Emmanuel Roberts
Toronto,Canada
Summary
Seasoned culinary professional with a robust background at prestigious establishments like Estiatorio Milos, adept in kitchen management and menu development. Excelled in enhancing food presentation and optimizing inventory control, demonstrating leadership and innovative recipe creation. Proven track record in elevating dining experiences and managing vendor relations, embodying exceptional organizational and culinary skills.
Overview
34
34
years of professional experience
4
4
Certification
Work History
Sr. Sous Chef
Estiatorio Milos
Toronto, Canada
07.2024 - Current
- Duties include leadership of the kitchen management team.
- Delegating tasks to CDPs, and DCPs.
- Daily Butchering of seafood
- Administrative work for the BOH.
- Some fishmongering.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored food costs every week to maintain target profit margins.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Documented employee performance reviews to assess progress toward goals set out in training plans.
- Trained new chefs on proper cooking techniques and menu items.
Head Chef
The WORKS Craft Burgers & Beer
Wellington, Canada
03.2024 - 06.2024
- Head Chef of Wellington location
- Duties Include leadership of the kitchen
- Ordering
- Scheduling
- Hiring Kitchen staff
- Administrative work...ie scanning and uploading invoices using Docstar
- Weekly inventory
- Running and Working the line
- Implementation of higher standards
- Training new kitchen management for other locations
- Implementation and execution of new menu items as directed by the corporate Chef
Chef/Owner
Chef Emm's Soul Food Joint
Toronto, Canada
11.2022 - 02.2024
- Company Overview: Owning and operating an Online Restaurant Storefront, in partnership with the COOKIN platform and COOKING UNITY
- Duties Included:
- All the everyday operations of running a restaurant
- Ordering
- Menu Planning & Pricing
- Marketing
- Prepping
- Cooking
- Maintaining relationships with customers
- Owning and operating an Online Restaurant Storefront, in partnership with the COOKIN platform and COOKING UNITY
Jr. Sous Chef
Fairmont Château Lake Louise
Lake Louise, Canada
04.2019 - 01.2020
- Working all stations supporting the Chef in creating daily specials
- Responsible for..
- Nightly ordering, nightly audits
- Coordinating and delegating to the DCDP and other line cooks
- Maintaining a clean and professional environment
Sous Chef
Art of Food Catering
Scarborough, Canada
05.2015 - 12.2018
- High Volume Catering for Corporate Breakfast, Lunch, and Dinner functions
- Hot & Cold food preparations, including canapés for Large & Small Events
- Some On-site Work including Weddings, Bar mitzvahs, Corporate Dinners etc
CDP
The Rainbow Room by Massimo Capra (The Crowne Plaza Hotel)
Niagara, Canada
01.2013 - 12.2013
- Worked at the pasta & salad station
- Made fresh pasta by hand weekly
- Supported the banquet kitchen, helping with weddings and other functions
- Daily prep
- Night audits
Lead Pasta Cook
The Gate House Hotel & Ristorante Giardino
Niagara-on-the-Lake, Canada
01.2012 - 01.2013
- Worked every station in the kitchen, with managing the Pasta station as the primary role
- Made fresh pasta weekly including stuffed variety
- Lead in charge of making all Stocks and sauces
- In charge of daily Pasta Specials
Sous Chef
Angelo's Trattoria
Niagara Falls, Canada
08.2010 - 12.2012
- All duties required as a sous chef:
- Execution of tasks provided by the Head Chef
- Daily operation of the kitchen
- Leading and training staff
- Ordering
- Daily specials (lunch and dinner)
- Butchering
- In charge of making all sauces (Tomato, pizza sauce, Demi glace, Bechamel, etc.)
- Daily soups
- Making Lasagnas and Eggplant Parmesan
Banquet Cook
The International Centre
Mississauga, Canada
04.2008 - 01.2010
- Food preparation and presentation of various large quantity meals and items
- Food styling for large private functions
- Banquet cook
- Execution of different platters, canapes, etc
- Help with tastings
Education
Certificate - Catering Management
George Brown College
Toronto, None09-2008
Certificate - Chef's Training Pre-Employment
George Brown College
Toronto, None01-1997
certificate - Food Service & Mixology
George Brown College
Toronto, ON, CA01-1996
High School Diploma -
Albert Campbell Collegiate Institute
06-1995
Skills
- Bartending
- Cleaning Experience
- Packaging
- POS
- INVENTORY
- KITCHEN
- Food Service
- FOOD COST
- Food Preparation
- Manufacturing
- Food Safety
- Cooking
- Interviewing
- INVENTORY CONTROL
- Busser
- Advanced
- MENU PLANNING
- Kitchen management
- Recipe creation
- Menu development
- Food presentation
- Banquets and catering
- Food plating and presentation
- Staff scheduling
- Inventory management
- Purchasing management
- Vendor relations
- Special event catering
- Cost control
Certification
- Toronto Marine Emergency Response, Ports & Passenger Vessel Safety, 05/01/18, Present
- Worker Health and Safety Awareness, Present
- Accessibility for Ontarians with Disabilities Act, Present
- Standard First Aid CPR/AED Level A, Present
- WHMIS, 03/31/24
- ServSafe, 03/31/24
Personal Information
Willing To Relocate: Anywhere
Affiliations
Skilled in a diverse range of cuisines, including Italian, French, Southern comfort, and Caribbean, I bring a unique culinary flair that enhances any dining experience
Timeline
Sr. Sous Chef
Estiatorio Milos
07.2024 - Current
Head Chef
The WORKS Craft Burgers & Beer
03.2024 - 06.2024
Chef/Owner
Chef Emm's Soul Food Joint
11.2022 - 02.2024
Jr. Sous Chef
Fairmont Château Lake Louise
04.2019 - 01.2020
Sous Chef
Art of Food Catering
05.2015 - 12.2018
CDP
The Rainbow Room by Massimo Capra (The Crowne Plaza Hotel)
01.2013 - 12.2013
Lead Pasta Cook
The Gate House Hotel & Ristorante Giardino
01.2012 - 01.2013
Sous Chef
Angelo's Trattoria
08.2010 - 12.2012
Banquet Cook
The International Centre
04.2008 - 01.2010
Certificate - Catering Management
George Brown College
Certificate - Chef's Training Pre-Employment
George Brown College
certificate - Food Service & Mixology
George Brown College
High School Diploma -
Albert Campbell Collegiate Institute
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