Niall Kopplin
Waterdown,ON
Summary
Culinarian diverse in all areasDedicated Research and Development Manager/Chef with a passion for culinary innovation and a proven track record of creating successful food products. Seeking an opportunity to contribute my expertise in recipe development, cost optimization, and team leadership.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Research and Development Manager/Chef
Summer Fresh Salads
04.2012 - Current
- Manages a culinary team of R&D Chefs in friendly and effective manor
- Manages multiple projects in a timely fashion
- Research relevant ingredients, to achieve cost savings to recipes
- Utilizes concepts and raw ingredients currently in vogue
- Develop and create new products for major super markets and food service chains
- Ensure products meet cost, ingredients, physical attributes and nutrition parameters
- Producing product specification sheets in correspondence with Quality Control
- Lead pilot and plant trials, ensuring key product standards are met in initial products
- Implementation and teaching of approved methods to plant employees
- Collaborate well, with all Department Heads
- Participate in all steps of product launch
- Work closely with Quality Control team to resolve product inaccuracies
- Use the following computer programs daily: RSA, Genesis, Excel.
Research & Development Chef
Summer Fresh
10.2007 - 10.2012
- Develop and create new food ideas
- Prepare customer samples
- Research new food trends and techniques
- Modifying formulae to “work” within company frame work
- Orchestrate and determine appropriate menu items, for sales presentation
- Very proficient in “food styling” of new products for photography
- Creating website recipe for company products, maintaining creative spark and artistic flair.
Sous Chef
The Ontario Club
05.2005
- Line cook and food preparation for dining room À la Carte service
- Creation of exciting daily specials and À la Carte menus
- Daily preparation of unique stocks and sauces for all areas of the kitchen
- Extensive Pastry and baked goods preparation for all areas of kitchen
- Banquet preparation, up to five hundred people.
Chef de Partie Cook
Scarborough Golf and Country Club
10.2004 - 04.2005
- Line cook
- Food preparation for dining room, À la Carte service
- Excellent skills in cleaning and portioning all proteins for kitchen
- Preparing of all stocks and sauces for kitchen
- Menu planning.
Banquet Chef
Aston Resort
05.2003 - 11.2003
- Banquet cook
- Responsible for food preparation and service for banquets for up to five hundred people
- Responsible for the kitchen in the absence of the Chef.
Apprentice - 1st Cook
Royal Canadian Yacht Club
04.1999 - 11.2002
- Banquet Cook
- Line cook, casual dining, and fine dining restaurant
- Garde Manger for fine dining restaurant
- Food prep, all areas of kitchen.
Education
Nutrition Analysis -
Supervisory Communications
Hydrocolloids: Gums and Starches Program -
Guelph University
Guelph, ON01.2015
Photography II -
Photography I
Toronto, ONCulinary Management Diploma -
George Brown College
Toronto, ONHigh School Diploma -
Jarvis Collegiate Institute
Toronto, ONMenu design -
Management & Sanitation
Toronto, ON01.2006
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Customer Service
- Kitchen Organization
- Allergen awareness
- Cooking techniques
Certification
- CPR/First aid, 2017
- Food Handers Certificate, 2015
- Red Seal, 2010
Volunteer Experience
- Assistant coach /Trainer, 2015, Present, Flamborough hockey association
- Academic Mentor, 2008, 2009, Foundation for Life academic mentoring program, Toronto, ON
Languages
English
Full Professional
Timeline
Research and Development Manager/Chef
Summer Fresh Salads
04.2012 - Current
Research & Development Chef
Summer Fresh
10.2007 - 10.2012
Sous Chef
The Ontario Club
05.2005
Chef de Partie Cook
Scarborough Golf and Country Club
10.2004 - 04.2005
Banquet Chef
Aston Resort
05.2003 - 11.2003
Apprentice - 1st Cook
Royal Canadian Yacht Club
04.1999 - 11.2002
Nutrition Analysis -
Supervisory Communications
Hydrocolloids: Gums and Starches Program -
Guelph University
Photography II -
Photography I
Culinary Management Diploma -
George Brown College
High School Diploma -
Jarvis Collegiate Institute
Menu design -
Management & Sanitation
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