Rhys Colley
Senior Chef (Chef De Partie, Station Chef)
Burlington,Ontario
Summary
Detail-oriented Chef de Partie with experience working in several different types of restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained with Fryers, Saucepans, and Tabletop equipment with skills in concept development and high-quality restaurant operation.
Overview
3
3
years of professional experience
1
1
year of post-secondary education
2
2
Languages
Work History
Chef De Partie/Sous Chef/Pantry Garde Manger
West Plains Bistro
Burlington, Ontario
03.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed and cooked memorable dishes that brought customers into establishment.
Sous Chef/Fry Chef
Ye Olde Squires
Burlington, Ontario
09.2022 - 12.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Strong knowledge of food safety and hygiene practices, including proper temperature control, hand washing, and cleaning and sanitizing equipment.
- Attention to detail, ensuring that food is properly cooked and seasoned.
- Physical stamina and ability to stand for long periods of time and lift heavy objects.
- Experience with food prep, including breading, marinating, and seasoning.
- Willingness to learn and adapt to new recipes and cooking techniques
Sous Chef/Pantry Garde Manger
Garde Manger Garnishing Techniques
Burlington, Ontario
06.2021 - 12.2021
- Knowledge of food preparation techniques, such as cutting, chopping, peeling, and dicing a variety of fruits, vegetables, and other ingredients.
- Supervised and trained kitchen staff in proper food handling and safety protocols.
- Understanding of food safety and sanitation practices, including proper handling and storage of ingredients to prevent contamination and illness.
- Assisted in crafting new dishes for upcoming menu changes.
- Ability to manage inventory and maintain stock levels, including ordering supplies and monitoring food waste.
- Flexibility and adaptability, including the ability to adjust to changing menus or special dietary requirements.
- Attention to detail and ability to maintain a clean and organized workspace.
Education
Associate of Arts - Culinary Management Program
George Brown College
Toronto, ON 09.2022 - Current
Associate of Arts - Culinary
Fanshawe College
London, ON 09.2021 - 07.2022
Skills
Food plating and presentation
Timeline
Chef De Partie/Sous Chef/Pantry Garde Manger
West Plains Bistro
03.2023 - Current
Sous Chef/Fry Chef
Ye Olde Squires
09.2022 - 12.2023
Associate of Arts - Culinary Management Program
George Brown College
09.2022 - Current
Associate of Arts - Culinary
Fanshawe College
09.2021 - 07.2022
Sous Chef/Pantry Garde Manger
Garde Manger Garnishing Techniques
06.2021 - 12.2021
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