Summary
Overview
Work History
Education
Skills
Certification
Interests
Timeline
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Misty Thibeault

Garden Lots,NS

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable at managing multiple priorities with a positive attitude. Looking to maintain full-time position that offers professional challenges.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Chef

Canadian Coast Guard Fleet
12.2023 - Current
  • Food orders for mid shore vessels with two week voyages
  • Prepared and cook 3 meals per day plus baking
  • Catered to dietary restrictions
  • Observed what each crew desired and planned menus accordingly
  • Kept galley clean each day
  • Assigned to new vessels regularly with success
  • Manage galley on bigger vessels as chief cook using my previous management skills
  • Keep a professional and positive attitude

Chef

Mersey Seafoods
02.2021 - 11.2023
  • Performed food orders large enough for 40 day trips out to sea for 30 crew members
  • Cook 3 square meals daily plus midnight meals for crew during night shifts
  • Kept galley clean with daily cleaning
  • Organized and kept all food stores clean through out trip
  • Cook food to satisfy crews appetite and palette
  • Serve meals hot and on time
  • Cook two mains per meal plus sides and salads
  • Kept positive attitude and relationships toward crew

Teacher

South shore regional school board
01.2016 - 09.2022
  • Teaching teenaged students basics of Culinary Arts
  • Ensuring proper knife skills, hygiene, time management
  • Incorporated exciting and engaging activities to reinforce student participation and hands-on learning.
  • Kept students on-task with positive reinforcement strategies.
  • Fostered team collaboration between students through group projects for Culinary Art

Executive Chef

Rebecca's Restuarant
06.2013 - 11.2020
  • Managed up to 15 staff during high season
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Education

Culinary Arts - Culinary Arts

NSCC Lunenburg Campus
Bridgewater, NS
04.2008

Skills

  • Recipes and menu planning
  • Team Leadership
  • Employee training and development
  • Effective communications
  • Made-to-order meals
  • Company quality standards
  • Food Spoilage Prevention
  • Kitchen equipment operation and maintenance
  • Problem-solving
  • Food inventories
  • New hire training

Certification

Red Seal Certified 2016

DVS Domestic Vessel Safety 2021

Basic Marine First AID 2023



Interests

In my spare time I enjoy,

  • Gardening
  • kayaking
  • camping
  • community volunteering
  • DIY projects
  • reading

Timeline

Chef

Canadian Coast Guard Fleet
12.2023 - Current

Chef

Mersey Seafoods
02.2021 - 11.2023

Teacher

South shore regional school board
01.2016 - 09.2022

Executive Chef

Rebecca's Restuarant
06.2013 - 11.2020

Culinary Arts - Culinary Arts

NSCC Lunenburg Campus

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Misty Thibeault