Adrian Kyle Toledo
2202. 4975 130th Ave. SE Calgary
Summary
Experienced Chef with a versatile background in a wide range of global cuisines. Skilled in adapting to various kitchen environments, from fine dining to casual settings. Proven ability to lead teams, manage kitchen operations, and deliver high-quality dishes under pressure. Ready to contribute expertise to any kitchen position.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Ryuko Inc. (Japanese Cuisine)
03.2024 - Current
- 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.
Part Time Line Cook
Maven ( Breakfast and Brunch)
01.2024 - 03.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Jr. Sous Chef
Annabelles Kitchen (Italian Cuisine)
06.2023 - 03.2024
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Ordered new ingredients and supplies to meet expected needs.
Cook II and Head Brunch Prep
The Wilde at 27, The Dorian, Autograph Collection
04.2023 - 08.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Cook III
The Residence Inn by Marriott
12.2022 - 05.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Intern to Chef De Partie
Pierres Reserve
03.2022 - 08.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Line Cook Intern
Beso Beso (Spanish Cuisine)
02.2022 - 03.2022
- Implemented time management strategies during busy shifts, consistently meeting order deadlines without compromising quality.
- Adapted quickly to new recipes, incorporating them into daily menus with ease and professionalism.
- Developed knife skills through precise cutting and chopping techniques that reduced food waste and increased efficiency.
- Gained valuable knowledge of different dietary restrictions and prepared appropriate dishes accordingly.
Education
Graduate Certificate - Global Hospitality And Tourism Program
Olds College
Olds, AB04-2022
Diploma - International Culinary Arts
Academy of Culinary Excellence
Philippines03-2022
Bachelor of Arts - Mass Communication
Far Eastern University
Philippines04-2015
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Menu development
- Allergen awareness
- Proper food handling
- Plating and presentation
Languages
English
Full Professional
Russian
Elementary
Timeline
Chef De Partie
Ryuko Inc. (Japanese Cuisine)
03.2024 - Current
Part Time Line Cook
Maven ( Breakfast and Brunch)
01.2024 - 03.2024
Jr. Sous Chef
Annabelles Kitchen (Italian Cuisine)
06.2023 - 03.2024
Cook II and Head Brunch Prep
The Wilde at 27, The Dorian, Autograph Collection
04.2023 - 08.2023
Cook III
The Residence Inn by Marriott
12.2022 - 05.2023
Intern to Chef De Partie
Pierres Reserve
03.2022 - 08.2022
Line Cook Intern
Beso Beso (Spanish Cuisine)
02.2022 - 03.2022
Graduate Certificate - Global Hospitality And Tourism Program
Olds College
Diploma - International Culinary Arts
Academy of Culinary Excellence
Bachelor of Arts - Mass Communication
Far Eastern University
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