Joelle Galda
Airdrie
Summary
Experienced Culinary professional successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 15 years of progressive leadership experience.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Barrie Country Club
01.2020 - 01.2023
- Direct link between Executive Chef, Sous Chef and their assigned production areas and outlets.
- Key holder with opening and closing responsibilities.
- In charge of executing bi-weekly menus while communicating precise ideas and recording new menu specs.
- In charge of training new employees and communicating the ins and outs of our multi-million dollar food and beverage program.
- In constant collaboration with fellow departments while maintaining a strong relationship with local purveyors and food distributors.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Manager
Homestead Artisan Bakery
01.2020 - 12.2020
- Comfortable with Microsoft Excel and managing emails with excellent service interpersonal skills.
- Booking wholesale bakery items with local restaurants and building relations with Barrie businesses.
- Thorough understanding of daily operations, including all food prep, inventory, and ordering from local farms and purveyors.
- Costing new daily specials while using Microsoft and Excel spreadsheets.
- Direct line of communication between departments of staff and business owners.
- In charge of catering and creating new ideas with fresh locally sourced produce and ingredients.
- Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
Sous Chef
Oz Kafe
01.2018 - 12.2018
- Manage daily kitchen operations and create standards that exceed safety and health regulations.
- Ordered and maintained products while initiating a positive relationship with vendors from local organic farms.
- Streamlined kitchen operations by product rotation systems, creating more accurate prep sheets and standardized recipes.
- Enhanced employee retention and morale by tactfully promoting a team environment, and instituting a positive means of dealing with stress in a high-volume operation.
Manager in Charge (Seasonal)
Top of the Cove Wine and Dine
01.2017 - 12.2018
- Supervised all in-house aspects of the restaurant, from in-house decorations to menu selection.
- Enhanced employee engagement with regular feedback, recognition programs, and career development support.
- Managed different areas of restaurant operations such as customer relations, vendors' relations and inventory control.
- Controlled the overall cash flow daily to meet the weekly expenditures.
- Specialized in training and motivating new staff regarding their work and responsibilities.
- Scheduled working hours of staff and rotation of shifts.
- Developed strong client relationships through consistent communication, resulting in increased customer satisfaction and repeat business.
Restaurant Manager
Baker Creek Bistro
01.2015 - 12.2017
- Firsthand involvement of rebranding Baker Creek Bistro.
- Managed operations of a high-volume restaurant and a team of 11 employees.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Built, maintained a structured meal plan for tour groups which resulted in a 20% growth of sales within its first year.
- Maintained good relations with tour group leaders while keeping communications flowing regarding, allergy restrictions, special menu changes and budget restraints.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Carefully interviewed, selected, trained, and supervised staff.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Education
Chef de Cuisine diploma -
Liaison College
01.2012
Ontario Secondary Graduation Diploma -
Acton Public High School
01.2007
Skills
- Kitchen Organization
- Team Management
- Passion for customer satisfaction
- Customer Engagement
References
- Nick Graham, Baker Production Manager - Homestead Artisan Bakery, 705 716 2915, nsgg@gmail.com
- Andrew McLean, Chef - Top of the Cove Restaurant, 705 345 9330, andrew_mclean87@hotmaio.com
- Nate Volgmann, Chef - Barrie Country Club, 705 323 0174, nathanvolgmann@live.com
Educationtrainingachievements
- Working and executing maintenance jobs with The Barrie Country Club.
- Owner and Operator of Markt Meals - Field Forward (currently shut down due to staff shortages).
- Liaison College, Chef de Cuisine diploma, 12/31/12.
- Food Handlers Certificate.
- ProServe Liquor Training (Alberta based, will gladly take Ontario equivalent if needed).
- Acton Public High School, Ontario Secondary Graduation Diploma, 06/30/07.
Timeline
Chef De Partie
Barrie Country Club
01.2020 - 01.2023
Manager
Homestead Artisan Bakery
01.2020 - 12.2020
Sous Chef
Oz Kafe
01.2018 - 12.2018
Manager in Charge (Seasonal)
Top of the Cove Wine and Dine
01.2017 - 12.2018
Restaurant Manager
Baker Creek Bistro
01.2015 - 12.2017
Ontario Secondary Graduation Diploma -
Acton Public High School
Chef de Cuisine diploma -
Liaison College
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