Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
Generic

Christopher Goodfellow

Toronto,ON

Summary

A Chef, Pastry Chef, and Kitchen Management professional with extensive experience in designing and preparing chocolate and candy items, desserts, breads and pastries, and specialty seasonal menus and specialty foods, and in planning and directing food preparation and cooking activities. A results-oriente individual with the ability to work in a fast-paced, demanding hospitality environment and who is committed to delivering top quality products and meals in a timely fashion. Keen analytical skills with a penchant for anticipating and resolving potential problems. Solid practical background in staff management, administrative functions, event planning, cost analysis and control, new product/service development and inventory management.

Overview

25
25
years of professional experience
1
1
Certification

Work History

Chef/Instructor

The Chef Upstairs
03.2022 - Current
  • Teach Interactive Cooking classes taught from raw and fresh ingredients
  • Different food genres every event.
  • Class sizes , 10-40
  • Introductory and advanced classes for kids and adults
  • Maintained up-to-date knowledge of current food trends, incorporating them into lesson plans to ensure relevance in today''s fast-paced culinary landscape.
  • Managed classroom resources and inventory, ensuring all equipment was properly maintained and available for student use during class sessions. for approx 40 people a day
  • Enhanced culinary skills of students by demonstrating various cooking techniques and explaining the science behind them.

Production Manager

Branded Bites/Corporate Confections
03.2021 - 03.2022
  • Schedule, purchase and plan high volume cookies, confections and chocolate for corporate and private orders
  • In house digital art and , with food and packaging
  • Used critical thinking to break down problems, evaluate solutions and make decisions based on complex orders and operations
  • Hands on management
  • Involved in daily production.

Private Catering/Consulting

Private
09.2019 - 03.2020
  • Developed daily menus depending on dietary needs
  • Delivered specific products to customer locations within specific timeframes
  • Carried out day-day-day duties accurately and efficiently
  • Offered friendly and efficient service to all customers, handled challenging situations with ease.

Production Manager

Baxter's Bakery/ Circles and Squares
04.2017 - 09.2019
  • Responsible for daily production outputs and forecasting (8+ figures)
  • Became HACCP FFC22000(2017) certified in process and in audit
  • Scheduling for teams of 85+ for scratch assembly approaches
  • Develop programs with direct sales correlations, and ensure maximum efficiency is met
  • Work with large batch control (300+ kg), to contribute to daily fresh bake delivery, and frozen retail inventory (muffins, loafs, scones, butter tarts, squares, cookies, croissants, cakes, tarts, pies, cheesecakes)
  • Daily/Weekly/Monthly control of numbers and and adapting it to business needs
  • Work directly in teams to ensure correct practices and quality are met on a daily basis
  • High level of equipment knowledge and preventative maintenance understanding (Hobart, Cinelli, Reiser Magart, UniFiller, JDA,Shanklin).
  • Enhanced production efficiency by streamlining processes and implementing lean manufacturing techniques.
  • Estimated labor requirements to support anticipated workload.
  • Delivered direct feedback to senior management regarding project visibility and status.
  • Updated logs and submitted timely reports detailing activities in line with regulatory standards.

Production Manager/Consultant

Fresh City Farms
08.2016 - 04.2017
  • Department lead for prepared meals, salads, and recipe kits freshly made daily using organic ingredients
  • Inventory control
  • Product development and enhancement
  • Directly reporting to operations and system management.
  • Increased overall productivity by identifying bottlenecks in the production process and proposing effective solutions.
  • Standardized production procedures, job roles, and quality assurance guidelines.
  • Created and oversaw production schedules and adjusted as needed to meet deadlines.
  • Monitored inventory levels and restocking schedules to avoid production delays from unavailable materials.

Bakery Team Leader

Whole Foods Market
06.2011 - 10.2016
  • Department development and daily operations
  • Scheduling a staff of 25+ and coordinating marginal contributions upon dependable variables
  • Merchandising and retail development of department
  • Ordering and inventory control
  • Product introduction with house made and local vendor items
  • Using only natural ingredients and practices with company missions.
  • Developed creative marketing strategies to promote bakery offerings and increase sales revenue.
  • Evaluated team member performance regularly, providing constructive feedback and opportunities for growth.

Chef De Cuisine

Seven Windows Restaurant – Hamilton
02.2010 - 06.2011
  • Daily ordering and preparation of fresh seasonal ingredients, including sauces, butchery, cold items, terrines, desserts
  • Work directly with the chef and owners to establish and maintain better business models within a budget
  • Train other staff members to ensure quality and consistency
  • Expand on classical preparations while introducing efficient trends and ideas.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

Chocolatier /Retail Manager

Niagara Parks Commission – Niagara Falls
04.2008 - 12.2010
  • Design and execute chocolate and candies items, including lollipops, artful hard candies, bonbons, chocolate dipped items in a demonstration atmosphere
  • Controlled a margined food cost and control inventory
  • Schedule and train staff of 6-17 during peak seasons within a margined budget
  • Work with Ontario tourism board in marketing aspects; work closely in retail with customer base.
  • Participated in trade shows and tasting events, promoting brand exposure and attracting new clientele.

Consultant and Manager / Instructor

jS BonBons
04.2004 - 12.2008
  • Test and develop recipes for core collection as well as seasonal specialties
  • Develop new techniques for production; train staff in both retail locations
  • Instructor at the js bonbons Chocolate School, teaching ice cream classes.
  • Improved client satisfaction by effectively managing multiple projects and consistently meeting deadlines.

Pastry Chef

Millcroft Inn and Spa – Alton
05.2005 - 07.2008
  • Design and execute seasonal menus for a la carte, conference and wedding packages and detox menus for the spa (four diamond status); manage and supervise a team of 12 staff members
  • Prepare all breads, chocolates, pastries, ices and sorbets and turndown amenities in house
  • Orders, schedules, inventory and cost control for the pastry department
  • Conduct on site pastry demonstrations for groups of up to 30 people.

Pastry Chef

Perigee Restaurant
01.2004 - 12.2005
  • Prepare highly innovative desserts for blind tasting menus (voted one of top restaurants in Toronto in 2004)
  • Design menus with a focus on using seasonal ingredients in a new fashion while utilizing postmodern techniques
  • Produce all breads, butter, charcuterie, chocolates and ice creams in house.

Baker /Head Cake Decorator

Bonjour Brioche
10.2004 - 07.2005
  • Conduct artisan preparations for all pastries, croissants, breads, tarts, tortes, quiches, tuiles, cakes and biscuits in high volume bakery.
  • Created appealing displays to showcase products in bakery.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.

Pastry Chef

Avalon Restaurant
01.2001 - 07.2005
  • Work garde station, preparing all items such as sashimi, sliced charcuterie, tartar and salads
  • Prepare all breads, ice creams, chocolates and dessert items for pastry station while utilizing high end ingredients; focus on creating dessert items to pair with extensive wine list
  • Returned in a consultancy role for menu development in 2005.

Pastry Chef

Eau Restaurant
02.2003 - 07.2004
  • Produce all desserts for high energy resto-lounge (voted top 5 in Canada by Enroute Magazine 2003)
  • Design menus that catered to a late night club crowd, featuring handmade lollies, pretzels and ice cream sandwiches.
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.

Apprentice

Church Restaurant / King Edward Hotel
11.1998 - 06.2001
  • Work in fast paced restaurant completing 120 pre-theatre, 80 dinner and 120 after theatre covers per service
  • Rotate through garde, sauce, entremetier, grill and pastry stations over a two year period
  • Completed apprenticeship in high volume environment preparing up to 1200 covers perservice.

Education

Associate of Science - Natural Sciences

McMaster University
Hamilton, ON

Associate of Arts - Advanced Chocolate And Confectionery Artistry

Valrhona L'Ecole De Chocolat
Tain L'Hermtiage
2004

High School Diploma -

St Jean De Brebeuf
Hamilton, ON
06.1996

Skills

  • Food Service Management
  • Budget Management
  • Staff Supervision
  • Specialty Food Preparation
  • HACCP Food Handling
  • Inventory Management
  • Recipe and Menu Preparation/Design
  • Quality Assurance
  • Purchasing and Procurement
  • Training, Mentoring and Teaching
  • Project Coordination
  • Special Event Planning

Certification

  • Honours ~ OSSGD
  • Culinary Apprenticeship ~ Red Seal Certificate
  • Certificate of Qualification ~ Cook (Inter provincial Standard)
  • Certificate ~ Safe Food Handling (Niagara Public Health and Hamilton Public Health, Peel,Toronto)
  • Certificate ~ Gas Handling Transportation Safety
  • Certificate ~ St. John First Aid
  • Forklift and Tow licensed

Accomplishments

  • 2008~ Featured on Niagara Express Television show CHCH
  • 2006 ~ Food and Hospitality Magazine – featured in article, “Chocolate in Food”
  • 2005 ~ Westjet Magazine – featured in Ontario Wine Tasting and Culinaryarticle
  • 2004 ~ En Route Magazine – Top Ten New Restaurants in Canada for Perigee Restaurant
  • 2004 ~ Toronto Life Magazine – Featured in main article by James Chatto
  • 2003 ~ En Route Magazine – Top Ten New Restaurants in Canada for Eau Restaurant

Timeline

Chef/Instructor

The Chef Upstairs
03.2022 - Current

Production Manager

Branded Bites/Corporate Confections
03.2021 - 03.2022

Private Catering/Consulting

Private
09.2019 - 03.2020

Production Manager

Baxter's Bakery/ Circles and Squares
04.2017 - 09.2019

Production Manager/Consultant

Fresh City Farms
08.2016 - 04.2017

Bakery Team Leader

Whole Foods Market
06.2011 - 10.2016

Chef De Cuisine

Seven Windows Restaurant – Hamilton
02.2010 - 06.2011

Chocolatier /Retail Manager

Niagara Parks Commission – Niagara Falls
04.2008 - 12.2010

Pastry Chef

Millcroft Inn and Spa – Alton
05.2005 - 07.2008

Baker /Head Cake Decorator

Bonjour Brioche
10.2004 - 07.2005

Consultant and Manager / Instructor

jS BonBons
04.2004 - 12.2008

Pastry Chef

Perigee Restaurant
01.2004 - 12.2005

Pastry Chef

Eau Restaurant
02.2003 - 07.2004

Pastry Chef

Avalon Restaurant
01.2001 - 07.2005

Apprentice

Church Restaurant / King Edward Hotel
11.1998 - 06.2001

Associate of Science - Natural Sciences

McMaster University

Associate of Arts - Advanced Chocolate And Confectionery Artistry

Valrhona L'Ecole De Chocolat

High School Diploma -

St Jean De Brebeuf

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