Dory Chidiac

Montreal, QC.

Cell: 514-***-****

email. adjwpr@r.postjobfree.com

Linkedin.com/in/dorychidiac

Profile

A business-minded bilingual Executive Chef and Food service professional, with a vast experience in the hospitality industry. Passionate, possessing a very high level of results-oriented achievement, and thrives on challenging himself and his team, thus providing the very best dining experience for his guests. An expertise in purchasing, with the ability to create menus, implements them, with a focus to effectively control food and labor costs. Skilled in recruiting, and hiring of staff, coaching, and mentoring large teams, as well as realizing major events, managing area and equipment maintenance. Totally dedicated to the health and safety of employees and customers.

Key Competencies

Management

Business Operations

forecasting cost

resolve conflict

communicate standard

Project Planning

Cost Control

use of technology

Contract Management

Financial Management

Schedule

Increase profits

Business Oriented

Communications

maximize service

Quality Compliance

maximize productivity

Resourcing

customer satisfaction

Coaching

Leadership

issue management

Computer Skills

Office Software: MS Office (Word, Excel, PowerPoint Presentation, Outlook), APIM, IMPAC, TALLY, ADP, Kronos, POS systems.

Professional Experience

DJC Services 2017 – 2020

As Executive chef and manager, I supplied my services to different companies, including short-term contracts. Some of the contracts include The Canadian Space Agency, Air Canada, Servier Canada, and Sunrise Senior Living.

Planned, organised and ran the day today operation.

Managed food, labor and beverage cost and pricing.

Scheduled work and cleaning

Hired, trained, coached.

Selection of Vendors, purchasing,

Time management

Symphony Senior Living 2012 - 2017

Executive Chef and Manager Ottawa and Montreal.

Managed diverse staff, and rally the team during heavy shifts.

Created five weeks cycle menu with 35 daily choices and A la carte menus.

Standardized recipes, developed production sheets and provided cost per recipe.

Implemented logs for health and sanitations.

Hired, trained, coached, evaluated, disciplined and promoted staff.

Managed food, labor and beverage cost and pricing and forecasted new costs and budgets.

Managed Inventory and orders.

Trained staff for receiving and placing goods.

Managed locations and up to seven outlets in each location.

Audited and prepared payroll.

Increased food and beverage profits by 5%.

Reduced labor cost by 12%.

maximized service and productivity.

Coached five other locations and realized five Grand opening.

Contracted food and maintenance services.

Playground Poker 2010-2011

Executive Chef

Ran the daily operation

Purchased and installed all kitchen equipment.

Made the Opening for restaurant The Rail and Game rooms

Ran an operation of 24 hours a day and seven days a week.

Created the menus and implement them.

Hired, trained, coached and supervised three different teams, and up to ten staff each team.

Communicated and delegated responsibilities and duties with each team chef.

Created prep and service lists for all positions with job descriptions.

Inventory and orders up to 30 G a week.

generate financial reports for labors and food cost and prepared the payroll.

Sponsor big event for "Enfant Soleil" Montreal, and the Local Indian community.

serving over1 200 a la carte meal a day.

Prior to 2010

Sunrise Senior Living - Dining service coordinator

Buffet des continents - Exécutive chef

Education

ITHQ Institute: Professional and International cuisine, Certificat

ITHQ Institute: Kitchen management

Concordia University: Hotel management, Certificate

Ecole des Maîtres: managing bar and serving alcohol.

Languages

French and English

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