Amanda Edwards
Whitehorse,YT
Summary
A seasoned culinary professional, I excelled at Gold Rush Inn by spearheading innovative menu development and enhancing kitchen efficiency, which significantly boosted customer satisfaction. My expertise in inventory management and team leadership, coupled with a strong focus on food safety and presentation, consistently elevated dining experiences and operational success.
As a professional with almost 20 years in the restaurant business I have a proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef
The Wandering Bison
03.2022 - Current
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Cook Supervisor
Yukon First Nations Education Directorate
01.2022 - 09.2023
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
- Planned and directed high-volume food preparation in fast-paced environment.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Prepared and cooked traditional Indigenous cuisine, showcasing cultural heritage and culinary skills.
Executive Sous Chef
High Country Inn
09.2017 - 04.2020
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors.
- Oversaw the execution of daily prep tasks ensuring timely completion.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Executive Chef
Gold Rush Inn
03.2008 - 08.2016
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Maintained stringent health and safety standards, passing all inspections with high marks.
Education
GED -
F.H Collins
Whitehorse, YT06-2005
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Kitchen organization
- Customer service
Languages
English
Certification
Food Safe
First Aid
Timeline
Sous Chef
The Wandering Bison
03.2022 - Current
Cook Supervisor
Yukon First Nations Education Directorate
01.2022 - 09.2023
Executive Sous Chef
High Country Inn
09.2017 - 04.2020
Executive Chef
Gold Rush Inn
03.2008 - 08.2016
Food Safe
First Aid
GED -
F.H Collins
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