Food Service Human Resources
Resume:
DONALD J. ABBOTT
Glace Bay, NS B*A 1R3
ad27sp@r.postjobfree.com
CAREER OBJECTIVE To obtain a position in the Food Service Industry as a cook or similar where my 30+ years experience in the field, skills and knowledge can be used towards the growth, development, and success of a business.
ACQUIRED SKILLS & PERSONAL ATTRIBUTES
• 30+ years Cooking Experience
• Supervisory Experience
• Organizational Skills
• Time Management
• Inventory Control
• Scheduling
• Event Planning
• Trouble Shooting/ Problem Resolution
• Managerial Experience
• Human Resources
RELEVANT SKILLS & EXPERIENCE
Cooking/ Supervisory/ Managerial
• First Cook experience responsible for the daily operations in a remote camp setting (Oil Field) including planning, ordering and preparation of all food, staff supervision, maintaining inventory and records as well as ensuring the sanitation and maintenance of the camp kitchen.
• Organize and administer all the kitchen operations in a new establishment which included purchasing and set up of the kitchen equipment and supplies as well as the planning of the menu, food costing and planning, training, and supervision of all staff.
• Responsible for all aspects of the food service in a 4-star hotel dining room (80 seats) and banquet facility (350 seats).
• Team leader experience in managing a team of staff from holding meeting with crew and teaching them the basics in customer service, proper operation of cooking equipment, safe work practices to hygiene and food safety.
• Experience in preparing a variety of meals from breakfast, lunches, and dinners to full course meals.
• Prep work from peeling / cutting up of vegetables, slicing/ flavoring of meats, preparing sauces, gravies, to preparing a variety of salads, sandwiches, soups, etc.
• Involved in setting up for special events and functions including arranging tables and chairs, dressing tables, arranging cutlery to putting together buffet stations and serving guests.
• Planned menus which involved ensuring ingredients, adequate food stock and supplies were readily available for specific number of groups.
• Inventory management of stock from rotation of inventory to recording of current stock and quality control.
• Followed all safety procedures and proto cols as stated in the Food Safety Act for the preparation and safe storage of all food items.
Donald J. Abbott Page 2
WORK HISTORY
First/ Breakfast Cook
Feb. – Mar. 2020 Leduc Golf and Country Club Leduc, Ab 2019- 2020 Alliance Remote Catering Grasslands, Ab Aug.- Sept. 2019 Bayshore Inn Resort Waterton, Ab
May-July 2019 Torch Industries Fox Creek, Ab
Jan.-Apr. 2019 Horizon North Camps and Catering Fox Creek, Ab 2015- 2018 Right Choice Camps and Catering Fox Creek, Ab 2017- 2018 Property Maintenance Rutherford Property Services Sydney, NS 2004- 2011 Remote camp Setting LRG Catering Ltd. Northern Ab 2003- 2004 Camp Setting PTI Group Northern Ab
2001-2003 Remote Camp Setting Busteers Bar and Grill Sydney, NS 1990- 1998 Day’s Inn Sydney, NS
Sous / Banquet Chef
June- Nov. 2015 Fitzgerald’s Restaurant Bras D’or, NS 2014-2015 Kijjus Restaurant Sydney, NS
2011- 2014 Red Rock Camps and Catering Northern Ab 1990-2003 Cedars Club Sydney, NS
May- Oct. 2001 Chef Lobster Kettle Restaurant Louisburg, NS EDUCATION & TRAINING
1989 Professional Cook NSCC/ Marconi Campus Sydney, NS 1988 Grade 12 Sydney Academy Sydney, NS
• Canadian Food Safety Group
REFERENCES
Lorne Bruder Jason Arnold
Rig Manager Consultant with Pembina
Nabors Drilling 403-***-****
Jimmy DeVries David Coole
Owner Lobster Kettle Restaurant Chef/ Marine Atlantic
902-***-**** or 902-***-**** 902-***-****
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