Anthony Patenaude
Margaretville
Summary
Experienced culinary professional with a diverse background spanning gastro pub dining, commercial kitchens, and food preparation. Proven ability to develop and execute creative recipes, manage kitchen operations, and maintain high standards of food quality and safety. Skilled in both hot and cold prep, inventory management, and team leadership. Holder of a valid Food Handlers Certificate. Eager to bring strong culinary expertise, organization, and creativity to a dynamic kitchen team.
Overview
1
1
Certification
Work History
Kitchen Manager
NV Kitchen + Bar
2016 - 2020
- Conceived, developed, and executed recipes for upscale gastro pub menus.
- Acted as a key holder, trusted with opening/closing and daily operations.
- Ensured consistency and quality by following recipe guidelines and brand standards.
- Managed inventory levels, optimizing stock to reduce waste and improve cost efficiency.
- Supervised daily kitchen operations, ensuring compliance with health and safety regulations.
Cold Prep Cook
Market Fresh
2015 - 2016
- Prepared cold food items such as salads, sandwiches, wraps, fruit, and vegetables.
- Followed recipes and portion control guidelines to ensure consistent quality.
- Labeled, dated, and stored items properly to maintain freshness and safety.
- Maintained cleanliness and sanitation of prep areas, tools, and equipment.
- Assisted with inventory control and supported other kitchen staff during peak times.
Kitchen Manager
Sip Club
2014 - 2015
- Oversaw daily kitchen operations, including staff scheduling and task management.
- Developed and executed menus with an emphasis on creative gastro pub cuisine.
- Trained and supervised staff to ensure consistency in food quality and service.
- Maintained high standards of sanitation and food safety throughout the kitchen.
Line Cook
NV Kitchen + Bar
2007 - 2013
- Ensured consistency by following recipe guidelines and portion standards.
- Operated grills, fryers, ovens, and other kitchen equipment safely and efficiently.
- Supported daily prep, including chopping, portioning, and storing ingredients.
- Collaborated with kitchen staff to maintain smooth service during peak hours.
- Maintained cleanliness and organization of kitchen workspace to ensure safety and efficiency.
Line Cook
Diana’s Indian Restaurant
2002 - 2005
- Prepared and cooked a variety of menu items in a fast-paced kitchen environment.
- Followed recipe guidelines and portion standards to ensure consistency.
- Operated grills, fryers, and other line equipment efficiently during peak service hours.
- Maintained a clean and organized workstation while adhering to food safety standards.
Kitchen Assistant
University Centre, University of Guelph
2001 - 2002
- Prepared ingredients for cooking, including portioning, chopping, peeling, and storing food.
- Operated ovens, stoves, grills, microwaves, and fryers in a large commercial kitchen.
- Monitored food quality, tested doneness, and ensured proper portioning.
- Set up and broke down workstations; cleaned and sanitized kitchen equipment.
- Learned and applied fundamental food service skills in a high-volume environment.
Education
High School Diploma -
Guelph Collegiate Vocational Institute
Skills
- Culinary Preparation (Hot & Cold)
- Recipe Development & Menu Planning
- Food Safety & Sanitation (Food Handlers Certified)
- Knife Skills & Portion Control
- Team Leadership & Training
- Consistency & Following Recipe Guidelines
- Fast-Paced Kitchen Efficiency
- Attention to detail
Certification
Food Handlers Certificate – Valid and up to date
Languages
English
Timeline
Kitchen Manager
NV Kitchen + Bar
2016 - 2020
Cold Prep Cook
Market Fresh
2015 - 2016
Kitchen Manager
Sip Club
2014 - 2015
Line Cook
NV Kitchen + Bar
2007 - 2013
Line Cook
Diana’s Indian Restaurant
2002 - 2005
Kitchen Assistant
University Centre, University of Guelph
2001 - 2002
High School Diploma -
Guelph Collegiate Vocational Institute