B-* GARDREN GROVE • EDMONTON AB

PHONE 780-***-****• adw41w@r.postjobfree.com

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