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
Pointe-Claire, QC
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
3216 Blvd. Saint- Martin, Laval
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
Laval, QC
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 Laval05-2018
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