Overview
Work History
Education
Skills
Languages
Skills And Experiences
Certificates And Achievement Awards
Highlight Of Qualification
Timeline
Generic

Hailu Shibeshi

North York,ON

Overview

31
31
years of professional experience

Work History

FIRST COOK

ROYAL CAMP SERVICE
08.2013 - 12.2014
  • Provide direct Hand on operational oversight, Training and supervision for assigned shift in the facility, Immediately correcting deficiencies as noted

Food Service Supervisor

Fluor Intercontinental
03.2010 - 07.2013
  • Provide direct Hand on operational oversight, Training and supervision for assigned shift in the facility, Immediately correcting deficiencies as noted- Coordinate DFAC labor requirement ration, supplies, equipment and equipment maintenance, Ground/building Maintenance and service request s with the supervisor, Assist the DFAC Supervisor in scheduling Vacation to ensure proper staffing is being maintained, Review Preventive Medical and Fluor QA/QC Inspection with Food service supervisor .Correct all documented deficiencies

Sous-Chef

KBR Afghanistan
05.2006 - 09.2010
  • Providing direct hand on operational oversight, Training and supervising kitchen and dining room staff, Conduct inspections, ground walk ,and all areas before shift start, Coordinating and supporting Special Events staged in facility, Prepare food requisition according to the production and daily function

Assistant chef

PTI International
02.2005 - 11.2005

Chef-de-partie

Fairmont Southampton Princess Hôtel
01.2001 - 01.2004

Chef-de-partie

Disney Cruise Lines
01.2000 - 01.2001

Chef Tournant

Celebrity Cruise Lines
01.1999 - 01.2000

1st Cook

Fairmont Banff spring Hotel
01.1993 - 01.1999

Relief Chef and First Cook

Horizon North Camps & Catering
04.2022 - Current
  • Enhanced customer satisfaction by preparing high-quality, diverse meals tailored to individual dietary requirements.
  • Streamlined kitchen operations by implementing efficient food preparation techniques and waste reduction strategies.
  • Maintained a clean and safe working environment by adhering to strict hygiene standards and following safety protocols.
  • Collaborated with management to develop seasonal menus, showcasing fresh ingredients and innovative culinary techniques.
  • Mentored junior staff members, providing guidance on cooking techniques and professional development opportunities.
  • Increased kitchen efficiency by coordinating tasks among team members and prioritizing workloads based on service demands.

First Line Cook

Civio
02.2018 - 04.2022
  • Enhanced customer satisfaction by maintaining high-quality food preparation and presentation.
  • Streamlined kitchen operations for increased efficiency and reduced waste with effective inventory management.
  • Collaborated with head chef to develop innovative menu items, resulting in improved guest experiences.
  • Maintained a clean and safe working environment by adhering to strict sanitation guidelines and procedures.

Education

Certified Journeyman Cook (Red Seal) -

Alberta apprenticeship and Industry Training, Southern Alberta Institute of Technology, Calgary, Alberta
01.1999

Hotel and Restaurant Management -

Fanshawe College of Applied Arts And Technology, London Ontario
01.1995

Skills

  • Clerical Support
  • Troubleshooting
  • Research
  • Dependable and Responsible
  • Supervision and leadership

Languages

English
Full Professional

Skills And Experiences

- Trained and worked in a 880 rooms hotel with 15 food and beverage out lets and banquets including steak house, fine dining and specialty restaurant - served up to 1800 pre-plated meals - worked with master chef to develop standard menus - Worked as a chef tournant on 15 days cruise lines, by being responsible for the production of pre-plated meals for 1800 passengers - Worked for all major outlets including Italian restaurant fine-dining and banquet Organized buffet setting - Worked as a Sous chef in Afghanistan with KBR serving 12000 meals a day Working as SR. Food service specialist FLUOR Intercontinental, by being responsible for food production, training and all aspect of food service activity in a kitchen and dining room., - Coordinated and supervised the activities and training of other kitchen workers engaged in preparing and cooking food to ensure an efficient and profitable restaurant - supervised cooking and other kitchen personnel, coordinating their assignments to ensure economical and timely food production - Observed methods of food preparation, cooking, size of portions and garnishing of food to ensure food was prepared in prescribed manner

Certificates And Achievement Awards

  • Food Sanitation and Hygiene Award, Alberta Health Canada
  • Sanitation and Safety, Canada Restaurant and Food Service Association

Highlight Of Qualification

Over 20 years of professional experience in cooking, including Hotel, Airlines, cruise ship and camp service. - effectively train, supervise and motivate staff in kitchen operation - Experience of working in all major outlets as chef - Have an excellent knowledge of Hotel and Restaurant management system - Pleasant, Friendly, flexible and team player - Good Customer Service skills, adaptable and a quick learner

Timeline

Relief Chef and First Cook

Horizon North Camps & Catering
04.2022 - Current

First Line Cook

Civio
02.2018 - 04.2022

FIRST COOK

ROYAL CAMP SERVICE
08.2013 - 12.2014

Food Service Supervisor

Fluor Intercontinental
03.2010 - 07.2013

Sous-Chef

KBR Afghanistan
05.2006 - 09.2010

Assistant chef

PTI International
02.2005 - 11.2005

Chef-de-partie

Fairmont Southampton Princess Hôtel
01.2001 - 01.2004

Chef-de-partie

Disney Cruise Lines
01.2000 - 01.2001

Chef Tournant

Celebrity Cruise Lines
01.1999 - 01.2000

1st Cook

Fairmont Banff spring Hotel
01.1993 - 01.1999

Certified Journeyman Cook (Red Seal) -

Alberta apprenticeship and Industry Training, Southern Alberta Institute of Technology, Calgary, Alberta

Hotel and Restaurant Management -

Fanshawe College of Applied Arts And Technology, London Ontario

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Hailu Shibeshi