David Dunsmore
Niagara Falls,ON
Summary
High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Enthusiastic Chef/Line Cook eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of food safety and stocking procedures (FIFO) Motivated to learn, grow and excel with your company
Overview
6
6
years of professional experience
Work History
Meat Clerk/Wrapper Operator
North West Company
Inuvik, NT
04.2022 - 10.2022
- Conducted proper operations of tenderizers, injectors and smoking ovens.
- Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
- Priced orders daily by correctly wrapping, weighing and labeling cuts.
- Created appealing daily meat displays to increase sales .
- Volunteered for extra shifts during holidays and other busy periods to alleviate staffing shortages.
- Answered customer questions about products and services, helped locate merchandise and promoted key items.
- Maintained excellent levels of food safety by frequently checking product dates and temperatures.
Cook/Server Shift Leader
Antipastos/CTFS Caferteria Bar
Welland, ON
10.2021 - 01.2022
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Interacted with guests to obtain feedback on product quality and service levels.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Transitioned between breakfast and lunch service.
- Ordered and received products and supplies to stock kitchen areas.
Chef/Line Cook
The Serb Club
Regina, SK
11.2018 - 03.2020
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Interacted with guests to obtain feedback on product quality and service levels.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with other personnel to produce and modify menus and selections.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
Sous Chef
Victoria Park Living Community
Regina, SK
11.2013 - 11.2017
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed four culinary personnel in service to 120-customer base.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Education
GED -
Acadamy of Learning
01.2001
Skills
- Food Packaging and Labeling
- Meat Preparation
- Food Safety and Sanitation
- Stocking and Replenishing
- Food Preparing, Plating and Presentation
- Dietary Restrictions
- Banquets and Catering
- Quality Control and Oversight
Timeline
Meat Clerk/Wrapper Operator
North West Company
04.2022 - 10.2022
Cook/Server Shift Leader
Antipastos/CTFS Caferteria Bar
10.2021 - 01.2022
Chef/Line Cook
The Serb Club
11.2018 - 03.2020
Sous Chef
Victoria Park Living Community
11.2013 - 11.2017
GED -
Acadamy of Learning
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