Martin Lamothe
**** **** **** ***** : 1-581-***-****
Jonquiere (Québec) Canada G7S 1W2 Courriel : adpv5l@r.postjobfree.com
Career Objective
With my vast experience in the restaurant and hotel industry, I am looking for an executive chef position to have an extraordinary experience. my culinary training around the world, my ability to learn quickly, my ability to train collaborators, my sense of responsibility, my culinary and organizational skills and my communication skills will be assets for your establishment. cooking teacher, executive chef of restaurants with large clientele. expert in creating spectacular buffets for any type of event. Ranked n 1 in Steritech measurement (hygiene measurement and standard measurement) across Canada professional experience
professional experience
Proceed with the restructuring of hotels and restaurants, menus and recipes
Develop operating budgets and put processes in place to achieve them
Manage inventories.
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.
Humann ressource
Hire, train and manage staff.
Animate meetings.
Prepare Works Schedule.
hold monthly meetings for employee evaluations
Works experience
Executive chef
Delta hotels Saguenay by Marriott since august 2017
International and regional food. Italian, France and North American food
modified the restaurant structure for a family restaurant banner
training, assembly of the new structure and purchase of equipment
Chef de cuisine
Club Med Punta Cana Dominican Republic may 2019 to September 2019
Executive chef and F&B director
Le Dauphin, hotel and suites Drummondville Canada
International flavor cuisine, Italian, Asiatic food 2006 - 2011
Executive chef
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
Culinary teacher and catering service
Professional school of cooking, Drummondville 2011 - 2014
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
Michel Bélanger inc. hotel management
owner in catering, and F&B director and Executive chef
200 seat restaurant and banquet service for 1000 people 1997-2005
education
diploma of superior cook.
Red seal diploma 2006
Certificate of College Studies in Media Arts and Technology 1987
improvement
Manager and Food Manipulator ASEP
Complaints handling
Clients Plus customer service
Social implications
Chef-formateur pour la Tablée de chefs,
child welfare agency 2012 - 2013 et 2014
Executive Chef, Foundation dinner 2001 – 2004
computer skills
Office, outlook, Word, Excel, PowerPoint, Maitre D, Sage 50.
work language
french and english, Spanish in intermediate learning