Aaron Macdonald
hospitality and fine food industry
Mississauga,ON
Summary
Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry. Enthusiastic [Job Title] eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
Work History
Sous Chef
GCC
12.2018 - 08.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef De Partie
CV Golf Course
11.2016 - 09.2018
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
First Cook
Browns Social House
05.2014 - 10.2016
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Showcased culinary expertise in various styles of cooking, adapting techniques to accommodate unique ingredients and evolving menu offerings.
- Contributed to a safer workplace by promptly identifying potential hazards and taking appropriate corrective actions where necessary.
- Expedited orders during peak service times, working closely with front-of-house staff to ensure smooth operations.
Education
Culinary Arts And Hospitality Management - Culinary Management
04.2014
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Customer Service
- Kitchen Organization
- Cooking techniques
- Safety Management
- Knife Skills
- Ingredient Knowledge
- Mentoring and Coaching
- Menu development
- Safe handling
- Staff Training
- Butchery skills
- Kitchen Management
- Employee Scheduling
- Ordering and Requisitions
Languages
English
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Timeline
Sous Chef - GCC
12.2018 - 08.2024
Chef De Partie - CV Golf Course
11.2016 - 09.2018
First Cook - Browns Social House
05.2014 - 10.2016
Fanshawe College of Applied Arts And Technology - Culinary Arts And Hospitality Management, Culinary Management
Work Preference
Work Type
Full TimeContract WorkLocation Preference
On-SiteImportant To Me
Career advancementHealthcare benefitsPaid sick leaveAccomplishments
- Created complete [type] restaurant menu alongside executive chef.
- Increased productivity by revamping workflow and restructuring line.
- Managed [Number] kitchen staff in restaurant with [Number]-seat capacity.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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