STEVEN SOMERSET
Red Seal Chef
Huntsville,ON
Summary
Hardworking and enthusiastic Chef trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. 20 plus years of dedicated experience in the food service industry. Ability to produce under pressure while maintaining the highest level of quality and customer satisfaction. Full mastery of cooking philosophy and techniques. Managerial, organizational, communication and analytical skills. Maintaining customer services standards, food production, menu planning, food costing and purchasing.
Overview
31
31
years of professional experience
Work History
Cook / Sous Chef / Chef / Resteraunt Manager
06.2014 - Current
- Mill On Main
- Preparing of raw product for days service
- Making sure kitchen cleanliness and sanitation is being maintained
- Producing of the highest quality meals to ever growing numbers of customers
- Training of new employees
- General Supervising of kitchen when chef is out of building
Cook
Castle Peaks Retirement Residence
09.2016 - 12.2017
- Preparation and service of quality meals for the elderly residents
- Following the strict health and safety guidelines of the health care industry,
- Documenting all cleaning procedures, temperatures of items being served and temperatures of equipment used to hold items.
Executive Chef
Blackburn’s Steakhouse
Huntsville, Ontario
01.2010 - 06.2014
- Designing and implementing opening operations including menu design, planning, and kitchen and restaurant design of the 80 seat upscale Steak House
- Hiring and training of new staff
- Producing quality products while maintaining safe and sanitary practices according to Ontario
- Health Code
- Scheduling staff
- Food Costing and purchasing
Prep Cook/Line Cook/Sous Chef/ Executive Chef / General Manager
Cottage Waterfront Grill
Huntsville, Ontario
05.1993 - 01.2010
- Managing of up to 30 staff, scheduling, training, hiring, staff relations, and quality control, sanitation and safety procedures
- Inventories and purchasing
- Reconfigured kitchen to make more functional and efficient
- Created daily specials, soups, and entrées for a high volume restaurant
- Working daily on the main line which produced upwards of 1200 meals per day in busy season.
Education
Completed Basic/Advanced Culinary Arts Chef Apprenticeship -
Culinary Arts
GEORGIAN COLLEGE
05.2002
Systems Diploma - Business Administration/ Information
SIR SANFORD FLEMING COLLEGE
06.2000
Skills
- Quality Assurance and Control
- Cutting Techniques
- Sous Vide Technique
- Culinary Arts
- Food Presentation Talent
- Food Preparation and Safety
- High-Volume Production Capabilities
- Health Codes Understanding
- Extensive Catering Background
- Developing Menus
Accomplishments
- Red Seal Cook Certificate
- CRFA National Safety and Sanitation Certification
- Simcoe Muskoka District Health Unit Food Safety Training Certificate
- WHIMIS
- Valid Driver’s License
- G2 Gas License
Timeline
Cook
Castle Peaks Retirement Residence
09.2016 - 12.2017
Cook / Sous Chef / Chef / Resteraunt Manager
06.2014 - Current
Executive Chef
Blackburn’s Steakhouse
01.2010 - 06.2014
Prep Cook/Line Cook/Sous Chef/ Executive Chef / General Manager
Cottage Waterfront Grill
05.1993 - 01.2010
Completed Basic/Advanced Culinary Arts Chef Apprenticeship -
Culinary Arts
GEORGIAN COLLEGE
Systems Diploma - Business Administration/ Information
SIR SANFORD FLEMING COLLEGE
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