Nick Sherris

**** ******** ***.

PR BC V*A*L*

advlrz@r.postjobfree.com

Objective:

Experienced cook with over 30 years in the food service industry seeking a new opportunity to continue to deliver exceptional service and culinary excellence.

Qualifications:

Level 1 First-Aid

Serving it Right

WHMS

Foodsafe Certification

Personal Qualities:

Highly skilled and knowledgeable

Exceptionally driven and motivated

Respectful and professional

Strong problem-solving abilities

Work History:

2015-Present: Executive Chef, Cactus Club (Vancouver, BC)

2014-2015: Executive Chef, Ivy’s (Powell River, BC)

2013-2014: Night Kitchen Manager, Shingle Mill (Powell River, BC)

2010-2013: Sous Chef, Chop Steak House (Kelowna, BC)

2008-2010: A.M. Sous Chef, Boston Pizza (Squamish, BC)

2005-2008: Sous Chef, Earls (Kingsway/Lougheed, BC)

2001-2005: Executive Chef, Sammy J. Peppers (6 Locations, BC)

Experience:

As an experienced cook, I have successfully managed various restaurants including Earls, Sammy J. Peppers, Shark Club Vancouver, and Cactus Club. My expertise in food costing, menu planning, and employee development have consistently resulted in long-term success and profitability of the kitchens I have managed.

As an Executive Chef at Cactus Club, I oversee a team of 40 kitchen staff, ensuring that food quality and safety standards are met, while also overseeing menu development and costing. Prior to this, I successfully managed Ivy's in Powell River, increasing sales and profitability by introducing new menu items and training staff to deliver exceptional customer service.

Throughout my career, I have consistently demonstrated a strong work ethic, commitment to excellence, and an ability to lead and motivate teams. I am dedicated to providing exceptional service and am constantly seeking opportunities to grow and develop my skills as a chef.

Contact:

Please feel free to contact me via phone or email to discuss my qualifications and experience in more detail.

Contact this candidate