Since 2005 I have been continuing my education in the food service industry. I have completed the culinary management program at Sir Sanford Fleming College, and in 2009 received my Red Seal Certificate. I possess certificates in Standard First Aid, Institutional Service Worker, Food and Safety Handlers, MSDS and JHSC. I continue to develop clear concise, oral, and written communication skills, as well as my problem solving, analytical, and administrative skills.In the last ten years I have perfected my abilities to work effectively as a team member and now manage a fast paced, high volume kitchen, working well under significant pressure. My various positions have afforded me the opportunity to work with a diverse group of people. I am able to communicate effectively with customers and staff. I am proficient with computers and online applications, required to perform job effectively. I am able to maintain proper sanitation, cleanliness and nutritional requirements with food preparation while ensuring a safe work environment. I am able to accommodate a wide variety of culinary cuisine requests. I possess significant knowledge of equipment, techniques and operations and am able to impart this knowledge on staff with respect to food preparation, cooking, and presentation. In my previous positions I have been responsible for ordering and receiving food products, maintaining an inventory for predetermined menus. I have strong leadership skills and take the initiative to get the job done right and continue to show a growing interest in learning new work skills. In my current management position I have developed the ability to delegate duties to other employees and ensure completion of tasks. It is my responsibility to recruit and hire staff. I am an effective team member but am able to operate independently, opening and closing business on time. I am responsible for supervising and instructing cooks in general food service.
