Executive Chef Meat Manager
Resume:
Michael Emond
Production Chef/meat manager
Thorold, ON L2V2W3
***********@*****.***
Work Experience
Meat Manager
Foodland-Thorold, ON
July 2015 to Present
Leading in all aspects of taste and presentation of cut meats and foods Production Chef
Savoia Hors d'Oeuvres-St. Catharines, ON
2012 to 2012
supervised the production of high volume of hand-made hors d'oeuvres for wholesale and retail clients throughout Niagara and the GTA, including wineries, restaurants, hotels and banquet halls as well as individuals who entertain.
-ensured high quality and efficiency of each step involved from product ordering and purchasing to prep to assembly to delivery
-creation & implementation of new recipes
-catering of corporate and private functions
Executive Chef
Amici's Banquet and Conference Centre-Fonthill, ON 2009 to 2011
planning and execution of all types of special events including baptisms, First Communions, Retirement Parties, Christmas parties, corporate functions and weddings. Executive Chef
Winona Vine Estates Banquet and Convention Centre
2009 to 2009
Responsible for daily kitchen operation including staff supervision, scheduling, pricing function packages, recipes and ordering/stock control
Head Chef
Grill on King
2008 to 2008
Responsible for maintaining & improving standard of product, introducing new innovative menu/recipes
-Food orders, purchasing and stock control
Chef de Cuisine of Fine Dining Restaurant
Casablanca Steak and Seafood-Grimsby, ON
2007 to 2007
-CHEF / Old winery restaurant 2012-2014 / Niagara on the lakeEx E Responsible for ordering, scheduling, food costing, revamping menu, and the preparation of all meals Inn on the Twenty
1997 to 2007
Function Chef - seasonal
-Planning, preparation and cooking for weddings
Cook
Inn on the Twenty-Niagara Falls, ON
1997 to 2007
Responsible for preparing soups, stocks and sauces, ordering food product in a fast-paced, high volume environment
-Monitor food quality and ensure standards and consistency of product Sous Chef
Le Cafe du Monde
1996 to 1996
Assisted Head Chef with all aspects of food operations at this very large, high volume restaurant (cooking, food plating, presentation, prep, butchering, scheduling, operations and front of the house activities)
-Menu planning, development, costing and ordering. Line cook/Executive Sous Chef
The Gatehouse
1994 to 1996
Responsible for supervising kitchen staff, scheduling, ordering product, developing recipes and running the line
Kitchen Manager
Winchester Arms-Grimsby, ON
1992 to 1994
Staff supervision, food costing, ordering, stocking, scheduling Other Qualifications/Certifications
• Fire Extinguisher Training
• Smart Serve Certificate
• Guest Service Training
• WHMIS Training
• First Aid Trained
• Sanitation Certification
• Red Seal Certification
Education
Culinary Arts
George Brown College
Diploma in Culinary Arts
Niagara College
Certificate in education
Arizona Culinary Institute
Skills
• Management (10+ years)
• Food Processing (10+ years)
• Merchandising (5 years)
• Food Safety (10+ years)
• Meat Cutting (10+ years)
• Leadership (10+ years)
• Profit & Loss (5 years)
• Retail Management
• Inventory Control
• Planograms
• Store Management Experience
• Supervising Experience
• Computer Literacy
• Sales
Additional Information
Highlights of Qualifications:
• Over 24 years experience in the food industry
• Extensive food knowledge
• Experienced in a variety of cooking atmospheres including catering, fine dining and buffet, in restaurants across Canada including the Niagara Region, Toronto, ON, Whistler, BC, Montreal and Quebec City, PQ
• Extensive experience with large volume functions and weddings
• Well-trained in a variety of ethnic food including Asian, Mexican, Italian, French and classical cuisine
• Skilled in butchery and working with fish
• Proficiency in planning recipes and menus
• Own and operate my own catering company (2001 - present)
• Personal recipes published in Canadian Living magazine
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