Proficient Chef De Cuisine highly effective at operating in fast-paced, demanding environments. Adaptable professional able to handle any challenge. 13+year background in the industry. A natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic English abilities.
Hi, I’m
Pillar Walsh
Toronto,ONT
Summary
Overview
17
years of professional experience
5
Catering Experience
4
Personal chef experience
Work History
Christie Ossington neighbourhood Center Toronto, ON
Kitchen Manager
05.2023 - Current
Job overview
- Oversaw meal preparation and monitored food handling to encourage safety.
- Maintained budgeted food costs using tools within inventory management system.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
BBQ Bodega Toronto, ON
Personal Chef/Caterer
03.2020 - Current
Job overview
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
Atia Bistro (closed)Toronto, ON
Executive Sous Chef
06.2021 - 05.2023
Job overview
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Utilized local, fresh food products to support local economies and showcase community support.
- Performed financial analysis and recommended effective methods to cut costs.
Bar Bacan (covid)Toronto, ON
Chef De Cuisine
05.2019 - 03.2020
Job overview
- Managed budget, labor and direct operating expenses for Bar Bacan's operation.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Operating costs of running the kitchen to ensure food equipment, and staffing budgets are not exceeded
- Working with the restaurant manager to ensure food, beverage, and labour budgets are maintained and monitored.
Kellys LandingToronto, ON
Sous Chef
05.2018 - 05.2019
Job overview
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Supervised kitchen food preparation in demanding, high-volume environments.
Pick 6 (closed) Toronto, ON
Sous Chef
02.2018 - 06.2018
Job overview
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Improved performance of team members resulting in high-quality meals produced daily.
RicardasToronto, ON
Sous Chef
07.2015 - 01.2018
Job overview
- Performed as head chef as needed to maintain team productivity and restaurant quality
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor
Four Seasons Hotel (Daniel Boulud)Toronto, ON
Jr. Sous Chef
09.2012 - 07.2015
Job overview
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor
- Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates
- Created exciting dishes to draw in clientele and increase revenues
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
KI Modern JapaneseToronto, ON
Chef De Partie
12.2009 - 09.2012
Job overview
- Managed food usage with proper stock rotation to prevent spoilage.
- Improved performance of team members resulting in high-quality meals produced daily.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Bonacini Café grill
Chef De Partie
07.2009 - 01.2010
Job overview
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Monitored food products, driving quality, freshness and integrity.
Moxies Toronto, ON
Line Cook
12.2008 - 07.2009
Job overview
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Royal Canadian Yacht Club (seasonal)Toronto, ON
Chef De Partie
06.2008 - 01.2009
Job overview
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Montanas Cambridge, ON
Sr. Line Cook
01.2006 - 06.2008
Job overview
- Grilled and deep fried various foods from meats to potatoes.
- Cooked multiple orders simultaneously during busy periods.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Education
Ryerson University
Bachelor of Science from Engineering Mechanics
04.2011
University Overview
Skills
- Purchasing
- Vendor relations
- High-quality ingredients
- Inventory Management
- Hiring, Training and Development
- Motivational team management
- Banquets and catering
- Food preparation techniques
- Portion and cost control
- Food Science
- Dish Preparation
- Menu Planning
- Budgeting and Cost Control
- 50 person events
References
References
REFERENCES
References available on requestTimeline
Kitchen Manager
Christie Ossington neighbourhood Center
05.2023 - Current
Executive Sous Chef
Atia Bistro (closed)
06.2021 - 05.2023
Personal Chef/Caterer
BBQ Bodega
03.2020 - Current
Chef De Cuisine
Bar Bacan (covid)
05.2019 - 03.2020
Sous Chef
Kellys Landing
05.2018 - 05.2019
Sous Chef
Pick 6 (closed)
02.2018 - 06.2018
Sous Chef
Ricardas
07.2015 - 01.2018
Jr. Sous Chef
Four Seasons Hotel (Daniel Boulud)
09.2012 - 07.2015
Chef De Partie
KI Modern Japanese
12.2009 - 09.2012
Chef De Partie
Bonacini Café grill
07.2009 - 01.2010
Line Cook
Moxies
12.2008 - 07.2009
Chef De Partie
Royal Canadian Yacht Club (seasonal)
06.2008 - 01.2009
Sr. Line Cook
Montanas
01.2006 - 06.2008
Ryerson University
Bachelor of Science from Engineering Mechanics
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