Summary
Overview
Work History
Education
Skills
Languages
reading and watching documentaries
Timeline
Generic

Marie Anne Geraldine Henry

Toronto,ON

Summary

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development. Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.

Overview

22
22
years of professional experience

Work History

COOK

OLIVER AND BONACINI
09.2024 - Current
  • Prepared diverse menu items ensuring adherence to food safety standards.
  • Supervised kitchen staff, providing training and guidance on culinary techniques.
  • Developed efficient workflow processes to enhance kitchen productivity and service quality.
  • Collaborated with suppliers to source fresh ingredients, maintaining high-quality standards.

Line Cook Supervisor

Mona Karim
01.2022 - 09.2024
  • Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
  • Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
  • Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
  • Maximized staff productivity with effective scheduling and delegation of tasks according to individual skillsets.
  • Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
  • Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
  • Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
  • Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.

Director and Owner

Self Employed
01.2004 - 12.2021
  • Increased company revenue by streamlining processes and implementing cost-saving measures.
  • Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
  • Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
  • Improved project efficiency with strategic planning, resource allocation, and time management practices.
  • Boosted client satisfaction rates through exceptional relationship management and prompt resolution of issues.
  • Negotiated favorable contracts with vendors for reduced costs and improved service quality.
  • Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
  • Spearheaded successful product launches that resulted in increased brand visibility and customer acquisition.

Education

High School Diploma -

Loreto Convent Curepipe

Skills

  • Waste Reduction
  • Ordering Supplies
  • Food presentation
  • Efficiency Improvement
  • Food Storage
  • Food Preparation
  • Cooking techniques
  • Staff Scheduling

Languages

English
Native or Bilingual
French
Native or Bilingual

reading and watching documentaries

I spent most of my free time reading books on strategies to succeed in daily life.

I watch documentaries on different countries to learn more about cultures and way of living around the world.

willing to meet new people to exchange knowledge and their different eating habit

Timeline

COOK

OLIVER AND BONACINI
09.2024 - Current

Line Cook Supervisor

Mona Karim
01.2022 - 09.2024

Director and Owner

Self Employed
01.2004 - 12.2021

High School Diploma -

Loreto Convent Curepipe

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Marie Anne Geraldine Henry