Bryan Moar
Winnipeg,Canada
Summary
Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Line Cook
Arugula
03.2024 - Current
- Prepared diverse menu items following recipes and presentation standards.
- Managed food inventory, ensuring freshness and proper storage practices.
- Operated kitchen equipment safely and efficiently to maintain productivity.
- Collaborated with team members to streamline kitchen operations and enhance service.
- Assisted in menu development by contributing innovative ideas for seasonal dishes.
- Trained new line cooks on kitchen procedures and safety standards.
Sou Chef
Lou Dawgs
01.2023 - 09.2024
- Prepared and cooked a wide range of dishes, including appetizers, entrees, and desserts, with a focus of flavor and presentation.
- Assisted in developing and refining standard operating procedures to enhance kitchen efficiency.
- Supervised and mentored new staff, ensuring their growth and development as a chef.
- Participated in menu development and special culinary promotions weekly.
Sou Chef
Lake Louise Inn
02.2009 - 01.2023
- Assisted in menu planning and recipe development, contributing creative and unique dishes.
- Led kitchen staff in executing recipes, ensuring consistency and adhered to quality standards
- Managed food inventory, minimizing waste, and maximizing efficiency while controlling costs.
- Conducted regular kitchen staff training on safety, hygiene, and cooking techniques
- Collaborated with front-of-house staff to accommodate special dietary requests and provide excellent customer service.
Sou Chef
Inn at the Folks
10.2007 - 02.2009
- Collaborated with the Head Chef to create and execute seasonal menus, ensuring freshness and innovation.
- Oversaw kitchen operations including food preparation, cooking, and plating to maintain high-quality standards.
- Trained and supervised kitchen staff, fostering a culture of teamwork, efficiency, and culinary excellence.
- Managed inventory, food costing, and ordering to optimize kitchen operations and control expenses.
- Implemented food safety and sanitation protocols to ensure a clean and safe work environment
- Consistently met or exceeded customer expectations for taste, presentation, and service.
Education
Diploma - radio and television broadcasting
Academy of Broadcasting Corporation
01.2009
High school diploma - undefined
Kildonan East Collegiate
Winnipeg, MB01.2005
Skills
- Culinary Expertise
- Menu Development
- Kitchen Management
- Staff Training and Supervision
- Food Safety and Supervision
- Inventory Management
Certification
- Safe Food Handling Certification
- First Aid and CPR
- Smartserve (Proserve AB)
Timeline
Line Cook
Arugula
03.2024 - Current
Sou Chef
Lou Dawgs
01.2023 - 09.2024
Sou Chef
Lake Louise Inn
02.2009 - 01.2023
Sou Chef
Inn at the Folks
10.2007 - 02.2009
High school diploma - undefined
Kildonan East Collegiate
Diploma - radio and television broadcasting
Academy of Broadcasting Corporation
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