Professional Summary
Overview
Work History
Education
Skills
Education Skills
Timeline

Doug Dobell

Atco Frontec
Victoria,Canada
1
Language
13
Years of experience

Seeking a first cook (cooking position) in a challenging environment where I can exercise my excellent cooking skills & abilities in all areas of the kitchen, utilizing my organizational, verbal, team building and problem solving skills to contribute to the efficiency of the food service department.

Work History

First Cook - Clearwater Lodge / Nistulin lodge

4 Years 8 Months
Atco Frontec | 01.2022 - Current
  • Company Overview: (500 clients)
  • Coordinated running night shift / dinner service
  • Prepared & stock bag up, beverage station.
  • Processed, Cooked breakfast, dinners.
  • Ensured salads are fresh, prepared salad bar, desserts daily
  • Filled in all areas of kitchen, unloaded groceries
  • Following all food / work safe practices and procedures.
  • Responsible for supervision of 12 staff, running night/breakfast shift.
  • Prepare and organize breakfast stations, cook all required food items as well as help other departments & dinner shift.
  • Assisted with and printed off all menus, signs.
  • Ensure meals are prepared according to client scheduling within menu plan, budget guidelines and contract with adequate quantities of menu choices.
  • Coordinating all kitchen staff involved in the preparation and serving of meals
  • Ensures that the kitchen is clean and tidy, that all completed food is correctly wrapped, labeled, put in out fridge for each operation.
  • (500 clients)

First cook

8 Months
Civeo | 01.2020 - 09.2020
  • Company Overview: (900 clients)
  • Reads and follows menus, recipes and other production, creating new meals for lunch / dinner service
  • Responsible for preparing/serving attractive nutritionally balanced meals while maintaining a high quality of meals, food Coordinates activity of kitchen staff training
  • Implemented food hygiene standards, creating menus & utilizing leftovers. Communicate effectively with all staff and appropriate departments.
  • Follow all sanitation, (Covid protocols) Food safe / work safe procedures
  • Pulling all proteins, products for weeks production to safely defrost.
  • Organized fridges, freezers, for FIFO and to utilize leftovers. Monitor fridge, freezer temps as well as cooking, holding temps of food.
  • (900 clients)

First cook / Chef Relief

8 Months
Landsea Camp Services | 01.2020 - 09.2020
  • Company Overview: (300 clients)
  • Provided clients with balance, quality meals. Creating nutritious meals
  • Providing leadership in the kitchen. Filling in where needed. (Covered chef on time off)
  • Follow planned menus, obtaining ingredients, utensils, equipment.
  • Assisted with menu creation, ordering within budget.
  • Follows all food safe precautions, monitoring detergents, sanitation, temperatures of freezers, fridges, also during production/food service meal times.
  • Assisted in production forecast, maintaining inventory and storage of prepared foods.
  • Cleans respective work areas, maintaining a high standard of sanitation in all areas of production.
  • Directed dining room staff: eg stocking, rotation, temp checks, cleaning, monitoring all Covid protocols, assuring all paperwork is filled out, signed off, completed.
  • (300 clients)

First cook / Chef Relief

6 Months
DIAVIK | 06.2019 - 12.2019
  • Company Overview: (Bouwawhee) (800 clients)
  • Review the daily/weekly production sheets with the chef. Prepare the necessary food items, in accordance with standards in a timely and effective fashion to ensure there is no interruption to client dinner service.
  • Check, verify the quality of fresh, raw food materials before use in preparation.
  • Orchestrated, delegate the activity of kitchen staff to ensure clients enjoy a good dining experience.
  • Pulled all items to be defrosted, in a safe, timely manner for the weeks production.
  • Keeps equipment clean, maintained.
  • Batch cooks and delivered volumes of food in a timely, safe manner (700 clients).
  • Maintains a structured work/ food-safe environment.
  • Takes food samples, records service line temps, all fridges, freezers.
  • Keeps upbeat positive attitude, communicates effectively to all clients, management, employees.
  • (Bouwawhee) (800 clients)

Production Chef

Sodexo | 05.2016 - 05.2016
  • Company Overview: (2200 clients)
  • Responsibility for ordering, inventory, receiving & storage of groceries and products. Maintain and working within current inventory and cost controls.
  • Menu Plan and organize the culinary team in preparation of food items.
  • Keeps all refrigeration, storage areas in clean working condition. Daily, weekly cleaning lists completed. Follow work/ food safety rules.
  • Demonstrated a great rapport with my employees, clients and management.
  • Assisted in all areas of kitchen when experiencing staff shortages.
  • Coordinate and responsible for handling, preparation, production, timely service of breakfast, lunch, dinner and snacks.
  • Coached, motivated & trained staff, working alongside multiple personalities.
  • Responsible to ensure adequate quantities of menu choices are prepared as per menu plan.
  • Ensured consistency in food delivery, cooking, handling storing, labeling product.
  • Monitored temp checks of food being prepared & held in hot boxes (HACCP) all paperwork properly filled out/ signed off.
  • (2200 clients)

First Cook

2 Years 5 Months
Lighthouse camps | 07.2013 - 12.2015
  • Collaborated with chef/leads to assign duties to staff. Directed employees to prepare, cook, present & serve 400-1400 meals in a controlled, food safe environment.
  • Prepared western, Italian, Canadian, vegetarian & some International cuisine.
  • Assist in ordering food supplies, plan menus, inventory. Accurately & efficiently cook a wide range of appetizing foods produced in the allocated food and labour budget.
  • Inspect supplies, equipment and work areas to ensure conformance to established standards.
  • Coach staff, (15 pp), monitor performances & report details to management. Ensure safety. Set timelines, standards and communicate goals, objectives and expectations.
  • Maintain good structure, provide leadership, direction and support.
  • Following all work/ food-safe protocols, Standards.

Education

Red seal culinary papers

Food safe 1 & 2 - HACCP

Common safety orientation

Build force Supervisor training

Serve well food handlers

WHMIS 2015

CSTS-08

Skills

Leadership
Time management
Multi-tasking
Critical thinking
Organizational skills
Collaboration
Communication
Red seal culinary papers
Food safe 1
Food safe 2
HACCP
Microsoft
Sysco
Excel
Common safety orientation
Build force Supervisor training
Serve well food handlers
WHMIS 2015
CSTS-08

Education Skills

  • Red seal culinary papers
  • Food safe 1 & 2 (HACCP)
  • Microsoft, Sysco, Excel
  • Common safety orientation, Build force Supervisor training
  • Serve well food handlers
  • WHMIS 2015
  • CSTS-08
  • Time management
  • Multi-tasking
  • Critical thinking
  • Problem solving

Timeline

First Cook - Clearwater Lodge / Nistulin lodge

Atco Frontec
01.2022 - CurrentRead More

First cook

Civeo
01.2020 - 09.2020Read More

First cook / Chef Relief

Landsea Camp Services
01.2020 - 09.2020Read More

First cook / Chef Relief

DIAVIK
06.2019 - 12.2019Read More

Production Chef

Sodexo
05.2016 - 05.2016Read More

First Cook

Lighthouse camps
07.2013 - 12.2015Read More

CSTS-08
Read More

WHMIS 2015
Read More

Serve well food handlers
Read More

Build force Supervisor training
Read More

Common safety orientation
Read More

Food safe 1 & 2 from HACCP
Read More

Red seal culinary papers
Read More
Doug Dobell