Tannisha Rabbit
Calgary,AB
Summary
Aspiring chef focusing on progressing my culinary skills, I've trained with most meats ei pork, beef, chicken, and eager to enhance my butchery techniques. Acquiring hours towards a red seal to further my career goal of an indigenous owned restaurant. Abilities to work under pressure and along side others during peak hours.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Line Cook
Pulcinella
03.2024 - Current
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
line cook
Rhythm and Howl
11.2023 - 01.2024
- Knowledge in fine dining breakfast and lunch menus
- Garnish and plating
- Ensure quality of cooked foods before service
- Developing recipes for functions and specials
- Observe quantities of line inventory and produce more when needed
- Training in all areas to gain knowledge and hours to obtain a red seal
- Butchery of chickens, duck, turkeys, cornish hens
- Sous vide meats prior to service
- Prepare sauces and dressings
- Prepare 3 course menu specials
- Ability to work under pressure
- Working in team environments
- Training in various cooking methods, braising, circulating, roasting, frying, searing etc
- Preparing dishes in a scratch kitchen
- Some knowledge of pasta making.
first cook
Horizon North
08.2023 - 09.2023
- Planned Menus, followed recipes, and cooked items accordingly
- Cleaned and organized kitchen equipment and work area, in a safe hygienic manner Catered up to 150+ guests on a daily basis
- Created daily menus with a variety of proteins, starches, and vegetables Worked 10 hour shifts 20 days on
- Prepared ingredients daily according to the menu
- Prepped fresh vegetables and proteins for the week's menus in order to run shifts in a organized timely manner
- Recorded temperatures of fridges and warm holdings twice daily
- Provided allergen warnings on the menu
- Created soups for lunch and dinner services
- Produced volume of food based on guest numbers to avoid food waste
- Assembled dishes with leftovers to avoid food waste
- Prepped and stored proteins accordingly
- Operated conventional oven, convection ovens, fryer, flat top, steamer, bomber, and tilt skillet
- Weekly deep cleanse of hood vents, ovens, salad bar, and hot line.
line cook
Eat Trattoria
11.2021 - 07.2023
- Maintained multiple workstations
- Knowledge and experience of several machines, french rotisserie, grills, pasta maker, sous vide, meat slicer etc
- Trained employees on basic kitchen skills
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity
- Prepared dishes in fast-paced environment working with teammates to maintain a high customer satisfaction rate
- Followed chef prep lists and last-minute orders to help the team meet customer needs
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures
- Took inventory counts before and after shifts to complete food inventory or storage sheets
- Helped train and develop new talent
- Developed new recipes and flavors
- Regularly deep cleaned stations
- Worked at fast pace during rush hours
- Managed a pasta station alongside supporting other stations
- Manned and maintained french rotisserie.
Education
GED -
Discovering choices
01.2017
Culinary Arts Program -
Woods homes culinary arts program
01.2017
Skills
- Time Management
- Highly motivated
- Cleaning and organization
- Professional Attitude
- Food safety knowledge
- Knife Skills
- Frying techniques
- Roasting Techniques
- Sautéing Techniques
- Following cooking methods
- Team Coordination
- Meat Cutting
Certification
- Food safety handling - 2021
- WHMIS - 2021
References
- Tina, Horizon North Camp Manager, 403-909-1819
- Jason Leizert, Rhythm and Howl, jleizert@basecampresorts.com
- Dylan Chef de partie Pulcinella - Dylan@pulcinella.ca
Timeline
Line Cook
Pulcinella
03.2024 - Current
line cook
Rhythm and Howl
11.2023 - 01.2024
first cook
Horizon North
08.2023 - 09.2023
line cook
Eat Trattoria
11.2021 - 07.2023
GED -
Discovering choices
Culinary Arts Program -
Woods homes culinary arts program
- Food safety handling - 2021
- WHMIS - 2021
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