Aubrey W. Phillips
Minneapolis,MN
Summary
Dynamic, resourceful, and skilled Chef with 24 years of success in fine dining, casual dining, maritime galley management and catering. Cooking Diploma and Health care Advance Food Handling. Hospitality Management, Food handler’s card, Food Safety, focused and disciplined, Safety-oriented High volume production capability clear communicator Focus on portion and cost control, Inventory management familiarity. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
24
24
years of professional experience
Work History
Food Service and Nutrition - Supervisor
Elmwood Residential Home
- Company Overview: (Long-term care and Assisted Living)
- Provide accurate, timely food service to meet residents' needs
- Comply with requirements and maintain dietary equipment in a safe, sanitary manner
- Prepare meals using strict preparation guidelines
- Assist with ordering supplies
- Assists with the management of the tray line
- Assist with the preparation of the department schedules
- Special diet and therapeutic diet needs
- Assist in preparing, covering, and labeling food
- Attend in-service training programs for Food Service Employees
- Observe infection control procedures related to the Dietary Department
- Follow facility safety program
- Consistently work cooperatively with residents, residents' representatives, facility staff, physicians, consultants, and other service providers
- (Long-term care and Assisted Living)
Head Chef
Shearwater Marine Restaurant Bar & Grill
2023.01 - Current
- Expanded restaurant menu to include authentic Caribbean cuisine, increasing sales by 23%
- Led, managed, and trained team of 12 culinary professionals, through 10-hour shifts, 5 time a week
- Prepared daily menu specials, task lists and recipes for timely food production, increasing productivity during shifts
- Oversaw quality of meals by checking dishes before they went out
- Reviewed, updated and complied with supply and ingredients
- Maintained a clean kitchen environment, ensuring 100% compliance with provincial and federal codes/regulations
1St Cook/Relief Chef
Bauwa Whee Catering Remote Camp
2021.12 - 2023.01
- Align seasonal plans with ingredient availability and key area evens for optimal promotions and preparing food according to the Canadian Food Guide
- Act as Head Chef when required to maintain continuity of service and quality
- Collaborate with Head Chef and Second cooks to create delicious meals for large camp clients Including Steak night
- Responsible for supervising kitchen staff ensure everyone in the kitchen is following proper food handling regulations, safety, and sanitary requirements
Full-time Food Service and Nutrition Supervisor
Clifton Manor Support
2019.01 - 2021.12
Part-time Chef
Heartland Revera Retirement Home
2018.02 - 2020.10
- Prepare and/or be responsible for the preparation/delivery of all foods for residents, guests and employees
- Ensure use of proper food handling techniques
- Complete daily temperature audits for fridge, freezers and storerooms and record findings on daily audit form
- Prepare and serve foods for therapeutic/speciality diets according to planned menus
1st Cook/Relief Chef
Horizon North Catering and Logistics
2017.04 - 2019.01
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Manages work procedures and expedites workflow
- Assists the Head Chef with evaluation of all kitchen team members according to established procedures at established time periods
- Assist in the orientation of all new staff as directed
- Assist in the development and implementation of the on-the-job training programs
- Enforce strict adherence to sanitation and food safety precaution grade
- Assist in weekly menu planning and development
Evening Sous Chef Part- Time
Glyn mill Inn Hotel
2014.09 - 2016.06
- Manage 3 cooks and 5 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high-volume restaurant
- Create unique menu items and plate presentations
- Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction
- Participate in developing and implementing policies and procedures for smooth operations and food safety
- Plan monthly staff and production schedules
- Monitor equipment maintenance and sanitation of kitchen facilities
- Collaborate with Executive Chef on inventory control, employee concerns, and operations
Chef
Pritchard Gordon Tankers Limited
2008.12 - 2014.05
- Company Overview: UK
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing
- Regularly developed new recipes in accordance with the Crew tastes, nutritional needs, and budgetary considerations
- Correctly and safely operated operate all kitchen equipment in accordance with set guidelines
- Actively participated in staff meetings and operated as an effective management team leader
- Built and fostered a team environment
- UK
Chef
V-Ship
2000.07 - 2008.05
- Company Overview: Miami, FL
- Reduced food costs by 5 percent by expertly estimating, purchasing needs and buying through approved suppliers
- Provided courteous and informative customer service in an open kitchen format
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws
- Miami, FL
Education
Associate of Science - Foodservice and Nutritional Management
HealthCare Can Algonquin College
Ottawa, ON10.2022
Diploma - Hotel & Restaurant Management
Stratford Career Institute
09.2016
Diploma - Culinary Arts
Carnegie School of Home Economics
07.2010
Certificate - Culinary Arts
Trinidad and Tobago Hospitality and Tourism Institute
10.2009
Skills
- Sanitation Standards
- Menu Planning
- Food Safety Compliance
- Recipe creation
- Meal Planning
- Teamwork and Collaboration
- Nutritional planning
- Task Prioritization
- Self Motivation
- Time management abilities
Languages
English
Professional Working
Custom
Cricket has always been my true passion. The thrill of being on the pitch, the camaraderie among teammates. and the rush of a well executed shot simply energize me. Secondly, cycling is my source of freedom and tranquility. exploring scenic routes while feeling the wind in my hair is an unbeatable experience. Lastly, golf brings out my competitive side. The strategic nature of the game combined with the serenity of the greens makes it a perfect retreat for me. I feel truly grateful to enjoy these incredible pastimes
Timeline
Head Chef
Shearwater Marine Restaurant Bar & Grill
2023.01 - Current
1St Cook/Relief Chef
Bauwa Whee Catering Remote Camp
2021.12 - 2023.01
Full-time Food Service and Nutrition Supervisor
Clifton Manor Support
2019.01 - 2021.12
Part-time Chef
Heartland Revera Retirement Home
2018.02 - 2020.10
1st Cook/Relief Chef
Horizon North Catering and Logistics
2017.04 - 2019.01
Evening Sous Chef Part- Time
Glyn mill Inn Hotel
2014.09 - 2016.06
Chef
Pritchard Gordon Tankers Limited
2008.12 - 2014.05
Chef
V-Ship
2000.07 - 2008.05
Food Service and Nutrition - Supervisor
Elmwood Residential Home
Associate of Science - Foodservice and Nutritional Management
HealthCare Can Algonquin College
Diploma - Hotel & Restaurant Management
Stratford Career Institute
Diploma - Culinary Arts
Carnegie School of Home Economics
Certificate - Culinary Arts
Trinidad and Tobago Hospitality and Tourism Institute
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