Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Jeremy Hoyte-Bellizzi

Laval

Summary

Dynamic Chef with a proven track record at Lucille's, excelling in high volume kitchen management and team leadership. Expert in food safety and cost control, I streamlined operations, enhancing efficiency and reducing waste. Passionate about mentoring staff, I fostered a collaborative environment while maintaining high food quality standards.


Overview

6
6
years of professional experience

Work History

Executive Chef

Lucille's
06.2021 - 07.2025
  • I was with Lucille's for 4 years. started my journey as a regular fry cook. I worked my way up and opened up one of their new locations in Mont Tremblant as an executive chef in just over a year. Serving over a 1000 clients a day while maintaining kitchen cleanliness standards and food quality. Left Tremblant after a year to work at Farivew for my remaining time at Lucille's.
  • Led kitchen staff in daily operations, ensuring adherence to food safety standards and quality control.
  • Streamlined food preparation processes, reducing waste and improving overall kitchen efficiency.
  • Trained and mentored junior chefs, fostering a collaborative team environment and enhancing skill development.
  • Conducted regular inventory assessments, managing stock levels to minimize shortages and excesses effectively.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Scheduled and received food, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Managed scheduling and delegation to a 15+ team, Making sure staff cost is always below 10%.
  • Turned old stock into live money by making specials.

Prep Cook

TAU
02.2019 - 05.2021
  • Maintained cleanliness and organization of kitchen workspace to ensure food safety standards.
  • Assisted chefs in cooking techniques, ensuring consistency in food quality and presentation.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Stocked inventory efficiently, enabling seamless transition between meal services.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Sharpened knife skills, resulting in precise cuts and reduced preparation time.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Managed opening and closing shift kitchen tasks.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.

Cook

Table 51
01.2020 - 04.2020
  • Worked at table 51 for a short period of time due to Covid.
  • Prepared diverse menu items using various cooking techniques and equipment.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Prepared ingredients by chopping, slicing, and marinating for menu items.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.

Education

High School Diploma -

Laurier Senior Academy
3200 Bd Du Souvenir Laval
05-2018

Skills

  • Food safety
  • Cost control
  • Strong work ethic
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management
  • Coaching and mentoring
  • Excellent Knife skills
  • Staff scheduling
  • Food presentation
  • Allergy awareness

Languages

English
Native or Bilingual
French
Limited Working

Timeline

Executive Chef

Lucille's
06.2021 - 07.2025

Cook

Table 51
01.2020 - 04.2020

Prep Cook

TAU
02.2019 - 05.2021

High School Diploma -

Laurier Senior Academy

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Jeremy Hoyte-Bellizzi