Fabian Brittain

Experienced culinary professional with 17 years in the food service industry. Skilled sous-chef and cook with expertise in kitchen management, menu development, and team leadership. Trained by multiple experienced chefs across various cuisines.

Note: Career gap following brain surgery (subdural hematoma) requiring recovery period.

Sous-Chef - Linden Pizza - Ottawa, ON

(2025-03 - 2025-04)

At Linden I helped the Chef clean and put the restaurant together, as well aid him with adjusting recipes, discussing workflow. We also did a large event where to catered the newly appointed Prime Minister Mark Carney for his 60th birthday party.

Cook - The Pelican - Ottawa, ON

(2024-08 - 2025-03)

I started at the takeout fryer station and moved my way quickly through every service station in the kitchen, working with cold side, main service fryers, and stoves.

Prep/Cook - Le St.Laurent - Ottawa, ON

(2023-07 - 2024-07)

I started out as garde manger, with a little bit more responsibilities here and there. I would bake all the breads and prepare the desserts such as panna cotta, sorbet, and many others. Then I moved to entremetier working next to the chef and sous chef with help finishing and plating dishes, and recipe crafting.

Prep/Chef - Paradise Poke - Ottawa, ON

(2018-04 - 2022-09)

I started as doing prep, then quickly took the reigns and responsibilities as Chef because they didn't have one. Majority of the job was knifework.

• Handled ordering veg daily, and weekly Wismettac orders, adjusting based on cost
• Trained all the kitchen staff as well as changing and adding items to the menu
• Cut all the fish for Poke daily, salmon and tuna

Cook - Memories Restaurant - Ottawa, ON

(2014-11 - 2015-03)

I was lead line cook and supervised other line cooks during larger services, the owner also came to me about changes about the menu, such as what would go well together and what wouldn't, and also helped keep an eye on inventory.

Sous Chef - ZaZaZa Pizza Glebe - Ottawa, ON

(2013-04 - 2014-06)

I started here has a prep and line cook, learning how to make fresh pizza dough and toppings for 26 different pizzas by scratch. I eventually worked my way up to sous-chef.

• Made orders to restock the kitchen from Sysco, and Fresh Foods
• Made decisions when the Chef wasn't there
• Kept track of food cost (waste/loss)
• Worked on new menu items

Cook - Memories Restaurant/Bakery - Ottawa, ON

(2012-07 - 2013-04)

I was also taught how to make the cheesecakes briefly. I also handled the serving of deserts which I had to decorate with various powdered sugars and coulis designs on the spot. Unfortunatly the heritage building was taken down by the NCC so the resto had shut down.

Cook - Top Shots - Lachute, QC

(2007-07 - 2011-08)

My experience includes expediting large services in a kitchen with a staff of 6 plus 2 dishwashers. The resto had a seating capacity of 300-400+. I was trained by 2 chefs at Top Shots, the executive chef and the sous-chef, both with 20+ years experience in kitchens.

• Worked with a natural gas grill, hotplate, salads and sandwiches, deepfryers, convection ovens, rotisserie machine
• Did morning and afternoon preps and closing
• Menu consisted of pub style burgers, specialised in grilled chicken, ribs, salmon & seafood, pork, and various steaks
• Prepared different lunch and soup special every day

Laurention Regional High School (2003-06) Lachute, QC