Summary
Overview
Work History
Education
Skills
Profile
Timeline
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Novadene Pottinger

Jasper,Alberta

Summary

Dedicated First Cook offering more than ten (10) years of experience. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Energetic and adept at multitasking in high-volume, fast-paced kitchens. Maintains cordial and collaborative working relationships with kitchen, waiting and management teams to optimize restaurant performance. Passionate about food and introducing new menu items also with knowledge in HACCP.

Overview

27
27
years of professional experience

Work History

First Cook

Fairmont Jasper Park Lodge
06.2008 - Current
  • Minimized waste via effective planning, forecasting, and stock control.
  • Ensure the cleanliness and maintenance of work areas, utensils, and equipment
  • Assembled and served dishes consistently with a commitment to flavors and quality presentation.
  • Followed food production and handling guidelines.
  • Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction.
  • Enforced health and safety regulations, optimizing adherence to quality standards.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Ensure proper labeling, dating, and storage of food items.
  • Responsible for the preparation of all food items and work stations in absence of the Chef de Partie

Chef De Tournant

Jamaica Inn
03.2002 - 05.2008
  • Followed recipes and presentation guidelines to assemble high-quality at all times.
  • Set production flow, maintained inventory and kitchen.
  • Enforced compliance with company policies, legal requirements, and best practice standards to guarantee cleanliness, efficiency, and safety of prepared dishes.
  • Offered prompt, friendly customer service at buffet and in dining room to promote pleasant dining experience.
  • Shared knowledge with others to improve efficiency and quality of food served on line and buffets.
  • Trained, supervised, and relieved chefs at a variety of food preparation stations.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet restaurant standards and maintain business reputation.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Range and Pastry Cook

Shaw Park Beach Hotel
01.1998 - 09.2001
  • Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
  • Scaled out and mixed ingredients according to recipes and procedures.
  • Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
  • Created new dessert items for seasonal and special events.
  • Followed food safety standards when handling ingredients.
  • Cleaned and maintained kitchen equipment and oven.
  • Answered customer questions about products and services, helped locate merchandise, and promoted key items.
  • Trained new employees on bakery methods and procedures.
  • Prepared hot food for buffets.
  • Prepared items for breakfast buffets and also for omelette station and maintain temperatures of bain-marie.

Education

Level 3 Certificate - Advance Food Preparation

Johnson And Wales University
Miami,Florida
09.2001

Certificate - Food Preparation

Runaway Bay HEART Hotel And Training Institute
St. Ann Runaway Bay
07.1996

High School Diploma -

Old Harbour High School
St. Catherine, Jamaica
07.1994

Skills

  • Food Preparation and Safety
  • Inventory and Supply Management
  • Professional Relationships
  • Menu Item Preparation
  • Safety Guide
  • Food Spoilage Prevention
  • Training Initiatives
  • Culinary Techniques
  • Dietary restrictions

Profile

I am a competent person who enjoys playing music,dancing,meeting people and gardening.

I believe that success cannot be achieved without hard work and dedication.

Timeline

First Cook

Fairmont Jasper Park Lodge
06.2008 - Current

Chef De Tournant

Jamaica Inn
03.2002 - 05.2008

Range and Pastry Cook

Shaw Park Beach Hotel
01.1998 - 09.2001

Level 3 Certificate - Advance Food Preparation

Johnson And Wales University

Certificate - Food Preparation

Runaway Bay HEART Hotel And Training Institute

High School Diploma -

Old Harbour High School

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Novadene Pottinger