Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

Franco Flor

Moose Jaw,SK

Summary

  • Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with International cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English and Filipino skills.
  • High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. 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.
  • Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
  • Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
  • To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Cook

Saskatchewan Health Authority
11.2020 - Current
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in kitchen.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Prepared meals efficiently under time constraints for timely service during peak hours.

Executive Chef

Temple Gardens Hotel & Spa
11.2022 - 08.2023
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Fostered positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in high-pressure environment.
  • Utilized culinary techniques to create visually appealing dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Disciplined and dedicated to meeting high-quality standards.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.

Executive Chef

Grant Hall Hotel
10.2018 - 03.2020
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Fostered positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Developed close relationships with suppliers to source best ingredients.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in high-pressure environment.
  • Utilized culinary techniques to create visually appealing dishes.
  • Set up and broke down kitchen for service.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Monitored food production to verify quality and consistency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within community.
  • Evaluated food products to verify freshness and quality.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Maintained safe and sanitary work environment, adhering to health department standards and regulations.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Line Cook and Banquet Chef

Grant Hall Hotel
08.2014 - 10.2018
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Grilled meats and seafood to customer specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Demonstrated leadership skills in managing projects from concept to completion.
  • Identified issues, analyzed information and provided solutions to problems.
  • Worked effectively in fast-paced environments.
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Resolved problems, improved operations and provided exceptional service.

Chef and Part Owner

Whisk Bar And Restaurant
07.2011 - 06.2013
  • Evaluated food products to verify freshness and quality.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Monitored food production to verify quality and consistency.
  • Cooked memorable dishes that brought new customers into establishment.
  • Disciplined and dedicated to meeting high-quality standards.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
  • Utilized culinary techniques to create visually appealing dishes.
  • Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Set up and broke down kitchen for service.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Placed orders to restock items before supplies ran out.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Implemented food cost and waste reduction initiatives to save money.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Paid attention to detail while completing assignments.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Self-motivated, with a strong sense of personal responsibility.
  • Developed and maintained courteous and effective working relationships.
  • Skilled at working independently and collaboratively in a team environment.
  • Excellent communication skills, both verbal and written.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
  • Organized and detail-oriented with a strong work ethic.
  • Worked well in a team setting, providing support and guidance.
  • Acted as a team leader in group projects, delegating tasks and providing feedback.
  • Delivered services to customer locations within specific timeframes.
  • Demonstrated leadership skills in managing projects from concept to completion.
  • Interacted well with customers to build connections and nurture relationships.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.

Education

No Degree - Leadership And Management

Saskatchewan Institute of Applied Sciences And Technology
Saskatoon, SK
11.2023

No Degree - Cook Apprenticeship Program

Saskatchewan Institute of Applied Sciences And Technology
Saskatoon, SK
02.2020

Associate of Arts - Fast Paced Pro Chef Program

Center For Culinary Arts Manila
Manila Philippines
03.2011

Associate of Science - Midwifery

Saint Joseph College
Cavite City Philippines
03.2005

Bachelor of Science - Nursing

Saint Joseph College
Cavite City Philippines

Skills

  • Effective planner
  • Flexible Schedule
  • Ingredient Selection
  • Equipment Operation
  • Hospitality service expertise
  • Menu Memorization
  • Performance Improvement
  • Event Catering
  • Extensive catering background
  • Food handling
  • Strong attention to safe food handling procedures
  • Food Handler Certification
  • Fine Dining
  • Works Well Under Pressure
  • OSHA Regulations Knowledge
  • Operations Management
  • Safe Food Handling
  • Quality Inspections
  • Food spoilage prevention
  • Cleaning and organization
  • International Cuisine Knowledge
  • Food inspection
  • Recipes and menu planning
  • Food trends awareness
  • Allergen awareness
  • Efficient multitasking
  • Special Diets Knowledge
  • Nutrition Awareness
  • Kitchen Organization
  • Food Waste Reduction
  • Staff Supervision
  • Food plating and presentation
  • Team Leadership
  • Culinary creativity
  • Kitchen Sanitation
  • Teamwork and Collaboration

Languages

English
Full Professional

Certification

  • Certified Red Seal Cook, Saskatchewan Apprenticeship and Trade Certification
  • Certified Blue Seal , Saskatchewan Apprenticeship and Trade Certification
  • Leadership Skills and Management Training, Saskatchewan Polytechnic

Timeline

Executive Chef

Temple Gardens Hotel & Spa
11.2022 - 08.2023

Cook

Saskatchewan Health Authority
11.2020 - Current

Executive Chef

Grant Hall Hotel
10.2018 - 03.2020

Line Cook and Banquet Chef

Grant Hall Hotel
08.2014 - 10.2018

Chef and Part Owner

Whisk Bar And Restaurant
07.2011 - 06.2013

No Degree - Leadership And Management

Saskatchewan Institute of Applied Sciences And Technology

No Degree - Cook Apprenticeship Program

Saskatchewan Institute of Applied Sciences And Technology

Associate of Arts - Fast Paced Pro Chef Program

Center For Culinary Arts Manila

Associate of Science - Midwifery

Saint Joseph College

Bachelor of Science - Nursing

Saint Joseph College

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Franco Flor