Kitchen Staff Sous Chef
Resume:
B-* GARDREN GROVE • EDMONTON AB
PHONE 780-***-****• ********@****.**
JOHN MICHAEL BULL
OBJECTIVE
To find a long-term career in the culinary arts
EDUCATION
Northern Albertan Institute of Technology April 2010 – June 2011
(Red Seal)
St. John’s Ambulance First Aid May 2016
( Level A CPR)
Dubrulle International Culinary School Sept. 2004 - May 2005
(Professional Culinary Certificate)
Southern Alberta Institute of Technology Sept. 2001 – May 2004
(Hotel and Restaurant Management Diploma)
Food Safe Level 1 & 2 2016
Fine Art Bartending School 2000
Concordia High School Sept 1997 - 2000
PROFESSIONAL EXPERIENCE
The Cave, Edmonton, AB November 2018 – April 2021
Chef
Responsibilities:
Menu development
Ordering, purchasing and receiving
Food and Labour costing
Hiring and training of employees
Running all services
Bayshore Inn Resort, Tratorria, Waterton National Park, AB April 3 – October 31 2018
Chef
Responsibilities:
Training and management of all kitchen employees
Overseeing service for back and front of the house
Menu development
Creating weekend specials
Ordering, purchasing and receiving
Food and labour costing
Bayshore Inn Resort, Waterton National Park, AB March 2015 – 2017
Sous Chef
Responsibilities:
Over seeing overall production for dining room, lounge and banquets
Training and management of all kitchen employees
Running lunch, dinner and banquet services
PTI Catering and Camp Services, Edmonton, AB Sept. 2011 – Jan 2015
First Cook
Responsibilities:
Preparing and cooking of lunch and dinner for over 600 Clients
Over seeing overall production by kitchen staff for meals
Ensure quality and consistency for all meals
Training of new employees
Ordering, purchasing and receiving
The Bothy Wine and Whiskey Bar, Edmonton, A.B Nov 2010 –Sept. 2011
Sous Chef
Responsibilities:
Controlled and ran dinner service
Ensured quality and consistency of prepared and finished food items
Created daily dinner and lunch specials
Menu planning
Order, purchasing and receiving of products
Creations Restaurant, Edmonton, A.B Aug 2008 – Sept. 2010
Sous Chef
Responsibilities:
Controlled and ran dinner and banquet services
Ensured quality and consistency of prepared and finished food items
Involved in menu planning
Ordering, purchasing and receiving of products
Trained new employees
Toonie Taco’s, Victoria, B.C. June 2006 – Sept. 2008
Owner and Operator
Responsibilities:
Ran day to day operations of a Mexican take out restaurant
Managed inventory, and all financial accounts
Created Menu
Created specials
Did hiring and training of employees
VOLUNTEER EXPERIENCE
Hospitality 100 Club
(S.A.I.T 2001- 2003)
The club hosted an annual dinner for Calgary’s elite hospitality industry people (Top Management). I was responsible for all aspects of the wine and bar service. This included:
Ordering all liquor beer and wine
Designing inventory specifications for all bar items
Recruiting and training of volunteers for the bar at the event
REFERENCES
Available Upon Request
Contact this candidate