Yngvyr Skolgyr
Toronto,Ontario
Summary
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Content Creator
SkolStudios
Toronto ON
01.2025 - Current
- Developed engaging multimedia content aligning with brand objectives while collaborating with cross-functional teams to enhance content strategy and execution.
- Conducted thorough research to ensure accuracy and relevance of published materials through analyzing audience engagement metrics to refine content delivery and improve reach.
- Mentored junior content creators, fostering skill development and creative growth.
- Boosted brand engagement by creating compelling social media posts and campaigns while managing content distribution across multiple channels, ensuring cohesive and consistent brand message.
Freelance Artist
Self Employed
Toronto, Ontario
12.2019 - Current
- Maintained personal commissions and contracts through private bidders and studios with a focus on character concepts and short form animation.
- Managed art commissions from inception to completion, ensuring client satisfaction throughout the process.
- Created diverse artworks utilizing various mediums, including painting, digital design, and sculpture.
- Developed unique artistic concepts based on client requirements and current trends while making sure that the designed custom artwork for clients would meet their creative vision and ensure satisfaction with the final product.
- Utilized social media platforms proactively to promote personal brand awareness while engaging with potential clients or collaborators regularly through implementation of marketing strategies across social media platforms to promote artwork and increase visibility.
- Contributed to creative process through original ideas and inspiration.
- Sold original art pieces through online platforms, gallery exhibitions, and direct customer interactions, generating consistent revenue streams while maintaining an active artist presence within the community.
- Gimp, Adobe Photoshop, Autocad, 3DS Max, Marvelous Designer, Substance Painter, Zbrush, Clip Studio Paint
Chef de Partie
Miijidaa Cafe + Bistro
Guelph, ON
09.2023 - 12.2024
- Preparation of food and upkeep of menu items to a high standard, demanding quality and freshness to create a menu that showcases local farmers and their produce with seasonal changes to enhance guest experiences through innovative dishes.
- Food Safety & Handling, Exceptional Knife skills, ability to maintain order and calmness during stressful situations and intense periods of time.
- Implemented new cooking techniques and presentation styles, elevating the restaurant's culinary offerings.
- Provided support in all areas of the kitchen while demonstrating strong multitasking abilities. Managing multiple stations during busy service periods as needed. Demonstrating versatility and adaptability under pressure while maintaining a proper balance of staff breaks.
- Prioritized employee and guest safety, cleaning protocols, safe food handling, proper rotation of supplies and organization of mise en place, the line, expo, fridge, freezer, storage. Conducted regular kitchen inspections to maintain cleanliness and compliance with health regulations.
- Showed prowess leading and maintaining order through service, orders, vendor comparison and compatibility, seasonal menus, scheduling, budget and labour balancing sans Head and Sous chef due to their positions being up for replacement
- Maintains ordering, inventory and supply management in accordance to monthly quotas, expense reports and surge pricing while managing to stay within budget.
- Assisted in cost control measures by optimizing ingredient usage without compromising dish quality.
- Encouraged a focus on learning and excelling alone and as a team, managing several cooks throughout training and mentoring while fostering skill development, teamwork and safety during high-pressure environments. Prepare menu items & ideas.
- Manages several cooks, maintaining quick food preparation and service times especially during surge hours and a hard focus on prep prioritization during slower periods.
- Collaborated with front-of-house staff to ensure seamless service flow, improving overall dining efficiency.
Demi-Chef De Garde Manger
Elora Mill Hotel and Spa
Elora, ON
08.2019 - 01.2020
- Prepared the highest standard aperatifs, starters and entrees for the Elora Mill restaurant, catering, weddings, banquets, events.
- Honed knife skills, demonstrating the ability to fillet fish, segment meats, and overall deliver precise quality cuts in a Japanese and French style.
- Carefully followed instructions in order to prep ingredients and dishes to the Executive Chef’s standard.
- Prioritized tasks to meet strict deadlines for daily service, weekly metrics while balancing event conditions, consistently exceeding expectations.
- Collaborated with kitchen team, always providing support to other stations, plating and expediting high quality dishes.
- Accustomed to using and maintaining various tools within a kitchen environment, such as ovens, stoves, smokers, grills, fryers, cooking baskets, industrial meat slicers and various kitchen utensils.
- Seamlessly catered to Chef's Table pairings while maintaining a constant pace for service while engaging conversation, cleaning, personalizing pacing and interactions with guests at the Chef's Table or passing by the open view kitchen.
- Maintained quality and freshness of food product storage, including a focus on the cleanliness of the kitchen environment
- Focused on organization standards and quality control, overseeing dry storage, walk-in, freezer, delivery arrivals and returns.
- Cross trained for Garde Manger, Saucier, Entrement, Poissoner, Expo. Ordering, storage refinement and several Sous Chef tasks.
Line Cook
The Keg Steakhouse and Bar/49
Guelph, ON
03.2019 - 08.2019
- Maintained quality and freshness of ingredients
- Took lead on inventory count, prioritizing ingredients that needed to be restocked
- Managed cooking times while working with a team of line cooks
- Oversaw the sautéing of seafood, chicken, beef, and steaming vegetables during service in preparation for plating dishes
- Consistently demonstrated a calm and agreeable demeanor while under pressure during busy times
Barista / All Rounder
Market Fresh
Guelph, ON
11.2018 - 03.2019
- Crafted and served specialty beverages, focusing on the maintaining excellent standards
- Designed specialty hand-crafted drinks, particularly on holidays and special events such as Christmas, St. Patrick’s Day, and Valentine’s Day
- Consistently assisted at other stations, preparing sandwiches, hand-tossed pizza, and prepped food for the kitchen
- Assisted the bakery section, crafting deserts, pastries, pizza dough
- Catered for various events and deliveries, providing excellent and consistent customer service
Cook / Cashier / Catering
C3 Culinary/ Guelph Farmers’ Market
Guelph, ON
11.2016 - 03.2019
- Provided outstanding customer service, immediately acknowledging and greeting customers
- Multitasked while taking various orders, engaging with customers while preparing their meals
- Regularly organized orders for catering and deliveries
- Catered a Buddhist wedding, providing excellent service and taking a leadership role
- Prepared and baked specialty deserts, and meals focusing on the vegan and gluten free demographic
- Worked as a small team to fulfill catering orders while maintaing a quick workflow in an open kitchen concept
Education
High School Diploma -
John F Ross
Guelph ONSkills
- Efficiently organize and communicate through demonstration and instruction in a team dynamic as well as smaller scale coaching during fast pace fine dining setting while helping to lead a team cohesively
- Proven excellent work ethic, focusing on outstanding customer service, attention to detail, efficiency, task prioritization and the importance of teamwork during heavy workloads and peak influx
- Skilled Chef de Garde Manger in a fast paced fine dining setting, focus on Plating with elegance and efficiency for Banquets, Catering, Weddings, Working line for Garde Manger, Saucier, Sauté with a 450 seated guest turnover Japanese, French, German Cuisine
- Chef de partie in fast paced bistro leading a team of 8-12, focus on plating, efficiency, running the line during special events and busy holiday hours for 96 seated guest turnover French, English, Italian Cuisine
- Capability to run a kitchen smoothly when Sous and Head chef were absent, curating order lists, keeping costs below margin while investigating and collaborating with new vendors to bring in fresh local produce
- Proficiency in scheduling crew requirements with FOH alongside Opentable and Scheduling software to cater towards specific influx hotspots throughout the day and evening as well as events, catering, weddings, holidays
- Artistic creation for seasonal menu changes prioritizing locally available product with regards to crop rotation, vegetable, meat and wine pairings catered to the atmosphere and ideal guest tasting experience
- Catered menu towards individual and smaller scale private dining experience as a private chef with a focus on Japanese, French, German cuisine
- Focus on classic Japanese, French, German, Canadian, Italian, English Cuisine as well as fusion of those stated prior
- Attention to detail with plating and quality for high profile clients, events, weddings, catering as well as photography, video shoots and marketing
- Focus on knife skill precision and efficiency while attending delicate, fragile pieces Maintaining size, weight and structure per tasks demand
Accomplishments
- Increased productivity by revamping workflow, restructuring line, ensuring proper safety & cleaning regulations, FIFO
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Managed 12 kitchen staff in a supervisory role for a restaurant with 96-seat capacity.
- Worked cohesively as part of a team with the ability to pivot stations within a fast pace fine dining experience with an average of 450~ seat turnover
- Used Microsoft Excel, to develop cost, inventory, labour and time management tracking spreadsheets.
Certification
- 2026 Smart Serve
- 2026 CannSell
- 2026 Food Handler's
Languages
English
Native or Bilingual
French
Limited Working
Timeline
Content Creator
SkolStudios
01.2025 - Current
Chef de Partie
Miijidaa Cafe + Bistro
09.2023 - 12.2024
Freelance Artist
Self Employed
12.2019 - Current
Demi-Chef De Garde Manger
Elora Mill Hotel and Spa
08.2019 - 01.2020
Line Cook
The Keg Steakhouse and Bar/49
03.2019 - 08.2019
Barista / All Rounder
Market Fresh
11.2018 - 03.2019
Cook / Cashier / Catering
C3 Culinary/ Guelph Farmers’ Market
11.2016 - 03.2019
High School Diploma -
John F Ross