Sanja Brydges
Woodstock
Summary
Kind Dietary Aide with 10+ years of cooking experience. Known for reliability and working with residents compassionately. Trained in all types of food preparation with extensive knowledge of inventory, and budget control. Dedicated professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Cook and Food Service Manager
Oxford Gardens Chartwell
10.2021 - Current
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- eTook food orders from server and cooked items quickly to complete order items together and serve hot.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Communicated closely with servers to fully understand special orders for customers.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Dietary Aide
Park Place Retirement Residence
12.2018 - 06.2021
- Responsible for preparation and handling of food created by chefs, and myself for 40 plus residents
- Stocking inventory, recording meals served, monitoring food temperatures following strict HACCP guidelines.
- Cleaning kitchen and washing dishes, cutlery and equipment.
- Helped organize numerous events to entertain residents during covid closures. IE: Hallway bingo, exercise, dance, etc.
Back of House Manager
The Hangar
01.2018 - 01.2018
- Designed/Created Spec/Recipe Catalogue.
- Created menu items.
- Implemented Inventory/Portion control measures reducing waste by 20%
- Followed operational procedures and enforced product standards, quality and consistency
- Enhanced business productivity by training 5 team members and servers on best practices and protocols
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Coordinated and organized all restaurant inventory
- Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers
Front of House Manager
East Side Mario's Kitchen
01.2017 - 01.2018
- Daily open/close of business.
- Cash out/tip out/deposits.
- Food/Alcohol, inventory and ordering.
- H/R &Scheduling of FOH/BOH, with employee pool of 55.
- Responsible for all HACCP/Line Check/ waste control paperwork.
- Streamlined, refrigerated, frozen, dry storage areas, f or ease of access.
- Supervised staff of 55 through motivational coaching and effective training programs for service and sales techniques
Assistant Kitchen Manager
The Berlin
01.2009 - 01.2012
- Ensure proper procedure is followed using HACCP guidelines.
- Run line in efficient manor ensuring quick chit times, great quality food.
- Training of all 42 staff.
- Responsible for all customer service relations.
- Inventory control, waste control.
- Scheduling of staff.
- Technology, and Healthcare-Registrar/ADOA.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
Back Cook
Swiss Chalet Prep
01.2015 - 01.2017
- Daily inventory, prep of back of house & opening of the lines.
- Daily preparation of food items to open line following HACCP guidelines.
- Maintain promotional items, line prep and portioning.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Safely used kitchen equipment and reduced risk of injuries and burns
Education
Diploma - Technology and Healthcare
CDI College of Business
Chatham, Kent, ON2003
Skills
- Excellent work ethic
- Supervision
- Strong inventory control
- Meal planning and preparation
- Culinary expertise
- Responsible
- Good listening skills
- Sanitation practices
- Flexible & Adaptable
Certification
- HACCP (8 years)
- Licenses Food Handlers Certification August 2018 to August 2023 Smart Serve Present
Timeline
Cook and Food Service Manager
Oxford Gardens Chartwell
10.2021 - Current
Dietary Aide
Park Place Retirement Residence
12.2018 - 06.2021
Back of House Manager
The Hangar
01.2018 - 01.2018
Front of House Manager
East Side Mario's Kitchen
01.2017 - 01.2018
Back Cook
Swiss Chalet Prep
01.2015 - 01.2017
Assistant Kitchen Manager
The Berlin
01.2009 - 01.2012
Diploma - Technology and Healthcare
CDI College of Business
- HACCP (8 years)
- Licenses Food Handlers Certification August 2018 to August 2023 Smart Serve Present
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