Summary
Overview
Work History
Education
Skills
Websites
Certification
Timeline
Generic

TONYMON JOHNY

Kitchener,ON

Summary

My career objective is to put my whole knowledge and skills into practice tp become a trustable valued member in the organization. High-performing individual with 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. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

7
7
years of professional experience
1
1
Certification

Work History

EXECUTIVE CHEF

MOR ELEVATED DINING AND LOUNGE
11.2022 - Current
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Executive Chef

Aberfoyle Mill
02.2022 - 11.2022
    • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
    • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
    • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
    • Planned promotional menu additions based on seasonal pricing and product availability.
    • Oversaw business operations, inventory control, and customer service for restaurant.
    • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
    • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
    • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Sous Chef

Rustic Reel Brewery
03.2021 - 12.2021
    • Acted as head chef when required to maintain continuity of service and quality.
    • Planned and directed high-volume food preparation in fast-paced environment.
    • Trained kitchen staff to perform various preparation tasks under pressure.
    • Mentored kitchen staff to prepare each for demanding roles.
    • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
    • Collaborated with staff members to create meals for large banquets.
    • Monitored food and labor costs to verify budget targets were met.
    • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
    • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
    • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
    • Coordinated with team members to prepare orders on time.

Sous Chef

Salt &Brick, Kelowna
05.2021 - 12.2021
    • Acted as head chef when required to maintain continuity of service and quality.
    • Planned and directed high-volume food preparation in fast-paced environment.
    • Trained kitchen staff to perform various preparation tasks under pressure.
    • Mentored kitchen staff to prepare each for demanding roles.
    • Collaborated with staff members to create meals for large banquets.
    • Monitored food and labor costs to verify budget targets were met.
    • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Line Cook/Shift Supervisor

Turtle bay Pub, Lake Country
06.2018 - 03.2021
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Trained new employees and delegated daily tasks and responsibilities.
  • Completed store opening and closing procedures and balanced tills.
  • Enforced company policies and regulations with employees.
  • Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
  • Helped store management meet standards of service and quality in daily operations.
  • Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.

LINE COOK/PREP COOK

INN OF WATERLOO
09.2017 - 05.2018
    • Maintained clean, trash-free workspaces to maximize productivity and safety.
    • Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
    • Made food according to standard recipes with requested changes for customer satisfaction.
    • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
    • Learned other teammates' work tasks to train as backup.
    • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
    • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
    • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
    • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

BARISTA

Mc Cafe
06.2016 - 08.2017
  • Yaswant Popeta
  • Mastered in beverage making
  • Worked as service attended Worked as a sandwich maker.
  • Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
  • Controlled line and crowd with quick, efficient service.
  • Maintained regular and consistent attendance and punctuality.
  • Trained new employees, sharing knowledge and expertise of coffees, teas, and merchandise.
  • Made and served brand-specific café beverages with focus on speed, quality and consistency.
  • Memorized recipes for specialty coffee beverages and seasonal offerings
  • Listened carefully to customer requests and created personalized, delicious beverages, which improved sales
  • Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores

Education

Culinary skills and chef training - Hospitality

CONESTOGA COLLEGE
WATERLOO CAMPUS

Hospitality Management - Hospitality

BHARATHI VIDHYAPEET
MUMBAI

Skills

  • Hands on knowledge over different cuisines around the world
  • Scheduling and Staff Coordination
  • Back of House Operations
  • Ordering and Stocking
  • Food Safety Standards
  • Broad knowledge in the safety and security procedure that should follow while working in a kitchen
  • Excellent knowledge in the modern computer software's are used in hotel industry
  • Gained skill in butchery and different vegetable cuttings
  • Self motivated and maintains high level of energy
  • Flexible and willing to take responsibilities
  • Ability to handle high stress environmental situations
  • Good personal presentation and a team player
  • Ability to work in a fast paced team environment with deadlines and potential occasional overtime

Websites

Certification

Smart Serve Ontario's Liquor serving certificate Food Safety Certification Safety service of food proceedings Health and Safety Certification


Food Safety Certification


Health and Safety Certification



Timeline

EXECUTIVE CHEF

MOR ELEVATED DINING AND LOUNGE
11.2022 - Current

Executive Chef

Aberfoyle Mill
02.2022 - 11.2022

Sous Chef

Salt &Brick, Kelowna
05.2021 - 12.2021

Sous Chef

Rustic Reel Brewery
03.2021 - 12.2021

Line Cook/Shift Supervisor

Turtle bay Pub, Lake Country
06.2018 - 03.2021

LINE COOK/PREP COOK

INN OF WATERLOO
09.2017 - 05.2018

BARISTA

Mc Cafe
06.2016 - 08.2017

Culinary skills and chef training - Hospitality

CONESTOGA COLLEGE

Hospitality Management - Hospitality

BHARATHI VIDHYAPEET

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