Executive Sous Chef
Experience in kitchen management and day to day restaurant operations, seasoned experience with butchery & fishmonger roles & responsibilities, skills in traditional stock & sauce making techniques, baking & bread making, sausage & charcuterie making and recipe development, fast knowledge with kitchen/butchery equipment (e.g.) grinder, mixer, sausage stuffer, smoker & cooking with fire/wood burning ovens.
Experience in high caliber kitchens and fast paced environments. A keen eye for detail and the ability to work well under pressure, able to maintain a positive attitude and professional demeanor.
Experience with seasonal menu changes, familiarity with ordering products from food suppliers in and around the Vancouver surrounding area. Proficiency in inventory & waste management to aid with operational costs to ensure profitability.
Executive Sous Chef - Table Nineteen - Whistler, BC
(2025-06)
Butcher/Fishmonger - Carlino - Vancouver, BC
(2024-08 - 2025-05)
Part time while at Parker Roof Top
Sous Chef - Parker Roof Top - Vancouver, BC
(2024-08 - 2025-05)
Line Cook/Prep Cook/Fishmonger - Wolf In the Fog - Tofino, BC
(2022-05 - 2024-06)
Butcher/Sausage Maker/Production Manager - The Butchery by RGE - Edmonton, AB
(2020-01 - 2022-04)
Sous Chef - Prairie Noodle Shop - Edmonton, AB
(2019-11 - 2020-10)
Part time while at RGE RD during covid
Sous Chef/Butcher - RGE RD - Edmonton, AB
(2014-11 - 2022-04)
Sous Chef/Baker - The Maple Leaf Steak & Seafood - Banff, AB
(2010-05 - 2014-09)
Line Cook/Prep Cook/Baker/Dishwasher - Le Garde Manger - Montreal, QC
(2008-08 - 2010-04)
Dishwasher/Prep Cook - Canoe - Toronto, ON
(2006-06 - 2008-03)
