Shawna Rycroft
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef Tournant
London Hunt & Country Club
10.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Monitored food and labor costs to verify budget targets were met.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Played an active role in resolving guest complaints, leading to increased satisfaction scores and positive feedback from guests.
- Contributed to revenue growth by upselling additional amenities or services when appropriate during guest interactions.
Sous Chef
Delta Hotels by Marriott
09.2019 - 01.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food production to verify quality and consistency.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Played an active role in resolving guest complaints, leading to increased satisfaction scores and positive feedback from guests.
- Contributed to revenue growth by upselling additional amenities or services when appropriate during guest interactions.
- Developed strong relationships with repeat guests, resulting in increased loyalty and return visits.
Banquet Chef
Boler Mountain
08.2018 - 10.2019
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Assisted in budget management by accurately forecasting food costs and monitoring expenses regularly.
- Streamlined kitchen operations for increased efficiency by optimizing staff schedules and tasks.
Kitchen Manager
Ingersoll Golf Club
05.2018 - 09.2019
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Enhanced guest satisfaction by promptly addressing concerns and providing personalized solutions.
Consultant Chef
Villa Cornelia Restaurant& Catering
01.2017 - 10.2017
- Developed unique recipes inspired by global cuisines, broadening the appeal of the restaurant''s offerings to a wider audience.
- Implemented staff training programs to maintain consistency in dish preparation and presentation standards across the team.
- Created visually appealing plate presentations that elevated the perceived value of each dish served while remaining cost effective.
- Enhanced dining experiences by designing innovative menus and incorporating seasonal ingredients.
- Accomplished multiple tasks within established timeframes.
- Implemented creative plating techniques that elevated dish presentation, receiving positive feedback from both clients and diners.
- Delivered expert advice on menu planning, ingredient selection, and culinary trends to restaurant owners, enhancing overall customer experience.
Prep Cook, Line Cook, Sous Chef, Head Chef
Practical Henry's Pub and Eatery
02.2015 - 01.2017
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Key Holder
The Wine Rack
08.2014 - 08.2015
- Managed daily cash handling procedures, ensuring accuracy in transactions and preventing losses due to discrepancies.
- Resolved customer complaints professionally, resulting in increased customer satisfaction and loyalty.
- Assisted with team responsibilities by cleaning, managing cash registers, and product merchandising.
- Managed store personnel by delegating tasks and supervising daily operations.
- Assisted customers in locating specific items they were looking for quickly resulting in an increase of overall client satisfaction.
- Created informative in-store displays highlighting featured wines, boosting sales of promoted products.
- Negotiated favorable contracts with wineries, securing exclusive distribution rights for high-demand products.
- Provided personalized recommendations to customers based on their taste preferences and budget constraints.
Prep and Line Cook
Milestones
09.2011 - 02.2015
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Oversaw cleanliness of each station in kitchen.
- Prepped daily menu items to quickly deliver upon request.
Deli& Catering
Price Chopper
05.2009 - 05.2010
- Customer Service, Training, Supervisor
- Greeted customers at counter to fulfill requests and answer questions.
- Precisely measured, weighed, sliced, and packaged deli products according to customer requests while minimizing waste.
- Maintained a safe working environment by adhering to food safety guidelines and promptly addressing any hazards.
- Improved workflow efficiency by effectively multitasking, prioritizing tasks, and communicating with team members.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Greeted customers entering store and responded promptly to customer needs.
- Welcomed customers and helped determine their needs.
Sous Chef
West One Eleven
05.2008 - 01.2009
- Guest Experience
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Played an active role in resolving guest complaints, leading to increased satisfaction scores and positive feedback from guests.
- Contributed to revenue growth by upselling additional amenities or services when appropriate during guest interactions.
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
Education
Culinary Management -
Fanshawe College
London, Ontario04.2010
Culinary Management -
Fanshawe College
London, Ontario04.2009
Skills
- Computer Proficiency
- Client Relations
- Great Motivator
- Inventory Management
- Food Safety
- Team Leadership
- Data Entry
- Problem-solving abilities & Critical Thinking
- Active Listening
- Exceptional communication
- Attention to Detail
- Teamwork and Collaboration
Certification
- Smart Serve Certified, Middlesex – London Health Unit
- Safe Food Handler Certified, e171011424633RS
Timeline
Sous Chef Tournant
London Hunt & Country Club
10.2021 - Current
Sous Chef
Delta Hotels by Marriott
09.2019 - 01.2021
Banquet Chef
Boler Mountain
08.2018 - 10.2019
Kitchen Manager
Ingersoll Golf Club
05.2018 - 09.2019
Consultant Chef
Villa Cornelia Restaurant& Catering
01.2017 - 10.2017
Prep Cook, Line Cook, Sous Chef, Head Chef
Practical Henry's Pub and Eatery
02.2015 - 01.2017
Key Holder
The Wine Rack
08.2014 - 08.2015
Prep and Line Cook
Milestones
09.2011 - 02.2015
Deli& Catering
Price Chopper
05.2009 - 05.2010
Sous Chef
West One Eleven
05.2008 - 01.2009
Culinary Management -
Fanshawe College
Culinary Management -
Fanshawe College
Similar Profiles
Owen MackieOwen Mackie
Course Maintenance at Heritage Hunt Golf and Country ClubCourse Maintenance at Heritage Hunt Golf and Country Club
John Paul BelliJohn Paul Belli
Maintenance Crew Member at Rocky Fork Hunt and Country ClubMaintenance Crew Member at Rocky Fork Hunt and Country Club
Abdalla RashidAbdalla Rashid
Banquet Events Manager at Heritage Hunt Golf and Country ClubBanquet Events Manager at Heritage Hunt Golf and Country Club