Summary
Overview
Work History
Education
Skills
Timeline
Generic

Elleston Spence

Chef
Scarborough,ON

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. with over 25 years of cooking experience.

Overview

16
16
years of professional experience
4
4
years of post-secondary education

Work History

Chef

Qssis Banquet Halls
Scarborough, Ontario
05.2015 - Current
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.

1st Cook

Aramark Camp
, AB
09.2013 - 06.2015
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Planned menus for different events, seasons and customer requests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Adjusted recipes based on ingredient availability or customer request.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Managed opening and closing shift kitchen tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.

1st Cook

Horizon North Camp
Alberta
01.2011 - 09.2013
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Communicated closely with servers to fully understand special orders for customers.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Prepared and served various food items in fast-paced [Type] environment.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Planned menus for different events, seasons and customer requests.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

Banquet Chef

Compass Group
Calgary, AB
01.2008 - 06.2012
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Ordered food and supplies used to prepare meals for [Number] people.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored food production to verify quality and consistency.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.

Education

Diploma - Culinary Arts

Liasin Culinary College
Toronto, ON
06.1991 - 12.1991

High School Diploma -

High School of Commerce
Ottawa, ON
09.1976 - 06.1978

Food And Beverage Certificate - Food And Beverage Studies

S.A.I.T { Southern Alberta Institute
Alberta
09.1978 - 08.1980

Skills

Kitchen equipment operation and maintenance

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Timeline

Chef

Qssis Banquet Halls
05.2015 - Current

1st Cook

Aramark Camp
09.2013 - 06.2015

1st Cook

Horizon North Camp
01.2011 - 09.2013

Banquet Chef

Compass Group
01.2008 - 06.2012

Diploma - Culinary Arts

Liasin Culinary College
06.1991 - 12.1991

Food And Beverage Certificate - Food And Beverage Studies

S.A.I.T { Southern Alberta Institute
09.1978 - 08.1980

High School Diploma -

High School of Commerce
09.1976 - 06.1978

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