COLIN M PRATLEY adergo@r.postjobfree.com / 587-***-****

OBJECTIVE

To obtain a rewarding position which will challenge my skills and abilities enhance my personal growth and will continue to show new possibilities.

RELEVANT JOB EXPERIENCE

• 11 years in various leadership roles

• 8 years as a Chef or Kitchen Manager

• 5.5 years in various Sous Chef roles

• 2 years in Front of house supervisory positions

• Completed Red Seal in 2005

TECHNICAL SKILLS

My background and experience is in a verity of concepts, I have created menus, catered to large events. Also I have been involved with recruitment, hiring, training and coaching the staff. I have had Experience in, ordering and inventory. Also with food costing, controlling labor costs and completing schedules. I am most comfortable cooking comfort food, French, Italian and North American styles of cuisine. I have been fully accountable to all aspects of the kitchen throughout my career.

Strengths: Organized, clean, customer focused, Passion for food, Flexible, adaptable & accountable, Motivated, ability to retain staff, works well under pressure

SUPERVISORY EXPERIENCE

• 3 years Fornt of house, customer service

• 15 years of culinary management

I would describe my leadership style as hands-on, lead-by-example and calm. I am respectful, organized and very safety minded. I consider myself to be light hearted but firm when needed. I am flexible, supportive and I work hard to build a team that enjoys having fun while working.

HIGHLIGHTS

• Member of the lions club

• Red Seal Certificate

• CRFA Sanitation Certificate

• Experienced in building teams

• Pro Serve and Pro Tech ALGC

• Experienced in supervising and Maintaining inventory

• Working knowledge of pos systems, Word, Excel and other hospitality software

• Committed to exceeding the expectations of guest’s needs

• Able to learn and to adapt quickly in high volume, fast paced environments

• Canadian Red Cross CPR And Standard First Aid

• WHIMIS

University of Calgary GSA Last Defense Lounge Kitchen Manager Febuary 2016 to Febuary 2020

Build business relations with vendors to maximize support through incentive programs

Developed menus for everyday food service processes.

Developed Kitchen team through coaching, instructing and mentoring.

Ensured to adhere to all standards related to meal service, quality of food items and job performance.

Keeping up with current food trends.

Headed routine inspections on food quality, safety, delivery schedules and sanitation.

Keeping food costs and labor costs in line with sales.

Banquet Chef 2013 to 2017 Part Time Mostly Large Events at the BMO Centre

Kitchen Manager Windsor Rose Restaurant August 2015 to February 2016

Duties Included ordering from the suppliers, Inventory, Hiring and Training of all new Staff. Creating New menus al a carte and catering. Ensuring a safe work environment for the staff. Following health regulations. Scheduling and payroll for the Kitchen. Building the teams. Setting weekly specials. Ordering all the small wares and non alcoholic beverages for the front of the house. Dealing with customer complaints and keeping up to date with social media. Keeping the owner up to date on business related issues. Maintaining Kitchen equipment.

Catering Chef Bon Aptite Catering Calgary 2014 to 2015

Food Services Supervisor University of Calgary 2012 to 2014

My Duties included Training new Staff, Menu Creation and weekly Specials. Food Costing. Daily Prep Charts for the Kitchen Staff. Quality Control. Ordering as needed. Cross training. And Maintain the Kitchen. Keeping the cleaning Schedule going on a daily basis. Some off site Catering and Daily Catering for the meeting rooms in the Building. Attend Managers and Operations Meetings.

Kitchen Manager 2011 to 2012 Patty O’Leary’s Calgary Alberta

1st Cook June 2008 to 2010 Calgary Flames Calgary, Alberta

My Responsibilities include. Checking the daily Catering Contracts, Calculating pars, preparing meats, poultry, fish, soups and sauces. Off site Catering for Stamped games and concerts. Preparing meals for the players, Owners, Season Ticket Holders. Ensuring food and sanitation standards are achieved Assisting in monthly inventory.

Chef 2006 to 2008 Great Lakes Schooner Co Toronto, Ontario

Sous Chef May 2003 to January 2006 Southway Inn Ottawa, Ontario

Education

Culinary Management January 1999 to August 00

Algonquin College Ottawa, Ontario

This course covered the fundamentals of food theory 1 and 2, preparation of National Dishes, Plate presentation, food costs, Labor Costs, trade calculations and sanitation.

Hotel and Restaurant admin September 97 to December 99

Certificate

Georgian College Barrie, Ontario Courses covered marketing, accounting, cost controls, hospitality supervision, communication, both front and back of house training. Wine Appreciation, Tourism and 2 co-op positions. POS systems, Computer Skills with Excel and Word, spread sheets, Mixology, Tourism, Reservation Systems and Customer Service Skills.

References Available On Request

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