Ryan Hobson
Niagara Falls,ON
Summary
Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity.
Overview
11
11
years of professional experience
Work History
Kitchen Supervisor
Niagara Parks Commission
08.2023 - Current
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Reduced food waste through effective inventory management and menu planning.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Directed food preparation and cooking activities to meet health and safety standards.
- Supervised food presentation and plating to enhance visual appeal.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Served consistent portions following recipes and control standards.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Planned and executed promotions and special events in close collaboration with management.
Chef De Partie
Niagara Parks Commission
01.2022 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Complied with portion and serving sizes as per restaurant standards.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
Line Cook
Niagara Parks Commission
06.2013 - Current
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified proper portion sizes to consistently attain high food quality standards.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
No Degree - Culinary Arts
Niagara College
Niagara-on-the-Lake, ON01.2018
High School Diploma -
Stamford Collegiate
Niagara Falls, ON12.2015
Skills
- Food Production Management
- Kitchen Equipment Operation and Maintenance
- High-Volume Dining
- Kitchen Staff Coordination/Team Management
- Food Plating and Presentation/Food Safety Understanding
- Inventory Control/ordering Supplies
- Sanitation Standards/Health Code Compliance/Food Safety Compliance
- Allergy Awareness
- Opening and Closing Procedures/BOH Operations
- Kitchen Management/Time Management
- Sanitizing Understanding
- Food Presentation/Quality Control
- Customer Service
- Adaptability/Problem Solving
- Team Leadership/Critical Thinking
- Worker Training/Conflict Resolution/Staff Training
- Culinary Techniques
- Food Safety/Nutrition Knowledge/Food Preparation
- Kitchen Organization/Performance Improvement
Languages
English
Full Professional
Timeline
Kitchen Supervisor
Niagara Parks Commission
08.2023 - Current
Chef De Partie
Niagara Parks Commission
01.2022 - Current
Line Cook
Niagara Parks Commission
06.2013 - Current
No Degree - Culinary Arts
Niagara College
High School Diploma -
Stamford Collegiate
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