Allan Bauer

Experienced Sous Chef and Kitchen Manager with over 14 years of progressive culinary leadership experience in high-volume pubs, restaurants, and hospitality environments. Proven expertise in kitchen operations, staff supervision, food preparation, inventory management, menu execution, and food safety compliance. Skilled at leading kitchen teams, maintaining exceptional quality standards, controlling costs, and ensuring efficient service during peak periods.

Recognized as a dependable leader with a strong commitment to culinary excellence, customer satisfaction, and operational efficiency.

Kitchen Manager - MAUDE HUNTER'S PUB - Victoria, BC

(2022-07 - 2025-12)

Managed all aspects of daily kitchen operations in a high-volume pub environment.

• Led, trained, and supervised kitchen staff to ensure efficiency, consistency, and quality.
• Oversaw food preparation, presentation, and service standards.
• Managed inventory, ordering, stock rotation, and supplier relationships.
• Controlled food and labour costs while maintaining profitability goals.
• Ensured compliance with food safety, sanitation, and workplace safety regulations.
• Developed staff schedules and coordinated workflow during peak service periods.
• Maintained a clean, organized, and productive kitchen environment.

Line Cook / Prep Cook - THE PINK BICYCLE - Victoria, BC

(2020-04 - 2022-06)

Prepared high-quality ingredients and menu items in a fast-paced restaurant setting.

• Maintained consistency in food preparation, presentation, and portion control.
• Assisted with inventory management and stock rotation.
• Ensured adherence to food safety and sanitation standards.
• Collaborated with kitchen staff to deliver efficient and timely service.
• Supported daily kitchen operations and maintained cleanliness throughout the work area.

Lead Prep Cook - HONEY SALT – PARQ VANCOUVER - Vancouver, BC

(2016-12 - 2020-03)

Led food preparation activities for a busy upscale dining operation.

• Coordinated prep schedules and delegated tasks to kitchen team members.
• Ensured ingredients were prepared accurately and efficiently for service.
• Maintained quality standards and proper food handling procedures.
• Assisted chefs with menu preparation and special event requirements.
• Contributed to smooth kitchen operations through strong organization and teamwork.

Sous Chef - JIMMY'S TAPHOUSE - Vancouver, BC

(2014-01 - 2016-12)

Assisted the Executive Chef with all aspects of kitchen management and operations.

• Supervised kitchen staff and ensured consistent food quality and presentation.
• Participated in menu planning, food preparation, and daily production.
• Managed inventory levels and assisted with purchasing and ordering.
• Monitored food costs and minimized waste through effective inventory practices.
• Maintained compliance with food safety and sanitation requirements.
• Supported staff training and development initiatives.

Sous Chef - BLEUE COYOTE PUB - Victoria, BC

(2011-02 - 2013-12)

Assisted in leading kitchen operations in a high-volume pub environment.

• Supervised food preparation and ensured adherence to quality standards.
• Trained and mentored kitchen staff on procedures and best practices.
• Assisted with inventory management, ordering, and stock control.
• Maintained cleanliness, sanitation, and workplace safety standards.
• Worked collaboratively with management to ensure exceptional guest experiences.

Sociology and Economics - UNIVERSITY OF VICTORIA

College Preparatory Studies - English, Mathematics, and Physics - CAMOSUN COLLEGE