Versatile Red Seal Journeyman Cook (200+ meals)
Resume:
January ****- Recent
Douglas Dobell
**** ********** **** ******** *******
250-***-**** • ****.******@*******.***
Objective
Seeking a first cook (cooking position) in a challenging environment where I can exercise my excellent cooking skills & abilities. Utilizing my organizational, verbal, teamwork, and problem-solving skills to contribute to the efficiency of the food service department.
Work Experience
FIRST COOK ( CLEARWATER LODGE /NISTULIN LODGE)
Atco Frontec (500 person)
Responsible Coordinated running night shift / dinner service. Prepared & stock bag up, beverage station.
Processed, Cooked breakfast, dinners.
Ensured salads are fresh, prepared salad bar, desserts daily. Filled in all areas of kitchen, unloaded groceries. Following all food/work safe practices and procedures. Ordered accordingly to fill appropriate items.
Ensures that the kitchen is clean and tidy,that all food wrapped and stored/ dated.
Ensures all paperwork is filled and signed off .
Cook 1/ Chef relief
Landsea Camps (350 persons)
Provided clients with balanced, quality meals. Creating nutritious meals. Providing leadership in the kitchen. Filling in where needed. (Covered chef on time off).
Follow planned menus, obtaining ingredients, utensils, equipment. Assisted with menu creation, ordering within budget. Follows all food-safe precautions, monitoring detergents, sanitation, temperatures of freezers, fridges, also during production/food service mealtimes.
Assisted in production forecast, maintaining inventory and storage of prepared foods.
Cleans respective work areas, maintaining a high standard of sanitation in all areas of production.
Directed dining room staff: e.g., stocking, rotation, temp checks, cleaning, monitoring all Covid protocols, assuring all paperwork is filled out, signed off, completed.
January 2020-October 2020 (8 month project)
April 2019-December 2019 (short contract)
August 2015-May 2019
Cook 1
Civeo (900 persons)
Read and follow menus, recipes, and other production, creating new meals for lunch/dinner service.
Responsible for preparing/serving attractive, nutritionally balanced meals while maintaining a high quality of meals, food.
Coordinates activity of kitchen staff training.
Implemented food hygiene standards, creating menus & utilizing leftovers. Communicate effectively with all staff and appropriate departments. Follow all sanitation (Covid protocol) Food safe / work-safe procedures. Pulling all proteins, products for weeks production to safely defrost. Organized fridges, freezers, for FIFO and to utilize leftovers. Monitor fridge, freezer temps as well as cooking, holding temps of food. Cook 1
DIAVIK (Bouwawhee) (800 persons)
Review the daily/weekly production sheets with the chef. Prepare the necessary food items, in accordance with standards in a timely and effective fashion to ensure there is no interruption to dinner service. Check, verify the quality of fresh, raw food materials before use in preparation.
Orchestrated, delegate the activity of kitchen staff to ensure clients enjoy a good dining experience.
Pulled all items to be defrosted, in a safe, timely manner for the week's production.
Keeps equipment clean, maintained.
Batch cooks and delivered volumes of food in a timely, safe manner (700 clients).
Maintains a structured work/food-safe environment. Takes food samples, records service line temps, and all fridges, freezers. Keeps upbeat positive attitude, communicates effectively to all clients, management, employees.
Production Chef
Sodexo Remote (2200 persons)
Responsible for ordering, inventory, receiving & storage of groceries and products.
Maintain and working within current inventory and cost controls. Menu Plan and organize the culinary team in preparation of food items. Keeps all refrigeration, storage areas in clean working condition. Daily, weekly cleaning lists completed. Follow work/food safety protocols. Demonstrated a great rapport with employees, clients, and management. Assisted in all areas of the kitchen when experiencing staff shortages. Coordinate and responsible for handling, preparation, production, timely service of breakfast, lunch, dinner, and snacks. Coached, motivated & 1983
1993
Feb12/2029
2013
trained staff, working alongside multiple personalities. Responsible to ensure adequate quantities of menu choices are prepared as per the menu plan. Ensured consistency in food delivery, cooking, handling storing, and labeling product.
Monitored temp checks of food being prepared & held in hot boxes
(HACCP) all paperwork correctly filled out/signed off. Education
Grade 12 graduate
Red seal
FOOD SAFE 1&2 (HACCP)
CSTS-08
SKILLS
Team building
TIMEMANAGEMENT
multi tasking
Critical thinking
Problem solving
Contact this candidate