Catlin E. Leforte

Motivated food serving professional with 12+ year's food and beverage experience in retirement, long term, casual and fine dining. Experienced retirement Cook with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in a fast-paced environment. Hardworking individual with extensive knowledge of various diets such as diabetic, low-carb, low-fat, sodium restricted and vegan and gluten free.

Also familiar with all different diet textures (Regular, minced and pure, familiar with fluid consistencies as well).

Production Cook Supervisor - Hill Crest Retirement Home - Midland, Ontario

(2015-05)

• Overseeing fresh stock is ordered to comply with ministry regulations of proper preparation
• Prepare all meal product for the next day production (example: meat is properly pulled and rotated, order is put away in proper condition, all salads, desserts, side dishes, vegetables and other components are ready to use for production the following day)
• Overseeing that staff are working accordingly and have the proper product to complete their day
• Supervise situations that can be dealt with by myself, encouraging and building my team to be the best that we can be

Chef - Woods Park Long Term Retirement - Barrie, Ontario

(2013-04)

• Preparation and presentation of meals
• Following ministry guidelines and staying in accordance to monthly budget
• Catered to special functions and events
• Planned/organized banquets for 60-140 people
• Worked on both sides (long term, and Retirement independent living) also did time to time ordering, working with suppliers for the necessary product needed
• Followed all occupational health and safety protocol and maintained proper food handling procedures

Chef - IOOF Seniors Living - Barrie, Ontario

(2011 - 2013)

• Addressed and produced specific nutritional guidelines
• Informed PSW's of specific nutritional needs and trained in Proton food handling regulations
• Set up dining room area, helped in preparation for entrees, soups, salads and lunch menu
• Responsible for breakfast and Lunch, or Dinner with all three different diet textures

Sous Chef, Dietary Aid - Roberta Lodge Retirement - Barrie, Ontario

(2008-07 - 2011-01)

• Preparation and presentation of meals for approximately 109 independent living senior citizens
• Catered to special functions and events
• Planned/organized banquets for 25-100 people
• Created weekly menus following health concerns and portion size
• Followed all occupational health and safety protocol and maintained proper food handling procedures

Bartender - The Joint - Melbourne, Australia

(2009-09 - 2009-12)

Worked in an extremely fast paced backpackers bar, and received bartending training. Was also able to communicate and relate with people from all around the world.

• Bar duties included: cleaning down the bar/dance floor/pool and table area, lounge, stocking the bar, dishes, mopping, restocking and re-setting
• Counted and balanced the till

Dietary Aid - Waterford Retirement Residence - Barrie, Ontario

(2006-12 - 2008-02)

• Worked as a dietary aid, attending to specific nutritional needs for residents
• Prepared and served the dining room area
• Assist in special health and elderly needs such as: falls, chocking, Alzheimer's and diabetic seizures

Diploma - Culinary Management - Georgian College (2012)

Diploma - General Arts and Science - Fanshawe College (2007)

Grade 12 - St. Joan of Arc High school (2004)