Accomplished Chef with a proven track record. Enhancing customer satisfaction through innovative menu development and cost control. Expert in sanitation practices and team leadership. The approach has consistently fostered positive vendor relationships and team collaboration, driving process improvements and operational excellence. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.
Overview
Work History
Chef
Leona's Collingwood Caterer
Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Executed multi course meals in clients homes and wine pairings
Established and maintained all communications, details and billing
Chef
Azzurra
Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Sous Chef
The Toronto Four Seasons Hotel
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Created recipes and prepared advanced dishes.
Developed kitchen staff through training, observation and performance reviews.
Maintained well-organized work area
Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Sous Chef
Maria Collecchio Restaurante
Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Coordinated with vendors to order supplies and maintain high quality standards.
Education
Culinary Management With Honours - Hospitality Administration And Management
George Brown College
Toronto, ON
Italian Culinary Arts Program With Honours - European Hospitality
George Brown College
Toronto, ON
Bakery And Pastry Diploma With Honours - Hospitality
George Brown College
Toronto, ON
Skills
Effective Communications
Hospitality service expertise
Sanitation Guidelines
Sanitation Practices
Cost Control
Performance Improvement
Process Improvements
Safe Food Handling
Timeline
Chef
Leona's Collingwood Caterer
Chef
Azzurra
Sous Chef
The Toronto Four Seasons Hotel
Sous Chef
Maria Collecchio Restaurante
Culinary Management With Honours - Hospitality Administration And Management
George Brown College
Italian Culinary Arts Program With Honours - European Hospitality
George Brown College
Bakery And Pastry Diploma With Honours - Hospitality
George Brown College
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