Tomas Barbuscak
303-41 6A ST NE, Calgary,AB
Summary
Red Seal Chef student with over 15 years of experience. High-performing individual with a solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Snowshoe Inn
09.2021 - 12.2022
- Established and maintained positive work environment.
- Proactively prepared for large parties and reservations, anticipating planning and staffing needs.
- Complied with portion and serving sizes as per restaurant standards.
- Safely operated all kitchen equipment.
- Cleaned meat aisles, storage, and work areas, following all health and safety guidelines.
- Weighed, packaged and labelled meat and products, following proper dating procedures.
- Scheduled and received food and beverage deliveries, adhering to food costs and budget.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labelling and surface cleaning.
Chef/Kitchen Management Trainee
Lantzville Pub
08.2020 - 08.2021
- Established and maintained positive work environment.
- Developed and maintained positive working relationships with others to reach business goals.
- Weighed, packaged and labeled food products, following proper dating procedures.
- Prepared, cut, weighed and wrapped deli meats and cheeses.
- Stocked and maintained cleanliness of stations.
- Cleaned meat aisles, storage, and work areas, following all health and safety guidelines.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
Sou Chef
Rusted Rake Brewing
09.2018 - 09.2019
- Prepared items for roasting, sautéing, frying and baking.
- Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction and repeat business.
- Plated meals paying special attention to garnishes and overall presentation.
- Worked closely with head chef to provide tasty options for guests with allergies or intolerances.
- Ensured personnel safety, kitchen sanitation and proper food handling or storage.
- Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
- Safely operated all kitchen equipment.
- To maximize productivity, set up and prepared cooking supplies and workstations during opening and closing.
Education
Interprovincial Red Seal Exam - Professional Cook 3
Industry Training Authority (ITA)
Okanagan, BC09.2023
Work and Study Program - English Language
English Bay College
Vancouver, British Columbia 2010
NVQ Level 2 - Professional Cookery
Shropshire Council
Shropshire, England2009
Skills
- Staff Training
- Staff Supervision
- Staff Scheduling
- Supply Ordering and Management
- Team Leadership
- Monitoring Food Preparation
- Food Safety Procedures
- Kitchen Management
- Menu Planning
- Operated cash register for cash, check and credit card transactions with accuracy
Certification
- Food Handler certification (equivalent to FS1)
- Food Safe Certification: Level 1
- Occupational First Aid: Level 1
- Workplace Hazardous Materials Information System Certification
- Hydrogen Sulfide Certification
- H2S Awareness Certificate
- Transportation of Dangerous Goods Certification
- Intermediate Workplace First Aid
- WSCB Supervisor Safety Certification
Timeline
Kitchen Manager
Snowshoe Inn
09.2021 - 12.2022
Chef/Kitchen Management Trainee
Lantzville Pub
08.2020 - 08.2021
Sou Chef
Rusted Rake Brewing
09.2018 - 09.2019
Interprovincial Red Seal Exam - Professional Cook 3
Industry Training Authority (ITA)
Work and Study Program - English Language
English Bay College
NVQ Level 2 - Professional Cookery
Shropshire Council
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