Sous Chef

Night Supervisor for Kitchen..3rd Year apprentice for Red seal.Co-chair on the Health and Safety board.providing great customer report.Line Cook,Food prep.Team growthSocial media promotiondevelopment of specials and event features.assisted with Banquet cooking.

- Menu building,- Team development- increase of sales via quality product, while maintaining proper food pars and low wastage.- plating of dishes and maintaining consistency.- maintaining team consistency with cleanliness.- creation of customer relations, by way of table greets. guests feel welcomed in a natural " my house is your house".- Catering management, preparation, and execution- inventory management

-The assisting in the prep work of vegetables and protiens for catering functions.-Plating dinners for dinner functions.-Staff meal menu creation and cooking for staff.

- setting standards for quality.-Menu planning-Food cost and labour cost reduction.-team building, morale engaging, developement and setting "kitchen Expectations" -personal training and mentoring.-catering and event planning.-mentoring of apprentices.

Assisted with the opening of a Chinese Bistro in a culinary consultant position. Setup for proper organization of inventory and storage for easy retrieval and food safe as well as ordering. Setup of line for ease of use. Assisted with tweaking and review of menu items for quality and ease of cooking. Maintained proper food safe controls (FIFO, temps, storage, training for handling). Preparation of stocks and stews. Desert creations and specials. Worked nights and weekends.

Night CookLine CookPrep

 Apprenticing Red Seal Chef Worked on line on cold side, Saute, and grill. Tapas design. Food preparation. Maintained a clean kitchen. Worked nights and weekends.

 Fine Dining culinary experience Apprenticing Red Seal Chef Work on line on cold side, Saute, and grill. Food preparation. Maintained a clean kitchen.

 Worked on line cooking appetizers and grill items. Worked nights and weekends. Food preparation

 Worked on line cooking appetizers and grill items. Worked under pressure and fast paced environment.

 Rolled cinnamon buns and baked goods. Inventory management.  Served customers in friendly courteous manner. Cleaned and Sanitized work area. Maintained quality of product and modifying as need.

 Worked on line cooking pub fair. Worked under pressure and fast paced environment. Prep and sauce creation. Buffet prep / cook Trained new employees to further their skill and maintain quality. Seafood experience

 Help create and maintain a structure within the work environment. Revolutionizing customer relations with the kitchen, by creating strong customer rapport. The assisting in innovating new recipes. Trained new employees to further their skill and maintain quality.