Katherine Rees
Toronto,ON
Summary
Accomplished culinary professional with expertise in high-volume production and quality assurance at the Art Gallery of Ontario. Trusted to produce and present well received afternoon tea menus in the Members Lounge for over a decade. Demonstrates multitasking and teamwork skills, consistently delivering exceptional dishes under pressure. Ability to train new staff, enhancing team efficiency. Recognized for maintaining a positive and professional demeanor, contributing to a high customer satisfaction rating.
Overview
2015
2015
years of professional experience
1
1
Certification
Work History
Cook 2 - Outlets
Art Gallery of Ontario
- Prepares a variety of dishes in accordance with gallery standards and seasonal menus.
- Maintains cleanliness and organization of kitchen workspace to ensure compliance with health regulations.
- Demonstrates strong multitasking skills, managing tasks simultaneously with minimal supervision
- Ensures customer satisfaction by creating identical dishes numerous times daily with consistent care, attention to detail, and quality
- Adapts quickly to menu changes and customer requests/restrictions, demonstrating flexibility and problem-solving skills.
- Trains new kitchen staff, ensuring they meet restaurant's high standards.
- Manages opening and closing shift kitchen tasks.
- Contributes to consistent customer satisfaction by producing high-quality food and providing timely service.
- Excels at preparation and execution of highly detailed, large volume afternoon tea service
- Calls line, executes plating, and maintains a clean and organized kitchen in the Members Lounge
- Works with sous chefs to ensure proper par levels are maintained by ordering necessary items daily
- Trained on proper use/maintenance of all kitchen equipment
Cook 2- Pastry
Art Gallery of Ontario
10.2008 - 04.2014
- Set up and prepared comprehensive dessert menu items for Frank Restaurant. Restocking station for busy lunch and dinner services
- Checked for quality, and rotated stock to confirm freshness of food and ingredients.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Large scale production of items for annual bake sale
- Stocked multiple food outlets (Cafe, Members Lounge, Espresso Bar) with a variety of "house baked" pastry items daily
- Worked with Pastry Chef to create well received Halloween themed cafe bakery items
- Tasked with creating a large scale gingerbread Grange House for charity
- Worked with AGO Events team plating 250+ person events/weddings
Second Cook Pastry
Intercontinental Hotels & Resorts
09.2006 - 10.2008
- Worked under world class French Pastry chef Christophe Measson, preparing items according to established recipes
- Contributed positively towards overall establishment success through dedication, hard work and attention to detail
- Prepared large quantity authentic French pastries with minimal supervision during evening shifts
- Plated large quantities of in-house prepared desserts for banquets
- Switched roles when needed, to man busy omelette station for hotel breakfast buffet
Education
Culinary Management
George Brown College
TorontoSkills
- Afternoon Tea Expert
- Multitasking and organization
- Proper food handling and sanitation
- Food plating and presentation
- Quality assurance and control
- Calm demeanor under pressure
- Focused and disciplined
- High volume production capability
- Positive and professional
- Works well independently or on a team
Languages
English
Native or Bilingual
Certification
- CCFS/Food Handler certification
- Mindful Employee: Psychological Heath and Safety in the Workplace certificate
- Workplace Wellbeing ""AODA" certificate of completion
- WHMIS- Employee Hazard Training
- Worker Health in 4 Steps Certificate
Timeline
Cook 2- Pastry
Art Gallery of Ontario
10.2008 - 04.2014
Second Cook Pastry
Intercontinental Hotels & Resorts
09.2006 - 10.2008
Cook 2 - Outlets
Art Gallery of Ontario
Culinary Management
George Brown College