JASON CHEN

416-***-**** adh9vu@r.postjobfree.com

**** ******** **** ***********, ******* L5C 3Y5

CHEF - Executive, Sous, Chef de partie, Banquet

OBJECTIVE

To be a Chef for a new and growing restaurant team. Cook for a high-end establishment where my experience and culinary specialties will be utilized in preparing a wide range of international cuisine

STRENGTHS

•Strong education and hands-on experience in the preparation and management of meals and menus

•Solid understanding of how to adjust taste and ingredients to accommodate a variety of tongues, diets, cultures, etc.

•Exceptional communication skills for giving instructions and training staff in the best ways to design, and cook present foods

•Creative and innovative with presentation of foods for guests

•Organized, utilizing the best ways to save costs and manage time, whether preparing simple short orders or complicated dishes

CAREER ACCOMPLISHMENTS

•First place at Credit Valley Golf and Country Club "Dueling Chefs" with Caribbean menu in 2008

•Awarded Gold for Main course at "Feast for the Palate" with East West Fusion in 2010

•Transformed business and operations of The Caledon Inn, increasing business through new dinning menu items and reduced food cost to 29% from 38% in 2011

PROFESSIONAL EXPIRIENCE

Rattle Snake Golf Club Executive Banquet chef, Sous Chef

2017- 2020

Make menus for member events

Place orders daily

Make schedule for banquet staff

Prepare food for functions 600 to 1000 people on the daily (plated, buffet)

Brampton Golf Club Banquet /Breakfast/Chef de partie

2016-2017

•Opens kitchen daily, insure all functions or ready

•Make specials for the day, as well as work the line

Glen Cairn Golf Club (Club Link) Head Banquet Chef/Chef de partie

2012-2016

•Make sure all functions are ready to be served

•Make weekly men's night buffet dinner menus

•Food cost and inventory

Dana Hospitality Sous Chef

2014-2016

•Make weekly menus, cook for 250 students on meal plans daily

•Food cost and inventory

•Catering orders done weekly asked from school

University Club of Toronto, Ontario Banquet Chef/ Breakfast Chef/Chef de partie

2008-2010 & 2012-2014

•Open Kitchen, making sure kitchen is ready for breakfast, lunch and functions.

•Helps Chef create daily specials.

•Makes Dressings, and sauces from scratch

THE CALEDON INN CASUAL AND FINE DINNING, Caledon East, Ontario Executive Chef/ Restaurant Manager

2010-2012

•Manage front of house staff, making sure they have their duties done for the week with weekly inventory

•Banquet over 300 people

•Create house specials and menu

•Weekday catering orders

CREDIT VALLEY GOLF AND COUNTRY CLUB, Mississauga, Ontario Breakfast Line Cook/Banquet Cook/ Apprentice/ Junior Sous Chef

2004-2010

•Completed apprenticeship at Credit Valley

•Kitchen Morning Supervisor

•Worked pantry, line cook, prep cook, live stations

•Run the kitchen while Chef was away

ALBANY CLUB, Toronto, Ontario Pantry/ Breakfast and Banquet Cook

2007-2008

•Work the line and functions

SHOELESS JOES, Mississauga, Ontario Kitchen Manager

2006-2007

•Back of house manger

•Make sure everything was prepped and ready for service

•Had busy nights when there over 250 covers in 3 hours

EDUCATION

WOODLANDS SECONDARY SCHOOL, Mississauga, Ontario Diploma, 2005

GEORGE BROWN COLLEGE, Toronto, Ontario Chef Apprenticeship Program, 2007

REFRENCE

Chef Mark Stone (Rattlesnake golf course) 905-***-****

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