Dean Gibson

Commis Chef, responsible over entire operations of Pasta section with supervision:

• Assisted in cooking and plating dishes to enhance presentation quality.
• Collaborated with chefs to create seasonal menus and special offerings.
• Tracked inventory levels and ordered supplies to maintain stock efficiency.
• Trained new kitchen staff on food preparation techniques and safety protocols.
• Prepared and cooked food items per recipes, ensuring portioning and presentation standards.
• Ensured proper food storage in compliance with safety regulations.
• Guided junior kitchen members in their roles to improve overall performance.
• Monitored temperatures of prepared foods and cold-storage areas for safety compliance.

Continued Training and Teaching of Taekwondo: • Built Positive Relationships with Students, Parents, Colleagues and Administrators. • Built Rapport with Students and Parents to increase Sporting Success. • Helped take Traditional Training Classes, Meeting the Class Requirements. • Educated Students using the Correct Techniques, Teaching Methods and Hands-on Curriculum. • Helped out at Sporting Tournaments and Coached Students in Sparring.

Chef Trainee, Full-time BOH, with Study commitments; • Assisted in preparing and cooking menu items according to recipes. • Maintained cleanliness and organization of kitchen workstations and equipment. • Learned food safety standards and proper handling procedures for ingredients. • Collaborated with team members to ensure efficient kitchen operations. • Participated in inventory management by tracking ingredient supplies regularly. • Followed instructions for daily prep tasks to meet kitchen needs efficiently. • Collaborated with team members to ensure smooth operations during service hours. • Conducted regular inventory checks of kitchen supplies, equipment, and perishables. • Ensured that the work area was kept clean at all times by adhering to health and safety guidelines. • Assisted in the preparation of ingredients for meals, such as chopping vegetables and grinding spices. • Maintained high standards of hygiene in accordance with health and safety regulations. • Plated finished dishes according to presentation standards set by the head chef. • Adhered to safety and sanitation regulations when handling food items. • Prepared specialty dishes for customers with dietary requirements or preferences. • Inspected deliveries for freshness prior to accepting them into the kitchen. • Learned to use kitchen equipment and utensils safely and correctly. • Tasted all dishes before serving to ensure quality control.

Chef Trainee, Part-time BOH, with Study commitments; • Prepared and served seasonal meals in accordance with recipes and menus. • Trained in proper food handling procedures, adhering to health regulations and sanitation guidelines. • Communicated with wait staff regarding patron food allergies and dietary restrictions. • Collaborated with experienced chefs during busy weekends to enhance dish preparation efficiency. • Maintained cleanliness and hygiene standards throughout kitchen area. • Organized workstations with necessary ingredients and equipment for successful daily operations. •Operated kitchen equipment safely, including mixers, ovens, and fryers. • Monitored food quality and inventory levels to ensure freshness and availability.

Casual Food and Beverage Attendant, FOH Employee: • Provided customer service to Guests, ensuring their satisfaction with food and beverages. • Assisted in stocking supplies and Cleaning of areas. • Take and Run food orders to Customers. • Communicated effectively with kitchen staff regarding customer orders. • Operated cash registers to handle both cash and card transactions. •

Moved to BOH Operations as Casual worker: • Supported chefs in food production, ensuring that all dishes were cooked to customer satisfaction. • Assisted in the preparation of ingredients for dishes, including washing, chopping and marinating. • Ensured that all food items were properly labeled and stored according to safety regulations. • Followed recipes consistently while preparing foods for guest orders. • Cleaned work areas, equipment and utensils after use to maintain a safe and sanitary environment.

Help Enterprises, Eagle farm Completed 12, 4-8 hour shifts Worked as a service and kitchen hand This job required me to: • Clean work, dining and kitchen areas • Serve customers • Assist in Coffee making • Restock items • Collect and clean dishes • Designing poster, flyers and promotional material • Working both individually and in a team • Developing an event for youth week 2020 • Attend consolations and team meetings • Working with key stake holders.