Senior Sous Chef - Craft Beer Market - Calgary
(2026-01)
- Supported kitchen operations during the 2026 Calgary Stampede, delivering consistent quality in an extremely high-volume environment over a demanding 10-day period.
- Coordinated production and execution for multiple private functions and large-scale events while maintaining food quality and service standards.
- Led service across multiple stations, ensuring efficient communication, organization, and timely execution.
Sous Chef - Match Eatery & Public House
(2023-01 - 2026-01)
- Led and supervised 20+ kitchen staff in a high-volume environment (100–300+ covers per shift).
- Improved food cost by ~3–5% through better inventory control, portioning, and waste management.
- Contributed to menu development and execution for large-scale casino events (200–300+ guests).
- Improved delivery platform ratings from mid-range to top-tier (approx. 7 → 9+) through consistency, packaging, and order accuracy.
- Strengthened health & safety compliance through consistent monitoring and team accountability.
- Delivered consistent, high-quality dishes, reducing guest complaints and consistently meeting QSA performance targets.
Chef de Partie (CDP) - Match Eatery & Public House
- Supported shift leadership by coordinating staff during service and adjusting workflow based on business volume.
- Bridged communication between line cooks and management, improving service flow during peak hours.
- Assisted in resolving team challenges and maintaining a positive, efficient work environment.
Cook 1 / Cook 2 - Match Eatery & Public House
- Supervised junior cooks and acted as Sous Chef in absence of senior chefs/managers, ensuring smooth kitchen operations.
- Conducted temperature checks and maintained food safety compliance.
- Assisted with prep planning and next-day readiness, improving kitchen efficiency.
Line Cook - McCracken Station Pub
(2022-01 - 2023-01)
- Prepared and executed menu items across multiple stations in a fast-paced kitchen.
- Completed daily prep including cutting, portioning, and organizing ingredients for service.
