Summary
Overview
Work History
Skills
Certification
References
Timeline
Generic

Kendall Roy

Halifax,NS

Summary

Dedicated Chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with over 30 years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.

Overview

30
30
years of professional experience
1
1
Certification

Work History

Banquet Chef

Saraguay House - RNSYS
04.2023 - Current
  • Directed presentation and portioning of food for banquet functions.
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Executed set menus for banquets with cuisine from diverse regions.
  • Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
  • Managed production of food for catered corporate and private events.

Sous Chef

edible matters
12.2022 - 03.2023
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Complied with all health department regulations regarding proper food handling methods.
  • Monitored food products, driving quality, freshness and integrity.

First Cook

lot six
10.2022 - 12.2022
  • Organized workstations for efficient production of meals throughout the day.
  • Managed portion control for each dish served, ensuring consistency among different batches cooked.
  • Followed all safety protocols while operating kitchen equipment such as ovens, stoves, fryers.

First Cook

your fathers moustache
01.2022 - 06.2022
  • Organized workstations for efficient production of meals throughout the day.
  • Managed portion control for each dish served, ensuring consistency among different batches cooked.
  • Maintained high standards of cleanliness in the kitchen and ensured that all equipment was properly sanitized and stored correctly.

Executive Chef

cousins restaurant
01.2016 - 03.2020
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

First Cook

reliance offshore
06.2014 - 07.2014
  • Managed portion control for each dish served, ensuring consistency among different batches cooked.
  • Followed all safety protocols while operating kitchen equipment such as ovens, stoves, fryers.
  • Prepared sauces, soups, stocks and dressings using fresh ingredients following established recipes.

Chef De Partie

steak n stein
01.2006 - 07.2012
  • Lead BBQ and derby cook, daily inventory, all chef duties, expediting.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Managed food usage with proper stock rotation to prevent spoilage.

Kitchen Manager

smitty's
01.2000 - 01.2006
  • Opening the kitchen, breakfast prep, cooking, taking orders and maintaining inventory.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.

Breakfast Cook

Gingers tavern
01.1997 - 12.2000
  • Prepared and cooked breakfast foods such as eggs, bacon, pancakes, French toast, omelets, waffles and other items according to recipes.
  • Maintained a safe work environment by adhering to safety regulations and procedures.

First Cook

redwood grill
02.1994 - 12.2000
  • Opening the kitchen, breakfast prep, cooking, taking orders and maintaining inventory
  • Organized workstations for efficient production of meals throughout the day.
  • Managed portion control for each dish served, ensuring consistency among different batches cooked.

Skills

  • Food Presentation
  • Workflow Optimization
  • Menu Development
  • Vendor Relations
  • Meal Preparation
  • Cost Control
  • Equipment Maintenance
  • Menu Planning
  • Sauce Preparation
  • Kitchen Management
  • Recipe Development
  • Knife Use
  • Verbal and Written Communication
  • Waste Control

Certification

  • OHS
  • WHMIS
  • FIRST AID
  • FOOD SAFETY
  • FALCK SAFETY TRAINING
  • HUET
  • TCP CERTIFICATION

References

References available upon request.

Timeline

Banquet Chef

Saraguay House - RNSYS
04.2023 - Current

Sous Chef

edible matters
12.2022 - 03.2023

First Cook

lot six
10.2022 - 12.2022

First Cook

your fathers moustache
01.2022 - 06.2022

Executive Chef

cousins restaurant
01.2016 - 03.2020

First Cook

reliance offshore
06.2014 - 07.2014

Chef De Partie

steak n stein
01.2006 - 07.2012

Kitchen Manager

smitty's
01.2000 - 01.2006

Breakfast Cook

Gingers tavern
01.1997 - 12.2000

First Cook

redwood grill
02.1994 - 12.2000

Similar Profiles

CREATE PROFILE
Kendall Roy