Claire Reynolds

Experienced and passionate culinary professional with over seven years of progressive kitchen experience across senior living, casual dining, and high-volume restaurant environments. Skilled in mise en place, a la carte and to-order preparation, station management, quality control, waste reduction, staff supervision, and inventory management. Mentored under a locally recognised Head Sous Chef over five years.

Food Handler

Certified (FS1) and Smart Serve Certified. Calm under pressure, team-oriented, and deeply committed to the craft of food service.

Line Chef - Sabra Independent Senior Living — Court at Laurelwood

(2018-08 - 2025-07)

Began as Server in August 2018 and was promoted to Prep Chef in April 2020 following recognition of culinary talent and consistency by Lead Chef and kitchen leadership during COVID-19 frontline service. Mentored closely under locally recognised Head Sous Chef Winston Bartley over five years, developing comprehensive skills in industrial food preparation, kitchen operations, and culinary leadership.

• Prepared and executed mise en place, a la carte dishes, and to-order items with precision and consistency across all daily services.
• Advanced to Line Chef, taking on expanded responsibility for menu contribution, inventory management, ordering, receiving and stocking shipments, and supervision of evening dietary staff.
• Coordinated with dietary staff to assess and accommodate individualised resident nutritional needs, applying careful attention to the wellbeing of a vulnerable senior population.
• Contributed to catered events, maintaining quality and presentation standards under increased volume and time pressure.
• Maintained rigorous sanitation and food safety standards in full compliance with health regulations throughout seven years of continuous employment.

Garde & Fry Chef - Finkle Street Tap and Grill

(2024-01 - 2024-04)

• Collaborated alongside top kitchen staff to uphold the restaurant's quality standards while incorporating locally inspired Oxford County flavours into daily preparation and specials.
• Planned, prepared, and executed all appetisers, salads, bowls, and specialty sandwiches to order across busy service periods with accuracy and speed.
• Monitored waste and overproduction through diligent rotation protocols and quality control practices, reducing unnecessary food loss.
• Contributed to a collaborative and high-standards kitchen culture, adapting quickly to the pace and expectations of an established dining establishment.

Line Pizza Chef - East Side Mario's

(2024-04 - 2024-06)

• Managed full-time pizza station production during high-volume service periods in a fast-paced casual dining environment.
• Maintained consistency, speed, and quality across all pizza orders, meeting the demands of peak service with composure and efficiency.
• Demonstrated adaptability and reliability in a new kitchen environment, integrating quickly into an established team and workflow.

Server - Sienna Living — Court at Laurelwood

(2018-08 - 2020-03)

• Seated and served residents and guests, took orders, upsold menu items, and maintained a warm, approachable dining experience for a senior community.
• Developed a strong foundation in hospitality, resident care, and the pace and standards of a professional food service environment.

Bachelor of Honours Arts with Distinction - Anthropology, Minor: History - University of Waterloo (2023-04)