Jacqueline Robinson
Val Therese ,ON
Summary
Committed an seasoned Lead Cook with 30 years of culinary experience, excelled in kitchen management and team leadership, enhancing operational efficiency and food quality. Mastered meal preparation for large-scale service, mentoring staff, and implementing cost-saving measures. Demonstrating exceptional organizational skills and a commitment to excellence.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Lead Cook
Extendicare York
06.1998 - Current
- Efficiently handle high-volume production of food while maintaining superior food quality through precise execution of cooking methods.
- Prepare meals for a 270 bed LTC home
- Utilize culinary techniques to create visually appealing dishes.
- Achieve high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Adhere to all standardized recipe and product-rotation systems.
- Reduce food waste by closely monitoring inventory levels and adapt recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Adhere to all Ministry of Long -Term Care regulation.
- Delegate jobs within the team depending on employee skill.
- Monitor team and suggest improvements to streamline processes and increase team efficiency.
- Demonstrate strong leadership skills by stepping in as acting manager during periods of personnel absence or transition.
- Contribute to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Plan innovative special theme meal that caters to diverse dietary needs and preferences
- Manage ordering processes of supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Mentor junior cooks in culinary techniques, fostering an environment of continuous learning within the team.
- Train staff to perform various preparation tasks under pressure.
- Prevent cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inspect freezer and refrigerator daily to check and maintain proper temperatures.
- Train and mentored new staff members in kitchen safety & sanitation
College Boreal Catering
College Boreal
06.1997 - 06.1998
- Self-motivated, with strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in team environment.
- Proven ability to learn quickly and adapt to new situations.
- Catering for Gala 4,000 people
- Catering for Italian Club 7 course dinner for 2,000 people
- Specialize in Cake decorating for events
Dietary Aide
Extendicare York
06.1994 - 06.1998
- Kept all kitchen areas clean, tidy and free of hazards.
- Served meals to residents in accordance with established schedules and dietary procedures.
- Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
- Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
- Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to smooth-running operation.
- Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
- Improved patient satisfaction by providing high-quality meals tailored to their dietary needs and preferences.
- Delivered nourishment and supplements to nurse station for distribution to specific residents.
- Participated in ongoing training programs to stay current on best practices in nutrition support services and foodservice operations.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
Education
Certificate - Arts Culinaires-Cuisiner
College Boreal
Greater Sudbury, ON06.2013
Skills
- Prioritize and Organize Dietary Department
- Decision-Making
- Food Safety
- Sanitation Practices
- Menu Planning
- Supply Ordering
- Quality Control
- Large-scale Food Preparation
- Cooking Techniques
- Understand all diet terminology
- Training and mentoring
- Team Supervision/Delegation
- Cross-Departmental Collaboration
Accomplishments
- Certificate in Art Culinaire-Cuisinier.
- Collaborated with team of 3 in the development of new job description
- Collaborated with the Dietary Manger in the implementation of seasonal menus, develop daily production for a 3 week menu cycle, develop custom food order template.
- Supervise a team of 30 staff members
Languages
French
Native or Bilingual
English
Native or Bilingual
Certification
Art Culinaire-Cuisine
Extra Curricular Activity
After my work day, I unwind by immersing myself in books or joining aqua fit sessions. The act of reading, while being a source of entertainment, also fosters intellectual development. Aqua fit, a low-impact yet enjoyable exercise, boosts my strength, flexibility, and cardiovascular health, along with aiding in calorie burn. These pursuits not only offer a multitude of benefits but also add value and enjoyment to my free time.
Timeline
Lead Cook
Extendicare York
06.1998 - Current
College Boreal Catering
College Boreal
06.1997 - 06.1998
Dietary Aide
Extendicare York
06.1994 - 06.1998
Certificate - Arts Culinaires-Cuisiner
College Boreal
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