Food Service Executive Chef

Education/Certifications:

Red River Community College – Winnipeg, Manitoba March 1994

Completion of third year apprenticeship, acquired Red Seal Journeyman Chef Papers

Certificate No. 110 Inter-provincial

Standard G-05-00063

Instructor: John Reimers

Camosun College – Victoria, British Columbia October 1990

Completion of CRD Food Safe Program Level I and II

Small Business Accounting

Spectrum Senior Secondary School – Victoria, British Columbia June 1990

Grade 12 Graduate

Certification received for the following:

First Aid (Standard w/ AED)

CSTS

OSSA

Advance OH&S Safety Training,

E-Merit Management Training

Work History:

Civeo – Conklin, Alberta July 2010 – current

Conklin Lodge: (Title/Position) Senior First Cook (Title/Position) Head Chef as scheduled for the Chef’s 2 week turnaround days.

Civeo’s Northern Alberta “Conklin” is an 1100 room, full service, CORE & HACCP audited, multi-unit food service facility.

Duties encompassing but not limited to the following responsibilities:

-Menu Planning, Inventory & GFS Online order system entry, staff schedule, supervision and training of employees for all culinary positions (up to 36 ppl).

- working within and maintaining corporate budgets while preparing quality meals to exceed customer expectations. chairing daily Safety and Toolbox meetings as well as being a seasoned Safety Committee volunteer.

-Voted by peers to be a participant in the Union Bargaining Committee to represent the 400, UFCW members for the 2017 Collective Bargaining Agreement negotiations with the company.

THL Group – Calgary, Alberta July 2001 – June 2005

Quincy’s on Seventh: One of Calgary’s premiere fine dining restaurants with banquet facility for 600 people. 200 seat casual dining and 200 seat fine dining restaurant with monthly feature menus as well as daily lunch and catering specials.

Malcolme’s on Fifth: 350 seat casual dining restaurant with banquet facility.

Lucky Duck Pub: 180 seat urban style pub.

Position: Executive Chef

Responsible for the operation of THL Group food and catering services, I created menus, hired and developed staff and oversaw purchasing for three restaurants while maintaining consistency in an efficient and profitable manner. This position requires excellent organizational and staff management skills.

Molly Malone’s Irish Pub – Kensington, Calgary, Alberta

Position: Executive Chef November 2000 – May 2001

Head Chef responsible for hiring opening kitchen team, establishing operating procedures and menus in this high end Irish pub.

Bow Catering – Calgary, Alberta January 1998 – November 2000

Position: Executive Chef

One of Calgary’s premiere catering companies; with large banquet facilities and a high end breakfast, lunch and dinner menu. I was one of five chefs approved to cater to the Jubilee Auditorium and boast clientel such as the Calgary Chief of Police and the Premier’s Office. Mandate set out by Bow Catering Manager was to drastically lower food and labour costs, while maintaining a high quality product and first class customer service. This was accomplished.

Awards: Best Dessert Award, 1998 Zoo Gala, Calgary, Alberta

Clear Lake Golf Foundation April 1994 – October 1997

Riding Mountain National Park, Manitoba

Position: Executive Chef

Responsibilities of this position included control of all food service in five star dining room, scheduling staff, purchasing of stock, complete dinning room menu planning as well as banquet and catering menus. Keeping records of inventory and labour percentages. Training all kitchen staff as well as teaching pre-apprentice students in conjunction with Red River Community College.

Voted #1 golf course in Manitoba based on quality of service and course conditioning by Golf Digest 1994-95 season.

Rolling Pin Restaurant – Brandon, Manitoba October 1994 – April 1995

Position: Consultant – 6 month contract

Hired based on the effectiveness shown with food quality at the Clear Lake Golf Course. This was a six month contract; setting goals to improve food quality, lower food costs, introduce new menus and train existing staff to were noticed in all areas.

Elkhorn Resort and Conference Centre November 1992 – March 1994

Riding Mountain National Park, Manitoba

Position: Sous Chef

Responsible for running extremely busy breakfast, lunch and dinner lines in a 110 seat dining room, as well as producing buffet and plate service style banquets of up to 300 people with as many as five functions running simultaneously. Also chose daily specials for dining room and shared the responsibility for ordering all necessities to ensure a smooth and complete inventory.

Fabbrica Cal/Ital Restaurant – Victoria, British Columbia September 1991 – November 1992

Position: First Cook, Second Year Apprentice

Apprenticing under award winning Chef John Pavel, Team Canada, I was responsible for running the hot line and ensuring sanitary and efficient work habits while stressing food quality and appearance. Dealt with preparation of all menu items including cutting meats, making sauces and baking. It was an opportunity to experience fine dinning style plate service for five to seven course meals to 30 – 70 customers at a time. Some menu planning experience was attained, as there was a complete menu change every 15 days.

References Available Upon Request

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