Edwin Thomas
Vancouver,Canada
Summary
Creative and innovative Chef with extensive experience in high-volume food environments, seeking a challenging position in a reputable hotel or restaurant. Trained and adept in collaborative settings, I offer excellent skills in stock rotation, inventory oversight, and diverse cooking techniques. Proactive and team-oriented, eager to contribute to culinary excellence and further develop my skills as a Sous Chef. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking for a part time opportunities to expand skills while facilitating company growth.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Prep Cook(Jr Sous In training)
King Taps
North Vancouver, BC
05.2025 - Current
- Prepared ingredients for daily menu items following standard recipes.
- Maintained cleanliness and organization in kitchen work areas and equipment.
- Assisted chefs in cooking and plating dishes during peak service hours.
- Monitored food safety and sanitation practices throughout food preparation processes.
- Collaborated with team members to ensure smooth kitchen operations and workflow.
- Stocked pantry and kitchen supplies, ensuring availability of necessary items.
- Handled food storage and labeling according to health regulations and guidelines.
- Oversaw inventory management and ordering supplies.
- Trained new kitchen staff on food preparation techniques.
Shift Leader
Tap & Barrel
Burnaby, Canada
01.2024 - Current
- Opening team member. Planned and organized stations and the kitchen.
- Manage food costs and labor to stay within budgetary constraints, and monitor and minimize food waste.
- Create and manage staff schedules to ensure adequate coverage during shifts, and prepare reports on kitchen operations, including inventory usage, staff performance, and any issues encountered.
- Address and resolve any issues or complaints related to food quality or service.
- Handle special customer requests or dietary needs.
- Supervise food preparation to ensure dishes are made according to recipes and quality standards.
- Ensure that kitchen equipment is functioning properly, and arrange for repairs if needed.
- Train new employees and provide ongoing guidance to ensure staff adheres to kitchen standards and protocols.
- Maintain high standards for food quality, taste, and presentation, and ensure consistency in portion sizes and plating.
- Oversee kitchen staff, including cooks, prep workers, and dishwashers. Assign tasks and manage workflow.
- Assist with updating menus and implementing new dishes.
- Efficient in both Line and Prep stations.
Kitchen Supervisor
King Pins Social House
Vancouver, Canada
10.2023 - 01.2024
- Supervising and coordinating the activities of kitchen staff to ensure quality and timely food preparation.
- Implementing high standards of cleanliness and organization within the kitchen.
- Overseeing the training and development of new kitchen staff.
- Ensuring compliance with health and safety regulations in kitchen operations.
- Managing kitchen inventory, including ordering supplies and stock checks.
- Developing and standardizing recipes for consistent food quality.
- Addressing customer inquiries and resolving food service issues.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Jr. Sous Chef
Earls Kitchen + Bar
Brentwood, Canada
01.2023 - 11.2023
- Quality Control and Kitchen Supervision.
- Overseeing station setup and ensuring compliance with company policies.
- Managing stock and restocking processes, including routine inventory checks.
- Responsible for clocking in and out, ensuring accurate tracking of work hours.
- Conducting regular cooler and freezer checks for optimal food storage conditions.
- Collaborating in meal preparations for large banquets and events.
- Learning diverse cooking and baking techniques from various chefs.
- Maintaining an organized mise en place for a consistent workflow.
- Handling high-volume food preparation in a fast-paced setting.
- Promoted to Entrée Cook; transitioned to Prep Cook with four months of dedicated experience in food preparation and ingredient management.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Evaluated performance levels of team members providing feedback where needed.
- Modified existing recipes based on the availability of ingredients or customer requests.
Panfry Cook
Earls Kitchen + Bar Bridge Park
Burnaby, Canada
11.2022 - 12.2022
- Developed strong communication and organizational skills through teamwork.
- Led projects from inception to completion, enhancing leadership skills.
- Applied effective time management techniques to meet tight deadlines.
Dishwasher
Joey Restaurants
Burrad, Canada
09.2022 - 11.2022
- Managed various stations including Grills, Entrée, Apps, and Pans.
- Ensured efficient setup and preparation for service.
- Swept and mopped floors at end of shift to comply with sanitary regulations.
- Filled out daily logs regarding temperature readings of dishwashers as required by health department regulations.
- Adhered to sanitary regulations to prevent contamination with food products.
- Sanitized surfaces after each use following standard sanitation practices.
- Removed garbage and trash to designated disposal areas in accordance with health regulations.
- Disposed of glassware that had been broken or chipped according to safety procedures.
Line Cook
Café Papaya
Kochi, India
03.2022 - 08.2022
- Responsible for preparation and management of mise en place.
- Assisted senior chefs in meal preparation.
- Specialized in appetizers, burgers, sandwiches, and wraps.
- Uphold high standards of kitchen hygiene.
Industrial Trainee
Elixir Resort and Spa
Munnar, India
12.2020 - 04.2021
- Operated and maintained kitchen equipment like ovens and fryers.
- Assisted senior chefs in various culinary tasks.
- Set up and operated production machinery according to specific standards and protocols of the company.
- Separated products according to weight, grade, and size of material to produce the final product.
Industrial Trainee
Taj West End
India, India
03.2019 - 05.2019
- Managed buffet setups and coordinated room service operations.
Education
Post-Baccalaureate Diploma - Global Hospitality and Tourism Management
Capilano University
North Vancouver, BCBachelor of Science - Hotel Management and Catering Science
Yuvakshetra Institute of Management Studies
Palakkad, KeralaSkills
- Multi-tasking
- Time management
- Kitchen management
- Computer programs
- Leadership
- Critical thinking
- Team player
- Portion standards
- Kitchen organization
- Food safety
- Hygiene
- Communication
- Team management
- High-volume dining
- Equipment maintenance
- Staff training
- Issue resolution
- Equipment troubleshooting
- Staff development
- Safety processes
- Team collaboration
- Staff supervision
- Sales reporting
- Culinary techniques
- Customer service
Certification
- Food Safe Level 1
- Serve It Right
- Oracle Opera Cloud Training
- Workplace Safety
- Cvent Supplier Network
Timeline
Prep Cook(Jr Sous In training)
King Taps
05.2025 - Current
Shift Leader
Tap & Barrel
01.2024 - Current
Kitchen Supervisor
King Pins Social House
10.2023 - 01.2024
Jr. Sous Chef
Earls Kitchen + Bar
01.2023 - 11.2023
Panfry Cook
Earls Kitchen + Bar Bridge Park
11.2022 - 12.2022
Dishwasher
Joey Restaurants
09.2022 - 11.2022
Line Cook
Café Papaya
03.2022 - 08.2022
Industrial Trainee
Elixir Resort and Spa
12.2020 - 04.2021
Industrial Trainee
Taj West End
03.2019 - 05.2019
Post-Baccalaureate Diploma - Global Hospitality and Tourism Management
Capilano University
Bachelor of Science - Hotel Management and Catering Science
Yuvakshetra Institute of Management Studies