Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Gwendell Hammond

13750 100 Avenue, Apt 1908 Surrey ,BC

Summary

Sous Chef

Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Sous Chef

Cactus Club Cafe
10.2024 - Current
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.

Junior Sous Chef

Cactus Club Cafe
05.2023 - 10.2024
  • Train, assist, motivate, and support kitchen staff.
  • Monitor food safety and quality to ensure consistency in product output.
  • Receive and analyze feedback from staff and supervisors on any conflict that may arise, and develop methods on how to best resolve same, or recommendations on procedures in place.
  • Weekly check of chemical levels of sanitary products to ensure safety.
  • Day lead and close lead, generating sale reports focusing on labour cost and profitability.
  • Held and participated in meetings with other junior sous, supervisor and managers on best practices, receive and relay recommendations on what can be improved.
  • Studied and understood the sous chef’s development guide, assisted in how to become a well-rounded chef for the betterment of my career and my role in the company.

Line Cook

Cactus Club Cafe
08.2022 - 04.2023
  • Prep and open stations assigned to ensure smooth service for line check and operational quality.
  • Trained new members and supported existing members of the team to allow for and maintain restaurant standards and procedures.
  • Committed to proper sanitation to minimize the risk of cross contamination by cleaning surfaces and ensure used utensils and other items are properly cleaned.
  • Adhered to the policy of first - in first- out when handling products, ensuring quality is always met.
  • Studied and understood the guide to maintain recipe consistency in a fast - paced environment.

Owner and Operator

Wayne’s Kitchen
03.2018 - 06.2022
  • Prepare, test and execute new recipes on a monthly basis to engage new and current customer base.
  • Analyze pricing systems of similar restaurant market to set competitive price ranges.
  • Source and formulate relationships with suppliers to attain the best quality products for service.
  • Established foundational processes for business operations
  • Ensured quality on each plate delivered to over 200 customers, current and prospective.
  • Received and applied feedback from all sources, inclusive of customers and suppliers, to ensure the betterment of the business
  • Maintained sanitary and hygienic conditions of utensils, dishes, restaurant floor (front and back), and servicing equipment.

Education

General Construction Management

Rockfort Vocational Training Centre
03.2018

Caribbean Secondary Education Council (CSEC) - General Studies

Oberlin High School
06.2010

Skills

  • Leadership
  • Organization management
  • Records management
  • Communication
  • Team training and development
  • Collaboration
  • Time management
  • Food safety and sanitation
  • Inventory management
  • Knife skills
  • Mentoring and coaching
  • Staff supervision and coordination

Certification

  • Food safe level 1
  • Records management

Languages

English
Full Professional

Timeline

Sous Chef

Cactus Club Cafe
10.2024 - Current

Junior Sous Chef

Cactus Club Cafe
05.2023 - 10.2024

Line Cook

Cactus Club Cafe
08.2022 - 04.2023

Owner and Operator

Wayne’s Kitchen
03.2018 - 06.2022

Caribbean Secondary Education Council (CSEC) - General Studies

Oberlin High School

General Construction Management

Rockfort Vocational Training Centre

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