PROFESSIONAL SUMMARY

An experienced and committed team leader, with a deep passion for the art of cooking. Articulate and dedicated to a lifelong of learning, As an experienced Chef I have the ability to remain calm and focus in all situations and have made it my goal to create strong connected teams who can deliver. I am a pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouth watering dishes. I am currently looking for a suitable position with a company that wants to recruit a seasoned and accomplished individual.

EMPLOYMENT

RENESSA LUXURY RETIREMENT LIVING

EXECUTIVE CHEF/ MANAGER I JULY 2014-PRESENT

Created a 5 week Gourmet Menu Cycle A la Carte Lunch & Dinner fine dinning

Dietary specials including gluten free

Festive & theme dinner & reception menus

Scheduling & mentoring culinary team

Managing food cast & inventories

Implementing strict Health & Safety rules

DON VALLEY HOTEL- TORONTO

EXECUTIVE CHEF I FEBRUARY 2014- APRIL 2014

Creating customize menu for potential client

Mentoring unionize culinary team

Managing food cost below 29% with better value & quality

Strict implementation of Health & Safety regulation including MSDS

Labour cost control.

CENTREPLATE – DIRECT ENERGY CENTRE

EXECUTIVE CHEF FEBRUARY 2012 – AUGUST 2013

Successfully deliver 1000+ events

Achieved 25% average food costs

Adept budget management – consistently achieve 8% labor costs

Tremendous organizational skills ensure constant delivery of exceptional presentation of product

Adaptive and create perfection within challenging spaces and circumstances

Created all the menus for Honda Indy 2012 and 2013

Successfully delivered 10,000 meals for 3 days including exclusive Ferrari & Honda VIP’s in 2012 and 2013

Managed the 8% labor costs in conjunction with declining balance in a unionized facility

COMPASS GROUP – FOODWARES @ THE BAY

EXECUTIVE CHEF JUNE 2011 - FEBRUARY 2012

Responsible for the Grand Opening of Foodwares Market concept featuring gourmet meals

Managed and motivated a brigade of 30 Chefs

Proudly represented the first joint venture of Compass and Oliver & Bonacini

Presenting menus featuring high-end, local and sustainable ingredients

Effectively maintained costs and inventory

Scheduling and teaching a culinary team with emphasis on quality control and consistency

Constantly exceeded work safety and quality assurance as per Compass’ standards

COMPASS GROUP – LEGISLATIVE ASSEMBLY OF ONTARIO

EXECUTIVE CHEF OCTOBER 2008 - JUNE 2011

Proactively managing the a la carte Dining Room with theme Chef’s table, caterings and receptions throughout the Assembly building

Catering to the Speaker of the House and Lt. Governor of Ontario with customized lunch and dinner menus at their in house apartments

Personally recommended by Steve Peters: Speaker of the House, Lt. Governor David Onley etc.

Create menus for International and Canadian dignitaries, and special events hosted at the Queens Park.

LEVY RESTAURANTS – ROGERS CENTRE

SENIOR SOUS CHEF MARCH 2006 - OCTOBER 2008

Regularly prepared theme menus for Sightlines for all MLB, CFL, & NFL games

Dedicated to mentoring and training the Culinary Brigade with current techniques and methods

Successfully scheduled & managed & motivated 45 chefs throughout Rogers Centre

Paid close attention to detail for all Inventory and smart menu planning

A valuable resource for the Executive Chef in daily operations (food cost, purchasing, suite menus, catering for Blue Jays, visitors and empires etc.)

Provided exceptional VIP service to all our guests, while paying close attention to our corporate clientele

BAYVIEW GOLF & COUNTRY CLUB

RESTAURANT CHEF OCTOBER 2004 - MARCH 2006

Responsible for menu planning and quality control of the dishes presented

Creating festive and international theme menus for special events and daily dinning

Directly involved with guest relations and communication with high-end members

Metro Toronto Convention Centre

SOUS CHEF JUNE 1997 - OCTOBER 2004

Organize preparations for large scale events for an upwards of 1000+ covers

Ordering precise quantities of food for big Gala events: Canadian Juno Awards, NHL Players Awards

Directly coordinating pre-event meetings with Banquet Captains and attending catering meetings

EMBASSY SUITES IN MARKHAM

BANQUET CHEF OCTOBER 1994 – OCTOBER 1997

SKYDOME

CHEF JUNE 1989 – SEPTEMBER 1994

TORONTO HARBOUR CASTLE - WESTIN

CHEF DE PARTIE OCTOBER 1981 – MAY 1989

EDUCATION

INSTITUTE OF HOTEL MANAGEMENT,

EDUCATION BOARD OF NEW DELHI Graduate Diploma-Grade 13 w/ Honors: Chemistry, Math, Physics, English.

ACCOMPLISHMENTS & AWARDS

Certified in CPR and First Aid of infants and adults

Holder of Red Seal certification from the Ministry of Colleges, Education and Training

Certified Food Handler (City of Toronto) and FST certification through COMPASS Canada

Certified in advanced FST with COMPASS Canada.

Participate annually as a celebrity chef at the Sustainable Seafood event held at the Metro Toronto zoo

Displayed numerous food demonstrations and took part in judging an “Iron Chef’ competition held at the Harbor Front Center in the summer of 2010

Guest chef on Global AM July 20th, 2012 representing Harbor Front Centre Hot & Spicy food festival.

Iron chef competition during SIAL 2013, held at Direct Energy Centre, Toronto.

Participant on Food Network’s Food Truck 2014 series USA/,Canada.

HOBBIES & INTERESTS

Meeting new people, watching and participating in various sports, cooking and world politics

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