Katie Heinrich

• Performing under extreme pressure in demanding, high-volume environments. Individual events varying in size from weddings of 150 guests to music festivals with service for several hundred people a meal.
• Prepared various meal items and their accompanying sauces, gravies, dressings and dips from scratch without a recipe. this task included providing secondary options for anyone with allergies or dietary restrictions.
• Checking all ingredients and prepared food items for quality, freshness and flavour. Ensuring they are properly stored, labeled, and rotated for optimal usage and reduced waste.
• Problem solving for the multitude of kitchen issues that arise as a result of working with a volunteer staff with varying degrees of skill and experience in unfamiliar kitchens using unfamiliar equipment.
• Keeping a new team focused, motivated and on task for the duration of their shift while also ensuring their safety. This includes leading by example and keeping morale high through gratitude and appreciation.
• Reporting all pertinent information to the head chef/owner. Fielding questions and solving any problems independently that don't require the immediate attention or input of the head chef.

Events:

May 2022- Volunteer- Wicked Woods music festival

August 2022- Sous Chef- Intersect Music festival

September 2022- Shift supervisor- Wicked Woods

December 2022- Sous Chef- Intention festival Alberta

June 2023- Sous Chef- Private Wedding Function

July 2023- Head chef of VIP- Wicked Woods

As a chef for this Staffing agency, I have been afforded me the opportunity to work in many capacities for a large number of establishments. Being a temporary employee keeps me on my toes, as my required skillset for any shift varies greatly. Sometimes im creating food at a local golf course, or catering or a banquet at a large event facility. At other times I have served hot dogs at stadiums or arenas, or performed as a line cooked for a museum cafeteria. I have even served as a pastry chef in a nursing home for a period of time.

Skills required:

• A positive, confident, personable attitude and the people skills and gregariousness to quickly adapt to a brand new work environment and new group of management and coworkers. This includes an ability to quickly adapt to the methods and needs of each kitchen as well.
• Extensive knowledge of all areas of kitchen and food service.
• Flexibility to adapt to a new environment, think quickly and problem solve efficiently.
• effective communication skills, and a natural ability to get along well with others.
• attention to detail as well as adherence to strict health and safety procedures.

Working for the RWB was an amazing experience, I was afforded the opportunity to assist the kitchen manager with creating the menu each week. there was an ample budget, and creativity was encouraged. Because our main responsibility was to provide meals for the ballet students in residence, special attention was paid to ensuring each days offerings provided both the proper nutritional balance and the healthy but high caloric needs of professional athletes.

With children from all over the world, we were constantly expanding our culinary knowledge with requests for very specific meals.

Secondary aspects of this job included

preparing lunch items for corporate board meetings.

Providing balanced meals for the various field trips, rehearsals and events, and family days scheduled throughout the school year.

Providing upscale catering for the Gala fundraisers and also serving at the event.