Brandon Hall
St.jovite,Quebec
Summary
Hard working team player who's attentive to details and capable of managing multiple tasks on a timely matter. Organized and driven to get all tasks complete.
Overview
11
11
years of professional experience
Work History
Sous Chef
Fat Mardi's
06.2023 - Current
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Assisted with menu development and planning.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food and labor costs to verify budget targets were met.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Premiere Cuisiner
Amano Restaurant
06.2022 - 06.2024
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Measured and mixed ingredients according to precise recipes for best results.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
Chef De Partie
Gestion Quintessence
06.2021 - 06.2022
- Utilized culinary techniques to create visually appealing dishes.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef De Partie
Chateau Fairmont Lake Louise
04.2019 - 06.2021
- Modernized work processes to reduce guest wait times and boost daily output.
- Complied with portion and serving sizes as per restaurant standards.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Modified recipes to accommodate dietary restrictions and allergies.
- Planned and directed high-volume food preparation in fast-paced environment.
Line Cook
The Observatory
09.2018 - 06.2019
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook
Nav Centre
02.2018 - 03.2018
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Prepared and cooked meals according to recipes and customer specifications.
- Monitored food quality and presentation to maintain high standards.
Pizza Cook
Pizza Pizza
08.2015 - 11.2017
- Tracked inventory of ingredients and supplies to keep kitchen well stocked and meet product and service demands.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
- Cleaned and sanitized work areas, utensils and equipment.
Painter
HPI
06.2013 - 09.2015
- Excelled under tight deadlines without sacrificing quality or client satisfaction, ensuring repeat business and positive referrals.
- Climbed scaffolding, staging, ladders, and planks to reach work area surfaces and observed safety protocols to prevent falls.
- Painted indoor areas such as hallways, bathrooms, and lobbies.
- Applied various types of paints and other finishes to interior and exterior surfaces.
- Applied putty, wood filler, spackling, and caulks to prep uneven surfaces and fill in holes.
Education
College Diploma, Canada - Culinary Management
Algonquin College
Ottawa, ON06.2019
High School Diploma -
Cornwall Collegiate Vocational School
Cornwall, Canada06.2016
Skills
- Adaptability
- Multitasking
- Time Management
- Problem-solving aptitude
- Professionalism
- Goal Setting
Languages
English
Native or Bilingual
French
Elementary
Timeline
Sous Chef
Fat Mardi's
06.2023 - Current
Premiere Cuisiner
Amano Restaurant
06.2022 - 06.2024
Chef De Partie
Gestion Quintessence
06.2021 - 06.2022
Chef De Partie
Chateau Fairmont Lake Louise
04.2019 - 06.2021
Line Cook
The Observatory
09.2018 - 06.2019
Line Cook
Nav Centre
02.2018 - 03.2018
Pizza Cook
Pizza Pizza
08.2015 - 11.2017
Painter
HPI
06.2013 - 09.2015
College Diploma, Canada - Culinary Management
Algonquin College
High School Diploma -
Cornwall Collegiate Vocational School
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