Louis Contini

Experienced culinary professional with over 10 years in high-volume kitchens and banquet settings. Skilled in menu preparation, food safety compliance, and delivering exceptional dining experiences. Adept at working in fast-paced environments and collaborating with teams to ensure quality and efficiency.

Chef & Assistant Banquet Chef at Tom's Good Child Moose Factory (2010-01 – 2014-12)

• Assisted in planning and executing banquet menus for large-scale events.
• Maintained strict food safety standards and kitchen cleanliness.
• Supported head chef in daily operations, including inventory and prep.

Assistant Chef at Delaney's (2006-01 – 2008-12)

• Prepared high-quality dishes in a busy restaurant environment.
• Collaborated with kitchen staff to ensure timely service.

Assistant Chef at Cagney's (1999-01 – 2005-12)

• Supported menu execution and plating for dining service.
• Ensured consistency and quality in all dishes served.

Roofer at Various Companies (1997-01 – 2017-12)

Sub-contractor/Roofer at Self-Employed (2016-01 – 2019-12)