Connor Mcskimming
Winnipeg
Summary
Dynamic culinary professional with extensive experience at Brazen Hall, excelling in food preparation and quality control. Proven ability to innovate menu offerings and train junior staff, fostering teamwork and efficiency. Skilled in food safety and presentation, consistently achieving high customer satisfaction in fast-paced environments.
Overview
17
17
years of professional experience
Work History
Lead Line Cook
Brazen Hall
04.2024 - Current
- Assisted in food preparation and maintained cleanliness in kitchen environment.
- Learned to operate kitchen equipment efficiently under supervision.
- Followed safety and sanitation guidelines to ensure compliance with health standards.
- Collaborated with team members to streamline food service operations.
- Supported lead cook in inventory management and ingredient sourcing tasks.
- Adapted quickly to new recipes and cooking techniques during training sessions.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Line Cook
The Oxbow
09.2023 - 07.2024
- Prepared and plated dishes according to established recipes and presentation standards.
- Maintained cleanliness and organization of kitchen workstations to ensure efficiency.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Plated and presented all dishes to match established restaurant standards.
Meat Cutter
Sobeys
11.2023 - 04.2024
- Operate meat processing equipment safely and efficiently to ensure product quality.
- Maintain cleanliness and sanitation standards in meat preparation areas.
- Assist customers with inquiries, providing knowledgeable recommendations on products.
- Monitor inventory levels and assist in restocking shelves as needed.
- Cut meats to customer specifications and answered questions about specialty products.
- Followed all food safety regulations to maintain a safe work environment for both employees and customers.
Junior Sous Chef
One Sixteen
01.2023 - 04.2023
- Prepared high-quality dishes according to established recipes and standards.
- Collaborated with kitchen staff to ensure smooth service during peak hours.
- Assisted in menu planning and development, contributing innovative dish ideas.
- Maintained cleanliness and organization of kitchen workstation for efficiency.
- Oversaw cleanliness of each station in kitchen.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
A.m. Sous Chef
Inn at the Forks
10.2014 - 01.2023
- Assisted in menu planning and development, ensuring culinary creativity and seasonal ingredient utilization.
- Supervised kitchen staff, fostering teamwork and maintaining high standards of food safety.
- Coordinated food preparation processes, optimizing workflow efficiency during peak service hours.
- Trained new team members on cooking techniques and kitchen protocols for seamless integration into operations.
- Researched culinary trends to innovate menu offerings, aligning with guest preferences and market demands.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Line Cook
Sydneys Fine Dining
03.2017 - 12.2017
- Prepared high-quality dishes according to menu specifications and standards.
- Operated kitchen equipment safely, ensuring cleanliness and compliance with health regulations.
- Collaborated with team members to maintain efficient kitchen workflows during peak service hours.
- Assisted in inventory management by tracking stock levels and notifying management of shortages.
- Maintained organized workstation, prioritizing tasks for optimal productivity during meal preparation.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
Banquet Cook
Delta Lodge at Kananaskis
08.2016 - 01.2017
- Prepared and cooked diverse menu items for large-scale banquet events.
- Ensured compliance with food safety standards and sanitation practices.
- Collaborated with kitchen staff to coordinate efficient meal service during events.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
- Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Line Cook Supervisor
Buccacinos
07.2010 - 07.2016
- Supervised daily kitchen operations, ensuring adherence to safety and food quality standards.
- Trained and mentored junior line cooks, fostering skill development and teamwork.
- Coordinated food preparation timelines, optimizing workflow efficiency during peak hours.
- Managed inventory levels, reducing waste through effective stock rotation practices.
Dishwasher / Prep Cook
Bistro 7 1/4
05.2008 - 08.2009
- Operated industrial dishwashing equipment efficiently to maintain cleanliness standards.
- Sorted and organized dishes, utensils, and kitchenware for optimal workflow.
- Assisted kitchen staff by ensuring timely availability of clean dishes and cookware.
- Adhered to safety protocols while handling cleaning chemicals and equipment.
Education
Diploma - Culinary Arts
Red River College of Applied Arts, Science And Technology
WinnipegSkills
- Food safety knowledge
- Food assembly
- Menu planning
- Food presentation
- Food preparation
- Cooking techniques
- Quality control
Languages
English
Professional Working
Timeline
Lead Line Cook
Brazen Hall
04.2024 - Current
Meat Cutter
Sobeys
11.2023 - 04.2024
Line Cook
The Oxbow
09.2023 - 07.2024
Junior Sous Chef
One Sixteen
01.2023 - 04.2023
Line Cook
Sydneys Fine Dining
03.2017 - 12.2017
Banquet Cook
Delta Lodge at Kananaskis
08.2016 - 01.2017
A.m. Sous Chef
Inn at the Forks
10.2014 - 01.2023
Line Cook Supervisor
Buccacinos
07.2010 - 07.2016
Dishwasher / Prep Cook
Bistro 7 1/4
05.2008 - 08.2009
Diploma - Culinary Arts
Red River College of Applied Arts, Science And Technology
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