Ian F

Excellent verbal communication skills needed to run meal services effectively and efficiently with kitchen staff. Time management skills required to prepare and execute dishes within a designated time. Able to follow and implement governmental regulatory standards within the Canadian Health Code.

Cook at Marshall Gowland Manor (2015-12 – 2026-06)

• Excellent verbal communication skills needed to run meal services effectively and efficiently with kitchen staff.
• Time management skills required to prepare and execute dishes within a designated time.
• Able to follow and implement governmental regulatory standards within the Canadian Health Code.
• Team building skills required to work with large culinary and serving teams.
• Effective use of down time to clean, stock and organize kitchen equipment and storage rooms for better use.
• Able to use a variety of versatile cooking techniques to prepare and serve rotating 4 week cycle menus.
• Must be able to lift and carry large equipment and cookware up to 75lbs.
• Must work in extreme heat conditions for extended periods while standing during summer months due to output temperatures of cooking equipment.
• Able to lead a team with precision and accuracy.
• Able to listen and interpret oral and written instructions from management and then implement them.
• Able to train new employees in proper safety techniques when dealing with equipment.
• Able to train new employees to perform duties required to complete daily tasks required.

Cook at Holiday Inn Sarnia/Pt Edward (2009-01 – 2018-11)

First Cook

• Excellent verbal communication skills needed to run dinner services effectively and efficiently with wait staff and kitchen staff.
• Time management skills required to prepare and execute dishes within a designated time frame to have them ready for guests.
• Team oriented player in filling orders in a timely manner.
• Effective use of down time to clean, stock and organize kitchen equipment and storage rooms for better use.
• Strong attention to detail during dinner service in plating techniques and ensuring that food quality is correct.
• In charge of preparing menus encompassing 50 different daily dinner options.
• Able to use a variety of versatile cooking techniques to prepare and serve guests food.
• Must be able to lift and carry large equipment and cookware up to 75lbs.
• Must work in extreme heat conditions for extended periods while standing during summer months due to output temperatures of cooking equipment.
• Able to lead a team with precision and accuracy.
• Able to listen and interpret oral and written instructions from management and then implement them.
• Able to train new employees in proper safety techniques when dealing with equipment.

CPET Student Operator at Nova Chemicals St. Clair River Site (2013-01 – 2013-08)

• Listen and follow written and oral instructions as given by supervising operators
• Visually inspect complete daily rounds as required.
• Read and record process samples and compare data to known standards.
• Perform routine maintenance
• Load and unload rail cars via hose and pump system to and from reservoir tanks
• Change placards based on materials housed in rail cars.
• Ensure paperwork is properly filled out and up to date
• Operate and change pump filter screens on schedule and when necessary
• Change feed chamber of pellet hopper car when low to enable constant flow for product operation
• Drain, charge and refill exchanger tanks through valve relay system
• Collect, sample and test boiler water for impurities and record and report findings to make adjustments when necessary.
• Log and report daily unit operations to relief shift operators
• Learn unit operations
• Trace and follow process lines
• Follow and implement standard operating procedures.
• Ensure work spaces are clean and clear of debris.

Cook at Trillium Villa Nursing Home (2007-08 – 2008-10)

• Excellent verbal communication skills needed to run meal services effectively and efficiently with kitchen staff.
• Time management skills required to prepare and execute dishes within a designated time.
• Able to follow and implement governmental regulatory standards within the Canadian Health Code.
• Team building skills required to work with large culinary and serving teams.
• Effective use of down time to clean, stock and organize kitchen equipment and storage rooms for better use.
• Able to use a variety of versatile cooking techniques to prepare and serve rotating 3 week cycle menus.
• Must be able to lift and carry large equipment and cookware up to 75lbs.
• Must work in extreme heat conditions for extended periods while standing during summer months due to output temperatures of cooking equipment.
• Able to lead a team with precision and accuracy.
• Able to listen and interpret oral and written instructions from management and then implement them.
• Able to train new employees in proper safety techniques when dealing with equipment.

Certificate in Chemical Production and Power Engineering Technology – Lambton College (2011 – 2015)

AEC / DEP or Skilled Trade Certificate in Culinary Apprenticeship – Lambton College (2007 – 2009)

No diploma in Sports and Recreation Administration – Lambton College (2005-09 – 2007-04)

Diploma – St Patrick High School (2000-09 – 2005-01)