Summary
Overview
Work History
Education
Skills
Timeline
Generic

Sarah Marie Marcial

Toronto,ON

Summary

Experienced professional with 18+ years in fast-paced kitchens. Seeking a challenging position in a progressive organization that values growth and utilizes skills, knowledge, and extensive experience. Known for staying focused and productive in high-stress situations and maintaining calmness during busy times. Demonstrated excellence in leadership, with proven skills to guide teams towards success.

Overview

18
18
years of professional experience

Work History

Executive Chef

Corazons Cafe
05.2015 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

1st Cook

Delta Hotels by Marriott
11.2014 - Current
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
  • Enhanced team performance through regular debriefing sessions, discussing areas of improvement and celebrating shared successes.
  • Implemented effective time management strategies, prioritizing tasks based on urgency and complexity during busy shifts.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Coordinated with team members to prepare orders on time.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Food and Beverage Coordinator

Delta Hotels by Marriott
09.2018 - 02.2020
  • Provided exceptional customer service, addressing concerns and resolving issues promptly.
  • Assisted in event planning, resulting in successful functions and positive feedback from clients.
  • Trained new employees on company policies and procedures, leading to improved staff performance.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Coordinated kitchen activities with front-of-house staff for seamless and service.
  • Controlled expenses and boosted profitability by managing food and labor costs.

Chef De Partie

Thompson's Diner, Thompson Hotel
06.2010 - 11.2014
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.

Server

Casey's Bar and Grill
06.2009 - 04.2010
  • Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
  • Served food and beverages promptly with focused attention to customer needs.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
  • Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
  • Maintained a clean and orderly dining area for an enjoyable guest experience.
  • Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.

Cashier, Pastry Counter

Summerhill Market
09.2008 - 04.2009
  • Greeted customers entering store and responded promptly to customer needs.
  • Welcomed customers and helped determine their needs.
  • Worked flexible schedule and extra shifts to meet business needs.
  • Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
  • Built relationships with customers to encourage repeat business.

Lead Baker

Happy Birthday Cake
03.2006 - 08.2008
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Streamlined pastry production process for increased efficiency and consistent quality.
  • Received numerous compliments from guests regarding unique flavor combinations and attention to detail in presentation.
  • Consistently met production deadlines while maintaining high-quality standards for all baked goods.
  • Participated in menu planning meetings, providing valuable input on potential dessert offerings.
  • Oversaw purchasing, storage, and use of kitchen supplies.
  • Managed in-store, pick-up orders and catering needs.

Food and Beverage, Server

Homewood Suites by Hilton
03.2008 - 08.2008
  • Provided courteous, friendly service while multitasking in fast-paced environment.
  • Greeted guests warmly to foster welcoming environment.
  • Maintained a clean and organized dining area for an enjoyable guest experience.
  • Remained focused, calm and professional during peak rush hours.
  • Checked on guests throughout meal to attend to needs and provide great service.

Sales Associate

Bandolino
01.2008 - 06.2008
  • Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
  • Handled cash transactions efficiently while adhering to company cash handling policies, ensuring accuracy in all financial exchanges.
  • Managed returns, exchanges and refunds in accordance with store policy.
  • Maintained calm demeanor and professionally managed issues in busy, high-stress situations.
  • Provided positive first impressions to welcome existing, new, and potential customers.

Education

Culinary Management -

George Brown College
Toronto, ON
06.2011

Hotel Management -

George Brown College
Toronto, ON
06.2009

High School Diploma -

St. Joseph Catholic Secondary School
Mississauga, ON
06.2008

Skills

  • Quick learner, open minded, excellent in customer service
  • Honest, sociable, self-motivated, creative, innovative
  • Strong communication, relation and organizational skills
  • Works well as a team member and adapts easily to new training situations
  • Co-operative, responsible, able to work independently
  • Proficient in MEP before every service
  • Skilled in butchery, baking, saucier, garde manger, and soups
  • Excel in the production of large quantities of dishes without compromising quality in catering and banquets
  • Experienced in training employees in the different departments while maintaining the company standards
  • Manages deadlines and progress to deliver on time and on budget
  • Maintains records of purchase and sales
  • Collects and analyzes feedback from clients to gauge satisfaction and success
  • Menu Planning
  • Cost Control
  • Food Safety

Timeline

Food and Beverage Coordinator

Delta Hotels by Marriott
09.2018 - 02.2020

Executive Chef

Corazons Cafe
05.2015 - Current

1st Cook

Delta Hotels by Marriott
11.2014 - Current

Chef De Partie

Thompson's Diner, Thompson Hotel
06.2010 - 11.2014

Server

Casey's Bar and Grill
06.2009 - 04.2010

Cashier, Pastry Counter

Summerhill Market
09.2008 - 04.2009

Food and Beverage, Server

Homewood Suites by Hilton
03.2008 - 08.2008

Sales Associate

Bandolino
01.2008 - 06.2008

Lead Baker

Happy Birthday Cake
03.2006 - 08.2008

Culinary Management -

George Brown College

Hotel Management -

George Brown College

High School Diploma -

St. Joseph Catholic Secondary School

Similar Profiles

CREATE PROFILE
Sarah Marie Marcial