ric lee chef resume

CURRICULUM VITAE

Name: Ric Lee

Nationality: Canadian

Date of Birth: 1st June, 1967

Telephone: +255 (0-24-224-****

Email: ****@**********.***

Career Strengths

Bringing 18 years of Professional Experience in the Culinary Field which includes:

• Menu Design.

• Preparation of a wide range of international cuisines.

• Health & Safety Driven.

• Special Events/ Catering & Planning.

• Inventory Control / Purchasing / Business and Revenue Growth / Cost Reduction.

• Staff Management.

• Team Building / Training Analysis.

• Customer Experience.

• Actively Participate in Community Areas.

• Full range of managerial skills.

• Mastery of cooking philosophy & techniques.

• Proven ability to produce under pressure.

Honours

• Recipe Publication in the En Route Magazine of Air Canada.

• Recipe Publication in the Fairmont Hotel & Resorts Corporate World Wide News Letter.

• Cooking Episode in the ‘Taste of Barbados’ Cooking Show, Barbados West Indies.

Employment History

July 2008 – Present

Executive Chef, Fairmont Zanzibar Resort-5*

United Republic of Tanzania, East Africa

Responsibilities:

• Ensure all Culinary & Stewarding Colleagues conduct their daily duties in accordance with Company Service Standards.

• Actively manage all aspects of the colleagues experience through proper training, standard setting and performance management.

• Promote teamwork between the kitchen and all other departments.

• Drive Guest Satisfaction Index Scores and Meeting Planner results through hands on involvement / to ensure the highest standard of food is being served.

• Ensure a high standard of food Hygiene & Safety is practiced in all respected outlets.

• Drive Profitability through active management of departmental food cost and labour budgets.

• Working closely with all executive committee members and plan for smooth operations on daily bases.

• Uphold the highest standard of internal and external customer service at all times.

December 2004 – July 2008

Executive Sous Chef, Fairmont Royal Pavilion-5*

St. James, Barbados, West Indies

Responsibilities:

• Food Inventory and Purchasing of Speciality Items Abroad.

• Worked closely with local area fisherman/ Farming communities.

• Spearheading large up-scale Catering Events/ Polo Events/ Taste of the Caribbean TV show/ Beach Wedding Functions.

• Active involvement with the apprenticeship program including demonstrations and follow up with students.

• Acted as a role model to junior staff members by maintaining a professional work ethic and display sound cooking skills.

• Actively Participated in the Fairmont Hotels & Resorts / Caribbean Environmental Program and department specific initiatives in working towards sustainable operations.

May 2003 – December 2004

Senior Sous Chef, Fairmont Jasper Park Lodge-4****

Jasper, Alberta Canada

Responsibilities:

• Sous Chef in charge of various kitchen outlets maintaining and controlling production of food.

• Assisting the Executive Chef in developing menus.

• Ensuring that all daily inventories are completed, ensuring that consistency and portion size of all food.

• Attending Food and Beverage weekly meetings, obtain guaranteed counts and forecasting for functions and special events.

• Over seeing all kitchen outlets and reporting all daily information in the computer daily log.

• Assisting with Preparation and help co-ordinate any large Banquet Functions with other Departments.

• Checking of Hotel occupancy and reporting all information to Kitchen teams.

December 2002 – May 2003

Chef de Cuisine, Fairmont Royal Pavilion-5*

Barbados, West Indies

Responsibilities:

• Chef de Cuisine of the Palm Terrace –80 Seat fine dining Restaurant.

• Overseeing and assisting with the preparation of food and co-ordinating all departments.

• Ensuring food product is served to the highest standards and to give timely and quality service to the customers.

• Ability to work and cooperate with fellow colleagues as well as showing and displaying a positive attitude to the guest and fellow colleagues needs.

• Requisitioning all required food products and reviewing all production charts on daily basis.

• Ensuring consistency and portion size of all food items.

September 2001- October 2002

Executive Chef, Le Chat Du Moulinier Magog, Quebec, Canada

Responsibilities:

• Executive Chef of 70 seat Fine Dining Restaurant.

• All food ordering and food costing.

• Ensuring that all kitchen colleagues were on time and motivated to work.

• Creating a weekly schedule and weekly forecasting.

• Planning and organizing of all menus and special events.

• Preparing of all daily soups and sauces, and daily task list for Kitchen team.

• Hiring and Training of new employees.

• Working and building relationships with food service distributors.

November 2000 –June 2001

Junior Sous Chef -Marquesa Restaurant

Fairmont Scottsdale Princess Hotel –5 AAA Diamonds

Scottsdale, Arizona, USA

Responsibilities:

• Assisting Executive Sous Chef with day to day operations of 5 star Kitchen

• Preparing of soups, stocks, sauces, Fresh Pasta‘s, Meat Butchering, filleting of fresh fish and seafood.

April 1991- August 2001

Fairmont Banff Springs Hotel – 4 AAA Diamonds

Banff, Alberta -Canada

• Completion of apprentice training-Advanced from Commis Cook to Junior Sous Chef.

• Completion of Fairmont Hotels& Resorts Management courses, Leadership 2000 and Interactive Management.

• Worked in all aspects of kitchens, Garde Manger, Banquets, Pastries, Fine Dining, Italian, German and Japanese Restaurants.

Educational Background

Southern Alberta Institute of Technology, Calgary, Alberta, Canada. 1993-1995

• Apprentice Cook Training.

• Completion of Apprentice program.

• Received Journeyman Certificate –Red Seal.

Algonquin College, Ottawa, Ontario, Canada. 1989-1990

• Professional cooking courses.

Interests

Cooking, Golf, Sailing, Calligraphy Writing, Travel and Reading.

References

Mr. Abid Khawaja

General Manager- Fairmont Zanzibar

United Republic of Tanzania

Tel: +255 (0-24-234-**** ext 150.

Email: ****.*******@********.***

Mr. Henry Sirois

Director of Operations-Fairmont Zanzibar

United Republic of Tanzania

Tel: +255 (0-24-234-**** ext 154

Email: *****.******@********.***

Mr. Patrick Dore

Executive Chef-Fairmont Waterfront

Vancouver, Canada

Email: *******.****@********.***

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