Wayne Ferguson
Edmonton,Alberta
Summary
I have been working at Goose lake exploration for 2 years now as a subcontractor with Horizon North. In that time I've worked closely with site services and developed a strong working relationship with most the site services crew and management. I understand you have openings within site services and Im an interested in making the transition into becoming part of the team.
Overview
2
2
years of professional experience
Work History
Chef Manager
Horizon North
Goose Lake Exploration Nunavut
09.2021 - Current
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Recruited employees to build effective culinary team
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Overseen Housekeeping staff
- Worked closely with site services to maintain a working kitchen and dinning room.
Chef
Wood Work
Edmonton
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Education
High School Diploma -
St.Albert Catholic High School
St.Albert2006
Skills
- Purchasing
- Business Management
- Menu Development
- Regulatory Compliance
- Team management and training
- Resource Management
- Equipment Maintenance
- Staff Coordination
- Payroll and Scheduling
- Hospitality Service Expertise
- Complex Problem-Solving
- Effective Communications
Additional Information
References:
Veikko Wennstrom - Site Services Superintendent -VWennstrom@b2gold.com
Rodney Kitchen - Site Services Supervisor - RKitchen@b2gold.com
Carolyn Tagtag - Head of House keeping - Ctagtag@b2gold.com
Bruce Barnes - Waste Management - Barnes5556@hotmail.com
Timeline
Chef Manager
Horizon North
09.2021 - Current
Chef
Wood Work
High School Diploma -
St.Albert Catholic High School