Sheldon Stewart
Saskatoon,Canada
Summary
Seasoned Chef and Culinary Manager with a proven track record at Cogir Senior Living, adept in kitchen operations management and menu development. Excelled in supervising teams to enhance service quality, mastering both customer service (soft skill) and inventory management (hard skill). Achieved significant waste reduction, demonstrating a commitment to efficiency and excellence.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Chef, Owner
Café Raguza
Maroon Town District, Jamaica
01.2007 - Current
- Menu creation and item pricing
- Ensure food safety and sanitation
- Source suppliers and negotiate purchase agreements
- Manage food storage and temperature control
- Recruit, supervise, and train six staff members
- Manage food and overhead costs
- Oversee service quality and food preparation
Culinary Manager
Cogir Senior Living
Saskatoon, Canada
06.2024 - 01.2025
- Supervise culinary staff to ensure food preparation meets quality standards
- Ensure kitchen staff adhere to food safety and cleanliness regulations
- Monitor inventory levels, minimize waste, order, receive and store supplies
- Menu planning and preparation
- Inspect kitchen equipment and request repairs if needed
- Maintain cost reports, controlling budget for efficiency
- Address any issues in the kitchen and dining room promptly and effectively
Banquet Cook
Grand Hotel
Mackinac Island, USA
04.2005 - 10.2005
- Prepare food for all banquet events
- Order ingredients and manage food portions
- Prepare menu items for plated events
Line Cook
Ritz Carlton RoseHall
Montego Bay, Jamaica
01.2004 - 11.2004
- Garde Manger department – responsible for fruit and cheese platters, salads, and dressings
- Assist with banquet preparation and serving station
CDP
Beaches Hotel
Providenciales, Turks and Caicos Islands
12.2000 - 09.2003
- Experience in Italian cuisine, responsible for pasta station
- CDP at the Mexican Restaurant ‘Arizona’
Line Cook
Sandals Royal Caribbean
Montego Bay, Jamaica
03.1999 - 12.2000
- Prepare sauces and soups
- Experience in Indonesian cuisine, responsible for food preparation
Apprenticeship-Cook
Holiday Inn Sun Spree Resort
Montego Bay, Jamaica
04.1998 - 02.1999
- Learned industry best practices in food safety and sanitation
- Prepared breakfast and lunch meals
- Worked in restaurant and buffet operations
- Developed teamwork and time management skills
Education
Diploma - Hospitality Management, including English Language Studies
Alison
12.2023
Certificate - Culinary Skills and Techniques
Alison
10.2023
Level 2 - Food Preparation
HEART Trust NTA
11.2018
Skills
- Microsoft Office
- Customer Service
- Supervision
- Management
- Cumminication Skills
- Sales
- Schedule implementation
- Purchasing
- Signature dish creation
- Kitchen operations management
- Menu development
- Dish preparation
- Food and beverage pairing
- Pantry restocking
- Inventory management
- Kitchen crew training
- Verbal and written communication
Certification
- Food Handler Certification, Canadian Institute of Food Safety, 01/25
- Workplace Hazardous Materials Information System, The Learning Center, 12/24
- Serve it Right, Government of Saskatchewan, 05/24
References
- Dalton Colley, Sr. Sous Chef, Grand Hotel, Mackinac Island, MI, (616) 821-0896, Daltoncolley@hotmail.com
- Stewart James, Assistant Manager Sanitation, Beaches Turks and Caicos, (649) 245-0681, Stewartnovelette452@gmail.com
- Annmarie Greenwood, Executive Director, Cogir Senior Living, (647) 831-5632, Naimi_smalling@hotmail.com
Timeline
Culinary Manager
Cogir Senior Living
06.2024 - 01.2025
Chef, Owner
Café Raguza
01.2007 - Current
Banquet Cook
Grand Hotel
04.2005 - 10.2005
Line Cook
Ritz Carlton RoseHall
01.2004 - 11.2004
CDP
Beaches Hotel
12.2000 - 09.2003
Line Cook
Sandals Royal Caribbean
03.1999 - 12.2000
Apprenticeship-Cook
Holiday Inn Sun Spree Resort
04.1998 - 02.1999
Diploma - Hospitality Management, including English Language Studies
Alison
Certificate - Culinary Skills and Techniques
Alison
Level 2 - Food Preparation
HEART Trust NTA