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Executive Chef Manager

Location:
Alouette, QC, G7S 1W2, Canada
Posted:
March 21, 2020

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Resume:

Martin Lamothe

**** **** **** ***** : 1-581-***-****

Jonquiere (Québec) Canada G7S 1W2 Courriel : adcd7u@r.postjobfree.com

Career Objective

With my great experience in the field of catering and hospitality, I am looking for an executive chef position or food and beverage director to live an extraordinary experience. My desire for success, my culinary training around the world, my ability to learn fast, my ability to coach employees, my sense of responsibility, my culinary and organisation skills and my communication skills will be assets for your institution.

I am fit and able to manage a complete food and drink department, because I have been catering manager for ten years

professionnal experience

Proceed with the restructuring of hotels and restaurants, menus and recipes

Develop operating budgets and put processes in place to achieve them

Manage inventories.

Excellent leadership skills

Red Seal cooking skill

Specialty in world cuisine

Look for new products and market them.

Plan strategies to build customer loyalty.

Payroll and accounting.

Hold a diploma of superior cook.

Experience in the management of an opening.

Experience in the creation and improvement of the Menu.

Humann ressource

Hire, train and manage staff.

Animate meetings.

Prepare Works Schedule.

hold monthly meetings for employee evaluations

Works experience

Chef

Club Med Punta Cana Dominican Republic may 2019 to September 2019

**Executive chef and kitchen supervisor

Delta hotels Saguenay by Marriott since august 2017-

International and regional food

modified the restaurant structure for a family restaurant banner

training, assembly of the new structure and purchase of equipment

Executive chef and F&B director

Le Dauphin, hotel and suites

Drummondville Canada 2006 - 2011

International flavor cuisine

Executive chef

Delta hotel by Marriott, Trois-Rivières Canada 2000 - 2006

**Manager and administrator Catering Trois Rivières car race

to develop a kitchen with all the services on an outside site.

hired 20 cooks and 45 waiters

for a catering service of 10 thousand people in three days

Food teacher and catering service

Professional school of cooking, Drummondville 2011 - 2014

cooking Production supervisor and creative Chef

Ferme des Voltigeurs, Drummondville 2015-2017

**Catering consultant and head chef

grill restaurant with a volume of 300 meals per night

development of the kitchen structure, standardization of the plates and implementation to follow

Director of Food Services and Chef

Aramark Québec, Drummondville 2011 – 2014

School with 500 students

**Hotel La Sagueenne Chicoutimi

owner in catering, and F&B director and Executive chef

200 seat restaurant and banquet service for 1000 people 1997-2005

Michel Bélanger inc. hotel management

education

diploma of superior cook.

Red seal diploma 2006

Certificate of College Studies in Media Arts and Technology 1987

Improvement

Manager and Food Manipulator ASEP

Complaints handling

Clients Plus customer service

Social implications

Chef-formateur pour la Tablée de chefs,

child welfare agency 2012 - 2013 et 2014

Executive Chef, Foundation dinner 2001 – 2004

computer skills

Office, outlook, Word, Excel, PowerPoint, Maitre D, Sage 50.

work language

french and english, Spanish in intermediate learning



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