Amanda Veldman Email & Phone Number

Vancouver, British Columbia, Canada

Richmond, British Columbia, Canada

I began working with Pacific Gateway Hotel on contract as a Floor Manager in Pier 73 Restaurant. There I assisted with day to day operations, staffing, ensuring guest service standards were met and that our team had all of the necessary tools to be successful. Upon successful completion of my four month contact I was given the opportunity to expand my food.

Richmond, BC

*Handle and oversee upwards of 25 international hotel renovation or new build projects,from beginning to end, at any given time. *Communicate delivery time lines and procedures to clients and ensure that deadlines are met. *Utilize attention to detail to quality check orders, verify pricing, communicate with clients and other team members when changes need.

Vancouver, BC

Richmond, BC

Co-Operative Education Placement for my BBA*Assisted in all operational areas that affected day to day service in the restaurant and lounge. *Coordinated the scheduling of approximately 27 staff members across all departments, including, at times organizing the kitchen schedule. *Liaised and coodinated with the catering and conference services department.

Stevston, BC

In my time spent at Tapenade my focus was on desserts as well as assisting with all other stations in the kitchen. Our brigade worked closely together to ensure the highest quality in all of our preparations. I assisted in all mise en place preparation for brunch, lunch, and dinner, as well as working on the line and garde manger during service. Other.

Richmond, BC

I had the opportunity to work in a variety of roles during my time at Harold's Bistro and Bar at the Sheraton Vancouver Airport Hotel. I was able to work as a hostess, server, banquet server, and also assist with in room dining and serving in the club lounge.

Vancouver, BC

• Learned skills necessary to work in a fine dining restaurant as a line cook such as detail orientation, quality control, consistency, honed knife skills
• Volunteered to assist with butchery and sausage making at the executive chef and owners charcuterie business
• Prepared mise en place for garde manger station, ensured that all preparations were complete for the days service
• Monitored stock levels of ingredients, communicated with coworkers when levels were low
• Focused on maintaining a clean and organized work station to allow better productivity as well as abide by the health code
• Performance reports were administered monthly, during which feedback on my work and work ethics were given and grades were assigned to specific aspects of the job requirements completed

Richmond, BC

I began my work experience under an incredible management team at The Old Spaghetti Factory when I was 14. In these years I learned the value of true customer service, guided by a management team that took care of their employees and rewarded commitment and hard work.

Bachelor Of Business Administration (B.B.A.), Business Management

Professional Culinary And Pastry Program