Xyruss Bonifacio
guy
Summary
Dynamic culinary professional with extensive experience as Head Cook at LITTLE SMOKY HILL, excelling in menu innovation and staff training. Proven expertise in food safety and cost control,
Professional culinary leader with proven ability to manage kitchen operations, develop innovative menus, and ensure high-quality food standards. Strong focus on team collaboration and achieving consistent results, adaptable to changing needs and high-pressure environments. Expertise in food preparation, inventory management, and safety protocols, combined with passion for culinary excellence and creativity.
Overview
11
11
years of professional experience
Work History
Head Cook
LITTLE SMOKY HILL
03.2022 - Current
- Supervised kitchen staff to ensure adherence to safety and food preparation standards.
- Developed and implemented innovative menu options based on seasonal ingredients and customer feedback.
- Trained new cooks on proper cooking techniques, portion control, and kitchen operations.
- Managed inventory levels, reducing waste through efficient stock rotation and ordering practices.
Head Cook
5 Star Golf Course
08.2021 - Current
- Collaborated with management to streamline food preparation processes, enhancing overall kitchen efficiency.
- Ensured compliance with health regulations by conducting regular inspections of kitchen equipment and cleanliness.
- Led team meetings to discuss menu changes, addressing concerns and fostering a collaborative environment.
- Mentored new cooks, providing guidance on culinary skills and career development opportunities.
Cook's Assistant
Arquins Family Restaurant
05.2023 - 07.2023
- Assisted in food preparation, ensuring adherence to safety and hygiene standards.
- Supported head cook in menu planning and ingredient sourcing for daily specials.
- Operated kitchen equipment efficiently, maintaining optimal cleanliness and functionality.
- Collaborated with team members to streamline food service processes during peak hours.
Line Cook
Red Lobster
11.2021 - 03.2022
- Prepared diverse seafood dishes following standard recipes and presentation guidelines.
- Operated kitchen equipment efficiently, ensuring cleanliness and maintenance of all tools.
- Collaborated with team members to manage food inventory and minimize waste effectively.
Server
Manoir Du Lac
01.2015 - 11.2019
- Collaborated with kitchen staff to ensure timely food preparation and order accuracy for improved service flow.
- Assisted in inventory management by tracking supplies and placing orders to maintain optimal stock levels.
- Served food and beverages promptly with focused attention to customer needs.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
Education
No Degree - Culinary Arts
Northern Alberta Institute of Technology
Edmonton04-2022
High School Diploma -
George P. Vanier
Donnelly, AB07-2015
Skills
- Meal preparation
- Food preparation
- Food storage
- Verbal and written communication
- Cost control
- Recipe development
- Food safety
- Kitchen equipment operation and maintenance
- Cleaning and sanitation
- Staff management
Languages
English
Professional Working
Tagalog
Native or Bilingual
Timeline
Cook's Assistant
Arquins Family Restaurant
05.2023 - 07.2023
Head Cook
LITTLE SMOKY HILL
03.2022 - Current
Line Cook
Red Lobster
11.2021 - 03.2022
Head Cook
5 Star Golf Course
08.2021 - Current
Server
Manoir Du Lac
01.2015 - 11.2019
No Degree - Culinary Arts
Northern Alberta Institute of Technology
High School Diploma -
George P. Vanier