Erfan Pirhadi
Toronto,Canada
Summary
A highly motivated and capable professional cook with a real passion for preparing popular, healthy as well as nutritious meal. Having a ‘hands on’ approach to all areas of the workplace kitchen and possessing excellent organizational and administrative skills. I began my cooking when I was 13 years old. I went to cooking school then worked and studied at the same time. I started in pastry and later went on to work in restaurants. I came to Montreal 2016, and I attended Professional Cooking and Pastry Making in ST PIUS culinary institute. Talented Kitchen Manager successfully monitors inventory, leads teams and handles food. Trains and supervises kitchen personnel on proper cooking techniques. Schedules preventive maintenance and repairs to maintain kitchen equipment in good working condition.
Overview
11
11
years of professional experience
Work History
Kitchen Manager
Symposium
Thornhill, Toronto
01.2023 - 01.2024
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Coached staff on strategies to enhance performance and improve customer relations.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Resolved problems or concerns to satisfaction of involved parties.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Chef De Partie
Ritz-carton
Montreal, Quebec
01.2022 - 01.2023
- Restaurant Maison Boulud.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Chef De Partie
Hôtel William Gray
Montreal, Quebec
01.2022 - 12.2022
- Restaurant Maggie Oaks (gray collection)
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Distributed food to service staff for prompt delivery to customers.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Liaised closely with kitchen and front-of-house personnel.
Executive Chef
CIUSSS de l'Oest-de-l'Île-de-Montréal
Montreal, Quebec
01.2021 - 01.2022
- Improved performance of team members resulting in high-quality meals produced daily.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Created daily specials based on seasonal ingredients and customer feedback.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Execusitive Sous-chef
Lux Gouverneur Residence
Montreal, Quebec
01.2017 - 01.2021
- Assisted in menu development and recipe testing.
- Trained new hires in proper cooking techniques and recipes.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored inventory levels to ensure adequate supplies on hand.
- Developed daily specials utilizing seasonal ingredients.
- Checked quality of food products to meet high standards.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Identified needs of customers promptly and efficiently.
Executive Chef
Tutti Frutti
Montreal, Quebec
01.2019 - 01.2020
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Worked effectively in team environments to make the workplace more productive.
- Achieved cost-savings by developing functional solutions to problems.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Provided guidance and support for Sous Chefs during peak service hours.
Bartender
New City Gas
Montreal, Quebec
01.2018 - 01.2020
- Managed bar area, cocktail design and menu and handled inventory, regulation compliance, and customer relationships.
- Checked identification of guests to verify age requirements for alcohol purchase.
- Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
- Managed cash drawer at the end of each shift ensuring accuracy of funds received.
- Neatly sliced and pitted fruit for garnishing drinks.
- Arranged bottles and glasses behind bar to make attractive displays.
- Kept track of bar tabs and transferred open tabs to dining area for wait staff.
- Followed alcohol awareness procedures for preventing intoxication and handling intoxicated guests.
- Processed payments accurately and efficiently with POS system.
- Collected and organized daily till totals and tips.
- Measured and mixed house ingredients to prepare both custom and menu drink orders.
- Checked identification cards for proof of age prior to serving alcohol beverages.
- Organized bar supplies in stock room to support timely and efficient retrieval and replenishment.
Executive Chef
Onyx
Montreal, Quebec
01.2016 - 01.2017
- Determined schedules and staff requirements necessary to prepare and plate food.
- Performed financial analysis and recommended effective methods to cut costs.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Prepared workstations with ingredients and tools to increase efficiency.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
Pastry Sous-chef
Padideh Talaee
Tehran, Iran
01.2014 - 01.2015
- Company Overview: Tehran, Iran
- Tehran, Iran
- Trained junior pastry staff in advanced baking techniques and kitchen safety protocols.
- Negotiated with vendors to secure high-quality ingredients at competitive prices.
- Measured and weighed ingredients to prepare dough for recipes.
- Adhered to safety protocols to minimize mishaps and accidents with baking equipment.
- Organized store by returning merchandise to proper areas and restocked displays.
- Managed the production of all desserts, pastries, breads and other baked goods for restaurant outlets.
- Coordinated supplies, placed orders and managed stock on hand for bakery.
- Trained kitchen workers on culinary techniques.
- Designed and maintained a clean, organized, and efficient pastry kitchen layout.
- Supervised a team of pastry chefs, providing guidance and training on daily tasks and responsibilities.
Barista
Cafe Four
Tehran, Iran
01.2013 - 01.2015
- Greeted and communicated with customers to take beverage orders and offer recommendations based on taste preferences.
- Ground beans for espresso shots according to individual customer specifications.
- Prepared and served a variety of coffee drinks, including espresso, cappuccino, and latte, adhering to specific recipes and presentation standards.
- Assisted customers with menu selection, offering recommendations based on personal preferences and dietary restrictions.
- Maintained a clean work environment by wiping down counters, washing dishes, and cleaning floors.
- Managed morning rush of customers daily with efficient, levelheaded customer service.
- Memorized official and off-menu coffee and tea preparations.
- Assisted in the preparation of baked goods including muffins, cookies, scones, cakes.
- Followed health, safety and sanitation guidelines to pass state inspections.
- Described menu items to customers and suggested products based on stated preferences.
Education
Diploma - professional pastry baking
Pius Culinary Institute
Montreal, QC01.2018
Diploma - Professional Cooking
Pius Culinary Institute
Montreal, QC01-2017
Diploma - Kitchen & Bar, Restaurant, Pastry Management
Persian Hotel & Tourism School
Tehran, Iran01-2016
Skills
- Hard working
- Organized
- Friendly
- Quick learner
- Purchasing
- Employee monitoring
- Scheduling
- Kitchen staff coordination
- Menu development
- Menu costing
- Food preparation management
- Cleaning and sanitation
- Kitchen management
- Kitchen equipment operation and maintenance
- Shift coverage
- Food safety
- Cost control
- Food and beverage management
- High volume dining
- Food plating and presentation
- Team collaboration and leadership
Hobbies and Interests
- Baking
- Cooking
- Bartending
- Designing
- Barista
- Gastronomy
Languages
English
Native/ Bilingual
French
Native/ Bilingual
Persian
Native/ Bilingual
Timeline
Kitchen Manager
Symposium
01.2023 - 01.2024
Chef De Partie
Ritz-carton
01.2022 - 01.2023
Chef De Partie
Hôtel William Gray
01.2022 - 12.2022
Executive Chef
CIUSSS de l'Oest-de-l'Île-de-Montréal
01.2021 - 01.2022
Executive Chef
Tutti Frutti
01.2019 - 01.2020
Bartender
New City Gas
01.2018 - 01.2020
Execusitive Sous-chef
Lux Gouverneur Residence
01.2017 - 01.2021
Executive Chef
Onyx
01.2016 - 01.2017
Pastry Sous-chef
Padideh Talaee
01.2014 - 01.2015
Barista
Cafe Four
01.2013 - 01.2015
Diploma - professional pastry baking
Pius Culinary Institute
Diploma - Professional Cooking
Pius Culinary Institute
Diploma - Kitchen & Bar, Restaurant, Pastry Management
Persian Hotel & Tourism School
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