Gall Saenz

Im a chef who is very passionate about cooking and leading a team! Main goal is to work as a team to achieve all goals on a daily basis. Graduated as a chef 2014 back home in Ecuador and graduated from a Diploma in Hospitality & Restaurant Business here in Vancouver 2016. More than 10 years of experience working in the industry. Work all over the fields, from Pubs to hotels, fine dining and private chefing.

Sous Chef at Woodys (2022-11 – Present)

Currently serving as Sous Chef

Private Chef at Seas pan (2022-08 – 2022-11)

Worked as Private Chef

Executive Sous Chef at El Santo restaurant (2022-03 – 2022-09)

Served as Executive Sous Chef prep cook, cook – catering and events at Cocktails & Canapes (2021-04 – 2022-03)

Prepared food items and managed catering and events

Cook at Cold Tea Restaurant (2021-02 – 2021-03)

Worked as Cook

Line cook at Donnelly Group - The Blackbird Public House (2019-02 – 2021-03)

Line cook with additional period August 2018 – May 2019

• Prepare food items daily taking into consideration allergies and specific diets
• Manage different stations (pizza, garde manger, main line, fryer)
• Label and control of all products, preparation and proper storage
• Control that open and closing duties are fully comply as required by the company
• Control of all temperatures (freezers, coolers)
• Development of menu features weekly
• Prepare food for banquet service, catering and off-site events
• Control of inventory of food and equipment
• Control portioning of food items daily
• Make sure work area is always clean and sanitized
• In charge of receiving orders from suppliers and supervise that they are properly arranged
• Train kitchen helpers and new staff
• Supervise that the kitchen is running smoothly
• Participate in menu trainings when there is a change in the menu
• Attend pre shift meetings in a daily basis
• Monitoring portion and waste control to maintain profit margins
• Ensuring high standards of food hygiene in all team in the kitchen

Line Cook – Prep Cook at Escobar restaurant (2018-05 – 2018-08)

Prepared food items and main dishes

• Prepare food items and main dishes daily
• Label products and storage
• Quality check from food suppliers
• In charge of creating features for the menu
• Control temperatures in freezers and coolers
• Placing main dishes and control of quality before serving
• Opening duties
• Closing duties
• Prepare events
• Train kitchen helpers
• Fully knowledge of all prep of every item in the menu
• Organize all products and supplies daily
• Maintain the work area fully clean and sanitized

Line cook at Donnelly Group - The Blackbird Public House (2018-03 – 2018-07)

Line cook position

• Prepare food items daily taking into consideration allergies and specific diets
• Manage different stations (pizza, garde manger, main line, fryer)
• Label and control of all products, preparation and proper storage
• Control that open and closing duties are fully comply as required by the company
• Control of all temperatures (freezers, coolers)
• Development of menu features weekly
• Prepare food for banquet service, catering and off-site events
• Control of inventory of food and equipment
• Control portioning of food items daily
• Make sure work are is always clean and sanitized
• In charge of receiving orders from suppliers and supervise that they are properly arranged
• Train kitchen helpers and new staff
• Supervise that the kitchen is running smoothly
• Participate in menu trainings when there is a change in the menu
• Attend pre shift meetings in a daily basis
• Monitoring portion and waste control to maintain profit margins
• Ensuring high standards of food hygiene in all team in the kitchen

Internship at Marriot Pinnacle Downtown Vancouver (2017-09 – 2017-12)

Internship in Banquet & Events and House Keeping departments

• Banquet & Events department
• House Keeping department

Line cook / Prep cook at Argo Greek Cuisine Pizza & Pasta (2017-08 – 2017-12)

Line cook and prep cook

• Prepare items daily
• Label the products and storage
• Prepare food, banquet style
• Catering
• Maintain all coolers and freezers organized
• Receive product from suppliers daily
• Make sure all cook helpers follow the instructions for big orders

Prep cook / line cook at The Thirsty Duck (2016-11 – 2017-08)

Prep cook and line cook

• Receive suppliers at the beginning of each week
• Prepare items daily
• Labeling the products and storage them
• Prepare up to 100 meals per shift

Chef de Partie / Line Cook at Juniper (2016-09 – 2016-10)

Chef de Partie with line cook responsibilities

• Preparing, cooking and presenting dishes within my specialty
• Managing and training any cook in the establishment
• Helping sous chef to develop new dishes and menus
• Ensuring high standards of food hygiene in all team in the kitchen
• Monitoring portion and waste control to maintain profit margins

Sous Chef at Metro Café (2016-05 – 2016-07)

Sous Chef managing daily operations

• Daily shift management, including labor controls and line check systems
• Oversee all revenue periods and preparation and management of fresh made prep recipes
• Management of prep charts ensuring freshness, shelf life and proper food safe practices are controlled

Cook Helper at Best Western Premier hotel (2015-06 – 2015-09)

Internship as Cook Helper

• Internship

Diploma in Business Management – La Salle College Vancouver (2016 – 2018)

CAS in Culinary Arts – Culinary Art's School (2014 – 2016)

High School Diploma – Liga High School (2005 – 2010)