1330 Pembina hwy.

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WINNIPEG SOUTH
1330 Pembina hwy. Winnipeg, Manitoba
May-August 2007
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Introduction

• A Family Restaurant, that serves traditional
  food.
• Seats 170 in the restaurant and 60 in the lounge.
• The hotel consists of 170 rooms.
• Our clientele consists mostly of businessmen, but
  during the summer it also consists of travelers.
• Located at 1330 Pembina hwy.
• The hotel is Managed by Mike Gore and the Kitchen
  is Managed by the chef Eldon Brink.

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Dinner
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Lunch Menu
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Room Service
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Dessert
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Lounge
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Kids
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Pizza Works
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Chef Eldon Brink

• Chef Eldon has 25 years experience in the
  industry.
• Before working at the Holiday Inn, he managed
  five Perkins and opened three.
• He took commercial cooking in high school and
  decided he wanted he pursue a career in cooking.
• He graduated from Red River in 1981.
• In 1989 he got his Red Seal.

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Chefs Vision for the Restaurant

• Would like to serve fine dining meals in the
  evening.
• Would like to make the restaurant more upscale.
• Would like to have more of a fine dining
  atmosphere.

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My Responsibilities

• In charge of running the hot line in the evening.
• In charge of executing all hot food as well as
  cold food for the restaurant, lounge and room
  service.
• Also in charge of cooking for Pizza Works.
• Make sure the hot line is set up for dinner.
• Cooking lunch items from the lunch menu until
  five, then cooking from the dinner menu.
• Cook for the Italian buffet on Friday and the
  traditional buffet on Saturday.
• Cook for weddings, or events in the hotel.

Maple soy salmon with Asian slaw
Marinated pork skewer, with mini spring rolls
Seared Mahi with decomposed bruchetta
Cranberry walnut salad with cusabi dressing
Trio of puff pastry with chocolate mousse, fresh
fruit and a tropical fruit shooter
Grilled chicken with a red wine peppercorn cream
sauce
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Professional and Personal Gain

• Experience
• Knowledge
• Speed
• Organization
• Contacts
• Stress management

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Pros and Cons

• Pros
• Learning environments
• Free to do things I want
• Busy
• Learnt about functions as well as line cooking
• Organized

• Cons
• One man line
• Too busy for one person
• Working on the line everyday, not enough change.

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Events

• Annual BBQ

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Conclusion

• The Holiday Inn is a great place to express you
  individuality when cooking. Its also a great
  place to learn new things, everyone is always
  willing to show you new ways or how to do things
  better and faster. Its also a good place to
  learn, many different aspects in a kitchen, such
  as buffet, line and functions.