Brian B

Experienced Catering/Pastry/Line Chef

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Chef in Toronto

I have worked in a number of fast paced kitchen environments and have had to meet strict deadlines, where significant attention to detail, and strong culinary skills were required, experience that I know would make me a large asset to your company. I would be pleased to review my qualifications in more detail during an interview with you. In the meantime, if you have any questions, please don't hesitate to call or e-mail me. Thank you for considering my application. Yours truly, Brian Beckett Brian Beckett Summary of Qualifications Food Handler’s Certificate Certifications include smart serve, and sanitation Work History August 2013 - September 2014 Mildred’s Temple Kitchen Toronto, ON Saucier Responsible for a wide range of butchery, including but not limited to beef clod, pork jowl, striploin, calamari, whole chickens, duck Prepare a wide range of sauces including but not limited to HP Jus, Horseradish Jus, Avocado Whip, Béarnaise, Piripiri, Tomato apple relish, various ragouts, and various purees Work a line averaging 300 people on grill February 2013 – June 2013 Bistro Tournesol Toronto, ON Sous Chef Planned and organized menus alongside my chef Prepared a wide range of mise en place including but not limited to butchery, sauces, soups and stocks Made did chaucuterie ranging from duck breast prosciutto to daily pâtés Did inventory Worked a line in a 50 seat restaurant, averaging an 80 per night May 2012 - Dec 2012 Sidecar Toronto, ON Pastry Chef/ Garde Manger Planning and organizing a wide range of desserts and breads Responsible for a wide range of mise en place, including but not limited to cutting a wide range of fruits, vegetables, meats and fish Prepared a wide range of dishes on line Organized a planned a daily soup based on seasonal vegetables July 2011 -March 2012 Bistro 990 Toronto, ON Garde Manger Organized and planned a daily special, soup, and bar snack Did wide range of butchery including but not limited to beef filet and striploin, venison, ostrich, salmon, tuna and octopus Made and prepared a wide range of dishes on line Planned and prepared desserts and breads occasional pastry shifts Trained and organized tasks for interns, and new chefs March 2011- June 2011 County Food Co. Stratford, ON First Cook Prepared a wide range of dishes that range from grilled dishes, to pastas and salads on the line Planned and organized a daily soup based on seasonal ingredients Organized and performed butchery January 2011 - June 2011 Boomers Stratford, ON First Cook Responsible for a wide range of mise en place, including but not limited to cutting a wide range of fruits, vegetables, meats and fish Made and prepared a wide range of dishes Organized, planned and made menu changes Responsible for inventory analysis, and placing orders accordingly Trained new employees August 2010 – November 2010 Bentley’s Stratford, ON Line Cook (Seasonal) Responsible for a wide range of mise en place, including but not limited to cutting a wide range of fruits, vegetables, meats and fish Prepared and made a wide range of dishes that range from grilled dishes, to pastas and salads on the line Organized the kitchen Education October 2008 – February 2009 Stratford Chef School Toronto, ON Skills - knife sharpening - communication - use of foams, gels and agar substances - purchase ordering and inventory analysis - serving skills - organization skills - Judging doneness of foodstuffs - Boiling, poaching, roasting, braising, sautéing, steaming, butchery, blanching, pan-frying, stir-frying, pot roasting, deep-frying, baking, pastas stewing, chocolate tempering, and baking skills - Recipe analysis, and adaptation - oyster shucking - able to see theoreticals in terms of scale, function, and size based of oral cues, - computer skills - data management skills - strong oral and writing skills - bread baking, dessert making - mixology and drink making

Chef Details

Email Address ...@gmail.com
Phone Number 647-760-...
Provider Type Individuals

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