Jonquiere (Québec) Canada G7S 1W2 Courriel : firstname.lastname@example.org
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
Proceed with the restructuring of hotels and restaurants, menus and recipes
Develop operating budgets and put processes in place to achieve them
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.
Hire, train and manage staff.
Prepare Works Schedule.
hold monthly meetings for employee evaluations
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
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
diploma of superior cook.
Red seal diploma 2006
Certificate of College Studies in Media Arts and Technology 1987
Manager and Food Manipulator ASEP
Clients Plus customer service
Chef-formateur pour la Tablée de chefs,
child welfare agency 2012 - 2013 et 2014
Executive Chef, Foundation dinner 2001 – 2004
Office, outlook, Word, Excel, PowerPoint, Maitre D, Sage 50.
french and english, Spanish in intermediate learning