Robert Page
Fort Erie,ON
Summary
Accomplished Chef De Partie and Kitchen Manager with a proven track record at Legends on the Niagara, enhancing kitchen operations through effective staff training and development, and inventory management. Skilled in menu development and cost control, I excel in team building and problem-solving, ensuring high-quality food production and service.
Overview
12
12
years of professional experience
Work History
Chef De Partie/ Culinary Department Supervisor
Legends on the Niagara, golf course Niagara Parks commission
Niagara Falls, Ontario
04.2023 - Current
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Managed food usage with proper stock rotation to prevent spoilage.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
Kitchen Manager
Southsides patio bar and grill
Fort Erie, Ontario
06.2021 - 04.2023
- Trained new employees to perform duties.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Received, organized and rotated paper goods and food ingredients.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Trained employees on cooking techniques, safety standards and performance strategies.
Kitchen Manager
South coast cookhouse
Crystal Beach , 0nt
03.2013 - 07.2021
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Received, organized and rotated paper goods and food ingredients.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Trained new employees to perform duties.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Oversaw food preparation, production and presentation according to quality standards.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Resolved problems or concerns to satisfaction of involved parties.
- Developed and implemented kitchen policies, procedures and quality standards.
Education
Personal & Private Chef
IAP Career Collage
02-2023
Diploma - Human Nutrition
Allison College
High School Diploma -
Greater Fort Erie Secondary School
Skills
- New Employee Recruitment
- Staff Training and Development
- Portioning Understanding
- Shift Scheduling
- Problem Solving
- Menu Pricing and Design
- Cost Control
- Team Building
- Inventory Management
- Safe Food Handling
- Menu development
- Kitchen staff coordination
- Portion control
Timeline
Chef De Partie/ Culinary Department Supervisor
Legends on the Niagara, golf course Niagara Parks commission
04.2023 - Current
Kitchen Manager
Southsides patio bar and grill
06.2021 - 04.2023
Kitchen Manager
South coast cookhouse
03.2013 - 07.2021
Personal & Private Chef
IAP Career Collage
Diploma - Human Nutrition
Allison College
High School Diploma -
Greater Fort Erie Secondary School
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