Chef, cook, manager

Objective

To work for a company where I can maximize my skills, quality assurance, training experience and leadership abilities to complete day to day operations to the highest standards

Skills Summary

Food Waste

Labour Costs

General Office Skills

Cash handling, deposits and keyholder

Computer Savvy

Customer Service

Scheduling

Hiring and training

Strong leadership Skills

Ordering and deliveries

Time management

Coaching and guidance

PROFESSIONAL EXPERIENCE

HORIZON NORTH

CHEF

Ensuring all aspects of the kitchen runs efficiently

Proper safety procedures and PPE are inspected regularly

Menu planning and budgeting for food costs

Inventory, costs and expenses are documented weekly

Kitchen scheduling

Ensuring all documentation is up to date and submitted

Training and coaching of new staff

Ordering and receiving groceries

Preparation, garnishing and proper service handling of products

Customer satisfaction and solving problems with the clients needs

Knowledge of special dietary needs for clients

NORTHWELL OILFIELD HAULING/TERRACORE

CAMP MANAGER /CHEF

Ensuring all aspects of the facility is running optimally

Scheduling and training of all staff on policies and procedures

Computer tasks with emphasis on Microsoft Excel spreadsheets

Budgetting and cost management

Client Satisfaction and feedback

Problem Solving and equipment management

Creating a safety culture

CLEAN HARBOURS

CHEF/RELIEF/1ST COOK

Managing catering and funtions

Creating and implementation of menus and special dietary requirements

Inspection and cleanliness charts are followed to the highest standards

Overseeing toolbox, health and safety meetings to ensure staff have proper training and knowledge of job position

Ordering, placement and temperature logs of all inventory

Responsible for preparing, plating, service, garnish

Ensuring proper equipment is inspected and maintenance on a regular basis

ROYAL CAMP SERVICES

RELIEF CHEF

Managing catering and funtions

Providing hot meals, soup, sandwiches and snacks for a 24hr kitchen

Inspection and cleanliness charts are followed to the highest standards

Overseeing health and safety meetings to ensure staff have proper training and knowledge of job position

Ordering, placement and temperature logs of all inventory

Responsible for preparing, plating, service, garnish and special dietary needs

Preparing from scratch selections of proteins, breads, soups and desserts

THE GARDENS OF PETERBOROUGH (2011)

COOK/SUPERVISOR

Accomadating personal preference in meals for residents

Providing healthy, fresh, and seasonal menu choices

Ensuring special diet requests are followed

Assisting dietary staff in providing the most personalized experience for residents

Plating and Production of all aspects of each meal

Team work, planning and communication with other staff

Specialized care and meal service in the Enriched Care sector

Caterings, Buffets, and special events planning

Produce, milk and bread ordering and inventory

Ensuring temperature checks throughout the day and all other paperwork required for health and safety of residents

Assisted with health inspections and auditing to ensure highest quality standards

TIM HORTONS (2009-2010)/ 2011

MANAGER

Implemented procedures to ensure a rush ready station for each shift

Scheduling and labour costs

Conducted one on one training for new and existing employees

Updated and performed daily inventory counts and inputted orders

Oversaw truck delivery, including counts, proper labeling, temperatures, and return logs

Created new templates and planograms for existing product

Restructured product showcases

Created incentive programs that increased overall product sales. ie. upselling

Developed coaching program to help management with problem staff

Introduced FIFO procedures that lowered food waste

Offered an open door policy to staff and encouraged team building

Constructed new job descriptions based on staff strengths

Designed cleaning procedure booklet for deep cleaning tasks

Involved in health and safety

Participated in new marketing campain setups

Supervised 12+ staff on a regular basis

Delegation and floor control

MONTANA’S (2010)

SUPERVISOR

Open and closing duties

Time management and organizational skills

Meeting deadlines

Reducing waste costs

Receiving and organizing orders

Extensive cleaning duties

Helping expo staff ensure quality and presentation of dishes

Following par sheets and HACCP procedures

Fast paced environment that require multi tasking skills

Ability to remember orders and track chit times

BOSTON PIZZA (2007-2009)

SUPERVISOR

Trained in all aspects of the kitchen including prep work

Able to cope with stressful situations, working at a fast pace and often doing more than one station at a time

Proven leadership skills, always took the initiative to lead by example

Began training as a kitchen supervisor

Unparalelled organizational, cleaning and stocking skills

Equipments cleaning and maintenance

EDUCATION

FLEMING COLLEGE

Culinary Management/Chef Training

Recipient of scholarship for Academic Achievement

ST. MARY’S SECONDARY SCHOOL

Ontario Secondary School Diploma

Graduated with Honours

CERTIFICATES AND ACHIEVEMENTS

WHMIS/HACCP training

Food handling certificate

First Aid/CPR

References: Available upon request

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