Executive Chef Occupational Health

Randal Harrison

*** ******* **** ** *******, Ontario M3A 3A8 phone: 416-***-**** e-mail: **************@*****.*** HIGHLIGHTS OF QUALIFICATIONS:

Innovative and dynamic culinary professional with over 20 years of experience and formal culinary training

Professional and motivated with a personal commitment to excellence while working in a large scale environment

Valued Food Services Worker certificate

Trained in the Occupational Health and Safety Standards Act, WHMIS, the Sanitation Code and legislation

Ability to read, write, and work independently and in groups following verbal and written instructions while performing mathematical calculations used in the culinary field

Excellent communication with the ability to maintain effective working relationship with staff and residents

Ability to operate, lift and move various equipment, such as supplies and other heavy items while following safety standards

Food Handler Certification for Long-Term Care Homes

Demonstrated ability to be flexible, adaptable, in crisis situation RELEVANT EXPERIENCE:

Culinary Skills

Responsible for menu planning and budgeting food and labor costs

Ensured that catering services were provided with utmost customer satisfaction and within planned budgets and deadlines

Planning and directing food preparation

Ensure all food is properly prepared and presented according to recipes and instructions in order to meet the quality level and standards set by the restaurant

Create and implement manual of kitchen operation complying with the Ontario Public Health Standard, Occupational Health and Safety Act and Employment Standards Act

Job descriptions/responsibilities of each position and House policy such as uniforms, behavior, disciplinary action

Plan, organize, direct, coordinate, and delegate responsibility to staff ensuring the goals and objectives of the kitchen are met on a daily basis

Assisted kitchen staff with nutrition concepts and meal preparation knowledge transfer Chef-Management Skills

Assisted kitchen staff with nutrition concepts and meal preparation knowledge transfer

Responsible for menu planning and budgeting food and labor costs

Ensured that catering services were provided with utmost customer satisfaction and within planned budgets and deadlines

Responsible for production operations personnel recruitment

Assisted with forecasting and planning of food produce inventory

Prepared various sauces, stocks and farinaceous food in large quantities RELEVANT EXPERIENCE CONTINUED:

Business Operation & Teaching Skills

Supervised and trained new and existing employees

Responsible for the administration (payroll, scheduling, performance review, etc.) of production personal

Ensured that catering services were provided with utmost customer satisfaction and within planned budgets and deadlines

Responsible for production operations personnel recruitment

Developed course syllabi, recommended improvements and implemented curriculum improvements

Delivered culinary courses and instruction

Monitored progress/attendance

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF

Lula Lounge - Toronto, Ontario 2017- 2020

EXECUTIVE CHEF

Spade Bar & Lounge - Toronto, Ontario 2016- 2017

Consultant – Executive Chef/ Kitchen Manager

DeNovo Foods - Maple, Ontario 2006- 2016

EXECUTIVE CHEF

NumberFour Restaurent - Guadalajara, Jalisco, Mexico 2014- 2015 EXECUTIVE CHEF

Kokanee Springs Resort Club - Toronto, Ontario -B.C 2014- 2014 EXECUTIVE CHEF

Board Room Catering - Toronto, Ontario 2010 –2013

PARTIAL-LOAD PROFESSOR 2006 - 2009

Humber College Canadian Centre of Culinary Arts and Science Toronto, Ontario

SOUS CHEF 2003 - 2006

Couture Cuisine - Toronto, Ontario

EXECUTIVE CHEF 1998 - 2003

Stuart and Saladino Catering - Toronto, Ontario

Randal Harrison

100 Graydon Hall Dr Toronto, Ontario M3A 3A8 phone: 416-***-**** e-mail: **************@*****.***

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