Sebastian Ibbotson
St. Catharines,ON
Summary
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef De Partie
124 on Queen Hotel & Spa
03.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Sous Chef
Heart of Niagara Hotels
10.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw kitchen operations for Ostin's Restaurant and Parkway Lanes, Lounge Six & Banquet and Conference Centers locations.
Sous Chef
Eighty Eight
03.2020 - 08.2021
- Oversaw all kitchen operations to ensure smooth operations.
- Followed recipes closely to ensure high quality and presentation and adjusted recipes in accordance to customer preference, allergies and dietary restrictions.
- Monitored and managed cooking tools and ingredients, oversaw inventory and ordering supplies when necessary.
- Adhered to proper food handling, sanitation and safety procedures including following FIFO (First-in First-out)
- Organized and prioritized work to complete assignments in a timely, efficient manner.
- Acted as head chef when required to maintain continuity of service and quality and fully engaged with team members to achieve the highest levels of productivity.
Cook
The Works Gourmet Burger Bistro
07.2019 - 01.2021
- Ensured daily kitchen duties ran smoothly through all services.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Filled out weekly inventory and placed produce orders to ensure all product was available when required.
- Followed recipes closely and served food in accordance with restaurant serving guidelines.
Cook
The Olde Angel Inn
09.2018 - 12.2018
- Gained valuable exposure to fast-paced service by preparing consistent quality of product.
- Ordered and restocked pantry items as needed.
- Worked effectively with all kitchen personnel, to promote a happy working environment.
- Aimed to keep food waste to a minimum by using proper food storage and recycling techniques.
Cook
Bistro Six-One
03.2013 - 07.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Worked effectively with all kitchen personnel, to promote a happy working environment.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Safely stored food items, and kept inventories.
Laborer
Seal-Tite Quality Concrete
04.2017 - 04.2018
- Provided general labour duties to a basement waterproofing.
- Assisted with foundation work including excavation and laying concrete.
- Clean up of construction site.
- Worked alongside team to accomplish work goals according to schedule.
Education
High School Diploma -
Laura Secord High School
Culinary Apprenticeship Program -
Niagara College
Skills
- Dish Preparation
- High-Volume Environments
- Chef Assistance
- Inventory Management
- Food Spoilage Prevention
- Ordering and Requisitions
- Kitchen Management
- Team Leadership
- Staff Training
- Employee Performance Oversight
- Team Management
- Kitchen Organization
Certification
- COVID - 19 Employee Health & Safety Training
- AODA Customer Service Standards Training
- Workplace Violence and Harassment Training for Employees
- Occupational Health & Safety Awareness Training for Workers
- Understanding Human Rights Training (AODA Edition)
- Food Handlers' Certification
- WHIMIS 2015
Languages
English
Native or Bilingual
Timeline
Chef De Partie
124 on Queen Hotel & Spa
03.2023 - Current
Sous Chef
Heart of Niagara Hotels
10.2021 - Current
Sous Chef
Eighty Eight
03.2020 - 08.2021
Cook
The Works Gourmet Burger Bistro
07.2019 - 01.2021
Cook
The Olde Angel Inn
09.2018 - 12.2018
Laborer
Seal-Tite Quality Concrete
04.2017 - 04.2018
Cook
Bistro Six-One
03.2013 - 07.2018
Culinary Apprenticeship Program -
Niagara College
- COVID - 19 Employee Health & Safety Training
- AODA Customer Service Standards Training
- Workplace Violence and Harassment Training for Employees
- Occupational Health & Safety Awareness Training for Workers
- Understanding Human Rights Training (AODA Edition)
- Food Handlers' Certification
- WHIMIS 2015
High School Diploma -
Laura Secord High School
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