Chef de Cuisine at Derrick's Steakhouse (2025-11 – Present)
- Lead a kitchen team of 10, overseeing all aspects of daily operations.
- Develop and cost classic steakhouse dishes with contemporary technique, maintaining a 28% food cost against average food sales of $8,000.
- Monitor staff output and inventory to keep labour and food cost on target.
- Hire, train, and develop cooks toward growth within the kitchen.
Senior Sous Chef at Bluebird Woodfired Steakhouse (2023-03 – 2025-11)
- Directed a kitchen team of 30, maintaining a 22% food cost against average food sales of $25,000 while hitting labour targets.
- Guided cooks in skill development and standardized execution for the events program.
- Supported day-to-day administration to keep operations running smoothly.
Event Sous Chef at 1909 Kitchen (2022-06 – 2023-02)
- Oversaw the entirety of the culinary side of the events program.
- Developed multiple menus with assorted styles of events and a la carte.
- Trained and upheld a small team to execute the functions with quality and punctuality.
- Maintained and stocked inventory to ensure accountability on having the product.
- Mentored the team in fermentation with a focus on repurposing food waste.
Chef De Partie at 1888 Chophouse (2019-03 – 2022-05)
- Developed versatility by working all the stations in the kitchen.
- Gained leadership experience and line management skills.
- Collaborated with the Chef to create ideas for menus.
- Trained colleagues to effectively work in unison in the kitchen.
Culinary Apprentice at Fairmont Banff Springs (2015-05 – 2019-02)
- Journeyed over 10 different kitchens in the hotel while completing the apprenticeship program.
- Gaining knowledge and skills in various culinary styles.
