David Borello
Etobicoke,ON
Summary
Accomplished Executive Chef with a proven track record at Ascott Parc Event Center, enhancing customer satisfaction through innovative menu development and effective team management. Skilled in culinary expertise and leadership qualities, I excel in driving kitchen operations and staff training to achieve exceptional dining experiences. Demonstrated success in cost management and food safety, ensuring high standards of quality and efficiency.
Overview
15
15
years of professional experience
Work History
Head Chef
Romas Hospitality Center
09.2023 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Executive Chef
Ascott Parc Event Center
03.2023 - 08.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef
Cataldi Fresh Market
07.2021 - 06.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Sous Chef
Harvest Wagon
04.2015 - 05.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Patio Chef
Copetin
06.2017 - 09.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Cook
10tation
06.2012 - 08.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Internship Student
Four Seasons Hotels and Resorts
09.2009 - 03.2010
- Developed professional skills through hands-on experiences, including time management and effective communication.
- Improved internship experience by efficiently managing assigned tasks and meeting deadlines.
- Sorted, organized, and maintained files.
- Received positive feedback from supervisors, reflecting a strong commitment to personal growth and development throughout the internship program.
- Gained practical experience in various aspects of the field, applying academic knowledge to real-world situations.
- Delivered high-quality work consistently, demonstrating strong work ethic and dedication to the internship program.
- Demonstrated adaptability by quickly learning new concepts and techniques as required for different assignments within the program.
- Interacted with customers by phone, email, or in-person to provide information.
Education
Culinary Management - Hospitality
Humber College
05.2015
Culinary Skills With Honors - Hospitality
Humber College
Toronto, ON06.2009
Skills
Nutritional knowledge
Languages
English
Full Professional
Timeline
Head Chef
Romas Hospitality Center
09.2023 - Current
Executive Chef
Ascott Parc Event Center
03.2023 - 08.2023
Executive Chef
Cataldi Fresh Market
07.2021 - 06.2022
Patio Chef
Copetin
06.2017 - 09.2017
Sous Chef
Harvest Wagon
04.2015 - 05.2018
Cook
10tation
06.2012 - 08.2012
Internship Student
Four Seasons Hotels and Resorts
09.2009 - 03.2010
Culinary Management - Hospitality
Humber College
Culinary Skills With Honors - Hospitality
Humber College
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