CHEF / MANAGER

Keith FARRELL

** ***** ***** ****

Parry Sound, Ontario

P2A 2N8

705-***-****

Experience: April 2011 to present Rebeccas Fine Dining Port Carling ON

Sous Chef

• Creation of menus

• Training staff

• Budget and costing controls

• Working all stations on line

• Maintaining quality standards

• Producing nightly features and catered events

• Ordering, inventory controls,

Experience: March 2010 to April 2011 Radisson Hotels Sudbury Sudbury ON

Sous Chef

• Inventory control

• Banquets, Weddings

• Training staff

• Development of menus,

• Daily features and private catering

Experience: Jun 2008 to March 2010 Grill Marks Bistro Golf & Conference Centre Val Caron ON

CHEF

Inventory control, ordering.

Budgeting, costing.

Menu planning – create and develop new menus.

Staff training

Mar 2007 to Jun 2008 Lively Golf & Country Club Lively ON

CHEF

Inventory control, ordering.

Budgeting, costing.

Menu planning – create and develop new menus.

Staff training

Mar 2006 to Mar 2007 Shaughnessy’s & Envy Tapas Lounge Sudbury ON

CHEF

Inventory control, ordering.

Budgeting, costing.

Menu planning – create and develop new menus.

Staff training

Nov 2005 to Mar 2006 Aramark Seneca College & York University Toronto ON

CHEF – MANAGER

Inventory control, ordering – more corporate accounts (Tim Horton’s, Pizza Pizza).

Budgeting, costing.

Menu planning – create and develop new menus.

Staff training

May 1999 to Sep 2005 Green Slate Inn & Rebecca’s Fine Dining Muskoka ON

CHEF – MANAGER

Inventory control, ordering.

Budgeting, costing.

Menu planning – create and develop new menus.

Staff training

Off season,

1992 - 1999

SOUS CHEF Richmond Hill Country Club Richmond Hill ON

CHEF DE PARTI Scarborough Golf & Country Club Scarborough ON

Inventory control, ordering.

Budgeting, costing.

Menu planning – create and develop new menus.

Staff training

Education: 1996 - 1997 Liaison College Toronto ON

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