Patrick E. Goyau
Attleboro,MA
Summary
High-performing Chef offering 12+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
15
15
years of professional experience
Work History
Executive Sous Chef
Newbridge on the Charles
07.2022 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Participated in food tastings and taste tests.
Line Cook
Fox Hill Village Retirement
05.2018 - Current
- 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.
Sous Chef
06.2016 - 07.2022
- 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.
Chef Manager
Unidine- Center of Communities of Brookline
11.2019 - 07.2020
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
Lead Cook
03.2015 - 06.2016
Line Cook
03.2014 - 03.2015
Prep Cook
09.2013 - 03.2014
- Duties include managing an Assisted Living and Independent operation which includes 3 restaurants
- Day to day is writing production sheets, building recipes, creating new menus, hiring and training staff, scheduling, customer service, ordering/receiving, payroll, staff development, and team building.
Cook/Dietary Supervisor/Nutrition Assistant
Beth Israel Deaconess Medical Center
08.2008 - 11.2013
Education
Associate - Automotive Technology
Bachelor of Science - Hotel, Restaurant, and Service Management
Newbury College
Brookline, Massachusetts2017
Associate - Culinary Arts
Benjamin Franklin Institute of Technology
Boston, Massachusetts2011
Skills
- Technical:
- Efficient in MS Office, Kronos, POS System, Scheduling, Menu Design
- Dish Preparation
- Create Recipes
- Staff Recruiting and Hiring
- Organization and Prioritization
- Performance Review
Timeline
Executive Sous Chef
Newbridge on the Charles
07.2022 - Current
Chef Manager
Unidine- Center of Communities of Brookline
11.2019 - 07.2020
Line Cook
Fox Hill Village Retirement
05.2018 - Current
Sous Chef
06.2016 - 07.2022
Lead Cook
03.2015 - 06.2016
Line Cook
03.2014 - 03.2015
Prep Cook
09.2013 - 03.2014
Cook/Dietary Supervisor/Nutrition Assistant
Beth Israel Deaconess Medical Center
08.2008 - 11.2013
Associate - Automotive Technology
Bachelor of Science - Hotel, Restaurant, and Service Management
Newbury College
Associate - Culinary Arts
Benjamin Franklin Institute of Technology
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