ANN KENT
St. Catharines,ON
Summary
Passionate and creative individual with a belief in the power of food to connect people and tell stories. Skilled in cooking and sharing personal experiences through culinary creations. Fast learner who excels in diverse situations and embraces challenges. Crafty and creative approach to fermentations, baking breads, and smoking proteins. Goal-oriented and eager to expand network and explore new opportunities in the culinary industry.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Garde Manger Cook
LITTLE LOUIS' OYSTER BAR (CAA FOUR DIAMOND RATED RESTAURANT)
07.2023 - Current
- Completing daily prep lists
- Experienced oyster shucker
- Following recipes and specs as provided
- Keeping stations sanitized and clean at all times
- Fine dining tasting menu style plating
- Ensured timely preparation of dishes by working efficiently under pressure during busy service hours.
- Consistently met deadlines for preparing large quantities of hors d''oeuvres for catering events or special functions within the restaurant setting.
- Reduced food waste through proper portioning and storage techniques, resulting in cost savings for the establishment.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
Junior Sous Chef
SOPHIA & SPRITZ
07.2022 - 02.2023
- Completing daily prep, cleaning and temp logs
- Assisting with all stations in the kitchen when needed
- Completed prep for the entire line for the nights service
- Worked the hot pan station on pasta
- Made sure all inventory was written down for the line
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Successfully completed kitchen product inventory as assigned.
- Monitored recipe portioning to control food costs.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
Sous Chef
MONK 10 TAPROOM & FINE EATERY
07.2020 - 07.2022
- Reported to the Chef with all inventory needs
- Responsible for ordering all inventory
- Managed labor in the absence of the Chef
- Assisting with training of all new staff
- Ensuring all opening and closing duties as well as all safety measures were being met
- Created daily prep lists
- Created daily and weekly specials
- Ensured that all food standards and quality were correct before leaving the kitchen
- Responsible for accommodating all dietary restrictions food allergies and intolerances
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Cook 1, Garde Manger, Breakfast Cook, Dishwasher
ST. CATHARINES GOLF AND COUNTRY CLUB
11.2019 - 10.2020
- Reported to the Chef and Sous chef
- Responsible for completing daily prep lists and completing daily cleaning lists
- Responsible for making sure all product was pulled and stored in correct spots for service
- Ensured all food preparation was completed based on recipes and the specs
- Catering experience
- Time management
- Responsible for keeping track of all inventory counts on line
- Product ordering
- Coming up with daily features
Chef De Partie
THE MERIDIAN CENTRE (SMG-ASM GLOBAL)
11.2016 - 10.2019
- Reported to the Chef and Sous chef
- Responsible for completing daily prep lists and completing daily cleaning lists
- Responsible for making sure all product was pulled and stored in correct spots for service
- Ensured all food preparation was completed based on recipes and the specs
- Responsible for keeping track of all inventory counts
- Product ordering
- Ensured all event orders were followed to the customers specifications
-
Education
High School Diploma -
EASTDALE SECONDARY SCHOOL
WELLAND, ONT06.2007
Skills
- Food safety
- Fermentation
- Customer service
- Shift management
- Culinary experience
- Food production
- Good communication skills
- Able to work in a team and alone
- Great problem solving skill
- Fast Learner
- Catering
- Banquets
- Menu planning
- Kitchen organization
- Team leadership
- Cooking techniques
- Kitchen management
- Knife skills
- Food presentation
Certification
SAFECHECK ADVANCED FOOD SAFETY CERTIFICATION, 2020-2025
Languages
English
Full Professional
Timeline
Garde Manger Cook
LITTLE LOUIS' OYSTER BAR (CAA FOUR DIAMOND RATED RESTAURANT)
07.2023 - Current
Junior Sous Chef
SOPHIA & SPRITZ
07.2022 - 02.2023
Sous Chef
MONK 10 TAPROOM & FINE EATERY
07.2020 - 07.2022
Cook 1, Garde Manger, Breakfast Cook, Dishwasher
ST. CATHARINES GOLF AND COUNTRY CLUB
11.2019 - 10.2020
Chef De Partie
THE MERIDIAN CENTRE (SMG-ASM GLOBAL)
11.2016 - 10.2019
SAFECHECK ADVANCED FOOD SAFETY CERTIFICATION, 2020-2025
High School Diploma -
EASTDALE SECONDARY SCHOOL
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