Joshua Barreto
SOUS CHEF
Scarborough,ON - Ontario
Summary
To provide the highest service level in food and hospitality sector. To achieve Guest satisfaction and profit through utilization of all resources. Continuously delighting the customer by offering trend setting and innovative products
Overview
19
19
years of professional experience
Work History
1st Cook
Art Gallery of Ontario Bistro
08.2018 - Current
- Preparing par stock items for the restaurant according to standard recipes and directives of Restaurant Chef.
- Preparing Café and Retail food products according to standard recipes, specifications and directives of Executive Sous Chef.
- Co-ordinate staff meals for all F&B venues, utilizing by products and leftovers to minimize food waste.
- Participating in daily receiving, storage and distribution of all food and food related products. Maintains fridge and relevant storage areas to ensure proper food storage, product turnover, product disposal and recycling of all relevant food products.
- Participating in regular food inventories, identifying product or pricing inconsistencies as perceived.
Chef de Partie
Shangri - La Toronto
10.2017 - 08.2018
- Prepare culinary items to the highest standards of food production, quality, taste, presentation and hygiene within the hotel; maximizing Colleague, Guest and Owner satisfaction.
- Interact with colleagues as internal customers, strategic partners in delivering Shangri-La hospitality from caring people according to brand service deliverables.
- Demonstrate creativity, personal commitment to service excellence and an emotional sense of gracious hospitality.
- Ensure that food quality and standards are maintained at all times when preparing for restaurant and banquet functions.
- Receive and examine food products and supplies to ensure quality and quantity meets hotels standards and requirements.
- Consistently prepare culinary items according to established recipes and demonstrate thorough knowledge of food preparation, presentation and service techniques.
- Maintain cleanliness of all kitchen and prep areas, strict adherence to Food Safe, HACCP programs and professional grooming/personal hygiene standards.
- Practice economy where food, paper supplies, electricity and water are concerned and maintain strict control on food portioning and wastage.
- Participate in departmental training initiatives and stay current on international food trends and industry practices.
- Ensure compliance to all hotel policies, standards and core practices. Maintain positive internal and external relationships, professional, friendly attitude towards guests and colleagues.
Cook
Ritz Carlton
04.2017 - 10.2017
- I worked in the Toca restaurant , catering to In Room Dining as well as Club Lounge for breakfast
- I also worked the overnight shift
- While working that shift I complete multiple tasks for the restaurant as well as preparing the breakfast buffet
- Since I have worked in this hotel I have worked all different shifts and stations
- I have successively achieved all tasks I have been assigned.
Chef de Partie
Fairmont
06.2011 - 11.2016
- For the last five years, I worked in a few different restaurants in the Fairmont Southampton Hotel
- I started working in Wickets, which was a Burger Bar and poolside restaurant
- After one year, I then went to work in Ocean Club, which is a seafood restaurant
- I expanded my skills and abilities while working there, it was a fast paced kitchen in which tested my judgments and decision making as a Chef
- After three years, I then moved onto the Grade Manger kitchen
- My attention to detail was very important
- The job required creativity and innovation
- I also worked short term in other restaurants as well as the banquet kitchen I assisted preparing for large functions as big as 800 people, which requires time and coordination.
Second Cook
Costa Cruise Lines
01.2010 - 09.2010
- I provided courteous and informative customer service in an open kitchen format
- I consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- I followed proper food handling methods and maintained correct temperature of all food products
- I diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods
- I persistently strove for continual improvement and worked cooperatively as a team member.
Chef De Partie
The Leela Kempenski
03.2008 - 12.2009
- During my time at The Leela, I worked in the continental kitchen
- As well as live stations
- I had the pleasure of serving the guests face to face
- I interacted well and enjoyed cooking openly so the guests understood better of the food they were about to eat.
Job Trainee, Job Associate
RADISSONS WHITE SANDS
02.2005 - 02.2008
Education
High School Diploma - Chef Management
Academy Of Culinary Education
INDIA07.2007
Master of Art -
Fruit Carving Royal Thai Art
INDIA2005
Associate of Applied Science -
Damodar Higher Secondary
INDIA2004
Skills
- Working well under pressure
- Strong Customer focus
- Attention to detail
- Highly Motivated
- Fast Learner
- Very honest and Trustworthy
- Time management
- Great leadership skills
Accomplishments
- Ontario Food Handler Training Certificate issued by KFL& Public Health
- Awarded Employee of the Month numerous times at the Fairmont Southampton Bermuda Between June 2011 to November 2016
- Participated in the "Mirch Masala - Indian Cooking Class" by ACE.
- Participated in "Equally Sweet" Dessert Competition at ACE.
- Participated in "Toss Ka Boss the salad "Competition at ACE.
- Participated in Chandi Wala Hospitality Ensemble Oct 2006 in Delhi in the Following competitions: - Nestle Young Chef (Basket Cookery) Colavita Culinary Challenge, Italian
Timeline
1st Cook
Art Gallery of Ontario Bistro
08.2018 - Current
Chef de Partie
Shangri - La Toronto
10.2017 - 08.2018
Cook
Ritz Carlton
04.2017 - 10.2017
Chef de Partie
Fairmont
06.2011 - 11.2016
Second Cook
Costa Cruise Lines
01.2010 - 09.2010
Chef De Partie
The Leela Kempenski
03.2008 - 12.2009
Job Trainee, Job Associate
RADISSONS WHITE SANDS
02.2005 - 02.2008
High School Diploma - Chef Management
Academy Of Culinary Education
Master of Art -
Fruit Carving Royal Thai Art
Associate of Applied Science -
Damodar Higher Secondary
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