Rick Doucette
Shediac,Canada
Summary
To obtain a full time job in your food/baking department…
I bring 25 years experience in the food industry
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
26
26
years of professional experience
Work History
Chef
Hotel Shediac - La Gare
Shediac, Canada
04.2014 - Current
- Responsible for Kitchen Operations
- Prepping and cooking food
- Responsible for ordering and receiving all restaurant food for the restaurant
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
Line Cook, Prep Cook, Blancher, and Ovens
Swiss Chalet Restraunt
Dieppe, Canada
08.2009 - 04.2014
- Trained as Line cook, Prep Cook, Blancher, and Ovens
- Trained to open and close The Restraunt
- Responsible for making sure each guest has the perfect Dining Experience at Swiss Chalet
Kitchen Manager
Boston Pizza Restraunt
Yarmouth, Canada
05.2006 - 08.2009
- Responsible for a staff of 50 people
- Duties included : Hiring Training of new staff, Food and Labor costs, Inventory Ordering on a Daily Basis, Inputting invoices on a computer daily, Scheduling, Inventory Control / Waste Management, Print weekly reports to discuss at Management Meetings weekly, Create Worker Incentive Programs, Par Levels for daily preparation of food items, Maintain proper equipment.
- Temperature checks 3 times daily, Deal with Guest Complaints and Remedy Them, Make sure all company rules and Regulations are followed and up held
Line Cook / Kitchen Supervisor
Marco's Grill and Pasta House
Yarmouth, Canada
01.1999 - 05.2006
- Duties Included : Preparing meals, Opening and Closing of Restaurant, Inventory, Ensure Proper food quality, through proper and safe Food Handling
Education
Kitchen Manager Degree - All aspects to Kitchen Management
Boston Pizza College
Oakville, Ontario01.2006
Bachelor of Arts - Psychology
Saint Mary’s University
Halifax, NS06-1993
Bachelor Of Arts Degree - Psycholology
Saint Mary's University
01.1993
High School Diploma -
Saint-Anne-du-Ruisseau High School
01.1989
Skills
- Leadership Qualities
- Team Leader
- Communication and interpersonal skills
- Problem Solving
- Fast learner and hard worker
- Honest and Reliable
- Organized and self motivated
- Back office computer skills
- Inventory Control
- Food and Labour Control
- Purchasing
- Equipment Maintenance
- Dish preparation
- Pantry restocking
- Cost Control
- Effective Communications
- Food Service Operations
References
Nadine Robichaud
Former General Manager of Hotel Shediac
506-874-1385
Angelica Sibbaluca
Current Supervisor at Hotel Shediac
506-961-0035
Hobbies and Interests
- Travelling
- Outdoor activities (Camping, Hiking, Softball)
- Music
- Internet
- Family
Timeline
Chef
Hotel Shediac - La Gare
04.2014 - Current
Line Cook, Prep Cook, Blancher, and Ovens
Swiss Chalet Restraunt
08.2009 - 04.2014
Kitchen Manager
Boston Pizza Restraunt
05.2006 - 08.2009
Line Cook / Kitchen Supervisor
Marco's Grill and Pasta House
01.1999 - 05.2006
Kitchen Manager Degree - All aspects to Kitchen Management
Boston Pizza College
Bachelor of Arts - Psychology
Saint Mary’s University
Bachelor Of Arts Degree - Psycholology
Saint Mary's University
High School Diploma -
Saint-Anne-du-Ruisseau High School