Stephanie Menicanin
Fonthill,Ontario
Summary
Detail-oriented Assistant Banquet Chef with expertise in kitchen sanitation and team collaboration. Proven ability to coordinate food preparation for large events while training staff to uphold food safety standards.
Overview
37
37
years of professional experience
Work History
Assistant Banquet Chef
Penninsula Ridge Winery
Beamsville, Ontario
05.2024 - Current
- Coordinated food preparation for large banquet services.
- Oversaw inventory management of ingredients and supplies for events, ensuring timely availability for seamless service.
- Executed diverse regional menus for banquets, enhancing guest experience through culinary variety.
- Trained and coached banquet staff to uphold exceptional service standards, contributing to positive guest feedback and repeat business.
- Supported head chef in maintaining kitchen organization and cleanliness.
- Trained kitchen staff on food safety and sanitation practices.
- Ensured timely delivery of meals during high-volume service periods.
- Collaborated with event coordinators to customize banquet offerings.
- Communicated effectively with team members regarding changes in menu items or customer requests.
- Monitored cooking processes to ensure quality and consistency of dishes.
- Assisted in plating dishes according to presentation guidelines set forth by the Head Chef or Sous Chef.
- Prepared sauces, soups, stocks, salads, vegetables, pastries, and breads.
- Collaborated with other cooks to prepare meals quickly and efficiently according to established recipes.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Adhered to Banquet Chef's instructions when preparing meals for large groups or special events.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
- Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
Owner/Operator
The Lunch Lady Welland
Welland, Ontario
08.2011 - Current
- Managed daily operations of a local food service business.
- Created and updated menu offerings aligned with customer preferences to enhance dining experience.
- Oversaw staff scheduling and training for efficient service delivery.
- Ensured compliance with health and safety regulations in food preparation.
- Coordinated supply chain logistics to maintain inventory levels.
- Established and nurtured relationships with local vendors to ensure consistent supply of fresh ingredients.
- Ensured compliance with all local laws, regulations, policies, and procedures related to the operation of the business.
- Negotiated favorable contracts with clients to secure agreements for products and services provided.
- Set pricing structures according to market analytics and emerging trends.
- Provided leadership support for team members through coaching and mentorship programs.
- Developed strategic partnerships with other businesses in order to expand reach into new markets.
Line and Banquet Cook
Rockway Vineyards
Pelham, Ontario
05.2021 - 09.2023
- Collaborated with chef to prepare dishes on schedule, meeting presentation and taste standards.
- Executed cooking processes such as charbroiling, sautéing, and roasting to produce flavorful dishes.
- Plated dishes according to restaurant specifications before serving at banquets or events.
- Sanitized kitchen utensils and equipment between banquet rushes to maintain high hygiene standards.
- Coordinated with serving staff to ensure timely meal delivery during service.
- Implemented food safety practices in compliance with health regulations.
- Stored raw and prepared foods according to safe handling requirements and health code standards.
- Organized and cleaned kitchen and work areas to enhance workflow efficiency.
line cook
Golden Griddle Family Restaurants
St Catharines and Waterloo, Ontario
01.1990 - 09.1992
- Prepared ingredients for menu items in a fast-paced kitchen environment.
- Operated grills, fryers, and ovens to cook various dishes efficiently.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment with teammates, contributing to high customer satisfaction rates during busy shifts.
- Collaborated with team members to deliver timely food service during peak hours, enhancing overall kitchen efficiency.
- Followed recipes and portion control guidelines for consistent food quality.
- Ensured compliance with health and safety regulations within the kitchen operations.
Education
Bachelors of Education - Primary/Junior Panel, Music Specialist
Brock University
Hamilton Campus04-1995
Honours Bachelor of Music Education And Performance - Vocal
McMaster University
Hamilton, On05-1993
Bachelor of Recreation And Leisure Studies - Recreational Therapy - Geriatrics
Brock University
St. Catharines, On05-1990
Bachelors of Arts With A Minor in Psychology -
University of Waterloo
Waterloo, Ontario09-1988
Skills
- Food preparation
- Culinary techniques
- Plating techniques
- Menu planning
- Kitchen operations
- Inventory management
- Food safety standards
- Kitchen sanitation
- Time management
- Problem solving
- Team collaboration
- Customer service
- Workload management
Timeline
Assistant Banquet Chef
Penninsula Ridge Winery
05.2024 - Current
Line and Banquet Cook
Rockway Vineyards
05.2021 - 09.2023
Owner/Operator
The Lunch Lady Welland
08.2011 - Current
line cook
Golden Griddle Family Restaurants
01.1990 - 09.1992
Bachelors of Education - Primary/Junior Panel, Music Specialist
Brock University
Honours Bachelor of Music Education And Performance - Vocal
McMaster University
Bachelor of Recreation And Leisure Studies - Recreational Therapy - Geriatrics
Brock University
Bachelors of Arts With A Minor in Psychology -
University of Waterloo