Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Emma Baker

Quadra Island ,BC

Summary

Passionate and industrious culinary professional with a Culinary Arts Degree, 9 years of well-rounded industry experience and exceptional kitchen management skills. Proven ability to thrive in high-pressure environments, showcasing excellent food preparation and organizational expertise. My culinary journey extends from garden to table with experience growing and cooking organic ingredients that ensures each guest experiences exquisitely crafted meals. As a dedicated server, I prioritize creating memorable dining experiences, demonstrating genuine care for guests. Committed to contributing to the success of any culinary team through my skills, enthusiasm, and customer-focused approach.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Organic Farmer

Moloa'a Organica'a
12.2023 - Current
  • Contributed to the success of Kauai’s largest organic farm, renowned for biodiverse orchards and impressive vegetable gardens spanning 28.5 acres featuring 1,000 fruiting trees and over 200 varieties of fruit, along with 5+ acres of vegetable gardens.
  • Improved soil health by implementing organic farming practices and crop rotation techniques.
  • Increased crop yield by adopting sustainable and eco-friendly farming methods.
  • Made and applied organic fertilizers, aligning with sustainable and organic farming practices, enriched with knowledge from Gaia College OHS program.
  • Managed harvest operations, ensuring the highest quality of organic produce for consumers.
  • Enhanced biodiversity on the farm through the integration of native plants and wildlife habitats.
  • Expanded understanding of larger-scale, regenerative agriculture practices, contributing to a holistic perspective on sustainable farming.

Private Chef

Island Time Contracting
09.2023 - 12.2023
  • Served as the private chef for a remote worksite providing 3 meals a day for a crew of 6-10 people working 14 day shifts.
  • Enhanced crew satisfaction by creating customized menus tailored to individual dietary needs and preferences.
  • Streamlined kitchen operations for efficiency and cost-effectiveness.
  • Created globally inspired dishes with ever-changing menus to maintain high morale among the crew.
  • Sourced and purchased all ingredients, ensuring high-quality and diverse options for the crew's meals.
  • Successfully planned menus and rationed food for 10-14 day shifts, demonstrating effective organizational and meal planning skills.
  • Implemented proper care in storing ingredients to ensure long-lasting freshness and safety from surrounding wildlife.
  • Maintained a round-the-clock schedule to provide meals throughout the day, accommodating the unique working hours of the remote worksite.
  • Took the initiative to bake sourdough bread and make everything from scratch, contributing to sustainability efforts by reducing recycling and waste.

Cook, Baker, Server and Barista

Aroma Cove Cafe
06.2023 - 09.2023
  • Worked 2 summer seasons with Aroma Cove Cafe in 2022 and 2023.
  • Played a key role in setting up the new kitchen when the cafe relocated, ensuring a smooth transition and efficient operations.
  • Proficient in preparing and baking pastries and bread, contributing to the cafe's reputation for exceptional organic baked goods.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Responsible for preparing and cooking food for breakfast and lunch service, adhering to provincial health laws and maintaining high cleanliness standards.
  • Utilized the Square Kitchen Display System for efficient expediting, enhancing service speed and accuracy as well as successfully tracking daily sales and conducted cash-out procedures.
  • Managed inventory and ordering processes to ensure adequate stock levels for smooth daily operations.
  • Provided friendly, efficient, and attentive counter and table service, contributing to a positive customer experience.
  • Demonstrated expertise in making specialty espresso drinks, catering to diverse customer preferences.

Chef De Partie, Server

Harakeke Restaurant
10.2022 - 03.2023
  • Contributed to the success of Harakeke Restaurant, providing casual and fine dining fare to lodge guests and daily visitors at the remote Awaroa Lodge in the Abel Tasman National Park, accessible only by foot or boat.
  • Thrived in a challenging work environment with tight margins, minimal food waste, and creative problem-solving, reflecting a commitment to efficiency and sustainability.
  • Specialized in contemporary New Zealand cuisine with global influences, showcasing a commitment to culinary innovation.
  • Prepared ingredients and cooked breakfast, lunch and dinner ensuring a high standard of culinary excellence.
  • Collaborated closely with the reception team to accommodate dietary restrictions and fulfill daily catering orders, demonstrating effective teamwork and communication.
  • Maintained an unwavering commitment to quality, ensuring guest satisfaction through impeccable food preparation, presentation and service.
  • Successfully prepared family-style dinners for 30+ staff members daily, fostering a sense of community within the workplace.
  • Managed inventory, assisted in ordering, and organized a weekly incoming freight order totaling $15,000 in product, showcasing strong organizational and logistical skills.
  • Coordinated and assisted the lodge gardener in growing and harvesting fresh herbs and vegetables for the seasonal menu, emphasizing a farm-to-table approach.
  • Upheld the highest hygiene standards through thorough cleaning and sanitation practices.
  • Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
  • Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
  • Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.

Organic Farm Hand

Tiger Lily Farms
06.2020 - 09.2022
  • Improved soil health by implementing organic farming techniques such as crop rotation and composting.
  • Enhanced crop yield by utilizing natural pest control methods, reducing damage from insects and disease.
  • Assisted in the development of a farm-wide sustainability plan, focusing on water conservation and renewable energy sources.
  • Implemented holistic animal management practices, caring for and learning about a flock of 50-100 chickens and 4-6 sheep, including humane animal butchery.
  • Harvested and processed produce for canning, freezing, and fresh farm stand sale, showcasing skills in farm-to-table practices.
  • Facilitated the sale of fresh produce to local restaurants on Quadra Island, establishing connections within the local community.
  • Managed and cared for a 1-acre blueberry field, overseeing various aspects of blueberry cultivation.

Bar Manager and Server

Royal Canadian Legion Branch #154
07.2020 - 09.2022
  • Played a pivotal role in fostering a positive community space throughout the Covid-19 pandemic at the Quadra Legion, the island's second community center.
  • Organized special events to enhance community engagement while consistently providing friendly, efficient bar and table service within the 160-seat Legion hall.
  • Managed a high volume of tables solo, ensuring timely and accurate order delivery.
  • Collaborated with kitchen staff to ensure the accuracy and quality of food orders.
  • Took charge of organizing the staff schedule, bar inventory management, and product ordering, demonstrating strong organizational and logistical skills.
  • Coordinated closely with Legion volunteer managers to ensure smooth daily operations and building maintenance, contributing to the overall efficiency of the space.
  • Created engaging Facebook content to promote events, Legion merchandise, and daily food specials from the Legion kitchen, showcasing effective marketing and communication skills.
  • Accurately handled large amounts of money in the cash register, utilized payment systems, and diligently tracked daily sales, highlighting attention to detail and financial responsibility.
  • Ensured strict adherence to all Covid-19 provincial orders and restrictions set for restaurants in BC, prioritizing the safety and well-being of patrons and staff.
  • Acquired and applied an entirely new set of customer service skills for de-escalating tension, adapting to the unique challenges posed by the pandemic.

Restaurant Manager

Kameleon Food & Drink
06.2020 - 12.2020
  • Managed both kitchen and front-of-house staff at Kameleon Food & Drink, a vegetarian, whole foods-focused cafe, and music venue on Quadra Island, BC.
  • Collaborated with owners and visiting musicians to ensure guest satisfaction and create a fun atmosphere for all.
  • Provided friendly, efficient, and attentive service, contributing to a positive and inclusive dining experience.
  • Offered food and drink recommendations to guests, adeptly accommodating various dietary restrictions and establishing the cafe as a destination for healthy and diverse options.
  • Served food while specializing in making specialty cocktails as well as tea and espresso drinks, enhancing the overall guest experience.
  • Managed daily sales tracking and cash-out procedures using Square, ensuring accurate financial transactions.

Organic Farm Hand

Rising Sun Organic Farm
03.2019 - 04.2020
  • Contributed to the success of a 22-acre organic fruit and vegetable farm specializing in diverse produce for farmer’s markets, CSA boxes, grocery stores, and restaurants.
  • Managed the production kitchen, overseeing the processing of sugarloaf pineapples and a variety of mangoes for precut and frozen sales to cafes and restaurants.
  • Assisted in the coordination and organization of CSA boxes, checking field stocks and vegetable availability to provide an array of color and variety for specialty boxes.
  • Maintained accurate records of planting, harvesting, and sales data to ensure efficient farm operations.
  • Collaborated with fellow farm hands to complete daily tasks efficiently, fostering a strong team environment.

Sous Chef

El Rey Mezcal Bar
08.2017 - 02.2019
  • Played a pivotal role in the management of El Rey Mezcal Bar, an upscale taqueria offering Oaxacan-inspired small plates, part-owned by restaurant mogul Grant Van Gameran (Bar Isabel and Bar Raval).
  • Managed kitchen staff in the absence of the chef de cuisine, overseeing the preparation and service of all menu items on a daily basis.
  • Gained a deep insight into the preparation of Oaxacan cuisine, mastering the creation of salsas, moles, pickles, hot sauces, bread, tortillas, and pastries.
  • Expedited and finished plates during service, ensuring a seamless dining experience for patrons.
  • Maintained effective, clear, and kind communication with the front-of-house team, fostering a positive and collaborative work environment.
  • Oversaw daily prep lists and made both daily and weekly orders to all food suppliers, optimizing kitchen efficiency.
  • Managed and trained cooks with a focus on kind communication, contributing to a supportive and skilled culinary team.
  • Collaborated with the chef de cuisine in developing new recipes for the menu, showcasing creativity and innovation while highlighting the best local ingredients and those imported from Mexico.
  • Constantly monitored food and labor costs, demonstrating proficiency with Microsoft Office and Google Workspace.
  • Coordinated with the chef de cuisine in the preparation of catering orders, expanding the restaurant's service offerings.
  • Recorded and maintained daily temperature and sanitation checks of refrigerators and dishwashers, ensuring compliance with health and safety standards.

Line Cook

Bellwood's Brewery
04.2016 - 07.2017
  • Contributed to the success of Toronto's original microbrewery and gastropub, Bellwood's Brewery, known for its globally renowned beers and a seasonally changing menu featuring locally sourced, in-season and organic ingredients.
  • Learned the art of fermentation and charcuterie, mastering the creation of mustards, pickled and fermented vegetables, whole animal butchery, sausages, rillettes, and smoked meats/fish.
  • Worked on all stations within the kitchen, showcasing versatility and gaining proficiency in various culinary techniques.
  • Responsible for creating daily prep lists, ensuring organized and efficient kitchen operations.
  • Communicated and worked effectively with the team on the line, serving as both a cook and expeditor, contributing to a smooth and collaborative work environment.

Line Cook

The County General
05.2015 - 10.2015
  • Worked at a cozy 50-seat, Southern-inspired restaurant specializing in homestyle food, cocktails, and a popular weekend brunch during my culinary apprenticeship at the Stratford Chefs School.
  • Gained hands-on experience in the daily operations of a restaurant kitchen, developing a comprehensive understanding of industry practices.
  • Prepared a variety of items, including vinaigrettes, sauces, meats, vegetables, pickles, and pastry, showcasing culinary skills and versatility.
  • Cooked and expedited services for brunch, lunch, and dinner, contributing to the success of various meal periods.
  • Created daily prep lists and took responsibility for the care and cleanliness of my designated station, demonstrating attention to detail and organizational skills.

Education

Organic Horticulture Specialist -

Gaia College
Vancouver, BC
08.2023

Culinary Arts Degree -

Stratford Chefs School
Stratford, ON
03.2016

Skills

  • Culinary Expertise
  • Workflow Optimization
  • Kitchen Management
  • Menu Development
  • Responsible Alcohol Service
  • Safe Food Handling
  • Quality Control
  • Professional Appearance
  • Exceptional Communication
  • Customer Satisfaction
  • Attention to Detail
  • Calm Under Pressure

Certification

  • FOODSAFE Level 1 from Open School BC
  • Serving It Right, Responsible Beverage Service Program

Additional Information

I have traveled through South East Asia, United States, Canada and New Zealand work trading on a variety of farms, homesteads and eco-resorts using Workaway and World Wide Opportunities on Organic Farms as a means to sustainable travel.

Timeline

Organic Farmer

Moloa'a Organica'a
12.2023 - Current

Private Chef

Island Time Contracting
09.2023 - 12.2023

Cook, Baker, Server and Barista

Aroma Cove Cafe
06.2023 - 09.2023

Chef De Partie, Server

Harakeke Restaurant
10.2022 - 03.2023

Bar Manager and Server

Royal Canadian Legion Branch #154
07.2020 - 09.2022

Organic Farm Hand

Tiger Lily Farms
06.2020 - 09.2022

Restaurant Manager

Kameleon Food & Drink
06.2020 - 12.2020

Organic Farm Hand

Rising Sun Organic Farm
03.2019 - 04.2020

Sous Chef

El Rey Mezcal Bar
08.2017 - 02.2019

Line Cook

Bellwood's Brewery
04.2016 - 07.2017

Line Cook

The County General
05.2015 - 10.2015

Organic Horticulture Specialist -

Gaia College

Culinary Arts Degree -

Stratford Chefs School

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Emma Baker