Tanner Rashid
Toronto,Canada
Summary
Experienced Culinary Professional with nearly a decade in luxury hotels, fine dining, and high volume banquets. Expertise in food preparation, station leadership, and menu execution. Committed to maintaining quality under pressure and driving operational success, with a clear focus on advancing to senior culinary management.
Overview
1
1
Certification
9
9
years of professional experience
Work History
1st Cook
Mercatto hospitality
Toronto, Ontario
02.2025 - Current
- Aided cooks in meal preparation by washing produce, cutting meats, and supporting timely service.
- Restocked kitchen supplies and coordinated with culinary team during peak shifts
- Ensured cookware cleanliness to maintain safe food preparation standards across workstations and utensils.
- Ensured sanitation practices were followed for food safety routines across workstations, storage areas, and service counters
- Assisted with closing duties, waste removal, and equipment cleanup each shift
- Prepared ingredients and mise en place for Mercatto hospitality kitchen service.
- Monitored line station readiness during Mercatto hospitality meal periods.
- Oversaw food quality and temperature throughout Mercatto hospitality service.
- Supervised kitchen staff in the proper handling and preparation of food items.
- Provided guidance and support to junior kitchen staff members.
- Operated grills, fryers and broilers to cook items to quality guidelines.
2nd Cook
HILTON TORONTO AIRPORT
03.2018 - Current
- Executed large scale service, preparing 500 plating with station chefs and 1st cooks , ensuring efficient operations during peak seasons and banquets.
- Maintained impeccable workstation cleanliness and organization, contributing to safe food preparation and compliance with health standards.
- Trained new team members in food handling and kitchen operations, enhancing team knowledge of sanitation practices.
- Trained new team members in food handling, kitchen operations, and sanitation.
- Adhered to health and safety regulations regarding food handling and storage.
- Communicated effectively with team members while coordinating multiple orders simultaneously.
- Prepared and cooked specialty dishes according to recipes, paying attention to detail and presentation.
- Ensured that all kitchen equipment was properly maintained and cleaned regularly.
- Performed quality checks on ingredients prior to preparation.
Chef de Partie
Oliver & Bonacinni
Toronto, ON
03.2025 - 06.2026
- Prepared station mise en place for major functions, ensuring timely and efficient meal service
- Supervised line cooking during peak service periods to maintain quality and consistency
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared station mise en place for major functions restaurant service
- Coordinated banquet plates with front-of-house and kitchen teams to streamline service flow
CHEF DE PARTIE
GREAT CANADIAN CASINO
02.2024 - 02.2025
- Oversaw kitchen station, delivering fine-dining dishes that met high standards for quality and presentation.
- Delivered consistent quality during high-volume service (600+ covers per shift).
- Instructed junior staff in culinary techniques and kitchen operations, enhancing team skill set and kitchen efficiency..
- Improved guest satisfaction through attentive service and effective communication. through attentive service through precision, speed and teamwork
SOUS CHEF
COMPASS GROUP CANADA
03.2023 - 02.2024
- Led a culinary team to deliver high-quality menus, boosting guest satisfaction by 15%.
- Designed seasonal and creative menu items that enhanced guest experiences.
- Implemented efficient workflows, reducing prep time by 20% while maximizing productivity.
- Oversaw inventory control to reduce waste and maintain high food quality.
- Mentored and trained kitchen staff, promoting collaboration and developing skills.
- Ensured compliance with health and safety regulations, consistently achieving top inspection results.
STATION CHEF
WOODBINE CASINO
04.2022 - 03.2023
- Acted as head chef, ensuring smooth service and consistent quality.
- Trained kitchen staff in efficient preparation techniques and time-sensitive workflows to enhance service delivery.
- Enforced allergy protocols, preventing cross-contamination and ensuring guest safety.
- Implemented strict allergy protocols to prevent cross-contamination and safeguard guest safety.
- Managed daily kitchen operations to ensure efficient workflow and quality service. as head chef when required, ensuring smooth service and maintaining consistent quality.
JUNIOR SOUS CHEF
OEB
01.2022 - 03.2023
- Supervised daily kitchen operations to maintain portion control and optimize food costs.
- Conducted staff training and performance reviews to enhance team skills and communication.
- Developed strong supplier relationships to consistently acquire the freshest ingredients.
- Built strong supplier relationships to secure the freshest ingredients.
COMMIS 1
CAFÉ BOULUD, FOUR SEASONS HOTEL
02.2021 - 03.2023
- Prepared fine-dining dishes from scratch, ensuring exceptional quality and presentation.
- Executed service for 250+ covers per shift, delivering timely and consistent dining experiences.
- Mentored junior staff in advanced culinary techniques, fostering skill development and confidence.
- Provided mentorship to junior staff to enhance their skills in advanced culinary techniques.
Education
Central Peel
Brampton, ONSkills
- High-volume operations
- Menu development
- Banquet preparation
- Food Safety & Sanitization
- Food safety compliance
- Health code adherence
- Inventory management
- Budget management
- Vendor and Supplier Relations
- Guest satisfaction
- Culinary leadership
- Staff training
- New hire training
- Team collaboration
- Quality assurance
- Menu adaptation
- Visual appeal
- Sauce development
- Casual dining presentation
- Regional cuisine knowledge
Certification
- Advanced Food Handler Certification
- WHMIS Certification
Timeline
Chef de Partie
Oliver & Bonacinni
03.2025 - 06.2026
1st Cook
Mercatto hospitality
02.2025 - Current
CHEF DE PARTIE
GREAT CANADIAN CASINO
02.2024 - 02.2025
SOUS CHEF
COMPASS GROUP CANADA
03.2023 - 02.2024
STATION CHEF
WOODBINE CASINO
04.2022 - 03.2023
JUNIOR SOUS CHEF
OEB
01.2022 - 03.2023
COMMIS 1
CAFÉ BOULUD, FOUR SEASONS HOTEL
02.2021 - 03.2023
2nd Cook
HILTON TORONTO AIRPORT
03.2018 - Current
Central Peel