Diploma - Culinary Arts
Monsignor Fraser College - Midland Campus
Scarborough, ON
Nibarria Browne
North York,ON
Summary
High-performing Sous Chefwith 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.
Education
Hotel, Resort And Restaurant Management
Cics
Toronto, ONSkills
- Menu Planning
- Food Safety and Sanitation
- Kitchen Management
- Garnishing and Plating
- Temperature Monitoring
- Knife Safety
- Food Preparation and Safety
- Kitchen Equipment Operation
- Food Storage
- New Hire Training
- Time Management
- Critical Thinking
- Organization and Prioritization
- Health and Safety Regulations
- Fire Safety Regulations
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Far and away the best prize that life offers is the chance to work hard at work worth doing.
Theodore Roosevelt
Timeline
Lead Cook
University Of Toronto
08.2023 - 11.2023
Sous Chef
Signature Services
01.2023 - Current
Sous Chef
Ottos Beirhalle
03.2022 - 01.2023
Diploma - Culinary Arts
Monsignor Fraser College - Midland Campus
Hotel, Resort And Restaurant Management
Cics
Work History
Sous Chef
Signature Services
01.2023 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Evaluated food products to verify freshness and quality.
Sous Chef
Ottos Beirhalle
03.2022 - 01.2023
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Lead Cook
University Of Toronto
08.2023 - 11.2023
- Supervised line cooks to monitor food safety and order accuracy.
- Created prep lists and delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Certification
- Certified Food Handler
- First Aid CPR&AED
- Smart Serve
- WHIMIS
- AODA
Overview
2
2
years of professional experience
1
1
Certificate
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
- Created complete vegan menu alongside executive chef.