Emma Brunette

During my time with the Mackenzie family, I was responsible for preparing daily breakfast, lunch, and dinner, along with a variety of tea-time treats. I planned weekly menus, organized and executed grocery shopping, and managed all aspects of meal preparation. Additionally, I independently planned and executed formal dinners for up to 30 guests, ensuring a high standard of quality and presentation throughout.

• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
• Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
• Developed customized menu options for clients, accommodating dietary restrictions and preferences.

During my time with the Kanigowski family in a temporary role, I was responsible for a range of duties including running errands and caring for their two young daughters. My primary focus, however, was on culinary responsibilities. I prepared all lunches and dinners, created customized menus for dinner parties, and executed these events independently from start to finish. My duties also included grocery shopping, catering, kitchen cleanup, and baking fresh goods upon request. Additionally, I developed original recipes—such as pestos and chili-based condiments—for the family’s business.

During my time at La Creuzette Château in Boussac, France, I worked closely with the resident chef to brainstorm and plan menus. My responsibilities included assisting with grocery shopping, preparing guest rooms, and providing room service. I was also involved in the preparation and service of breakfast, lunch, dinner, and afternoon tea. In addition, I ensured that guests received attentive and personalized service, assisting them with any needs that arose during their stay

During my time at The Belfry Kitchen, I began in a support role, handling tasks such as dishwashing and prepping vegetables. Over time, I progressed to a more senior position, eventually training the incoming chef for the establishment. I was responsible for preparing a wide range of freshly baked goods, as well as cooking breakfasts, lunches, and occasionally dinners for the family who owned the restaurant. In addition to my culinary duties, I also served beverages and contributed to the overall smooth operation of the kitchen

• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Prepped daily menu items to quickly deliver upon request.
• Placed orders to restock items before supplies ran out.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.