Executive Chef
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Well developed and career Chef with roots to the Fraser Valley. Adept at inventory, menu pricing and cost control. Building vendor support and creating locally sourced and dynamic menus curated from local products.
30 years from writing red seal, have worked resorts, hotels, restaurants and other businesses throughout career to develop a well rounded understanding of the culinary landscape. Adept at quickly adapting to new environments to blend current experience to ensure optimal culinary results.
Microsoft word/excel.
