Broil Cook - The Keg Steakhouse and Bar - Sherwood Park, AB
(2017-04)
- Accounted for all steaks and chops before and after service, filling out inventory documentation.
- Coordinated arrival of food to executive or sous chef with skilled accuracy.
- Worked closely with head chef, kitchen staff and food runner to keep kitchen production flowing evenly.
- Handled all re-fires and re-makes quickly and reliably.
- Set up and stocked station with fresh steaks, chops and recipe ingredients.
- Broiled steaks, chops and other grilled entrees according to customers' desired doneness.
- Led grill operations on prep line and coordinated food from other stations.
- Followed all safety and sanitation guidelines and regulations.
- Obtained daily production schedule and preparation requirements from chef.
Breakfast Chef - Cora Breakfast and Lunch - Sherwood Park, AB
(2016-10 - 2021-08)
- Interviewed, trained and hired kitchen staff and launched operational improvements, reducing diner wait time for food preparation and service.
- Built guest satisfaction by visiting at tables to obtain feedback and provide additional services for great dining experience.
- Coordinated with staff and partner organizations in developing vocational training programs to prepare participants for employment in foodservice.
- Increased guest satisfaction scores by training staff and overseeing food preparation and recipe control.
- Trained staff in cooking techniques and performance strategies to keep the team ready for challenging daily demands.
Chef de Partie - Best Western And West wood Inn - Edmonton, Alberta
(2014-07 - 2016-09)
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation.
- Oversaw menu planning and verified prep and line cook compliance with recipes.
- Created new recipes, working with executive chef to offer unique menu.
- Kept kitchen organized with easy-to-access ingredients.
- Prepared high-quality dishes to delight customers and draw in new clientele.
- Monitored kitchen operations to maintain proper sanitation and quality assurance.
- Created new recipes and developed pricing structures to meet financial targets.
Lead Cook - Francos Pizza - Edmonton, Alberta
(2012-02 - 2014-07)
- Implemented controls to reduce food and supply waste.
- Scheduled and coordinated line cooks, prep cooks and dishwashers.
- Conducted inventory and prepared food orders for vendors and supplier delivery.
- Achieved high standard of sanitation, safety and cleanliness and passed food safety inspections with no violations.
- Rotated stock correctly to maintain freshness and reduce waste.
- Cooked and garnished meals, approving and polishing plates before delivery to customer.
Junior Sous Chef - Costa Cruises Inc - Genova, Italy
(2008-10 - 2011-12)
- Oversaw menu planning and verified prep and line cook compliance with recipes.
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation.
- Demonstrated correct cooking techniques to staff to increase team skill level.
- Monitored kitchen operations to maintain proper sanitation and quality assurance.
- Supervised food preparation, plating and presentation to increase quality.
- Oversaw team members at each station to verify consistent and accurate preparation of every dish.
