Ashis Barik

Senior food service leader with 20+ years of experience managing multi-unit kitchen and site operations within institutional, healthcare, hospitality, and remote ESS environments. Proven capability to lead full-site operations, manage large teams, control budgets and labor, ensure regulatory compliance, and act as Operations Manager to maintain seamless business continuity. Recognized for strong people leadership, client engagement, and audit-ready execution.

Operations Manager - Compass Group ESS – Coffee Creek - Whitehorse, Yukon

(2026-03)

• Provide operational leadership for the site, ensuring uninterrupted service delivery, safety, and financial performance.
• Act as Operations Manager during management absences, assuming full responsibility for site operations, staffing, logistics, reporting, and client communication.
• Lead, coach, and manage culinary and support teams, setting expectations and driving accountability.
• Plan and control labor, food costs, inventory, and ordering in alignment with operational budgets.
• Ensure full compliance with Compass Quality Assurance standards, HACCP, WHMIS, and Occupational Health & Safety regulations.
• Maintain audit-ready operations while addressing issues proactively to minimize risk and service disruption.

Chef Manager - Compass Group Canada – King's University - Edmonton, AB

(2020-06 - 2025-12)

• Managed end-to-end food service operations with full accountability for staff, service quality, and financial performance.
• Recruited, trained, scheduled, and evaluated employees, handling performance issues and employee relations.
• Controlled labor and food costs through forecasting, scheduling, and waste reduction strategies.
• Served as primary client liaison, resolving operational issues and supporting long-term contract retention.
• Successfully supported internal and external audits through disciplined compliance and documentation.

Head Chef - The Bethany Group (Peace Hill Lodge)

(2018-06 - 2020-05)

• Led kitchen operations and supervised teams deliver consistent food service in a regulated care environment.
• Coordinated staffing, production planning, and inventory controls.

Cook I - Alberta Health Services – Royal Alexandra Hospital

(2013-05 - 2018-06)

• Worked within structured operational systems in a unionized healthcare environment.
• Supported large-scale production while adhering to strict safety and infection-control standards.

Sous Chef - Royal Camp Services

(2012-07 - 2013-05)

• Supervised kitchen teams in remote camp environments.
• Supported site leadership with scheduling, ordering, and operational continuity.

Diploma - Hotel Management