Ervin De Leon
Toronto,ON
Summary
Accomplished Head Chef with a proven track record at La Carnita, enhancing team productivity and customer satisfaction through expert culinary skills and effective leadership. Excelled in menu supervision and maintaining high sanitation standards, significantly boosting establishment's reputation. Demonstrated excellence in food safety and team management, aligning with employer's needs for quality and efficiency.
Overview
13
13
years of professional experience
Work History
Head Chef
La Carnita
01.2019 - Current
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Sous Chef
La Carnita
07.2016 - 01.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Monitored food and labor costs to verify budget targets were met.
Line Cook/ Prep Cook
Broadview Hotel
09.2017 - 06.2018
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Executive Sous Chef
Sea Chefs Cruises
02.2011 - 05.2016
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
Education
Bachelor of Arts - Hotel And Restaurant Management
Centro Escolar University
Malolos City, Bulacan Philippines03.2000
Skills
- Food Safety
- Sanitation Standards
- Culinary expertise
- Menu Supervision
- Leadership Qualities
- Team Management
Languages
English
Timeline
Head Chef
La Carnita
01.2019 - Current
Line Cook/ Prep Cook
Broadview Hotel
09.2017 - 06.2018
Sous Chef
La Carnita
07.2016 - 01.2019
Executive Sous Chef
Sea Chefs Cruises
02.2011 - 05.2016
Bachelor of Arts - Hotel And Restaurant Management
Centro Escolar University
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