Robert mackey

edmonton.

Summary

Dynamic Junior Sous Chef with expertise in kitchen leadership, inventory management, and menu development. Proven track record in enhancing guest satisfaction and optimizing ingredient utilization while maintaining high food safety standards.

Overview

years of professional experience

Work History

Junior Sous Chef ///// FIRST COOK

ARM ARK CATERING // ROGERS PLACE

EDMONTON

10.2015 - 04.2020

Supervised kitchen staff to ensure adherence to culinary standards and safety protocols.
Developed and implemented new menu items, enhancing guest satisfaction and operational efficiency.
Trained junior kitchen staff on food preparation techniques and proper equipment usage.
Managed inventory control processes, minimizing waste and optimizing ingredient utilization.

Junior Sous Chef /// Banquets Chef

Agricon Commferance Center

Edmonton, AB

05.2012 - 01.2015

Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
Coordinated meal preparation for large events, enhancing operational efficiency.
Trained new culinary team members on techniques and kitchen protocols.
Developed seasonal menus in collaboration with executive chef to optimize ingredient usage.
Streamlined inventory management processes, reducing food waste and costs.
Implemented quality control measures to maintain high standards of food presentation and taste.
Led daily briefings with kitchen staff to communicate menu changes and special requests effectively.
Prepped daily menu items to quickly deliver upon request.
Oversaw cleanliness of each station in kitchen.

Education

No Degree - Commercial Cooking

Northern Alberta Institute of Technology

Edmonton

02-1972

Skills

Kitchen leadership
Inventory processes

Allergen awareness
Work under pressure

Timeline