Donald Patrick

I'm an ambitious and hardworking Cook/Chef with 20 years of progressive experience in high-volume resort, fine dining, and remote camp catering environments. With a proven ability to lead kitchen operations, implement strict food cost controls, manage diverse teams, and execute custom complex menu plans. Dedicated to maintaining exceptional food safety and quality control standards while delivering high-quality culinary service.

Chef at Horizon North (2024-02 – Present)

• Oversee daily kitchen operations for camp facility, ensuring seamless service.
• Execute all ordering responsibilities to maintain required inventory levels.
• Communicate with camp leadership on fluctuating numbers to proactively maintain strict food cost control.
• Implement and execute menu plans, including extensive scratch baking.

1st Cook at Royal Camp Services (2022-08 – 2024-03)

• Customized and implemented five-week rotating meal plans to meet operational demands and client satisfaction.
• Created and enforced strict practices for successful food cost control based on detailed daily client meal records.
• Manage daily preparation, cooking, baking and cleaning tasks ensuring all components have met management's quality control guidelines in a timely manner.
• Successfully prepare complex meals catering to a variety of food allergies and preferences, including gluten-free, vegetarian and vegan diets.

Sous Chef at Black Rock Oceanfront Resort (2019-03 – 2021-11)

• Directed the kitchen line during high-volume periods, specializing in fine dining style line cooking.
• Trained new culinary staff on kitchen standards, prep methods, and line procedures.
• Executed advanced culinary techniques including the preparation of stocks, soups, sauces and scratch desserts.

1st Cook at PTI Buffalo Meties Camp Catering (2015 – 2020)

• Organized and planned weekly meal menus and ensured inventory control.
• Calculated food cost and managed all food ordering.

1st cook at Wickaninnish Restaurant (2013 – 2015)

• Supervised and trained cooks on prep, line execution, and quality standards.
• Organized and implemented daily fresh sheets.
• Controlled food and inventory costs to maximize kitchen efficiency.

Line Cook and Prep Cook at Resorts of the Canadian Rockies (2009 – 2013)

• Executed food preparation, line cooking, and buffet service.

Cook at Delta Hotels (2006 – 2008)

• Responsible for general food preparation, line cooking, and high-volume buffet/banquet services.

Professional Cooking (Apprenticeship) – SAIT (2006 – 2008)