Summary
Work History
Education
Skills
Timeline
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William (Sandy) Burns

484 Simcoe Street , Winnipeg,MB

Summary

Dynamic culinary professional with extensive experience at Delta Hotels, excelling in menu planning and high-volume cooking. Proven track record in inventory management and ensuring food safety compliance, while fostering customer satisfaction. Adept at training kitchen staff and creating innovative dishes that delight guests. Passionate about delivering exceptional dining experiences.

Work History

Lead Cook

Penn-co Construction
Various Remote Work Camps, ON
  • Prepared daily meals following company recipes and safety standards.
  • Maintained cleanliness of kitchen equipment and work areas throughout shifts.
  • Inventoried kitchen sections and refilled supplies.
  • Managed inventory and ordering of food supplies to ensure efficient operations.
  • Kept kitchen, cooking utensils and storeroom clean and neat.

Lead First Cook

University of Manitoba (Pembina Hall)
Winnipeg, Manitoba
  • Prepared 600 to 900 meals per day according to standardized recipes and safety guidelines.
  • Maintained cleanliness and organization of kitchen workstations and equipment.
  • Monitored food storage practices to comply with health regulations.
  • Adhered to all health codes and sanitation guidelines while preparing meals.
  • Prepared dishes in a fast-paced environment, working with teammates to maintain a high student satisfaction rate.
  • Grilled and deep fried various foods from meats to potatoes.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.

Lead First Cook

University of Winnipeg
Winnipeg, Manitoba
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Prepared and served meals by reviewing recipes and combining and cooking ingredients.
  • Prepared a wide range of dishes according to menu specifications and chef instructions.
  • Preparation of food for banquets

Chef/Kitchen Manager

Artic Co-op Ltd.
Rankin Inlet, Nunavut
  • Planned menus, ordered supplies and managed kitchen staff.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Managed kitchen staff team and assigned tasks for various stages of food production.

Banquet Chef

Delta Hotels
Winnipeg, Manitoba
  • Prepared diverse banquet menus for various events and occasions.
  • Coordinated with event planners to meet client specifications and preferences.
  • Directed presentation and portioning of food for banquet functions.
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Coordinated food orders between stations and food servers to reduce wait times.

Evening Chef De Partie

Banff Centre For Arts
Banff, Alberta
  • Prepared high-quality dishes following established recipes and presentation standards.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.

Senior Chef De Partie

Chateau Lake Louise
Lake Louise, Alberta
  • Collaborated with team members to ensure timely meal service and guest satisfaction.
  • Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
  • Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
  • Collaborated with restaurant managers on special events such as banquets or private parties, creating unique menus for each occasion.
  • Created attractive plate presentations that met both aesthetic and nutritional guidelines.
  • Developed new dishes and recipes in collaboration with other members of the team, while maintaining high standards of quality.

Education

Red Seal - Culinary Arts

British Columbia Institute of Technology
Burnaby, BC

Associate of Arts - Chef Training Certificate

Red River College of Applied Arts, Science And Technology
Winnipeg, MB

Certificaate in Commercial Cooking

Red River College of Applied Arts, Science And Technology
Winnipeg, MB

Skills

  • Menu planning
  • Food safety compliance
  • Inventory management
  • Culinary techniques
  • High-volume cooking
  • Customer satisfaction

Timeline

Lead Cook

Penn-co Construction

Lead First Cook

University of Manitoba (Pembina Hall)

Lead First Cook

University of Winnipeg

Chef/Kitchen Manager

Artic Co-op Ltd.

Banquet Chef

Delta Hotels

Evening Chef De Partie

Banff Centre For Arts

Senior Chef De Partie

Chateau Lake Louise

Red Seal - Culinary Arts

British Columbia Institute of Technology

Associate of Arts - Chef Training Certificate

Red River College of Applied Arts, Science And Technology

Certificaate in Commercial Cooking

Red River College of Applied Arts, Science And Technology

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William (Sandy) Burns