Robert Gazda
Brantford
Summary
Achieved personal and professional growth within a stable organization.,Recognized for reliability and responsibility in project execution.,Consistently delivered quality outcomes through organized and diligent efforts.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef
Beverly Golf and Country Club
- I was in charge of running a kitchen in a private member only country club and also functions, such as weddings, weekly golf tournaments
Sous Chef (Kitchen Manager)
Walkers Fish Market
- I was the Sous chef of a high-volume fresh seafood restaurant that always had 10 different fresh seafood items, I was in charge of all ordering, scheduling, inventory as well as some menu development with the Executive Chef
Sous Chef (Kitchen Manager)
2020 Lakeside
- I was in charge of running 2 kitchens in a hotel, with multiple banquet facilities as well as opening a new restaurant. My duties include inventories, scheduling and ordering
Chef
Wakefield Bakery
Wakefield, Ontario
04.2025 - Current
- As a consultant I helped restaurants improve their logistics, costed out menu’s showed owners how to really save money in these difficult times
Chef/Kitchen Manager
The Barley Mow
Almonte, Ontario
12.2023 - 04.2025
- A chef in a high-volume pub with 95% from scratch cooking running the best food cost in the company
Consulting Chef
Consultant
Ottawa, Ontario
05.2023 - 12.2023
- As a consultant I helped restaurants improve their logistics, costed out menu’s showed owners how to really save money in these difficult times
Cook
The Nordik Chelsea
Chelsea, Quebec
07.2022 - 05.2023
- My responsibilities included cooking in various restaurants and prep, I was involved in counting inventory every month
General Manager/Kitchen Manager
Denny’s
St. Thomas
02.2020 - 08.2021
- I started out as the kitchen manager and within 2 weeks I was promoted to the General Manager also, my duties include managing the floor, labor control, serving, bartending, cooking, ordering, schedules, hiring all employees, training
Auditor
PB Management
Ottawa
09.2018 - 02.2020
- My duties were to go to stores that the owner owned (6 in total) and do audits on cleanliness, systems, and following specs. All 6 different restaurants were owned by the same person and I had to implement systems and mentored managers into following those systems on a weekly basis
General Manager / Chef
Patty Boland’s & The Red Lion & Barley Mow
Ottawa
09.2016 - 02.2020
- I started out as the chef of the red lion and then I was transferred to Patty Boland’s as the chef in December 2016. I was the chef at Patty Boland’s for approximately 6 months, then I took on the responsibility of the general manager duties as well as being the chef, which included running an Irish pub and nightclub with a capacity of 485 people. At the Barley Mow I was a General Manager that was also a bartender and server
Tile Installer
7914318 Canada Inc
Canada
04.2015 - 09.2016
- I was a subcontractor and installed ceramic tile in Goodlife fitness clubs throughout Canada
Chef/Kitchen Manager
Denny’s & The Preston
Ottawa, Brampton
06.2011 - 04.2015
- I was the chef of a casual fine dining restaurant; I designed the entire menu including recipes and specs. a kitchen manager at 2 high volumes fast paced diner type restaurants that were open 24 hours, my responsibilities included inventories, ordering, scheduling, hiring, training and cooking with sales of up to $60,000 per week (both restaurants were owned by the same owner)
Chef
Barley Mow
Barrhaven, Almonte
09.2010 - 06.2011
- As a chef in a pub, I created menus and specials, I was responsible for training, scheduling, costing and ordering
Chef
Pepperwood Group of Restaurants
Burlington
02.2008 - 09.2010
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Coaching and mentoring
- Staff training
- Creative thinking
- Food pairing
- Hygiene policy implementation
- Banquets and catering
- Inventory management
- Staff scheduling
- Dietary restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to detail
- Recipes and menu planning
- Recruitment and onboarding
- Staff management
- Fine dining
- Menu supervision
- Food service safety training
- Allergy awareness
- Resource management
- Forecasting and planning
- Order management
- Waste reduction
- Policy development
- Recipe development
- Workflow optimization
- Sanitation standards
- Customer retention
- Restaurant operations
- Purchasing management
- Performance assessments
- BOH operations
- Equipment maintenance
- Problem and complaint resolution
- Quality assurance
- Process improvements
- Plating and garnishing
- Food spoilage prevention
- Vendor relations
- Food stock and supply management
- Order delivery practices
- Performance improvement
- Recipe management
- Presentation management
- Productivity optimization
- Sanitation guidelines
- Regulatory compliance
- Kitchen equipment operation and maintenance
- Meal preparation
- Staffing
- Ingredients selection
- Performance review
- Signature dish creation
- Delegating work
- Purchasing
- Nutrition
- Verbal and written communication
- Decision-making
- Menu pricing
- Business operations oversight
- Dish preparation
- Food and beverage pairing
- Budgeting and cost control
- Sanitation coordination
- Food preparation techniques
- Culinary techniques
- Food preparing, plating, and presentation
- Staff supervision and coordination
- Project management
- Operational oversight
- Team collaboration
- Quality control
- Vendor relationships
Languages
English
Elementary
Certification
- Food Safe Certified – expires December 2028
- Smart serve Certified – expires October 2028
- Worker Health and Safety Awareness in 4 Steps – Issued August 9, 2025
- WHMIS – expires August 7, 2025
- Working at Heights – Issued August 9, 2025
- Lift Ticket AEWP/Combo – expires on August 22, 2028
- Propane Handling – expires August 22, 2028
Timeline
Chef
Wakefield Bakery
04.2025 - Current
Chef/Kitchen Manager
The Barley Mow
12.2023 - 04.2025
Consulting Chef
Consultant
05.2023 - 12.2023
Cook
The Nordik Chelsea
07.2022 - 05.2023
General Manager/Kitchen Manager
Denny’s
02.2020 - 08.2021
Auditor
PB Management
09.2018 - 02.2020
General Manager / Chef
Patty Boland’s & The Red Lion & Barley Mow
09.2016 - 02.2020
Tile Installer
7914318 Canada Inc
04.2015 - 09.2016
Chef/Kitchen Manager
Denny’s & The Preston
06.2011 - 04.2015
Chef
Barley Mow
09.2010 - 06.2011
Chef
Pepperwood Group of Restaurants
02.2008 - 09.2010
Executive Chef
Beverly Golf and Country Club
Sous Chef (Kitchen Manager)
Walkers Fish Market
Sous Chef (Kitchen Manager)
2020 Lakeside