.
PROFESSIONAL AND SUPERVISORY SKILLS
Have experience in management of cooks and other service staff.
Have experience with scheduling work hours, and duty charts.
Have experience in proper procedures of kitchen sanitation and other Health Board requirements.
Have experience with inventory procedures.
Have experience with stock rotation and portion control issues.
Have knowledge and experience with menu creation, and have set up recipes and portion guidelines.
Have a very strong issue of food presentation, and very conscious of meeting customer and job satisfaction.
CHARACTER REFERENCES
All of my past character reference can no longer be reached. I can only provide you with reference letters, which can be presented upon request.
OTHER INFORMATION PERTANENT TO MY HISTORY
From the end of 2014 and 2016 I have had two other jobs, which have only been temporary, due to lack of hours or being not quite suited for the position I held.
I had worked for a pre-school day care facility, as a cook for children 12 months up to 5 years old. My duties at the day care were to prepare their breakfasts, lunches and snacks. I was also responsible for maintaining daily functions of the kitchen and logging information. I was also responsible for buying groceries for the menus. I was responsible for approximately 75 children and the staff.
I have also worked for a woman’s shelter. I prepared their lunches and dinners on a daily basis. Menus were made on a daily basis and the groceries were relied upon through the Calgary Food Bank Services. I was responsible for the daily functions of the kitchen, and I was responsible for 10 to 15 ladies.
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