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 Handlers Certificate Certifications include smart serve, and sanitation Work History August 2013 - September 2014 Mildreds 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, Barnaise, 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 pts 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 Bentleys 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, sauting, 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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