Jacqueline Woodward
Red Deer
Summary
A seasoned Executive Chef with a proven track record at Bo's Bar & Stage, I excel in menu development and cost control, alongside fostering team leadership. Known for enhancing profitability and nurturing vendor relationships, my expertise also spans food safety and creating compelling catering services, demonstrating both hard and soft skills with significant achievements.
Overview
28
28
years of professional experience
Work History
Executive Chef
Bo's Bar & Stage
06.2005 - 12.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Line Cook
Black Knight Inn
10.2002 - 02.2005
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Pastry Chef De Partie
Delta Bessborough
05.2000 - 09.2002
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Earned recognition from supervisors for consistently going above and beyond expectations.
- Worked directly with suppliers to source high-quality ingredients at competitive prices.
- Maintained a clean and organized work area, adhering to strict sanitation guidelines.
- Contributed to a positive work environment by maintaining a professional attitude under pressure.
- Increased overall kitchen efficiency by cross-training in other culinary areas as needed.
1st Cook
Luther Special Care Home
03.1997 - 05.1999
- Contributed to successful catering events by efficiently preparing large quantities of food while maintaining quality standards.
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Mitigated risk of cross-contamination by diligently following proper sanitation practices when handling allergens or raw ingredients.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Education
Level 3 - Professional Cooking
Camosun College
Victoria, BC04-1996
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Team leadership
- Hiring, training, and development
- Catering and events
- Coaching and mentoring
- Recipe creation
- Allergy awareness
Languages
English
Timeline
Executive Chef
Bo's Bar & Stage
06.2005 - 12.2024
Line Cook
Black Knight Inn
10.2002 - 02.2005
Pastry Chef De Partie
Delta Bessborough
05.2000 - 09.2002
1st Cook
Luther Special Care Home
03.1997 - 05.1999
Level 3 - Professional Cooking
Camosun College
Similar Profiles
Katlynn JosephKatlynn Joseph
Server at Bo's Bar and BillardServer at Bo's Bar and Billard
Amber GarelleAmber Garelle
Bartender at Uncle Bo's Pupu Bar And GrillBartender at Uncle Bo's Pupu Bar And Grill
Mallory GillilandMallory Gilliland
Server/ Hostess /Table Busser at Branson Center Stage Grill And BarServer/ Hostess /Table Busser at Branson Center Stage Grill And Bar