Shane Reyes
Pickering
Summary
Transitioning from fast-paced kitchen environment where skills in time management and multitasking were developed. Proven ability to work under pressure and maintain high standards of food quality and presentation. Looking to apply these skills in new, dynamic roles that value dedication and efficiency.
Overview
3
3
years of professional experience
Work History
Cook 2
Pickering Casino Resort
09.2023 - 04.2025
- Proficient in leading service for the two main outlets. Casual Restaurant and Copperhorn Meet House
- Prepare various sauces and ingredients used during service following set recipes
- Trained in all positions for Copperhorn, but main cook in charge of sauté, being responsible for 5 main dishes as well as all sides for the various steaks
- Assembled dishes in a timely manner, communicating with the person on grill to ensure dishes are plated simultaneously
- Only cook to be sent to assist Copperhorn at Woodbine Casino for the opening weekend of The Arena
- Executive Chef: Oliver Huepel
Prep/Line Cook
The Joint BBQ Restaurant
05.2022 - 07.2023
- Prepare ingredients and dishes for main kitchen and various catering events
- Assisted in on site and live service catering functions of up to 200 people
- Experience smoking meats using a barrel smoker and Kamado smokers
- Assembled dishes outdoors in front of customers, cooking in a wood-fire pizza oven and fire table
- Made use of charcoal and gas grills, fryers, gas stove, and flat top
- Owner: Theodore Reader
Overnight Demi CDP
Four Seasons Hotel
04.2023 - 06.2023
- Prepared meals for guests and staff members independently between the hours of 11pm to 7am, following regulated recipes with efficient time management and maintaining quality standards
- Ensured tasks were finished before morning staff members entered kitchen for breakfast service
- Communicated with individual in charge of bringing food orders to designated rooms in order to maintain customer satisfaction
- Assist in transition period between overnight and breakfast orders
- Owner: Isadore Sharp
Line Cook
Cactus Club Sherway
11.2022 - 04.2023
- Assist in day and night prep, accurately following portion amounts according to restaurant guidelines
- Trained in salad, sushi, desserts and poke bowl stations
- Follow recipe quantities for dishes to produce a consistent plate each time
- Communicate loudly and clearly with fellow coworkers in a fast paced environment with around 300 seats
Education
Culinary Management Program -
Humber College
Etobicoke04.2023
Food Handler Certificate -
Food Safety Training
08.2020
High School Diploma -
St. Mary Catholic Secondary School
Pickering, ON06.2020
Skills
- Communication
- Knife skills
- Cleaning and organization
- Food handling
- Multitasking and organization
- Cooking techniques
- Sauteing
- Teamwork and collaboration
Languages
English
Professional Working
Awards
- Prepared and cooked samples representing Brome Lake Duck for over 23,000 attendees at the Toronto RC Show 2024 & 2025 and Sysco Show 2024 under the instruction of Director of Culinary McCormack Bourrie Sales & Marketing, Graham Hayes.
- Selected as the sole representative for Humber College at the 2023 Ontario Culinary Skills Competition, placing 7th out of 12 competitors.
- Represented Canada Beef at one of many booths at the Toronto RC Show 2022 in charge of preparing and cooking samples including beef satays and mini sliders.
Timeline
Cook 2
Pickering Casino Resort
09.2023 - 04.2025
Overnight Demi CDP
Four Seasons Hotel
04.2023 - 06.2023
Line Cook
Cactus Club Sherway
11.2022 - 04.2023
Prep/Line Cook
The Joint BBQ Restaurant
05.2022 - 07.2023
Culinary Management Program -
Humber College
Food Handler Certificate -
Food Safety Training
High School Diploma -
St. Mary Catholic Secondary School
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