PROFESSIONAL CV

For

Ray A. Durk

Name: Ray A. Durk

Permanent Address 116 2485 West Broadway, Vancouver BC. V6K-2E8

Telephone Number: 778-***-****

Driving License: Valid Canadian licence to 2017

Nationality: Dual Citizen, Canadian / Irish

Email Address: acxkjk@r.postjobfree.com

Married Status: Single

Dependents: None

Notice Period: None

PROFILE

I am a young and energetic Chef with extensive “hands on” international experience. I am a dedicated, professional Chef with a strong desire to excel in my career continuing to learn new trends and skills while at the same time using my existing skills and experience to build and educate very effective and efficient kitchen teams.

Key skills & achievements

Having completed a culinary apprenticeship with 2 of the finest culinary schools in Canada as well as completing and advanced flavour profiling course at the Culinary Institute of America. I have capitalized on a strong knowledge base to further my career. Having run large multi cultural kitchen teams has allowed me to achieve great things such as being a medal recipient in the Hotel Asia culinary salon. I am highly adaptable in any situation which gives me an effective ability to recognize problems and correct them before they can potentially cause a problem in the operation. I am very organized and computer literate which also aides in time saving measures on a day to day basis whith in any operation. Having met financial targets at my previous properties makes me a valuable asset to any food and beverage operation because producing amazing food must be kept within budget to maintain profit margins at all times.

Styles of cuisine & culinary skills summary

Being a hands on leader in the kitchen it is very important to me that the highest quality is met and maintained consistently. My cooking style is one that has evolved over my career and continues to evolve as every property has distinctive needs in the style of the food so in keeping with that, I meet what is desired for food styles in the different establishments I have been employed in by utilizing my experience. I strive to use the freshest top quality ingredients available with all of my menu items taking advantage of local suppliers when ever possible. I have the ability and experience to specialize in Mediterranean, Italian, South West Asian, Middle Eastern, Thai, Oriental, Classical French, North American, Tropical Island, African, Indian & Sri Lankan Cuisine styles. I have managed up to 7 outlets in one 434 room property with a team of 77 kitchen staff. I have also had the opportunity to gain pre-opening experience for three resort properties

PROFESSIONAL EXPERIENCE

Chef – At Your Service Hospitality Staffing Services 2014 - Present

Calgary’s leading F&B staffing and consulting company

Catering leadership and support

Casual fine dining service

Working with department heads to manage workloads

Maintaining HACCP and provincial health department standards

Working with client dietary needs

Executive Chef / F&B Manager - Best Western Premier Freeport Inn & Suites 2013 – 2015

Rated one of the top 3 hotels in Calgary

Menu development and research

Full Banquette & catering coordination for all internal events

Ordering of all Banquette / Catering products

Scheduling of all Kitchen, Front of House & Catering staff

Working with department heads to manage workloads

Communication with Sales, Catering & Clients to achieve client satisfaction and profitability

Standardization of new Ala Carte & Catering menu

Enforcement of HACCP based systems

Full HR responsibilities

Working with client dietary needs

Working hands on with front and back of the house with regards to production, service and training

Corporate coordination with regards to cost control and efficiency

Improve and maintain corporate standards

Follow and fulfil provincial standards for food services within Best Western Premier brand

Food & Liquor cost & inventory management

P&L and future budget forecasting

Full purchasing for all aspects of F&B

Executive Chef / Food services Director – The Manor Village at Rocky Ridge 2012 – 2013

A premier Independent living community with 112 Suites

Reassessment of Kitchen equipment needs and procurement

Menu development and research

Standardization of Dinner menu

Implementation of practical lunch menu

Implementation of HACCP based systems

Full HR responsibilities

Responsible for P&L statements and future budgeting

Working with resident dietary needs

Forecasting sales growths and needs for F&B

Working hands on with front and back of the house with regards to production, service and training

Corporate coordination with sister properties to improve and maintain consistency

Improve and maintain corporate standards

Follow and fulfil provincial standards for food services and independent living communities

Executive Chef / General Manager – The Bistro at Art Central 2011 - 2012

Casual Fine Dining Restaurant in the core of Calgary

Design and implementation of new Restaurant & Catering menus

Assessment & correction of the restaurant’s short falls

Full culinary management of the restaurant

Full administrative duties with regards to procurement, financial & staffing

Implementation of HACCP based systems

Management and guidance for the kitchen & Front House team

Setting up supply lines with local and suppliers for the best quality products

Outside Catering for up to 500 guests

Function / Catering set up and control

HR. responsibilities for hiring staff for Culinary & Front House operations

Procurement of all supplies and equipment

Full coordination with ownership involved to increase business and grow profits

Labour & Food cost accountability with action plans

Executive Chef – Radisson Calgary Airport Hotel 2010 - 2011

A leading 4 star hotel in the North East

Design and implementation of new Outlet and banquet menus

Assessment of short falls and correction of kitchen short falls with the Director of F&B

Full culinary management of this 4 star hotel with 4 F&B outlets & 185 rooms

Full administrative duties with regards to procurement, financial & staffing

Implementation of promotional concepts with in Radisson Standards

Implementation of HACCP based systems

Management and guidance for the kitchen team

Setting up supply lines with local and approved suppliers for the best quality products

Banquet facilities for up to 900 guests

Function / Catering set up and control

HR. responsibilities for hiring staff for culinary operations

Procurement of all supplies and equipment

Full coordination with all departments involved to increase business and grow profits

Labour & Food cost accountability with action plans

Executive Chef / Food Services Director – Ambrose University, 2008 - 2010

A new university campus in conjunction with Aramark

Assessment of short falls and correction of kitchen short falls with General Manager

Full culinary management of this multi faceted operation

Full administrative duties with regards to procurement, financial & staffing

Implementation of promotional concepts with in Aramark Standards

Implementation of HACCP based systems

Management and guidance for the service & kitchen team

Setting up supply lines with local and approved suppliers for the best quality products

Full standardization and recipe control based systems

Function / Catering set up and control

HR. responsibilities for hiring staff for culinary and service

Procurement of all supplies and equipment

Full coordination with all departments involved to increase business and grow profits

Labour & Food cost accountability with action plans

Executive Chef – Moevenpick Hotels & Resorts, 2007 –2008

True Excellence in Swiss hospitality

Pre opening Executive Chef Moevenpick Beach & Spa Resort, Zanzibar

Pre opening duties with regards to procurement, staffing, application and installation of Moevenpick philosophy

Assessment of short falls and correction of kitchen design faults with project managers

Executive Chef, Moevenpick Resort Taba

Full culinary management of this 5 star resort with 6 F&B outlets & 434 rooms

Duties with regards to procurement, staffing, application and installation of Moevenpick philosophy

Implementation of seasonal menu concept utilizing the freshest of local ingredients

Implementation of HACCP based systems

Management and guidance for a 77 person kitchen team

Setting up supply lines with local and international companies never before used to ensure the best quality products

Re-design of menu concepts for all outlets

Executive Chef - Burrowing Owl Estate Winery, 2006 –2007

British Columbia & Canada’s Premier Estate Winery & Inn

Full culinary management of this 5 star Fine Dining Room averaging 300 covers daily

Implementation of seasonal menu concept utilizing the freshest of local ingredients

Sponsorship & training of culinary apprentices

Implementation of HACCP based systems

Guest relations and marketing initiatives for the food and beverage operation

Management and guidance for a 16 person kitchen team

Executive Chef – Pacific Resort Aitutaki, 2004 –2006

An award winning five star Small Luxury Hotel of the World

Introduction of daily changing a la carte menu concept

Cost control, ordering and inventory management for this isolated island property

Implementation of HACCP based systems

Responsible for fine dining food service for the two outlets

Maintenance and management of a local culinary team

Executive Chef – Meeru Island Resort, 2003 –2004

A Crown & Champa Resort

Creation & implementation of kitchen systems and standards for this 300+room Resort

Implementation of HACCP based systems and maintaining flawless health and safety inspections

Full management and administrative duties for all 7 outlets, ranging from buffet, fine dining, Asian, and western Cuisines

Complete menu development and implementation for all outlets

Kitchen design and pre-opening for two new resorts within the company

Executive Chef – Milestone’s Whistler, 2002 –2003

A 4 star subsidiary restaurant of Cara International

Reimplementation of corporate systems and standards to exceed Milestone’s dining experience

Reimplementation of corporate sanitation and HACCP standards

Menu & standard recipe development implementation

Full management & administrative duties for this premier resort community restaurant accommodating 250 guests

Executive Chef – Westmark Hotels & Resorts, 2001 –2002

A division of Holland America LTD

Achieved to become HACCP certified

Specialty functions to include Prince Charles of Wales

Achieved a 5 star dining experience in our dining room

Full administrative duties for F&B operations in this premier 200 room hotel with banquet facilities for up to 400 guests

Achieved top ratings in the company with regards to guest and cruise tour survey scores

Executive Chef – Ramada Hotels & Resorts 1997 –2001

One of Ramada’s prestigious “Gold Key” Properties

Full kitchen management and administration for 3 F&B outlets as well as banquets for up to 350 pax

Maintaining HACCP based systems with daily Audits in sanitation, food preparation and storage procedures

Sponsorship and training of culinary apprentices

EDUCATION

Full culinary apprenticeship from two of the finest Canadian Culinary Institutes, Red Seal & interprovincial certification acquired

Advanced Flavour profiling & enhancement at the Culinary Institute of America

Train the trainer, Canadian Pacific Hotels & Resorts (Fairmont)

Advanced Food Safe & Service Certification

PROFESSIONAL TRADE QUALIFICATIONS

An active member of the Canadian Federation of Chefs & past board member

Member of the Canadian Food Service Executives

Hotel Asia Gold Metal Recipient

Internationally HACCP certified

First Responder and CPR certified

INTERESTS

My main interests are in new & current food trends, water sports & diving, travelling and learning about different cultures. I enjoy learning new things whether it be about foods or anything else for that matter.

REFERENCES

Available upon request

Contact this candidate