Renier S. Email & Phone Number

Toronto, Ontario, Canada

Toronto, Ontario, Canada

kosher catering company with retail store

Toronto, Canada Area

• Part of pre-opening team• Hiring all of all staff in all areas of the culinary department including stewarding and receiving• Created recipe templates, M.E.P sheets, HACCP logs, training documentation, • Opened all outlets staggered throughout the first year • Staff Training, scheduling• Checks food quality, presentation, and portion control • Ensures maintenance of cooking equipment• Completes all purchasing and inventory records within guidelines• Maintains inventory controls• Responsible to conduct inventories• Serves as a role model for employees through teamwork, attention to detail & quality control• Interactions with all team members• Ensures guest satisfaction• Ensures that employees receive fair and consistent treatment and opportunity to advance

Toronto, Canada Area

• Managing a brigade of 27 cooks in Garde Manger, Hot kitchen and Pastry• Develops, designs, and creates new applications, ideas, relationships, systems, and products,including artistic contributions.• Controlling food cost to 22% on a $10 million operation• Implementing ordering systems, inventory and HACCP regulations• Maintains food preparation handling and correct storage standards.• Manages BEO process including menu development, pricing, tracking and ordering.• Plans food quantities and plating requirements for all banquet functions.• Prepares and cooks foods of all types, either on a regular basis or for special guests orfunctions.• Identifies the developmental needs of others and coaching, mentoring, or otherwise helpingothers to improve their knowledge or skills.• Manages day-to-day operations, ensuring the quality, standards and meeting the expectationsof the customers on a daily basis.• Reviews staffing levels to ensure that guest service, operational needs and financialobjectives are met.• Trains employees in safety procedures.

Tarrytown

Running busy banquet operation and fine dinning restaurant Equus restaurant achieved an Excellent from the New York Times under my leadership Staff training, scheduling, reviews and development Menu development, costing, portion controls, inventory control, implementation of ordering system Managing 25 staff Implementing HACCP in all kitchens Partner with Corporate Executive Chef and Private Event Sales Team to develop banquet menus Develop and maintain culinary inventory, including menu pricing, menu sales mix, sales analysis, and quality inspection of vendor deliveries Sourcing new vendors, price comparison Dropped food cost from 37% to 29% within the first month of taking over as acting executive chef and kept cost under 30% YTD Supervise culinary staff in preparation, cooking and presentation of food

Dubai International Financial Center

Senior Chef de Partie All day dinning January 2013 – November 2013• Transferred to all day dining restaurant• Handling all sections of the kitchen • 20 staff members reporting to me• In charge of breakfast buffet and lunch service• Daily ordering and transfers • Menu planning and costing• 24 hour in room dinning from the same kitchen servicing all rooms and residences.Senior Chef de Partie Garde manger December 2010 – January 2013• Promoted after 1 year service from Chef de Partie to Senior CDP• In charge of kitchen in the absence of Chef de Cuisine • Daily vegetable, fresh juice, dry store and general store requisitions • Hands on in production and organization of functions, all day dining restaurant buffet, coffee breaks (sandwich presentation and preparation, etc.), VIP Club Lounge buffet with 5 presentations daily, room amenities and turndown amenities • Staff scheduling, training, conflict resolution and managing 8 chefs in my team• Setting up buffets with decorative props and displays • Create mise en place lists for all events • Costing of menus related to Garde Manger• Stock taking, stock control, wastage control and quality control.• Ensure all mise en place is done according to company standards and HACCP standards.

Pretoria Area, South Africa

• Managing 23 Staff members front and back of house• Daily orders and stock check• Menu development, planning and designing• Menu costing, yield tests, portioning • Daily update on menu costing and pricing adjustments• Dealing with different suppliers and negotiate best prices• Dealing with guest and resolve any complaints• Receiving daily deliveries, checking quality and quantity of products being delivered• Dealing with staff wages and issuing pay stubs

Braizil

Travelled to Brazil, stayed with a traditional Japanese family and learned about Japanese cuisine. Sushi's, Sashimi's, etc.

Naples, Fl, Usa

• Rotated between kitchens working in different areas• Started at Gumbo Limbo (beach side restaurant serving wholesome fast food for up to 1500 people per day) worked in the cold, hot and sauté section. Total of 4 chefs per shift• Banquet kitchen. Daily mise en place for busy function hotel capable of functions of up to 3500 people • Saucier kitchen (mass production). Dealt with all the stocks, sauces, dressings and fruit which is distributed to all outlets of the hotel.• All-day dining Italian restaurant, The Terrace. Worked through all positions and all shifts, from breakfast chef, through the pantry, saucier, grill and prep being responsible in a later stage for the training, setting up standards for the stations and also assisting on the most needed areas whenever necessary. Breakfast was the busiest time of the day serving up to 600 guests daily.

Pretoria Area, South Africa

Chef de Parte (Cold and pastry kitchen) Duties: Every day Mise en Place, quality control of all products, producing banquets of up to 300 people. Cuisine: Italian

Phalaborwa Area, South Africa

Menu costing, stock taking, staff scheduling, menu planning, Banquets of 150 - 300 people, staff training mise en place for Service, running the half way house kitchen (golf course half way

Centurion, South Africa

Gained experience in pastry, hot and cold kitchen, as well as Front of house and Bar work

Diploma In Culinar Arts, Culinary Arts/Chef Training

Education record

2004 - Studied Marketing Management but ended