Julie Reitze
Spring Brook,Alberta
Summary
As a Red Seal Chef and entrepreneur, i am expanding my expertise into the wellness nutrition field. With a strong foundation with culinary arts, i have recently started a nutrition course to enhance my skills and knowledge in promoting healthier lifestyles. I bring exceptional management experience, keen attention to detail and the ability to learn and adapt. I am passionate about merging my culinary background with nutrition and healing to offer a innovative health focused solutions.
Overview
4
4
years of professional experience
Work History
Sous Chef/ Banquet Manager
Boulevard Restaurant at the Holiday Inn
06.2021 - 03.2023
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Sous Chef
Cilantro And Chive
07.2019 - 04.2020
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Education
Red Seal - Culinary Arts
Red Deer Polytechnic
Red Deer06.2019
High School Diploma -
Lindsey Thurber High School
Red Deer2012
Skills
- Supervising Food Prep
- Food Safety
- Kitchen Organization
- Garnishing Techniques
- Team Leadership
- Detail Oriented
- Menu development
- Staff Training
- Menu Memorization
Timeline
Sous Chef/ Banquet Manager
Boulevard Restaurant at the Holiday Inn
06.2021 - 03.2023
Sous Chef
Cilantro And Chive
07.2019 - 04.2020
Red Seal - Culinary Arts
Red Deer Polytechnic
High School Diploma -
Lindsey Thurber High School
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