Susan Mingo
Lasalle,QC
Summary
Dynamic Kitchen Manager with extensive experience at Share the Warmth, excelling in inventory control and staff training. Proven track record of enhancing operational efficiency and customer satisfaction through innovative menu planning and effective team leadership. Committed to maintaining high food safety standards while fostering a collaborative kitchen environment.
A LITTLE BIT OF WORKING THE CHILDREN:
Friendly and reliable individual with excellent communication skills and passion for working with children. Understanding of child development and behavior management techniques, coupled with strong organizational and multitasking abilities.
Committed to creating positive and engaging environment that supports academic and social growth.
Offering warm and nurturing presence, with passion for working with children and assisting in their growth and development. Brings ability to quickly learn and apply child development techniques, along with effective communication and organizational skills.
Developed strong skills in communication and behavior management in camp environment working with children with special needs.
Looking to transition into new field where these skills can be effectively utilized.
Offering strong foundation in child development and genuine passion for working with children, eager to learn and grow in this environment.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Kitchen Supervisor
Sacred Heart School of Montreal
06.2018 - 06.2025
- Supervised daily kitchen operations, ensuring compliance with health and safety standards.
- Implemented inventory management procedures, reducing waste and improving cost efficiency.
- Monitored food quality and presentation, upholding high standards of culinary excellence.
- Developed and maintained menus in collaboration to enhance student satisfaction.
- Prepared hot breakfasts
- Live in international students would make sure they were up and showered ,fed and off to school on time.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- I would go on outings on weekends when needed.
- I would have many chats with the girls when they needed someone to talk too.
Kitchen Manager
Share the Warmth
06.2006 - 04.2018
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Developed and implemented efficient food preparation processes to enhance service speed.
- Trained and mentored staff on preparing meals for schools
- Managed inventory control to minimize waste and optimize ingredient usage
- Established relationships with local suppliers to secure high-quality ingredients at favorable prices.
- Led team meetings to foster communication, address challenges, and promote collaboration.
- Monitored kitchen performance metrics to identify areas for operational improvement.
- Supervised volunteers preparing meals for schools
- Trained adults with special needs to work in the kitchen,cooking,packing,cleaning,using the ovens and stoves.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed efficient workflows to enhance food preparation and service delivery.
- Trained new volunteers each day on kitchen operations, equipment handling, and safety protocols.
- Managed inventory control, reducing waste and optimizing supply usage.
- Implemented menu changes based on seasonal availability and customer feedback.
- Monitored kitchen performance metrics, identifying areas for process improvement.
- Led team meetings to promote communication, address concerns, and foster collaboration.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- 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.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen volunteers and students through training, disciplinary action, and performance reviews.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of volunteers,teachers,students,prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies for school children
- Improved customer satisfaction with timely and accurate food delivery.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
Cook Supervisor
Chez Doris
05.2006 - 05.2018
- Supervised daily kitchen operations, ensuring adherence to health and safety regulations.
- Trained and mentored 20 TO 30 per day new cooking staff on food preparation techniques and kitchen protocols.
- Coordinated meal planning and ingredient sourcing, optimizing menu efficiency and cost management.
- Implemented quality control measures to maintain high culinary standards across all dishes.
- Managed inventory levels, reducing waste through effective stock rotation practices.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed food orders efficiently by coordinating with suppliers for timely deliveries while minimizing costs.
- Implemented effective time-management strategies within the kitchen team, enabling smoother meal preparation during peak hours.
- Optimized kitchen workflow by assigning tasks based on employees'' strengths and abilities, maximizing productivity.
- Increased customer satisfaction by addressing complaints promptly and making necessary improvements to menu items and service.
- Cultivated a positive work atmosphere through open communication channels between staff members, promoting teamwork and cooperation among colleagues.
- Kept abreast of industry trends in order to incorporate fresh ideas into menu planning, ensuring an exciting dining experience for clients
- Identified areas for cost reduction in ingredient sourcing without sacrificing quality or flavor profiles of dishes served.
- Successfully balanced competing priorities in a high-pressure environment by efficiently delegating tasks to the team and maintaining clear lines of communication.
- Spearheaded efforts to enhance the dining experience for guests by collaborating closely with front-of-house staff to address service-related concerns.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Served consistent portions following recipes and control standards.
- Supervised food presentation and plating to enhance visual appeal.
- Directed food preparation and cooking activities to meet health and safety standards.
- Controlled food costs and managed inventory.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Addressed clients complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Created new recipes, outlined steps, and training volunteers which would also be some of the homeless women on correct preparation.
- Monitored food inventory and supplies to prevent waste.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored food preparation, production, and plating for quality control.
Education
No Degree - High School
Montreal High School
Montreal, QC06-1979
Skills
- Staff training and development
- Inventory controls
- Tolerant & Flexible
- Strong verbal communication
- Organization & Prioritization
- Kitchen operations management
- Inventory control
- Team leadership
- Cost reduction strategies
- Supplier relationship management
Accomplishments
- Achieved by completing task with accuracy and efficiency.
- Achieved 100% through effectively helping change prepared muffin mixes with muffin recipes from scratch.
- Supervised team of 20 or more volunteers & students per day.
- Collaborated with team of one in the development of Youth Group.
- Achieved 80% by introducing vegetarian meals to STW cafe for the public.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Languages
English
Certification
- Institute De Tourism et D'Hotellerie du Quebec.Hygiene and FOOD SAFETY (manager) X 3
- Synesis Versalys -Ms-Excel 2007 Debutant regular 1
- Synesis Versalys-2 Ms-Excel 2007
Interests
I love spending time at my cottage with my horses
I enjoy the outdoors walking,cycling
love to travel when I can
volunteer when ever I can where ever needed
love family time
love listening to music
Crafting and DIY Projects
Enjoy visiting winerarys
Timeline
Kitchen Supervisor
Sacred Heart School of Montreal
06.2018 - 06.2025
Kitchen Manager
Share the Warmth
06.2006 - 04.2018
Cook Supervisor
Chez Doris
05.2006 - 05.2018
No Degree - High School
Montreal High School