Isabelle Herzog
Toronto,ON
Summary
Accomplished Sous Chef with a proven track record at the Ladies Golf Club of Toronto, enhancing kitchen productivity and reducing costs through effective inventory management. Skilled in kitchen leadership and problem-solving, I excel in high-pressure environments, fostering team collaboration and innovation in menu development. My adaptability and expertise in food presentation have significantly contributed to positive guest experiences and increased return rates. Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
17
17
years of professional experience
Work History
Sous Chef
Ladies Golf Club of Toronto
02.2018 - 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Assisted with menu development and planning.
Sous Chef
Jazz Bistro
09.2017 - 02.2018
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Arz Fine Foods
10.2016 - 09.2017
- Supervised production of all food preparation for café and deli.
- Purchased all necessary items and ingredients for production by coordinating with produce and grocery department heads.
- Planned and directed high-volume food preparation in fast-paced environment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Banquet Chef
Scarboro Golf & Country Club
02.2008 - 10.2016
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Ordered food and supplies used to prepare meals for 10 - 250 people.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Education
Diploma - Hospitality Management - Catering Program
George Brown College
Toronto, ON10-2010
High School Diploma -
Bendale BTI
Toronto, ON06-2008
Skills
- Kitchen leadership
- Food presentation & Cooking techniques
- Reliability
- Problem-solving abilities
- Staff Management
- Adaptability
- Purchasing & Order delivery practices
- Catering & Banquet background
- Multitasking
Languages
English
Full Professional
Timeline
Sous Chef
Ladies Golf Club of Toronto
02.2018 - Current
Sous Chef
Jazz Bistro
09.2017 - 02.2018
Sous Chef
Arz Fine Foods
10.2016 - 09.2017
Banquet Chef
Scarboro Golf & Country Club
02.2008 - 10.2016
Diploma - Hospitality Management - Catering Program
George Brown College
High School Diploma -
Bendale BTI
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