Austin Zendel
Etobicoke,ON
Summary
Seasoned Head Chef with extensive experience in French and Italian culinary styles, contributing to successful operations in hotel-restaurants and luxury retirement communities. Demonstrated success in menu innovation and effective staff management, resulting in enhanced customer satisfaction rates. Strong adherence to employer policies and processes while thriving in fast-paced environments. Recognized for creative food presentation and commitment to 100% customer satisfaction.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Head Chef
Honest Weight
Toronto, ON
06.2021 - Current
- Supervised kitchen operations and maintained high food quality standards.
- Developed seasonal menus using fresh, local ingredients for customer satisfaction.
- Trained and mentored kitchen staff on cooking techniques and safety practices.
- Collaborated with suppliers to source sustainable ingredients for menu items.
- Managed inventory levels to ensure efficient use of resources in the kitchen.
- Implemented food safety protocols to maintain health and hygiene standards.
- Coordinated with front-of-house staff to ensure smooth service operations.
- Created training materials for new hires to enhance kitchen productivity.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Monitored quality, presentation and quantities of plated food across line.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
Chef
Prenup Pub
Toronto, ON
01.2020 - Current
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Performed mise en place daily to efficiently prepare signature dishes.
- Assessed inventory levels and place orders to replenish goods before supplies depleted.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
Commis Chef (Second)
Fairmont Chateau Laurier
Ottawa, ON
06.2019 - 12.2019
- Performed mise en place daily to efficiently prepare signature dishes.
- Rotated food stock, using up older items first and rejecting expired goods.
- Partnered with Banquet Chef to create dynamic entrees for large banquets and special events.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created exciting dishes with Restaurant Sous' Chef at competitive prices to attract clientele and increase revenue.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Garde Manger/Banquet Cook
Courtyard Restaurant
Ottawa, ON
10.2018 - 09.2019
- Responsible for cold section menu items and appetizers.
- Monitored quality, presentation and quantities of plated food across line.
- Performed mise en place daily to efficiently prepare signature dishes.
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Prep/Plated appetizers, main course and dessert items for large banquet events such as weddings and corporate events.
Line Cook
Common Eatery
Ottawa, ON
11.2017 - 06.2019
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Marinated food items according to owners provided instructions and recipes.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Line Cook / Prep Cook
Delmanor Corporation (Prince Edward/Glenabby)
Toronto, ON
08.2014 - 01.2017
- Executed proper techniques when preparing menu item ingredients.
- Adhered to all regulatory standards regarding safe and sanitary food prep.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Prepared more than 1450-500 dishes per day in Residential/Retirement Home while maintaining high customer satisfaction rate.
- Made all meals in accordance with company standards and requirements ensuring stock items and ingredients maintain efficiency and freshness.
Cherry Picker
Jealous Fruits
Okanagan Valley, BC
06.2011 - 08.2011
- Loaded and unloaded crop harvests into trucks or storage areas.
- Sorted, organized and stacked items in warehouse.
- Followed related safety regulations, contract requirements, company policies and operating procedures.
- Cleaned and lubricated cables, pulleys and grappling devices.
Grocery and Produce Worker
Chris's No Frills
Aurora, ON
06.2008 - 08.2009
- Maintained clear aisles during restocking to avoid hazards and promote guest convenience.
- Assisted customers by carrying packages and bags and securing purchases in vehicles.
- Helped customers complete purchases, including processing payments and bagging items.
- Assessed floor displays to determine which merchandise required restocking.
Education
Diplome De Cuisine - Culinary Arts
Le Cordon Bleu
Ottawa, ON3 2019
Diploma of Culinary Management - Culinary Management
George Brown College
Toronto, ON11 2016
High School Diploma -
Dr. G.W. Williams Secondary School
Aurora, ON5 2009
Skills
- Waste control
- Food and beverage pairing
- Budgeting and cost control
- Food preparation techniques
- Banquets and catering
- Portion and cost control
- Kitchen equipment and tools
- Meal preparation
- Regulatory compliance
- Cleaning and sanitizing methods
- Purchasing
- Verbal and written communication
- Customer service oriented
- Resource management
- Working collaboratively
- Teambuilding
Additional Information
For Professional References:
- Executive Chef Simon Briere- Audet (Courtyard Restaurant)
- Sous Chef Patrick Riggins (Chateau Laurier Fairmont)
- Sous Chef Jason (Chateau Laurier Fairmont)
Experience
["Chefs and Head Cooks"]
Education and Training
other,other,other,other
Accomplishments
- Toronto Burger Passport, Honest Weight
Certification
- Food Handling Certification valid through 2029
Timeline
Head Chef
Honest Weight
06.2021 - Current
Chef
Prenup Pub
01.2020 - Current
Commis Chef (Second)
Fairmont Chateau Laurier
06.2019 - 12.2019
Garde Manger/Banquet Cook
Courtyard Restaurant
10.2018 - 09.2019
Line Cook
Common Eatery
11.2017 - 06.2019
Line Cook / Prep Cook
Delmanor Corporation (Prince Edward/Glenabby)
08.2014 - 01.2017
Cherry Picker
Jealous Fruits
06.2011 - 08.2011
Grocery and Produce Worker
Chris's No Frills
06.2008 - 08.2009
Diplome De Cuisine - Culinary Arts
Le Cordon Bleu
Diploma of Culinary Management - Culinary Management
George Brown College
High School Diploma -
Dr. G.W. Williams Secondary School
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