Chef - Horizon North - Edmonton, Canada
(2024-04)
- Aligned food offerings with the executive framework to ensure strategic consistency.
- Maintained rigorous standards and techniques in food preparation and presentation.
- Managed and trained kitchen staff, fostering a culture of continuous improvement.
- Mentored employees by establishing clear objectives and methods for achievement.
- Initiated and led daily pre-shift huddles to align team efforts.
- Maintained comprehensive staff records, including training, checklists, and performance data.
- Cultivated effective client and customer relationships to foster mutually beneficial partnerships.
- Gathered and communicated insights on consumer preferences and local market competitors.
- Achieved targeted food and labor costs through diligent operational management.
- Ensured full compliance with operational excellence fundamentals.
Executive Chef - Lakehouse Properties - Clear Lake, Canada
(2023-04)
- Directed and organized back-of-house operations to maximize profitability and uphold quality standards.
- Led a team of chefs, driving success across individual restaurant outlets.
- Developed innovative recipes and menus emphasizing seasonality and premium ingredients.
- Collaborated with the General Manager to conceptualize and execute special events.
- Analyzed financial data to devise strategies for enhanced efficiency and increased profit.
- Prepared and presented comprehensive performance updates to ownership.
Sous Chef - University of Western Ontario - London, Canada
(2021-10 - 2023-05)
- Executed and supported the selection, handling, preparation, production, and presentation of all food and beverage items.
- Contributed to the creation of dynamic recipes and associated menus.
- Guaranteed the highest standards of quality for all served food.
- Managed the procurement of necessary supplies.
- Provided daily meals for 2000-3000 individuals.
Chef/Owner - Jason Bailey Catering - London, Canada
(2016-10 - 2023-05)
- Conducted client consultations and managed the processing of catering orders.
- Developed comprehensive menus and established pricing strategies.
- Oversaw catering events for groups ranging from 2 to 200 attendees.
- Provided specialized culinary instruction.
Chef - Elkhorn Resort Spa and Conference Center - Clear Lake, Canada
(2014-10 - 2016-09)
- Managed multi-unit operations, supervising a staff of 120 individuals.
- Led the culinary team in overseeing all facets of food preparation and safety protocols.
- Spearheaded special event planning and conducted thorough menu research.
Executive Chef - Gusto Food & Wine Bar - London, Canada
(2012-08 - 2014-10)
- Established and adhered to strict budgetary guidelines for kitchen operations.
- Managed the recruitment and professional development of all kitchen staff.
- Authored innovative menus and developed signature recipes.
Executive Chef - Inspired By Love Catering Co - Strathroy, Canada
(2010-11 - 2012-04)
- Directed kitchen staff in daily service operations.
- Managed procurement, including overseeing purchases and deliveries.
- Trained and supervised all kitchen personnel.
Corporate Chef / Operations Manager - KDG Restaurant Group - London, Canada
(2009-08 - 2010-11)
- Oversaw the operational management of multiple dining establishments.
- Implemented rigorous quality control measures for both catering and restaurant services.
