M B

I am a seasoned culinary professional with over 20 years of hands-on experience across a diverse range of kitchen environments — including fine dining, bar and grill service, catering operations, and grocery food departments. My background spans kitchen management, line cooking, meat cutting, seafood handling, produce, and collaborative menu development. I have a proven record of leading kitchen teams with clear delegation, consistent accountability, and a calm, results-oriented approach in high-pressure, high-volume environments.

Driven by a genuine passion for quality food and an unwavering commitment to safe, efficient kitchen operations, I am equally effective working independently or as a collaborative member of a brigade.

Meat Cutter at Independent Grocer (2025 – 2026)

• I served as the primary meat cutter, executing a full range of cuts across beef, pork, poultry, and lamb to meet daily case and custom-order requirements.
• I managed day-to-day operations of the meat department, including case presentation, sanitation, and adherence to provincial food safety and handling standards.
• I produced and packaged a variety of house-made sausages, ensuring consistent seasoning, texture, and yield in accordance with established recipes and customer expectations.
• I handled and merchandised fresh and frozen seafood, maintaining proper temperature control, product rotation, and quality presentation throughout the shift.
• I delegated daily tasks to department staff, coordinating workloads to ensure efficient coverage across receiving, cutting, wrapping, and customer service functions.
• I conducted quarterly inventory counts, tracking stock levels, monitoring shrink, and communicating ordering needs to department management to minimize waste and maintain supply.

Kitchen Manager / Line Cook at Queen's Bar and Grill

• I oversaw all kitchen operations in a kitchen management capacity, including staff scheduling, food inventory management, product ordering, and maintaining compliance with health and safety standards.
• I executed full-service line cooking across all stations, maintaining quality and consistency of output during both regular service and high-volume periods.
• I led menu development initiatives, collaborating with ownership to create and refine seasonal offerings, features, and event-specific menus that aligned with customer tastes and food cost targets.
• I coordinated and executed catering services for both small private gatherings and large-scale events, managing logistics, prep timelines, and on-site execution from planning through to service.
• I performed comprehensive kitchen prep and dishwashing duties as required, demonstrating a hands-on, team-first leadership approach that set the standard for junior kitchen staff.
• I supported venue operations in additional capacities including event security and DJ duties, reflecting strong adaptability and a broad contribution to the overall success of the establishment.

Produce Clerk at Sobeys (2023 – 2024)

• I stocked, rotated, and merchandised the produce department on both day and overnight shifts, ensuring shelves and displays were fully presented, properly faced, and visually appealing to customers.
• I conducted daily quality control inspections and culling of fresh produce, removing deteriorating product to protect department standards and minimize shrink.
• I prepared in-store salad bar items and fresh-cut produce selections, applying food preparation skills and safe handling practices throughout the process.
• I maintained a clean, organized, and sanitary department environment, including walk-in cooler upkeep, equipment cleaning, and compliance with all food safety protocols.
• I received and processed incoming product deliveries, verifying quantities and quality against purchase orders and logging discrepancies as required.

Line Cook at Tusk (2021 – 2023)

• I prepared and executed dishes across multiple line stations with precision and consistency, maintaining high standards of plating, flavour, and timing during busy service periods.
• I participated actively in menu development discussions, offering culinary input and testing new dishes to support evolving seasonal and concept-driven offerings.
• I delegated prep and station-readiness tasks to kitchen team members, fostering an organized, efficient pre-service environment and helping develop junior staff.
• I maintained a rigorous standard of kitchen cleanliness and food safety, performing station deep-cleaning, sanitizing equipment, and upholding all health code requirements throughout each shift.
• I executed comprehensive mise en place to ensure all stations were fully prepped and ready for service, reducing delays and maintaining smooth kitchen workflow throughout service.

Line Cook at Bruce Steakhouse (2020 – 2022)

• I cooked and plated a full steakhouse menu with attention to temperature accuracy, and consistent presentation across all covers during service.
• I contributed to menu development and recipe refinement, working collaboratively with kitchen leadership to introduce new items and refine existing offerings based on seasonal availability and customer feedback.
• I planned and executed catering packages for off-site and on-site events, managing prep logistics, food transport, and service execution to ensure a seamless guest experience.
• I maintained and reconciled kitchen inventory, tracking usage, identifying waste, and communicating replenishment needs to management to support effective food cost control.
• I assisted with staff scheduling coordination, demonstrating an understanding of kitchen labour needs and the operational requirements of a full-service restaurant environment.
• I upheld thorough cleaning and sanitation standards throughout all areas of the kitchen, ensuring a safe, inspection-ready work environment at the close of each shift.

Line Cook at Henry House (2015 – 2017)

• I executed daily line cooking responsibilities across multiple stations, consistently producing high-quality dishes in accordance with established recipes and plating standards.
• I performed all aspects of kitchen prep including butchering, portioning, sauce production, and vegetable prep to support efficient and organized service readiness.
• I participated in menu development conversations, contributing ideas and hands-on testing to support the kitchen's evolving food program.
• I maintained a clean and organized workspace, conducting station cleaning, equipment sanitizing, and end-of-shift deep-clean procedures in compliance with all applicable food safety standards.

Cook / Kitchen Crew Member at Real Food Real Kids (2014 – 2015)

• I worked as part of a team of over 70 employees to prepare, cook, and deliver fresh, from-scratch snacks and lunches to 45,000 elementary school children daily.
• I executed high-volume food production with strict adherence to quality, nutrition, and food safety standards in a fast-paced commercial kitchen environment.
• I collaborated closely with a large crew to ensure timely meal preparation, portioning, and delivery across multiple school locations.
• I supported all stages of meal production including ingredient prep, cooking, packaging, and distribution logistics.

Kitchen Manager at The Blind Badger (2009 – 2014)

• I directed all day-to-day kitchen operations across a full-service pub and grill environment, overseeing prep, service, and post-shift procedures to ensure a consistently smooth, high-quality kitchen from open to close.
• I recruited, hired, onboarded, and developed kitchen staff, building a reliable and cohesive team through clear expectations, ongoing coaching, and a hands-on leadership approach that set the standard for performance and professionalism.
• I managed all staff scheduling, coordinating shift coverage across varying service volumes and special events to maintain appropriate labour levels while controlling costs and avoiding burnout.
• I oversaw full kitchen inventory management and product ordering, establishing par levels, conducting regular stock counts, and building supplier relationships to ensure consistent availability of fresh, quality ingredients.
• I monitored food cost and waste reduction initiatives, analyzing usage patterns, minimizing spoilage through disciplined FIFO practices, and making purchasing decisions that supported the venue's profitability targets.
• I led menu development and recipe creation from concept through to execution, designing a rotating selection of pub-style and seasonal dishes that balanced culinary creativity with practical kitchen execution and cost viability.
• I sourced, auditioned, and booked live musical talent, organizing and executing a regular schedule of live band performances and open mic nights that elevated the venue's atmosphere and drove consistent repeat patronage.
• I planned and executed charity functions and community events hosted at the venue, coordinating with organizers on catering logistics, event-day setup, staffing requirements, and service timelines to ensure seamless guest experiences from arrival through to close.

English and Theatre Studies – University of Guelph