Emilio Kilgour

Oversaw daily operational activities.

Fleet management.

Managed transitional facility processes to maintain operational efficiency.

Coordinated processes involving MPI and customs.

Surveyed goods for shipping during client consultations.

Coordinated transportation logistics for import and export containers.

Supported operations team in packing export goods to international standards, Including packing, stowing containers and trucks as well as driving.

Monitored and maintained kpi's.

First aider.

Conducted regular health and safety meetings.

Organized delivery schedules and packing plans with clients.

• Developed innovative menus focusing on local sustainable ingredients and seasonal offerings.
• Led kitchen team in daily operations, ensuring high-quality food preparation and presentation.
• Mentored junior chefs, fostering skill development and promoting a collaborative kitchen environment.
• Implemented food safety protocols, maintaining compliance with health regulations and standards.
• Managed kitchen staff scheduling, balancing workload and improving team productivity during peak hours.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Maintained well-organized mise en place to keep work consistent.

• Coordinated inventory management, minimizing waste through effective stock rotation.
• Trained junior chefs on culinary techniques and kitchen equipment usage.
• Collaborated with front-of-house team to optimize service delivery during peak hours.
• Managed special events catering, tailored menus to meet diverse client needs and preferences.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.