Patrick McAuley
Ottawa,Ontario
Summary
Proven Line Cook with extensive experience at Southside Tap and Grill, adept in kitchen operations and food safety. Excelled in ingredient preparation and inventory management, enhancing customer satisfaction through meticulous food presentation and efficient line management. Skilled in mentoring staff, achieving a high-quality standard in meal production with a keen focus on portion control and food rotation.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Line Cook/chef
Southside Tap and Grill
08.2021 - 06.2024
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Line Cook/Chef
O'Grady's Outpost
04.2021 - 07.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Labourer/Furniture Mover
Spectrum Kitchen and Bath
03.2021 - 07.2021
- Performed general housekeeping and cleaning tasks.
- Observed site safety rules to maximize protections for team members and equipment.
- Loaded, unloaded, and moved material to and from storage and production areas.
- Used measuring tools such as gauges and tape measure to identify conforming parts during production.
- Identified and reported hazards on job sites to prevent accidents and injuries.
- Followed instructions and safety protocols to prevent accidents and injuries.
Line Cook
Le Pub De Bon Vivant
06.2018 - 06.2021
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Labourer/Drywall Installer
Bowless Construction
03.2020 - 02.2021
- Promoted use of proper PPE and safety equipment to safeguard teams and equipment.
- Completed installation of drywall sheets on commercial and residential properties.
- Prepared work area, tools and equipment for job site.
- Achieved precise installation requirements by cutting and fitting drywall to accommodate corners and edges.
- Measured and marked cutting lines on drywall for lengths, heights and penetrations.
- Received consistent excellent feedback on work quality and customer service.
- Installed drywall for residential and commercial projects with consistent attention to quality and safety.
Line Cook/Line Prep
Nickels Restaurant
03.2019 - 12.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Head Chef
La Squadra
08.2017 - 12.2018
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Line Cook/Kitchen Manager
Tulip Bar at YOW (Ottawa Airport)
05.2016 - 11.2017
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Grilled meats and seafood to customer specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Kitchen Manager
The Senate Restaurant
09.2015 - 10.2016
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Checked and tested foods to verify quality and temperature.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Line Cook
Blackthorn Cafe
10.2014 - 09.2015
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Grilled meats and seafood to customer specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Verified proper portion sizes to consistently attain high food quality standards.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Developed innovative, creative menu items and recipes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Line Cook
Earle of Sussex Restaurant
03.2012 - 10.2014
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Grilled meats and seafood to customer specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Verified proper portion sizes to consistently attain high food quality standards.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Developed innovative, creative menu items and recipes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Assisted in developing new menu items to reflect restaurant's style and standards.
Line Cook
Woody's Pub
03.2011 - 03.2012
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Grilled meats and seafood to customer specifications.
Line Cook Intern
Agave
08.2007 - 09.2009
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Cleaned and sanitized work areas, utensils and equipment.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Education
No Degree - Culinary
Algonquin College
Ottawa, ON09.2012
Skills
- Food Safety
- Portioning
- Ingredient inspection
- Food presentation
- Line Management
- Ingredient Preparation
- Food rotation
- Kitchen Operations
- Inventory Management
Accomplishments
I was featured in a Rogers TV production called "More Please" where I was the main feature for our restaurant Southside Tap and Grill. I was interviewed on camera and presented and delivered 3 specialty dishes for the TV show. I received rave reviews and I thoroughly enjoyed the experience.
- Created signature dishes which generated high-interest .
- Designed whole new menu, including meal selections, beverages and pricing.
Certification
Food Safety; WHIMS
Additional Information
I am a very keen, experienced, hard working, eager to learn new skills and love to interact with the public. I enjoy developing new recipes and I enjoy preparing and presenting new and exciting dishes.
Timeline
Line Cook/chef
Southside Tap and Grill
08.2021 - 06.2024
Line Cook/Chef
O'Grady's Outpost
04.2021 - 07.2021
Labourer/Furniture Mover
Spectrum Kitchen and Bath
03.2021 - 07.2021
Labourer/Drywall Installer
Bowless Construction
03.2020 - 02.2021
Line Cook/Line Prep
Nickels Restaurant
03.2019 - 12.2019
Line Cook
Le Pub De Bon Vivant
06.2018 - 06.2021
Head Chef
La Squadra
08.2017 - 12.2018
Line Cook/Kitchen Manager
Tulip Bar at YOW (Ottawa Airport)
05.2016 - 11.2017
Kitchen Manager
The Senate Restaurant
09.2015 - 10.2016
Line Cook
Blackthorn Cafe
10.2014 - 09.2015
Line Cook
Earle of Sussex Restaurant
03.2012 - 10.2014
Line Cook
Woody's Pub
03.2011 - 03.2012
Line Cook Intern
Agave
08.2007 - 09.2009
No Degree - Culinary
Algonquin College
Food Safety; WHIMS
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