Floyd Lobo
Niagara Falls,Canada
Summary
Culinary professional with 7 years of experience, including 2 years as a Sous Chef, skilled in French, Italian, and Japanese cuisines as well as pastry and baking. Experienced in leading kitchen teams, managing operations, and delivering consistent, high-quality dishes. Committed to maintaining strict food safety standards and thriving in fast-paced environments.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sous chef
Spirit in Niagara Small Batch Distillery
Niagara on the lake
08.2023 - Current
- Overseeing daily kitchen operations for a busy 120-seat restaurant.
- Assumed full Head Chef responsibilities, including team leadership, menu development, and strategic kitchen oversight.
- Designing and executing menus for à la carte service, weddings, and events.
- Leading and mentoring a team of cooks to maintain quality and consistency.
- Managing food inventory, ordering, and cost control to reduce waste.
- Ensuring strict compliance with food safety and sanitation standards.
Demi chef de partie
Prime Steakhouse
Niagara falls
08.2021 - 08.2023
- Experience in: High volume, face paced coordination - Multitasking - Hostile work environment.
- Cook steaks and other meats to desired doneness, also prepare orders according to dietary and allergy specifications.
- Follow detailed recipes and deliver consistent product according to restaurant specifications.
Line Cook
St. Louis sports bar & grill
St. Catharines, Canada
08.2020 - 07.2021
- Perform all opening and closing duties.
- Execute required skills to work at workstations like grill, fryers, salad station.
- Portion food products prior to cooking according to standard portion sizes and recipes specifications.
Education
Diploma - Culinary Management
Niagara college
Niagara Falls, ON12.2021
BA - International culinary arts
Queen Margaret university
Edinburgh, Scotland 01.2019
Skills
- Leadership & Team Management
- Culinary Expertise
- Time Management
- Menu Development & Creativity
- Inventory & Cost Control
- Hygiene & Safety Compliance
- Adaptability Under Pressure
- Communication Skills
Instagram page
my_dopa.mine
Certification
- Red Seal certified: Certified under the Red Seal Program, recognized across Canada for meeting the national standard in the culinary trade. Advanced Culinary Expertise, Skilled in diverse cooking methods, butchery, baking, and high-volume food preparation with strong attention to detail.
- Safe Food Handling: Strong Theoretical Knowledge, Trained in food safety protocols (HACCP), nutrition, cost control, and kitchen systems.
Timeline
Sous chef
Spirit in Niagara Small Batch Distillery
08.2023 - Current
Demi chef de partie
Prime Steakhouse
08.2021 - 08.2023
Line Cook
St. Louis sports bar & grill
08.2020 - 07.2021
Diploma - Culinary Management
Niagara college
BA - International culinary arts
Queen Margaret university