Masih Rafiania
Port Hardy
Summary
Adaptable and hardworking professional with a proven ability to succeed in fast-paced, demanding environments. My skill set — including communication, problem-solving, teamwork, leadership, and hands-on operational experience — transfers seamlessly across multiple fields. I learn new systems quickly, stay consistent under pressure, and bring a dependable work ethic to every role. Driven, versatile, and committed to growth, I’m ready to contribute value immediately in any industry that needs a reliable, results-focused team member.
Overview
9
9
years of professional experience
Work History
Drug and Assessment Support Worker
Salvation Army Adult Rehabilitation Center
10.2024 - Current
- Conducted assessments to identify client needs and develop personalized support plans.
- Facilitated therapeutic group sessions to promote recovery and enhance social interaction.
- Monitored clients' health status and reported changes to the healthcare team for timely interventions.
- Developed and implemented daily activity schedules to engage clients and improve their quality of life.
COOK
Civeo
06.2018 - 06.2023
- Prepared vegetables, garnishes and other items in advance to reduce loads during rush periods
- Complied with portioning requirements to help keep costs low and minimize waste
- Measured ingredients required for specific food items and minimized waste to control costs
- Paid close attention to presentation to give customers attractive dishes in line with restaurant standards
- Operated kitchen equipment to prepare meal items for guests
- Managed simultaneous cooking tasks to promptly deliver high-quality food
- Accepted special requests from guests and prepared food to meet demands
- Demonstrated correct cooking techniques to staff to increase team skill level
- Monitored kitchen operations to maintain proper sanitation and quality assurance
- Oversaw team members at each station to verify consistent and accurate preparation of every dish.
Chef/Restaurant Manager
North Coast Resort
07.2016 - 03.2018
- Oversaw menu changes to maintain reputation of restaurant in producing exciting dishes defining exquisite level of cuisine available in city
- Interviewed, trained and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service
- Planned, organized and supervised daily culinary operation of restaurant and catering services
- Evaluated restaurant operations to spot problems, improve kitchen organization and refresh menus with proactive mindset
- Increased guest satisfaction scores in first quarter with enhanced staff training and food preparation oversight
- Kept staff working productively to achieve total guest satisfaction
- Purchasing management Inventory management Kitchen equipment operation Obtained best prices from vendors by negotiating contracts for ingredients and equipment procurement, reducing monthly food costs
- Created new recipes and developed pricing structures to meet financial targets
- Oversaw team members at each station to verify consistent and accurate preparation of every dish
- Controlled costs through stringent portion requirements and thoughtful inventory management
- Built positive relationships with customers by visiting tables and engaging in friendly conversations.
Education
HIGH SCHOOL DIPLOMA -
Sir William van horn high school
Calgary, A.B06.2000
Skills
- Achieved improved employee performance through targeted training programs Enhanced team productivity by implementing effective training strategies Fostered a culture of learning and development within the organization
- Developed strategies for effective cost management, enhancing overall financial performance
- Achieved high levels of food safety compliance through effective sanitation practices and staff training Improved overall hygiene standards, resulting in enhanced customer satisfaction and reduced health risks Streamlined food handling processes, contributing to a safer dining environment
- Implemented strategic kitchen operations management practices to streamline processes and improve team performance
- Conducted market research and collaborated with chefs to create diverse and appealing menu options
- Achieved increased customer engagement through innovative menu designs Enhanced operational efficiency by streamlining ingredient sourcing and preparation processes Fostered positive dining experiences that contributed to repeat patronage
- Conducted regular inspections and training sessions to promote food safety awareness among staff
- Evaluated food products for quality assurance, focusing on freshness and adherence to specifications
- Researched and tested ingredients to create unique recipes for seasonal menus
- Food safety
Timeline
Drug and Assessment Support Worker
Salvation Army Adult Rehabilitation Center
10.2024 - Current
COOK
Civeo
06.2018 - 06.2023
Chef/Restaurant Manager
North Coast Resort
07.2016 - 03.2018
HIGH SCHOOL DIPLOMA -
Sir William van horn high school