Manager Executive Chef
Resume:
BRIAN MAGEE
519-***-**** (cell)
647-***-**** (office)
***********@*******.***
Owner, Director of food & beverageAMICHEE HOSPITALITY CONSUTLING
My father was a consultant years ago for Bars and construction of resaturants, years after he passed away i took over his company and help restaurants, bars, golf courses and hotels with their restaurants . I have food cost programs and menu deisgn programs and catering systems . I get calls from people and from Food service companys to help their clients .
September 2015-May 2019
Corporate Chef, CULINARY FAGITO Restaurant Group (London / woodstock)
Duties include supervising the day to day operations and helping the teams at the different locations ( FRESNOS italian table / culinary catering / burger burger / Barking fron bar / mustang sally grill and bar / sally creek golf course ) help and review and all the following of each: scheduling, ordering, labor and food budget, coordinating menu with the kitchen managers, new seasonal menu development and roll out, weekly promotions, along with special events. dasliy large resos .new staff training assist new chefs and implementing systems and standards.
EMPLOYMENT
March2015 -August2017
Director of Culinary, WATERLOO INN(Waterloo)/CROWNE PLAZA ( Kitchener)
Duties include scheduling, labor and food costs. Preparing weekly reports for head office. Balancing everyday ledgers and day to day operations, as well as staff moral and incentives. Day to day execution of menus and plates service and special catering as well as Tapas menu for upscale lounge, menu for wedding banquet hall and menu and grab and go and food truck. Did all wine and sprit ordering and choices for each, special drink menu and tasting dinners monthly organizing. Took care of organizing the room service systems and executing.
May 2012– Dec 2014
Executive Chef, EDGE Hospitality (Oakville)
Duties include creating procedure for the day to day organizing prep for events, scheduling, and ordering, inventing labor and food budget, coordinating menu and food cost with location 6 Chefs, new seasonal menu roll out, for tapas restaurant and 4 catering sites and their clients as well as golf course events. Hiring and training of new staff. Catering for special events and weddings, doing the actual prepping and line plateing . Responsible for ensuring that all aspects of Operations, Training, implementation procedures and lending ongoing support of new policies, procedures, and standards as well as maintaining standards and food consistancy. Help with the acquiring and exectuion of new sites or off site caterings.
September 2007-May 2012
Corporate Chef, Tortoise Restaurant Group (Toronto)
Duties include supervising the day to day operations, reviewing 4 concept restaurants and 16 locations and all the following of each: scheduling, ordering, labor and food budget, coordinating menu with the kitchen managers, new seasonal menu development and roll out, weekly promotions, along with special events. Traveling to new stores assist in the training of new chefs and implementing systems and standards. Traveling to stores within Ontario and ensure quality and standards of are met with in those stores.
2002 – January 2007
Multi – unit Chef/Director of Operations, Huron College, London Health Sciences, Compass Group of Canada
Duties included preparing lunch and dinner specials, yearly menus and new menu development. Running of the food court and cafeterias day to day. Hiring of new staff and training. Maintaining food and labor costs. All ordering, inventory and rotation. Catering menus and execution of menu. Daily cooking and quality control for all 8 London hospitals. Implimantation of system, health codes and labour policys.
1999 -2002
Executive Chef/ Bar Manager, Indian Motorcycle (Toronto)
Duties include scheduling, labor and food costs. Preparing weekly reports for head office Balancing everyday ledgers and day to day operations, as well as staff moral and incentives. Day to day execution of menus and plates service and special catering as well as Tapas menu for upscale lounge located in upper level. Was incharge for the day to day operations of the bar unpstairs 3 days a week.
1986 – 1995
General Manager, Tim Horton Donuts
Duties involved customer service, daily production, waste management, labor costs, quality control as well as scheduling, weekly ordering and daily banking.Manage staff, preparing work schedules and assigning specific duties.Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary.Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes. Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits.
BRIAN MAGEE con’t
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OTHER RESTAURANT FOR WORK EXPERIENCE & PART TIME
The River Café (England), Opera (Key West), Susur (Toronto), Four Seasons Hotel (Toronto), Great West beef (London), Elm Hurst Inn (Ingersol)
EDUCATION
1993
Red Seal Culinary Studies – 3 years completed
George Brown College
1990
Architect Design/Drafting Mechanics – 2 years completed
Michigan State University
ACCREDIATION’S
· WHIMIS
· Smart Serve
· HACAP TRAINED
· Food handler trainer
· WHIMIS
· Smart Serve
ACHIEVEMENTS
· Received Golden Plate Award
· First Degree Black Belt Karate, Tae Kwon Do and Aikido
· Football Scholarship to Michigan State University
REFERENCES
Anthony Leech
Director of operations,
Tortoise restaurant group
******@********.**
Simon Bailey
Chef/Manager
Impression Catering
************@**.***
John Sheriff
Business Development Manager
Sysco Canada
905-***-**** x2189
Andrew Wowarski
Chef/owner
Springs Resaturant craft Farmacy restaurant
*********@*******.***
********.****@***.*****.**
Sandra Doyle Antonio Danello
General Manager ( milestones ) Director of operations Edge hospitality
North Moore catering /River Room café 905-***-****
226-***-**** ****@******************.***
*****************@*******.***
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