Amanda Rider
Innisfil,ON
Summary
As a dedicated and passionate Chef with over 25 years of experience in high-volume kitchens, I am eager to take the next step in advancing my career. Throughout my journey, I have honed my skills in menu development, team management, and kitchen operations, all while maintaining a focus on exceptional quality and innovation. With a strong foundation in both creativity and operational efficiency, I am excited to leverage my expertise and proven track record to contribute to the success of a growing culinary team. I am driven by the opportunity to lead, inspire, and excel in a new, challenging, and rewarding role.
Overview
21
21
years of professional experience
Work History
Executive Chef
KENNEDY'S LAKESIDE GROCERY
Barrie, ON
08.2024 - Current
- Supervised four departments to improve efficiency and looked after general store operations.
- Managed inventory levels, sourced ingredients, and enforced strict food quality standards.
- Coordinated ordering, scheduling, and menu planning for Butcher Shop, Fresh To Go, Bakery/Desserts, and Catering.
- Developed food labels and packaging while implementing cost control measures.
Menu Consultant
AVR MENU CONSULTING
Innisfil, ON
01.2023 - 06.2024
- Designed and developed menus tailored to target demographics and specific cuisines.
- Optimized kitchen layout to enhance efficiency and increase output.
- Established kitchen equipment requirements for operational success.
- Implemented systematic kitchen protocols including order guides, cleaning schedules, plating specifications, and station prep lists
- Hired, trained, and developed staff to maintain high standards of service.
- Crafted detailed recipe specifications to ensure consistent quality.
- Developed costing structures to maximize profitability while meeting culinary standards.
Chef De Cuisine
URBAN DISH GRILL & WINE BAR
Barrie, ON
10.2021 - 10.2023
- Designed brunch, lunch, and dinner menus while calculating costs for all dishes.
- Enhanced sales through strict enforcement of food quality standards and consistency.
- Managed and oversaw kitchen operations to ensure efficiency and productivity.
- Launched Sunday services, generating an average increase of $20,000 in monthly sales.
- Developed and coached team members to elevate skill sets and performance.
- Established and nurtured strong relationships with vendors to secure quality supplies.
Chef De Cuisine
DUNLOP STREET DINER
Barrie, ON
10.2017 - 09.2021
- Opened Barrie’s first high-end brunch restaurant, leading to increased and continued local interest.
- Expanded seating capacity from 40 to 200, enhancing customer reach.
- Developed innovative menu items, attracting diverse clientele and boosting sales.
- Managed food and labour costs, consistently improving profitability.
- Coordinated food preparation processes to ensure timely meal delivery.
- Established equipment and supply needs, optimizing operational efficiency.
- Ordered supplies and scheduled deliveries while maintaining strong vendor relationships.
- Set high standards for food quality and presentation, and elevating the dining experience.
Executive Chef
MILESTONES BAR & GRILL
Vaughan, ON
08.2012 - 09.2016
- Executive Chef role at three different locations within the company
- Managed a kitchen staff of 20 employees
- Conducted inventory and managed food cost and waste
- Met labour/food cost and guest satisfaction targets
- Coached, developed, and mentored staff
- Ordering and scheduling
Sauté Cook
PURE SPIRITS OYSTER BAR & SEAFOOD HOUSE
Toronto, ON
06.2010 - 07.2011
Sauté Cook
ORIGIN
Toronto, ON
06.2009 - 07.2010
Sauté Cook
WESTIN BEAR MOUNTAIN RESORT
Victoria, B.C.
08.2007 - 07.2008
Pastry Cook
BISTRO 990
Toronto, ON
06.2006 - 07.2007
Sauté Cook
NATIONAL PINES GOLF and COUNTRY CLUB
Toronto, ON
06.2004 - 07.2005
Education
George Brown Apprenticeship Program -
George Brown
01.2006
Skills
- Menu development
- Kitchen operations
- Food quality control
- Operational efficiency
- Strong work ethic
- Recipe creation
- Food prep planning
- Coaching and mentoring
- Forecasting and planning special events
- Food stock and supply management
- Customer retention
- Food spoilage prevention
Accomplishments
- Red Seal Cook Certificate
- 1st Place Top Chef Barrie, 06/01/19
- 2nd Place Top Chef Barrie, 06/01/20
- Trip Advisor #1 restaurant in Barrie, October 2021 - October 2023
- Trip Advisor #8 restaurant in Canada, 2023
Websites
References
References available upon request.
Timeline
Executive Chef
KENNEDY'S LAKESIDE GROCERY
08.2024 - Current
Menu Consultant
AVR MENU CONSULTING
01.2023 - 06.2024
Chef De Cuisine
URBAN DISH GRILL & WINE BAR
10.2021 - 10.2023
Chef De Cuisine
DUNLOP STREET DINER
10.2017 - 09.2021
Executive Chef
MILESTONES BAR & GRILL
08.2012 - 09.2016
Sauté Cook
PURE SPIRITS OYSTER BAR & SEAFOOD HOUSE
06.2010 - 07.2011
Sauté Cook
ORIGIN
06.2009 - 07.2010
Sauté Cook
WESTIN BEAR MOUNTAIN RESORT
08.2007 - 07.2008
Pastry Cook
BISTRO 990
06.2006 - 07.2007
Sauté Cook
NATIONAL PINES GOLF and COUNTRY CLUB
06.2004 - 07.2005
George Brown Apprenticeship Program -
George Brown
Similar Profiles
Meghann HowlandMeghann Howland
Bartender/Restaurant Server at Kennedy's Irish PubBartender/Restaurant Server at Kennedy's Irish Pub
Emma ShriverEmma Shriver
Intern at Joe Kennedy's Campaign For Massachusetts SenateIntern at Joe Kennedy's Campaign For Massachusetts Senate
Trevor BurtonTrevor Burton
Estimator/ Heavy Equipment Operator at Kennedy's GradingEstimator/ Heavy Equipment Operator at Kennedy's Grading
CARL GENIOLECARL GENIOLE
Corporate Controller at Plurilock Security IncCorporate Controller at Plurilock Security Inc
Nicholas GreenNicholas Green
Clothing Salesman at Clothing Salesman at