Laiika Boulton

Professional ambitious well trained and creative.

Cooking

Is my passion from a young age, trained in United Kingdom under some great chefs first learning French cuisine, further more exploring many cuisines loving to be creative with food, menu writing and executing is a strength, to build a team and sell the food! I’m looking for a position where I can create seasonal menus or work with a great head chef and execute his/her food or work with a current menu that we can elevate, work hard and maintain a clean productive kitchen that’s executed efficiently. I have travelled to create many fusion menus which I loved, learning and developing my own touch on various cuisines from all over the world, I just want to cook create, help/run a great back of house team that’s reliable loyal and dedicated to perfecting dishes.

Aroma texture flavour appearance trend

Executive chef - HOTEL OCHO - Toronto, ON

(2011-08 - 2021-01)

• Executive chef
• Recruiting
• Ordering
• food cost
• maintaining a clean organized work environment
• money management
• staff control and hiring
• line cooking
• cooking and executing events cocktail parties and weddings all year
• menus
• menu writing
• equipping the kitchen with plates anything needed
• organizing companies for produce and linen
• summerlicious
• wlnterlocious
• sending lunch brunch dinner
• 40 to 60 weddings per year plus small events canape parties stationed parties and buffets
• explored cuisines from French to fusion Asia and the Middle East, Italian, American/Canadian Mexican and many more
• created all wedding menus and canapes menus all dishes wide range of cuisines explored
• I thoroughly enjoyed work at ocho

Second chef - Verdi Restaurant - Toronto, ON

(2010-02 - 2013-07)

Italian cuisine line cooking fast pased.

• Create specials
• ordering
• organization of the kitchen
• I worked the line a lot
• busy lunch and dinner Italian cuisine
• maintained a clean organized kitchen
• cooked pizza
• made desserts prep

Prep cook - Graydon Hall Manor - Toronto, ON

(2010-02 - 2011-02)

• plate for 300 sit down dinners
• a lot of prep
• lovely place to work

Second chef - J38 dining avenue road - Toronto, ON

(2010-01 - 2011-01)

Worked in a small French restaurant working the line closely, finer dining bit of fusion very clean organized service had time to spend on food limited produce but we created with the head chef great menu organized cleaned the kitchen high end fine dining food classic menu a bit of Italian and French fusion too

Junior Sous - The Black Bull - Fulwood

(2005-01 - 2008-02)

First I just worked all stations here a small bistro pub wiit, high end but comfy food English good pies etc but I learnt about food control when the chef left I did the ordering and organized the kitchen worked mainly on the line, before coming to Canada

Chef di Partle - Mercure - Exeter

(2006-01 - 2008-01)

I worked larger weddings with rational steamed pre plates food for 1000 guest plates desserts for sit down events larger numbers, also created sides to go with the chefs meat or fish new menus everyday kept a clean organized. I got to be created with. Veg station so I learnt about what accommodates what. station

Chef de partle - The Victoria hotel - England

(2003-07 - 2006-02)

Large eyents 300 to 400 covers along time ago European cuisine

Cook server cashier - The Sea Shanty Beach - Branscombe

(2002-06 - 2005-02)

Seafood not a lot but enough! Prepped sandwiches • salads, desserts worked with head chef, small events 50 ppl, worked small bar and coffee, fresh fish and lobster salad style food Sunday dinners I also worked face paced they defiantly used me in all aspect to cashier in the shop I enjoyed this job thoroughly working with Keith and Sarah Lewin lovely bosses.

Commls chef - Royal Clarence hotel - Exeter, ON

(2002-01 - 2005-02)

I worked garnish station for great chef high end French cuisine Michelin star chef Micheal caines in royal Clarence and wow I learnt amazing hard great complex fine dining menus al carte everything fresh cooked to order a la cart menu very hard work, i learnt a lot about food here fresh poultry like pluck those pheasants. Amazing chef!

Cook - Shauls Bakery & Coffee Shop - Devon, England

(1996-03 - 2001-02)

This was my first job I cooked breakfasts salad sandwiches desserts basic baking baked basic food I also loved this as my first Job. Fresh baked good

diploma - pastry - Exeter College (2005-07)

AEC / DEP or Skilled Trade Certificate - BII - Exeter (2002-03 - 2005-02)

AEC / DEP or Skilled Trade Certificate - Hospitality and catering - Exeter (2002-01 - 2005-01)