John Owens

Please take a few minutes of your time to read my resume. I have worked of various levels in the Culinary field with a proven track record including Executive Chef/Manager/Caterer/Chef Consultant just to name a few. Ranging from different venues Hotels/ Private Golf Courses/Restaurant’s ( Both Fine and Casual Dining) to Catering /Roadhouses ,Steakhouses etc.As well as having many years in different styles of service ranging from a al carte/buffets/ family style to international food stations.

In addition, I feel my leadership skills and culinary passion understanding S.O.P and being an all around team player would be a key asset to your company. I am looking to find employment that allows my culinary creativity and passion to thrive and be shared with others in a professional setting that will allow me to elevate the brand and drive sales with great products. I am possibly willing to relocate to your area and I am looking forward to discussing my qualifications with you!

Thank you for your time and consideration!

Willing to relocate: Anywhere

Executive Chef - Wildfire Golf Club(Private)/One Fine Food Restaurant - Peterborough, ON

(2020-04)

• Managing of both BOH Kitchen staff And FOH Server staff at both Wildfire Golf Course Clubhouse and One Fine Food Restaurant
• Preparing annual Budgets for both Food and labour, Taking corrective action if necessary to help ensure that budget goals are met.
• Responsible for the Hiring and termination of Staff for both locations
• Redesigning of both Wildfire (Kitchen) and One Fine Food (kitchen and Restaurant) to improve efficiency, organization, flow and infrastructure, therefore providing an enhanced dining experience for both membership and guests.
• Designing of all menus Including costing/recipes etc For both locations including daily menus and features along with banquet/Ala carte/Holiday Menus etc
• Managing overall of all Food and ingredients meet only the highest quality and freshness for both Restaurant, Banquets, Food production, Catering and Market both on site and off
• Innovate and create new recipes, methods for Food product line for market to drive sales
• Implementing all Covid-19 protocols
• Working with Food photographers and social media to promote sales
• Responsible For the signing off all invoices and proper allocation for month end
• Interaction with all members and guests listening to both positive and negative feedback to elevate a positive guest experience each and every time

Private Executive Chef - DBG Canada Limited - Nassau/Bahamas

(2024-11 - 2025-04)

• Consulting with clients to explore their needs, food preferences allergies and dietary restrictions
• Developing recipes for appetizers, salads, soups ,entrees, sides and desserts
• Creating menus with meal options that clients can select from
• Sourcing high-quality ingredients
• Preparing breakfast, lunch, dinner and snacks
• Packaging and storing foods for clients to re-heat
• Cleaning and sanitizing cookware ,cooking utensils and workstations
• Adhering to food safety and hygiene rules and regulations
• Catering for small and large groups including V.I.P. Celebrities

Executive Chef/Manager - FourPoint By Sheraton Hotels Fallview - Niagara Falls, ON

(2008-01 - 2019-12)

• Controlling Food and labour costs as well as developing/implementing long range (strategic) and annual business plans, operating reports, forecasts ,and budgets.
• Providing mentoring, coaching training ,teaching of all new staff and management
• Assisting With the launch of new franchises as well as implementing operation procedures
• Design Menus to maximize business at all times including Breakfast/Lunch and Dinner
• Interacting with Guests with special Food needs and making sure that all patrons are accommodated with care and ensure maximum guest satisfaction
• Hiring/Staffing/Scheduling level’s of 40+ employees for multiple positions
• Responsible for 400 seat restaurant and in addition to other Banquet and meeting rooms throughout Hotel
• Making sure that all employees work in a safe enjoyable environment but always making sure guests satisfaction is number one
• Working with Management/Sales on a daily basis to help promote sales

Executive Chef/ Manager - Feastivities Events & Catering - Welland, ON

(2005-01 - 2008-12)

• Coordinate scheduling and staffing for multiple catering events at the same time
• Working closely with Chefs/Sous Chefs/Chef de Parties/ and Servers to making sure a positive and happy work environment.
• Setting up and utilizing of mobile kitchen and related equipment for different venues across Ontario.
• Made specific food Menus for each particular event based on customer specifications and dietary restrictions
• Responsible for costing for all weddings/corporate functions and banquets also maintaining inventory controls and tracking to minimize waste for all events
• Spent time with customers to make sure that their specific food dreams were met with great presentation using currant trends with top quality.
• Preparation and Plate design for all Weddings/ Corporate Events etc of guest lists of 1000+ people, from VIP to Government Military contracts throughout Ontario
• Host international food stations including North American and European foods
• Managing all Food production for multiple weddings and catering events at the same time
• Food Inventory’s and labour reports for month end financials

Executive Chef/ Manager - Peninsula Lakes Golf Club(Semi Private) - Fenwick, ON

(2002-01 - 2005-12)

• Created all new exciting menu’s including Banquet/corporate and Ala crate to elevate Food quality to rejuvenate the brand
• Responsible for all Banquets and Regular service up to 500ppl
• Overseeing hiring and scheduling of all kitchen staff to ensure quality, speed and consistency of food on the line and all banquet production
• Worked with owners to create new direction for business to promote sales
• Interacted with clientele including Members/Corporate and Weddings to help drive sales
• Teaching of the Culinary Arts to New and existing employee’s in food principles and practices and the importance of team work
• Responsible for all Food and labour costs
• Managing of multiple Food locations including dining room, banquet facilities, halfway house and on course Food station’s
• Maintaining contact with members and help to ensure maximum member satisfaction.

Executive Chef/ Manager - Lookout Point Country Club LTD (Private) - Fonthill, ON

(1995-01 - 2002-12)

• Responsible and managed the operation of banquets upwards of 700 guests
• Controlled all Food production also sourcing of new Food products to bring only the top quality to the membership
• Interacting with members answering question ,solving problems ,overseeing services, attention to detail and cleanliness
• Maintained scheduling of staff members, performance reviews, safety procedures
• Great interpersonal skills with members and board of directors at private golf course
• Developing menus including daily, weekly, seasonal menus, and special events
• Coordinated the redesigning of two industrial kitchens
• In charge of all purchasing including Food ,Paper products, Chemicals and Small wares
• International Food station’s served on golf course for tournament’s
• Overall Food and Labour costs completed for Board Members financials each and every month
• Attended Management , Club committees, Department head meetings In-house training programs and other meetings as required.

Cook Apprentice (Bachelor's Degree in Cook Apprentice) - Cook Apprentice - Niagara College (1988 - 1992)