Lloyd A Phillpotts
Dartmouth,NS
Summary
Culinary professional with over 16 yeas experience known for high standards and exceptional results in the kitchen. Extensive experience in preparing and presenting diverse dishes. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance. Strong focus on team collaboration and flexibility, ensuring consistent quality and innovation in every meal. Possessing a great passion for food.
Overview
26
26
years of professional experience
Work History
General Labor Worker
20/20 Forming
07.2020 - Current
- Supported team members in completing complex tasks, resulting in improved overall performance.
- Utilized hand tools effectively for various general labor tasks, ensuring high-quality results.
- Loaded, unloaded, and moved material to and from storage and production areas.
- Prepared construction sites by removing debris or obstacles, enabling efficient workspace setup for new projects.
- Disassembled structures or equipment carefully, reducing damage during removal processes.
- Maintained inventory of supplies and tools, allowing for better resource allocation and reduced downtime.
- Contributed to waste reduction initiatives by properly disposing of trash and recycling materials according to guidelines.
- Assisted skilled tradespeople with specialized tasks as required thus contributing towards seamless workflow.
Cook 1
Stouffville Creek Retirement Residence
08.2019 - 07.2021
- Preparation and execution of all meals services as listed on weekly menu including specials, diets and menu alternatives.
- Help with food ordering
- Taking food samples from each meal service, labeling and keeping track of them
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Keeping daily temperature logs of all fridge and freezer
- Help with menu planning
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Responsible for cleaning, maintenance of all kitchen equipment such as rationale ovens, fryer and stoves
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Kitchen Manager
BillieJax Bar & Grill
06.2016 - 08.2019
- Led a team to achieve company goals and exceed targets consistently, fostering a positive work environment.
- Hiring and training of new employees.
- Managed daily operations for optimal performance, ensuring timely completion of tasks and projects.
- Weekly specials and menu planning.
- Oversees daily purchases of food, establishes production levels and inventory controls.
- Worked closely with vendors to calculate prices of ingredients to monitor food costs and control expenses.
- Menu creation and specials for large parties.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Directly responsible for 15 - 20 back of house employees.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Auditing shipping and receiving product orders.
- Identify and investigate discrepancies, manage shrinkage and loss.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Front of House Manager
Casey's Bar & Grill
11.2011 - 06.2016
- Accountable for all sales, control systems, people and standards within restaurant.
- Run the floor, role model standards, dress code and operating practices.
- Equipment purchases, Point of Sale Systems.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- General staff meetings.
- Coaches staff daily.
- Responsible for serious disciplinary action.
- Drive systems and standards of concepts through role modeling constantly and spot-checking procedures.
- Follow up on all departments (food, bar, ops and people) financial goals, goal achievement and action plans.
- Physical restaurant maintenance.
- Creating and enforcing Safety culture and adherence to policies and Standards.
- Internal contact for Health inspector, WCB, Fire inspector, Liquor inspector.
Kitchen Manager
Casey's Bar & Grill
04.2008 - 06.2016
- Direct and participate in daily activities of kitchen personnel.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Teach and train new kitchen managers and franchisees for other locations across Ontario within restaurant chain.
- Oversees daily purchases of food, establishes production levels and inventory controls.
- Auditing shipping and receiving product orders.
- Identify and investigate discrepancies, manage shrinkage and loss.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Responsible for weekly scheduling back of house staff.
- Conduct restaurant chain demonstrations.
Kitchen Supervisor
Rainforest Café
01.1999 - 01.2006
- Always maintain consistency and check times online
- Consistently achieve great quality food for guest's experience
- Efficient and cost conscious during day -to-day operations
- Train new employees in all facets of the kitchen
- Responsible for ordering products and inventory control
- Devoted to high-quality standard
- Supervise kitchen employees during hours of operation
Education
Diploma - Hospitality & Tourism
Centennial College of Applied Arts & Technology
Toronto, ONCulinary Excellence - menu planning, recipe development, wines
Culinary Institute of America
Skills - Management Skills
Prime University
Skills
- Restaurant management
- Menu planning
- Customer Service
- Cleaning and organization
- Food handling
- Food Preparation
- Strong attention to safe food handling procedures
- Food Waste Reduction
- Performance Improvement
- Portion Control
- New Hire Training
- Recipes and menu planning
Culinaryachievements
- Won Prime Restaurant's 'Culinary Excellence Award' in Kitchen Management, winning an exclusive trip to the Culinary Institute of America in Napa Valley, California.
- Quick Fire Competition Winner
Timeline
General Labor Worker
20/20 Forming
07.2020 - Current
Cook 1
Stouffville Creek Retirement Residence
08.2019 - 07.2021
Kitchen Manager
BillieJax Bar & Grill
06.2016 - 08.2019
Front of House Manager
Casey's Bar & Grill
11.2011 - 06.2016
Kitchen Manager
Casey's Bar & Grill
04.2008 - 06.2016
Kitchen Supervisor
Rainforest Café
01.1999 - 01.2006
Culinary Excellence - menu planning, recipe development, wines
Culinary Institute of America
Skills - Management Skills
Prime University
Diploma - Hospitality & Tourism
Centennial College of Applied Arts & Technology
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