Dreden Gomez
Winnipeg,MB
Summary
Highly skilled kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with classic and modern french cuisine, with experience in high-volume restaurant environments with over eleven years of sauteing, grilling and frying meats, seafood and poultry in concordance with recipe and food quality standards. Punctual and flexible candidate experienced in high stress situations capable of adapting and problem solving on the go.
Overview
11
11
years of professional experience
Work History
Saucier Chef
Fort Garry Hotel
2021.11 - Current
- Developed strong communication and organizational skills through working on group projects.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Delivered services to customer locations within specific timeframes.
- Resolved problems, improved operations and provided exceptional service.
- Excellent communication skills, both verbal and written.
- Managed time efficiently in order to complete all tasks within deadlines.
- Cultivated interpersonal skills by building positive relationships with others.
- Developed and maintained courteous and effective working relationships.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
Sous Chef
Lark Bake Shoppe And Cafe
2020.09 - 2021.11
- Monitored food production to verify quality and consistency.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed close relationships with suppliers to source best ingredients.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Utilized culinary techniques to create visually appealing dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Evaluated food products to verify freshness and quality.
Lead First Cook
Black Bird Brasserie
2018.08 - 2019.08
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Collaborated on special projects and events, showcasing culinary expertise and creativity in crafting unique dishes that left a lasting impression on guests.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Conducted regular equipment maintenance checks, ensuring optimal performance and minimizing downtime.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adjusted recipes based on ingredient availability or customer request.
- Assisted executive chef in planning special events, designing custom menus tailored to client preferences and dietary restrictions.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Suggested actionable improvements to streamline training procedures.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Improved overall kitchen efficiency by streamlining workflow and implementing effective time management strategies.
Apprentice Cook
Cornerstone Bar And Restaurant
2016.11 - 2018.08
- Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
- Increased efficiency in the kitchen through collaboration with other cooks during peak service hours.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Improved food presentation and appeal by incorporating creative plating techniques.
- Strengthened teamwork skills through active participation in daily pre-shift meetings and open communication with colleagues.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Demonstrated adaptability when faced with unexpected challenges, such as equipment malfunctions or ingredient substitutions, while still delivering quality dishes for customers.
- Mastered various cooking techniques, resulting in the ability to prepare a wide range of dishes from scratch.
- Participated in ongoing training sessions to stay up-to-date on industry trends and best practices.
Line Supervisor
Browns Social House
2015.07 - 2016.10
- Kept accurate and detailed records of personnel progress and productivity.
- Oversaw loading and unloading of packages in warehouse.
- Established operational objectives and work plans and delegated assignments to subordinate managers.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Morning Prep Cook
Nor-villa Motor Hotel
2013.01 - 2013.06
- Contributed to positive team environment through clear communication and collaboration with fellow cooks.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Controlled food cost and waste by selecting and using correct ingredients and amounts.
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Delivered consistent portion control through precise measurement of ingredients for recipe adherence and cost-efficiency purposes.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Reduced food waste by properly storing prepped items and rotating stock according to freshness.
- Developed strong knife skills which improved precision and speed in prepping, thereby reducing overall prep time.
Education
Associate of Arts - Culinary Arts
Apprenticeship Manitoba
Winnipeg, MB08.2020
High School Diploma -
Maples Collegiate
Winnipeg, MB05.2013
Skills
- Delegation and Task Management
- Kitchen Staff Supervision
- Critical Thinking
- Kitchen Organization
- Team Collaboration
- Adaptability
- Plating and Presentation
- Effective Communication
- Task Prioritization
- Time management abilities
- Extensive knowledge on food preparation
- Interpersonal Skills
Languages
English
Native or Bilingual
Timeline
Saucier Chef
Fort Garry Hotel
2021.11 - Current
Sous Chef
Lark Bake Shoppe And Cafe
2020.09 - 2021.11
Lead First Cook
Black Bird Brasserie
2018.08 - 2019.08
Apprentice Cook
Cornerstone Bar And Restaurant
2016.11 - 2018.08
Line Supervisor
Browns Social House
2015.07 - 2016.10
Morning Prep Cook
Nor-villa Motor Hotel
2013.01 - 2013.06
Associate of Arts - Culinary Arts
Apprenticeship Manitoba
High School Diploma -
Maples Collegiate
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