Julie Casey
Vancouver
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Brix and Mortar, excelling in food presentation and inventory management. Proven track record in mentoring kitchen staff and enhancing team performance, while developing innovative menu items that boosted guest satisfaction and return rates. Committed to maintaining high food safety standards.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
13
13
years of professional experience
Work History
Sous Chef
Brix and Mortar
06.2019 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef De Partie
Woodfield Country Club
09.2018 - 03.2019
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Adare Manor
09.2017 - 09.2018
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Demi Chef De Partie
Mountaintop Country Club
04.2017 - 09.2017
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Demi Chef De Partie
La Gorce Country Club
09.2016 - 04.2017
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
Commis Chef
Doneraile Court Tearooms
08.2012 - 09.2016
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
Commis Chef
Springfort Hall Hotel
03.2012 - 09.2012
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
Education
Associate of Arts - Culinary Arts
Limerick Institute of Technology
Doneraile, Ireland09-2015
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Food preparation
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Mentoring and coaching
- Menu development
- Safe handling
Languages
English
Timeline
Sous Chef
Brix and Mortar
06.2019 - Current
Chef De Partie
Woodfield Country Club
09.2018 - 03.2019
Chef De Partie
Adare Manor
09.2017 - 09.2018
Demi Chef De Partie
Mountaintop Country Club
04.2017 - 09.2017
Demi Chef De Partie
La Gorce Country Club
09.2016 - 04.2017
Commis Chef
Doneraile Court Tearooms
08.2012 - 09.2016
Commis Chef
Springfort Hall Hotel
03.2012 - 09.2012
Associate of Arts - Culinary Arts
Limerick Institute of Technology
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