Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Dave Van Der Auwera

Saskatoon,Saskatchewan

Summary

Motivated Ranch Hand with experience maintaining a property in an agricultural setting. Talented in applying existing knowledge when maintaining the property and caring for animals. Detail-oriented in monitoring the property for damage and reporting it quickly to the owner before completing repairs. Competent in following safety procedures when operating tools and equipment.

Overview

35
35
years of professional experience

Work History

Ranch Hand

GBARB LIVESTOCK
01.2014 - 01.2022
  • Maintained equipment and ranch structures.
  • Repaired equipment and animal living spaces.
  • Performed repairs and preventive maintenance on equipment and property.
  • Cleared brush and maintained trails to keep ranch safe and accessible for animals and people.
  • Moved livestock by herding animals to different ranch locations to avoid pasture damage.
  • Kept grounds clean and orderly by monitoring and repairing fences, shoveling snow and removing debris.
  • Enhanced ranch safety by conducting regular equipment maintenance checks and repairs.
  • Rotated animals between grazing areas to provide enough access to food.

Restaurant Owner

BELL ISLAND PIZZA
01.1988 - 01.2011
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Supervised daily activities of restaurant and [Number] employees.
  • Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
  • Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
  • Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
  • Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
  • Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
  • Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
  • Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
  • Oversaw food preparation and monitored safety protocols.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Motivated staff to perform at peak efficiency and quality.
  • Purchased food and cultivated strong vendor relationships.
  • Developed unique events and special promotions to drive sales.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Maximized quality assurance by completing frequent line checks.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Head Cook

Lidos Restaurant
01.1987 - 01.1988
  • Placed orders to restock items before supplies ran out.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
  • Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Education

Commercial Cooking - Learning To Become A Chef

SIAST
Saskatoon, SK
05.1988

Skills

  • Physical Strength
  • Feeding animal
  • Team Player
  • Teamwork
  • Farm and ranch operations
  • Machinery upkeep
  • Cattle Corralling
  • Tractor driving
  • Livestock care
  • Operating Heavy Machinery
  • Basic Carpentry
  • Groundwork
  • Machinery repairs
  • Equipment maintenance and repair
  • Basic Mechanical Skills
  • Operating tools
  • Safety practices
  • Brush removal
  • Heavy machinery
  • powertools tool use

Languages

English
Professional Working

Timeline

Ranch Hand

GBARB LIVESTOCK
01.2014 - 01.2022

Restaurant Owner

BELL ISLAND PIZZA
01.1988 - 01.2011

Head Cook

Lidos Restaurant
01.1987 - 01.1988

Commercial Cooking - Learning To Become A Chef

SIAST

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Dave Van Der Auwera