BRUCE COOK
Toronto,Ontario
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Chef De Partie
The Royal Canadian Yacht Club
03.2024 - Current
- Provided support in all areas of the kitchen as needed,
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
First Cook/Banquet Chef
The Royal Canadian Yacht Club
05.2021 - Current
- Preparing menu items for banquets, private parties, birthday gatherings.
- Learned menu items produced by assigned station to achieve proper quantities.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
First Cook, Banquet Chef
Hotel X
02.2019 - 03.2020
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Prepared menu items for Banquet parties
- Learned menu items produced by assigned station to achieve proper quantities.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
Chef Tournant
The Badminton and Racquet Club of Toronto
10.2018 - 02.2019
- Worked the Line, Lunch and Dinner Service, soups, stocks, and sauces.
- Offered prompt, friendly customer service at buffet and in dining room to promote pleasant dining experiences.
- Followed recipes and presentation guidelines to assemble high-quality dining room experience.
Cook
Bayview Golf and Country Club
08.2017 - 10.2018
- Worked the line
- Prepared menu and assemble dishes for banquets
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook, Sous Chef
Blazing Kitchen
03.2012 - 08.2017
- Catered to film and television cast and crews
- Cooking and preparing for onsite catering events.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Cook
Urbanfare Catering
01.2011 - 01.2012
- Catered to corporate companies, catering orders for personal deliveries, prepping and cooking for onsite food shop.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Cook
Westin Harbour Castle
12.2008 - 01.2011
- Banquet events, catered for the G20 Summit.
Chef/Cook, Chef Kitchen Program
Rose Reisman Catering, Metro Inc
11.2008 - 01.2011
- Catered to corporate companies, incoming catering orders for corporate deliveries following Rose Reisman’s Catering menu
- Duties include: Prep, cooking, and portioning certain food dishes for supply demand within Merto
- Inc
- Stores, maintain proper food/temperature logs for daily cooking schedule.
Chef/Cook
Pusateri’s Fine Foods
07.2006 - 11.2008
- Include: cooking for the hot counter, baking, grilling helping prep stations
- Ordered fish for menu which changed twice a week
- helped with Catering functions (Walk of Fame 2007 & 2008
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cook
The Toronto Hunt Club
04.2004 - 01.2006
- Banquet events cooking (breakfast, lunch, dinner)
- Baking, prep work, carved beef/salmon etc, for members
- Ensured kitchen cleanliness and maintained a safe working environment.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
The Bistro On Avenue
02.2003 - 03.2004
- Preparing menu entrées, daily specials, soup of the day
- Maintained calm under pressure with a very high volume of customer orders.
Sous Chef/Cook
Safari Bar & Grill
11.2002 - 01.2003
- Cooking everything on a varied menu, ordered produce
- Instructed line cooks/dishwashers on service excellence.
- Planned and directed high-volume food preparation in fast-paced environment.
Cook
Thornhill Golf and Country Club
05.2000 - 10.2002
- Worked in many stations and buffet tables, worked set menu orders for special events(Christmas parties, Easter and weddings)
Apprentice/Cook
Bayview Country Club
06.1997 - 01.1999
- Learning and developing my skills for my profession
- Assisted Sous Chef in all areas of cooking and sanitization, worked in many stations.
- Managed opening and closing shift kitchen tasks.
Education
Chef Training Course - Culinary Arts
Bakery Course George Brown College, George Brown College
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First Aid Training - undefined
CERTIFICATES Red Seal Certificate August 2003 – September 2004 Food Handlers Certificate Ministry of Toronto - undefined
High School Diploma -
Secondary
2002
Skills
- Industry Trends
- Company Quality Standards
- Standardized Recipes
- Procedure Preparation
Certification
- Food Handlers Certificate
Timeline
Chef De Partie
The Royal Canadian Yacht Club
03.2024 - Current
First Cook/Banquet Chef
The Royal Canadian Yacht Club
05.2021 - Current
First Cook, Banquet Chef
Hotel X
02.2019 - 03.2020
Chef Tournant
The Badminton and Racquet Club of Toronto
10.2018 - 02.2019
Cook
Bayview Golf and Country Club
08.2017 - 10.2018
Cook, Sous Chef
Blazing Kitchen
03.2012 - 08.2017
Cook
Urbanfare Catering
01.2011 - 01.2012
Cook
Westin Harbour Castle
12.2008 - 01.2011
Chef/Cook, Chef Kitchen Program
Rose Reisman Catering, Metro Inc
11.2008 - 01.2011
Chef/Cook
Pusateri’s Fine Foods
07.2006 - 11.2008
Cook
The Toronto Hunt Club
04.2004 - 01.2006
Cook
The Bistro On Avenue
02.2003 - 03.2004
Sous Chef/Cook
Safari Bar & Grill
11.2002 - 01.2003
Cook
Thornhill Golf and Country Club
05.2000 - 10.2002
Apprentice/Cook
Bayview Country Club
06.1997 - 01.1999
First Aid Training - undefined
CERTIFICATES Red Seal Certificate August 2003 – September 2004 Food Handlers Certificate Ministry of Toronto - undefined
- Food Handlers Certificate
Chef Training Course - Culinary Arts
Bakery Course George Brown College, George Brown College
High School Diploma -
Secondary
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