Executive Chef

Shane Fenger

Calgary, Alberta 1-403-***-**** *********@****.**

Objective

Seeking the open first cook position. I bring integrity, professionalism, leadership qualities, passion, communication and staff management skills to work and am looking to succeed in a dynamic culinary environment.

Education

RED SEAL & JOURNEY MAN CERTIFICATE MAY 2009 RED DEER COLLEGE

·Major: Culinary Arts

·Minor: Minor bartending & meat cutting included in the culinary arts course

HIGH SCHOOL DIPLOMA JUNE 2005 LINDSAY THURBER COMPREHENSIVE HIGH SCHOOL

·Major: Culinary arts taken all throughout high school

·Minor: Math & Sciences

Skills & Abilities

CHEF

·Oversee kitchen staff and preparation of food for golf course restaurants, buffet/wedding functions, steakhouses, and finer dining establishments.

·Responsible for timely, consistent, and quality presentation for all clientele

·Strong attention to detail, creativity, and business sense.

·Experienced in preparing several types of cuisines.

MENU PLANNING

·Well versed in planning menus, establishing portion sizes, food costing, and ordering.

·Responsible for seasonal menu changes while maintaining customer favorites.

·Comfortable building buffet & wedding packages

·Flexibility aimed at trying and testing new recopies in order to add new items to existing menus.

COMMUNICATION

·Excellent written and verbal communication skills

·Patient personality with high tolerance level

·Capable of issuing instructions in a comprehendible manner and ensuring the staff understands them

LEADERSHIP

·Able to lead others in high paced situations

·Comfortable delegating tasks or responsibilities

·Strongly committed to team-building and staff development

Experience

COOK REVERA RETIREMENT HOME OCTOBER 2019 –FEBRUARY 2020

·Responsible for preparing food for clients as specified by the Executive chef.

·Duties

·Daily prepared a wide range of fresh meals including desserts for lunch and dinner for 80-100 people

·Maintained high levels of cleanliness, organization, and storage of food

·Worked to the standards set by the chef

·Helped maintain food cost by minimization of waste

·Helped train new hires

·Create dishes for clients with special dietary needs.

EXECUTIVE CHEF CILANTRO AND CHIVE AUGUST 2018 - OCTOBER 2019

· Responsible for leading by example by demonstrating high standards of cooking and customer service at all times.

·

·Conducting regular staff performance reviews

·Making sure that all food which is presented to clientele is done so in a timely manner

·Give both positive and negative feedback to the kitchen team

·Processing invoices on a weekly basis

·Managed recruiting and scheduling of full time and seasonal kitchen personnel

·Inventory counting and control

·Planned menu changes four times a year

·Supervised catering and special events

FIRST COOK CIVEO NORTH SANDS LODGE JANUARY 2018 - SEPTEMBER 2018

·Under the direction of the lodge manager and executive chef, work with fellow chefs and create positive dining experiences for our clients,

·Duties

·Provide excellence food service for over 400 clients daily.

·Assembled and served all dished consistently and efficiently

·Supervise 10-12 employees per shift.

·Give both positive and negative feedback to the kitchen team

·Attend daily kitchen staff meetings.

·Create dishes for clients with special dietary needs.

·Assisted with menu creation.

EXECUTIVE CHEF KAMLOOPS GOLF & COUNTRY CLUB FEBRUARY 2016 - DECEMBER 2017

·Responsible for leading by example by demonstrating high standards of cooking and customer service at all times.

·Duties

·Conducting regular staff performance reviews

·Making sure that all food which is presented to clientele is done so in a timely manner

·Give both positive and negative feedback to the kitchen team

·Processing invoices on a weekly basis

·Managed recruiting and scheduling of full time and seasonal kitchen personnel

·Inventory counting and control

SECOND COOK CHARTWELL RETIREMENT HOME JANUARY 2015 – DECEMBER 2015

·Responsible for preparing food as specified by the Executive chef

·Duties

·Daily prepared a wide range of fresh meals including desserts for lunch and dinner for 80-100 people

·Maintained high levels of cleanliness, organization, and storage of food.

·Worked to standards set by the chef

·Helped maintain food cost by minimization of waste

EXECUTIVE CHEF RED DEER GOLF & COUNTRY CLUB MARCH 2008-OCTOBER 2014

·Responsible for all kitchen functions through management of product, preparation, staff, and finances.

·Promoted to Executive chef after two years of service to the club.

·Duties

·Effectively managed menus, pricing, food costs, labor costs, maintenance, purchasing, and employees

·Making sure that all food which is presented to clientele is done so in a timely manner

·Give both positive and negative feedback to the kitchen team

·Processing invoices on a weekly basis

·Lead the kitchen team through six months of the busy season

·Inventory counting and control

·Ensured proper cost control

·Assist in food prep assignments, line, banquet cooking as needed

References available upon request

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