Shawn Oliveira
Brossard
Summary
Highly dependable and efficient Line Cook with 13+ years of experience in high-volume restaurant environments. Proven ability to maintain strict quality standards, manage inventory, and seamlessly execute recipes under pressure. Seeking to leverage advanced kitchen operations and cooking expertise to excel as a dedicated cook in a dynamic restaurant setting.
Overview
16
16
years of professional experience
Work History
Line Cook
Restaurant Sofia
Brossard, QC
09.2019 - Current
- Trained new staff on cooking techniques and kitchen protocols to ensure consistency and quality.
- Provided feedback on menu items, contributing to seasonal updates and customer satisfaction improvements.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Sous Chef
Restaurant Labarca
Praia Da Vitoria, Azores, Portugal
07.2017 - 09.2019
- Supervised kitchen staff to ensure adherence to food safety standards and quality control.
- Developed and executed seasonal menus, enhancing customer satisfaction and dining experience.
- Trained new kitchen personnel on equipment operation and food preparation techniques.
- Collaborated with front-of-house staff to streamline service flow and improve guest interactions.
- Managed inventory levels, reducing waste through effective stock rotation practices.
- Implemented efficient cooking techniques, improving meal preparation time without sacrificing quality.
- Mentored junior chefs, fostering skill development and team cohesion in high-pressure environments.
- Conducted regular evaluations of kitchen processes, identifying areas for improvement and implementing best practices.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Line Cook
Restaurant Kabana
Brossard, QC
06.2012 - 06.2017
- Prepared ingredients and maintained kitchen organization to support efficient service flow.
- Operated kitchen equipment safely, ensuring compliance with health and safety standards.
- Assisted in menu preparation by following recipes and presentation guidelines accurately.
- Collaborated with team members to streamline food preparation processes, enhancing kitchen productivity.
- Monitored inventory levels, assisting in ordering supplies to maintain stock availability.
- Implemented portion control measures to minimize waste while maintaining meal quality standards.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Kitchen Cook
Casey's Restaurant
Brossard, QC
08.2009 - 06.2012
- Prepared and cooked menu items following established recipes and presentation standards.
- Maintained cleanliness and organization of kitchen workstations to ensure safety and efficiency.
- Assisted in inventory management by tracking stock levels and reporting shortages to management.
- Collaborated with team members to streamline food preparation processes during peak hours.
- Monitored cooking times and temperatures to ensure food quality and compliance with health regulations.
Education
High School Diploma -
Centennial Regional Highschool
Greenfield Park, QCSkills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Reliable and trustworthy
- Food preparation
- Following cooking methods
Languages
English
Native or Bilingual
Timeline
Line Cook
Restaurant Sofia
09.2019 - Current
Sous Chef
Restaurant Labarca
07.2017 - 09.2019
Line Cook
Restaurant Kabana
06.2012 - 06.2017
Kitchen Cook
Casey's Restaurant
08.2009 - 06.2012
High School Diploma -
Centennial Regional Highschool