Tomas Barbuscak
Calgary
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
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
Vin Room
03.2024 - Current
- Managed daily kitchen operations, including food preparation and cooking processes.
- Assisted in menu development and pricing, ensuring profitability while maintaining quality.
- Ensured adherence to health and safety standards, maintaining a clean and organized kitchen environment.
- Monitored food storage and waste management, implementing practices to minimize loss.
- Developed and implemented training programs for new kitchen staff, fostering skill growth.
- Prepared various dishes while ensuring consistency and adherence to recipes.
Kitchen Manager
Snowshoe Inn
09.2021 - 12.2023
- Established and maintained a positive work environment.
- Menu planning and development
- Inventory management
- Staff management: Hiring, training, scheduling and supervising kitchen staff
- Budgeting and cost control: Monitoring food and labor cost, analyzing financial report
- Quality control: Food quality and consistency, and adherence to recipes and standards
- Problem- solving: Issues or conflicts that may arise in kitchen such staff shortages or customers complaints
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
- Budgeting and cost control
- Staff management: Hiring, training, scheduling and supervising kitchen staff
- Inventory management
- Menu planning
- Food preparation
- Customers service
Sous Chef
Rusted Rake Brewing
09.2018 - 09.2019
- Prepared items for roasting, sautéing, frying and baking
- 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
- To maximize productivity, set up and prepared cooking supplies and workstations during opening and closing.
- Recipe development
- Menu planing and costing
- Quality control
Chef De Partie
Fairmont Hot Springs Resort
09.2009 - 08.2018
- Maintained well-organized MEP to keep work consistent
- Rotated stock to use items before expiration date
- Plated meals paying special attention to garnishes and overall presentation
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Planned and directed high-volume food preparation in fast-paced environment
- Developed new recipes and flavor combinations to enhance customer dining experience
- Trained and managed kitchen personnel and supervised related culinary activity
- Weddings, banquets up to 300 guests
- Prepared food for two restaurants on the resort property - one fine dinning and one pub style - simultaneously
- Worked breakfast, lunch and dinner shifts
- Made food for 2 restaurants- fine dining mountain flowers - and more pub food in bears paw at the same time
Education
Interprovincial Red Seal Exam - Professional Cook 3
Industry Training Authority (ITA)
Okanagan, BC04.2024
Work and Study Program - English Language
English Bay College
Vancouver, British Columbia2010
NVQ Level 2 - Professional Cookery
Shropshire Council
Shropshire, England2009
Skills
- Staff Training, Supervising and Scheduling
- Supply Ordering and Management
- Team Leadership
- Monitoring Food Preparation
- Food Safety Procedures
- Kitchen Management
- Menu Planning
- Cost Control
- Knife skills: Proficient in various knife techniques, including chopping, slicing, dicing and julienne
- Able to to handle different types of knives with precision and safety
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
Sous Chef
Vin Room
03.2024 - Current
Kitchen Manager
Snowshoe Inn
09.2021 - 12.2023
Chef/Kitchen Management Trainee
Lantzville Pub
08.2020 - 08.2021
Sous Chef
Rusted Rake Brewing
09.2018 - 09.2019
Chef De Partie
Fairmont Hot Springs Resort
09.2009 - 08.2018
Work and Study Program - English Language
English Bay College
NVQ Level 2 - Professional Cookery
Shropshire Council
Interprovincial Red Seal Exam - Professional Cook 3
Industry Training Authority (ITA)