Tanya Atherton
Cayuga,Canada
Summary
Culinary professional with strong communication skills and a focus on food safety compliance. Proven ability to develop innovative menu items and manage inventory effectively while collaborating cross-functionally. Experienced in organizing events and providing exceptional customer service within the food industry.
Overview
25
25
years of professional experience
1
1
Certification
Work History
PRODUCT DEVELOPMENT CHEF
HIGH LINER FOODS
Mississauga, Ontario
11.2016 - Current
- Validated product preparation instructions, ensuring clarity for new product development.
- Supported product development team by preparing samples and organizing records for efficient project tracking.
- Maintained PD lab stock to streamline product development processes.
- Ensured proper operation of lab equipment through regular maintenance.
- Gathered feedback from customers during planning and testing phases.
- Organized and led special events, overseeing all aspects from conception to cleanup.
- Prepared diverse menu items using fresh seasonal ingredients.
- Monitored kitchen inventory and enforced proper food storage practices.
DIETARY AIDE
IDLEWYLD MANOR
01.2013 - 11.2016
- Ensured compliance with nutritional standards, internal procedures, and government regulations during food preparation and service.
- Recorded meals served to residents while monitoring food temperatures to uphold safety and quality.
- Facilitated meaningful interactions and activities to enhance residents' overall well-being.
SERVICE SUPERVISOR
BBC SALES & SERVICE
11.2010 - 09.2012
- Work with National accounts on a daily basis with Installs, Service related issues also creating invoices
- Responsible for scheduling all service related activities administer and carry out policies and procedures.
- Develop, implement, and update training programs for service technicians as required.
- Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Investigate, log and resolve complaints regarding service calls.
- Collaborate with management, sales team, and parts department, on a daily basis.
- Manage service department employees on their daily activities, to ensure clients are handled in a timely and professional manner
- Work with the accounting department on accounts receivable and accounts payable
BEVERAGE SERVICE CO-COORDINATOR
GORDON FOOD SERVICE
03.2006 - 09.2010
- Handling administrative duties such as asset management
- Organizing and maintaining documents and file cases, writing and distributing memos/point of sale materials and Ensuring the beverage department ran smoothly
- Working in conjunction with our service providers across Ontario with installs, removals, service calls
- Assisting our beverage specialists with information, collecting information from customers
- Purchaser of all beverage equipment for our Ontario customers
- Balancing the capital and service spend each year for the beverage department
TECHNICIAN
KRAFT CANADA
02.2005 - 03.2006
- Responsible for refurbishing coffee equipment by having an understanding of all technical aspects and parts of coffee equipment
- Testing and cleaning coffee equipment before returning products to customers
- Managing all Canadian refurbishing orders by tracking accounts, managing time and delegating to other technicians
OWNER/OPERATOR
CODY'S CAFÉ & CATERING
01.2001 - 01.2004
- Operated all aspects of running a café
- Prepared and presented a business plan to lenders to secure financing
- Managed banking accounts by balancing books, preparing floats, filing monthly GST and PST, and processing employee deductions to ensure financial accuracy and compliance
- Managed employees by training, preparing schedules
- Handled administrative duties including pay stubs, T4 forms, and record of employment forms to maintain accurate employee records and streamline payroll processes
- Created a permanent lunch menu as well as innovative specials on a daily basis and maintained stock to ensure all menus items were available
- Catered large buffet-style meals for up to 300 people and organized daily corporate functions by designing menus, gathering inventory, preparing food, and serving customers to deliver exceptional dining experiences
Education
HOTEL ADMINISTRATION - business administrative courses such as accounting, hospitality marketing, financial management, sales and human resource management
TORONTO SCHOOL OF BUSINESS
Mississauga01-2000
BAKING APPRENTICESHIP PROGRAM - baking theory and practical baking and pastry skills
GEORGE BROWN COLLEGE
Toronto, ON01-1996
Skills
- Menu development
- Recipe optimization
- Food innovation
- Culinary techniques and food safety
- Food safety compliance
- Inventory management and purchasing
- Cross-functional collaboration
- Problem solving
- Customer relationship management
Certification
- Standard First Aid CPR-A & AED course
- Food Handler Certificate
Timeline
PRODUCT DEVELOPMENT CHEF
HIGH LINER FOODS
11.2016 - Current
DIETARY AIDE
IDLEWYLD MANOR
01.2013 - 11.2016
SERVICE SUPERVISOR
BBC SALES & SERVICE
11.2010 - 09.2012
BEVERAGE SERVICE CO-COORDINATOR
GORDON FOOD SERVICE
03.2006 - 09.2010
TECHNICIAN
KRAFT CANADA
02.2005 - 03.2006
OWNER/OPERATOR
CODY'S CAFÉ & CATERING
01.2001 - 01.2004
HOTEL ADMINISTRATION - business administrative courses such as accounting, hospitality marketing, financial management, sales and human resource management
TORONTO SCHOOL OF BUSINESS
BAKING APPRENTICESHIP PROGRAM - baking theory and practical baking and pastry skills
GEORGE BROWN COLLEGE