Tyler Cody

Ensure customer's happiness and satisfaction so they will return.

Saucier, Prep, Charcuterie, Catering, Garde manger, Panini station, Salad bar, bakers assistant - Bite Grocetria and Open Concept Kitchen

• ensuring that feature dishes, soups and specials are made daily and brunch and lunch prep is at par level overseeing stations to provide the best for the kitchen everything made from scratch and fresh each day for the best quality food experience.
• Hand picking only the highest quality ingredients from the grocery floor for soups such as french onion, butternut squash new england and manhattan chowder, chili and stews. salad dressings, ranch, caesar, blue cheese, mixed berries, and a multitude of vinaigrette's and whatever else i could imagine, carolina and Korean bbq sauces, marinades, aioli's, au jus and veal demi-glace. hollandaise, béarnaise, béchamel.
• preparing four salads from the top of my head each day for customers for example caprese, kale ceaser, oriental fusion and my personal favorite superfood salad with cranberry's, red cabbage, toasted pine nuts, broccoli, kale with a lemon poppy seed dressing always new ideas always fresh.
• Total freedom of creativity and any and all ingredients i could ever need to make beautiful taste and flavour experiences every day.
• handled specialized catering with charcuteries, fruit/vegetable and panini platters at least two to three a week under time constraints like weddings and monthly art gallery functions with higher end dishes with steak tartar and caviar, Carpaccio etc.
• Brunch cooking french omelettes, eggs benedict, breakfast wraps, quiches, etc.
• Meat smoking, pulled pork, brisket, bacon and salmon, smoked salts and spices

Saucier, Prep & Line Cook - Pig & Duke Neighbourhood Pub - 12thAvenue SW Calgary

• Prepared, slice, diced, chopped all line vegetables as well as ensured there flipped and stocked for the morning and night rushes.
• Prepared house sauces and salsas such as, Chimichurri, White truffle, Bavaria pale ale & cheddar, Adobo, Inns & Gunn lager maple glaze, Tomatillo salsa verde, Pico de gallo, Poblano pepper crème fraiche, Horseradish aioli, Chipotle aioli, Tarter, Guinness beer mustard, Mushroom Peppercorn, Crème anglaise (Irish cream ), Jager & red bull reduction, Blackthorn Cider reduction & batter, London Pride fish batter, Au jus, & Gravy
• Prepared different menu items such as, chicken croquettes, house meatloaf, apple wood smoked bacon wrap prawns & kielbasa stuffed with black truffle cheddar, Hand folded pastry beef empanadas, Pickling vegetables for pickle boards.
• Butchering, Shaving prime rib, Cutting & marinating steak and fish
• Preparing house and daily soups
• Worked Grill, Oven, Rotisserie, Flat top, Sauté, Deserts, Soup & Salad.

Prep Cook - Campo Marina Italian Restaurant - Osoyoos, BC

• Prepped all meal ingredients on a daily basis at start of shift (all restaurant meals served only with fresh ingredients and house made sauces and recipes), grated cheese, grinded house breadcrumbs, worked bread dough, wash, peel and cut vegetables, butter fly chicken, etc.
• Responsibilities included working various stations throughout the kitchen
• Soup/Salad/Appetizer Station - prepared various types of salads, numerous different seafood appetizers using mussels, scallops, shrimp and garlic prawns.
• Pasta Station - sautéed & plated various pasta dishes such as chicken fettuccini, gnocchi rose, bakes ravioli, tortellini etc.
• Grilling station - prepared and cooked, breaded veal cutlets, lasagna, meat and seafood cannelloni, basted spare ribs, grilled cedar plank salmon, scaloppini, chicken parmesan.
• Dessert - handmade Tiramisu, plated dessert dishes such as gelato, cheesecake and ice cream dishes
• Capable of competently operating commercial grade kitchen machinery and tools, ovens, grills, grinders, food processors, immersion circulators & blenders.
• End of shift clean up, sterilizing and hygienic cleaning of kitchen workspaces.