This document is a resume for Philip N. Walsh that outlines his education, certifications, work experience, skills, and volunteer experience. It shows that he has over 10 years of experience in food service roles including as a line cook, prep cook, and shift leader at several restaurants. He has trained new employees, ensured food quality standards, and gained certifications in first aid and culinary arts. His resume demonstrates strong skills in food preparation, customer service, and training others.

1. Philip N. Walsh
203 4820 17th
Ave NW, Calgary, AB.
(587) 585 4595 philipntwalsh1769@gmail.com
EDUCATION AND CERTIFICATIONS
Culinary Course
Foothills Composite – Alberta High School of Fine Arts
First Aid and CPR Certificate
Canadian Red Cross Society
Cadet Awards
• First year best Cadet
• Perfect Attendance
WORK EXPERIENCE
Garde Manger/Prep Cook
Sky 360 (Calgary Tower) 101 9th
Ave, AB June 2015 – Present
• Prepared meals for customers.
• Prepped stocks and mother sauces.
• Butchered meats.
• Trained new employees so they can have a better understanding on safe cooking, great quality
and time management skills.
• Ensured food was going out at a timely manner.
• Trained employees on how to make soups, stocks, broths and other essential recipes.
• Braised and cure meats such as lamb, rabbit and beef.
• Ensured uniforms were maintained properly.
Second Cook
Marriot Hotel/One18 Empire 110 9th
Ave, AB January 2015 - June 2015
• Supervised 3rd
and 4th
cooks.
• Ensured quality of food was perfect.
• Prepped and prepared meals for functions and hotels concierge room.
• Butchered and cured all meats.
• Wrote in daily variance about concerns, food quality and future menu items.
Line Cook/Shift Leader/Closing Coach
Local on 8th
Ave, AB September 2014 – January 2015
• Prepared meals for customers.
• Ran pre-shifts to motivate team members to ensure food was going out on time, to spec and to
quality.
• Wrote in a daily variance about concerns, how food quality was impacted, restaurants budget and
conversation pieces with coworkers etc.
• Supervised BOH night shift.
• Trained new employees on how to make meals, have good time management skills and
communication skills.
• Trained employees on how to close a kitchen properly a night and was kept to proper standards.

2. Forklift Quality Inspector/ Shift Leader
AeroTek, ON November 2013 – February 2013
• Maintained and executed logistics plans including transporting packages with use of a forklift, and
assigning human resources to stations contributing to a safe environment increasing employee
satisfaction and retention.
• Adhered to policy and procedure for quality inspection by overseeing review of manufactured
parts decreasing the acceptance rate of faulty parts.
Line Cook/ Station Manager (Key Holder)
Novara Ristorante and Banquet, ON May 2012 – November 2012
• Executed order completion to meet and surpass customer satisfaction by maintaining consistency
contributing to the overall quality and a higher brand image.
• Managed a team of five members to monitor quality of all orders being completed, leading to
increased quality of services and overall company image.
• Prepared meals by following recipes, and using time management contributing to order
completion and customer satisfaction.
• Responsible for acting as an opener and closer of the restaurant adding to the overall success of
facility management.
Assistant Line Cook/ Server
Captain Georges Fish and Chips, Aurora, ON June 2008 – September 2010
• Prepared meals filling orders within a time constraint to meet customer needs allowing for brand
image to be maintained through adding to the customer experience.
• Maintained cleanliness in the kitchen keeping with health and safety standards leading to an
overall safe work environment.
• Maintained quality through utilizing communication skills to collect orders.
SKILLS AND QUALIFICATIONS
Food Service
• Cooked and dressed meals
• Read orders and prepared food as ordered
• Maintained cleanliness in dining room and kitchen area
• Assisted with bussing tables when needed
• Butchering meats
• Preparing mother sauces, broths and stocks
• Training new associates
Customer Service:
• Satisfy all customer requests as given to maintain excellent service
• Provided accurate change when collecting payment
• Strong communication skills
• Able to problem solve to ensure positive customer experience
VOLUNTEER EXPERIENCE AND EXTRA-CURRICULARS
Cook/Server, May 2013 – August 2013
St. Vincent Soup Kitchen
• Prepared food and served to people contributing to an overall positive environment which those in
need could seek for assistance.