Head Chef at Lac Le Juene Resort
- Accountable for ordering and shopping for supplies, (Costco)
- Prepared all desserts and hot foods and made sure ready in my absence.
- Made all soups and dressing, trained staff to cover day off.
- Responsible for season close of hot food production area.
Executive Sous Chef at 97th Street Pub and Grill
- Accountable for all food operations while on shift.
- Lead night crew through peak operating hours.
- Responsible for preparation and execution of all banquets on premises
- Accountable for overall sanitation and organisation of kitchen
- Created all fresh sheets and trained crew on their methods.
Executive Sous Chef at 108 Hills Health Ranch
- Accountable for training, dinning line, banquets
- Leading team in peak operating hours adhering to strict dietary requirements set out per client.
- Maintained and improved overall operating costs
- Raised standards over of safety and sanitation.
Executive Chef at Tony Roma's
- Accountable for ordering inventory, banquet menus and preparation
- Streamlining the food operation by improving efficiency and raising profit margin
- Plate service, buffet style
- Recruiting and training staff
Executive Sous Chef at Passa Tempo at Spirit Ridge
- Accountable for night dining line, daily fresh sheet, banquets
- Assisted with creating new menu
- Ensured health and safety procedures were adhered to in a high volume resort setting
Executive Chef at Cedar House Restaurant and Chalets
- Responsible for daily operation of 40 seat fine dining restaurant
- Implemented Menu plans, Presentation and plating
- Oversaw food and labour costs, inventory control, budgeting, projecting, and staff training
Sous Chef at Bayshore Inn
- Responsible for night dining line, daily fresh sheet, stocks, reductions, mise en plus
- Administered catering department, managed inventory control and staff training
- Ensured smooth operation of kitchen in a high volume setting
Sous Chef at Black Forest Steak & Schnitzel House
- Responsible for all evening specials and set up of hot line
- Oversaw inventory control, training staff
- Ensured efficient and professional service within high volume production
Executive Sous Chef at Mountain Resort Restaurants
- Five Satellite Operations (Multi-venues)
- Responsible for all evening activity, banquets, ala carte and nightly specials
- Prepared all sauces and stocks in a exceptionally high volume resort setting
- Responsible for food costs
- Staff schedules, hiring, evaluations and maintenance
