Ryan Lewis

• Phone: +1 416 555 0123
• Email: ryan.lewis@email.com
• Location: Toronto, Canada
• LinkedIn: ryanlewisculinary

Summary

Over 7 years of experience in high-volume institutional and cafeteria kitchen environments, specializing in nutritious and appealing meal preparation for diverse populations. Consistently maintained food safety standards (HACCP, WHMIS) and contributed to a 15% reduction in food waste through efficient inventory management and portion control.

Adept at menu development, dietary modification, and leading kitchen teams to deliver consistent quality and service. Successfully managed daily production for up to 500 meals, ensuring compliance with health regulations and client satisfaction.

Experience

Institutional Cook, Toronto General Hospital Cafeteria -- Toronto, Canada

Mar 2019 – present

• Prepared and cooked over 400 meals daily for patients, staff, and visitors, adhering to strict dietary guidelines and nutritional standards.

• Implemented new batch cooking techniques that reduced food preparation time by 10% while maintaining meal quality.

• Trained junior kitchen staff on food safety protocols and proper equipment usage, improving team efficiency by 5%.

• Managed inventory and stock rotation for perishable goods, contributing to a 10% decrease in spoilage.

Cafeteria Cook, Ryerson University Dining Services -- Toronto, Canada

Aug 2016 – Feb 2019

• Executed daily menu items for a university cafeteria serving an average of 300 students and faculty per meal service.

• Developed and introduced three new popular menu items, increasing student satisfaction scores by 8%.

• Ensured strict adherence to food safety and sanitation standards, consistently passing health inspections with perfect scores.

• Collaborated with the Head Chef on menu planning and ingredient sourcing, optimizing cost-effectiveness by 7%.

Assistant Kitchen Staff, St. George's Community Centre -- Toronto, Canada

Jan 2015 – July 2016

• Assisted with meal preparation and cooking for community programs and events, serving up to 150 individuals per session.

• Maintained cleanliness and organization of kitchen facilities and equipment according to health department regulations.

• Supported inventory management and stock rotation, ensuring fresh ingredients were always available.

• Gained foundational experience in large-scale food production and catering operations.

Education

George Brown College, Diploma in Culinary Management -- Toronto, Canada

Sept 2013 – June 2015

Skills

Culinary Techniques: Batch Cooking, Knife Skills, Food Preparation, Recipe Development, Portion Control, Ingredient Sourcing

Kitchen Operations: Inventory Management, Stock Rotation, Equipment Operation & Maintenance, Menu Planning, Waste Reduction, Cost Control

Food Safety & Hygiene: HACCP Principles, WHMIS, Food Handler Certification, Sanitation Procedures, Allergen Awareness

Dietary Management: Special Diet Preparation (Vegetarian, Vegan, Gluten-Free), Nutritional Analysis, Allergy Management

Soft Skills: Team Leadership, Communication, Problem-Solving, Time Management, Adaptability, Customer Service