FRANK NELSON
Vancouver,Canada
Summary
During the 32 years that I have been cooking, I have experienced a wide range of different food styles and techniques, lending me the skills, creativity and knowledge that would make me an asset in any kitchen.
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
19
19
years of professional experience
Work History
Sous Chef to Co Chef
Mahony Tavern
Vancouver, Canada
05.2021 - Current
- Quality control of food leaving the pass
- Staff training and mentoring
- Execution of catering and buffet service
- Ordering when needed
- Use of Optimum Control
- Invoicing and Food waste entry and logging
- Keeping up with Food safety and Sanitation practices
- Interviewed, trained and hired kitchen staff and launched operational improvements, reducing diner wait time for food preparation and service.
- Enforced standards for meal service, presentation and quality of food items across kitchen shifts.
- Reduced waste by improving inventory control and product rotation before expiration dates.
- Obtained best prices from suppliers by negotiating process for ingredients and equipment to control monthly food costs.
- Used labor dollars and menu costing programs to price labor and food cost percentages.
- Achieved "A" ratings after inspection of premises by health department by standardizing shift-based cleaning processes.
- Increased guest satisfaction scores by training staff and overseeing food preparation and recipe control.
- Executed and enforced appropriate work-flow and quality controls for food quality and temperature.
- Prepared ingredients, garnishes, and side dishes in advance to expedite meal service.
- Demonstrated correct cooking techniques to staff to increase team skill level.
- Monitored kitchen operations to maintain proper sanitation and quality assurance.
- Improved productivity for continual quality under tight constraints during peak meal service.
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation.
Sous Chef
Rocky Mountain Flatbread
Vancouver, Canada
08.2013 - 02.2022
- Opening the kitchen
- Closing the kitchen
- Feature creation
- Preparation of all scratch recipes
- Routine maintenance and cleaning
Sous Chef
Big River Brewing Company
Richmond, Canada
04.2015 - 08.2015
- I was in charge of running evening line
- Weekly fresh sheet creation and execution
- Staff scheduling mentoring and training
- Routine maintenance and cleaning
- Increase line speed i.e. ticket times
- Worked with line cooks to enable all of them to work together and work all stations online.
Second Cook
Royal Vancouver Yacht Club
Vancouver, Canada
10.2014 - 04.2015
- Line preparation and execution for two kitchens
- Routine maintenance and cleaning.
Chef Manager
ACADEMIC PUBLIC HOUSE
Vancouver, Canada
09.2012 - 08.2013
- Placing orders
- Staff scheduling
- Menu production and execution
- Cooking online with team during peak times
- Communicating with G.M and floor managers during function
- Responsible for kitchen costs and at period close.
Chef Manager/Telus Mobility
Sodexo Food Service
Burnaby, Canada
01.2008 - 01.2010
- Opening and closing dining center
- Ordering food
- Weekly inventory and financial reports to H/O
- Cash handling and sending finances thru Brinks.
- Catering for departments in the offices upstairs
Chef Manager/Glenlyon Telus
Sodexo Food Service
Burnaby, Canada
03.2007 - 04.2008
- Open and close dining center
- Production of standard recipes for the client
- Handeling cash and keeping safe log and sending financial info thru Brinks.
Education
Cook - Level 3 apprentice
VCC
Vancouver, BCCulinary Upgrade -
VCC
Vancouver, BCCulinary arts diploma -
SAIT Alberta
Calgary, ABSkills
Cooking
Food handling
Food preparation
Supervising experience
Leadership
Culinary experience
Training & Development
Kitchen Management Experience
Inventory management
Cost control
Recipe development
Staff scheduling
Quality assurance
Team leadership
Training and mentoring
Kitchen leadership
Station oversight
Catering background
Baking Principles
Bread baking
Baking basics
Baking and roasting
Baking
Hobbies and Interests
- Bike riding along the seawall
- Practicing pit master skills (smoking fishes, beef and pork)
- Console
- GGBPracticing
Personal Information
Timeline
Sous Chef to Co Chef
Mahony Tavern
05.2021 - Current
Sous Chef
Big River Brewing Company
04.2015 - 08.2015
Second Cook
Royal Vancouver Yacht Club
10.2014 - 04.2015
Sous Chef
Rocky Mountain Flatbread
08.2013 - 02.2022
Chef Manager
ACADEMIC PUBLIC HOUSE
09.2012 - 08.2013
Chef Manager/Telus Mobility
Sodexo Food Service
01.2008 - 01.2010
Chef Manager/Glenlyon Telus
Sodexo Food Service
03.2007 - 04.2008
Cook - Level 3 apprentice
VCC
Culinary Upgrade -
VCC
Culinary arts diploma -
SAIT Alberta