Experience

LAUNCH!

• Canada
• Advertising Services
• 300 - 400 Employee

• Chef

  • May 2011 - Present

  Working as a Product Promotion Chef for Consumer Impact marketing Working as a Product Promotion Chef for Consumer Impact marketing



Konverge Digital Solutions

• Canada
• IT Services and IT Consulting
• 1 - 100 Employee

• Chef Consultant

  • 2009 - 2010

  Chef Consultant participating in the evaluation of Restaurant Software for Menu Planning. Responsible for Usability Testing and Recipe Validation Chef Consultant participating in the evaluation of Restaurant Software for Menu Planning. Responsible for Usability Testing and Recipe Validation



Chef's Kitchen

• Mississauga, Ontario

• Owner/Operator/Chef

  • Nov 2003 - May 2005

  Owner/Chef of Casual, Upscale restaurant; Providing fresh soups, sandwiches, pastas and pizza from scratch. Owner/Chef of Casual, Upscale restaurant; Providing fresh soups, sandwiches, pastas and pizza from scratch.



Rosewater Supper Club

• Toronto

• Chef

  • 2003 - 2004

  • Fine Dining Environment • Prepare Daily Lunch Menu and Prepare for Dinner Menu • Maintain the cleanliness of all areas of the kitchen to Code • Order Inventory and Quality Control • Catering • Special Event Menu Execution • Fine Dining Environment • Prepare Daily Lunch Menu and Prepare for Dinner Menu • Maintain the cleanliness of all areas of the kitchen to Code • Order Inventory and Quality Control • Catering • Special Event Menu Execution



Alternatives Organic Food Market

• Oakville, Ontario

• Kitchen Manager/Chef

  • 2002 - 2003

  • Evaluate the daily retail food needs of Alternatives 2 locations and coordinate the activity of the staff to complete those requirements • Execute the preparation of high-volume orders within a strict time schedule • Rotate thru all kitchen stations (prep, soup, pizza, mains , salads, bakery, etc) • Prepare food for offsite catering , special event functions and cooking demos • Adhere to the Alternatives Recipes as required, offer changes when needed • Maintain the cleanliness of all areas of the kitchen • Order Inventory and Quality Control • Complete tracking/transfer sheets to control product waste and food cost • Responsible for the overall effectiveness of the kitchen staff. • Participate in weekly store meetings • Train and manage new and existing staff Show less



Chef/Various

• GTA

• Chef Consultant

  • 2001 - 2002

  • Worked as an independent chef available for private and corporate functions for caterings and cooking classes. • Per Diem Executive Corporate Cafeteria Chef for ARAMARK. • Consulted on the development of a new food store concept from inception thru design. Evaluated equipment needs, made equipment recommendations. Designed the product line and menu, incorporating creative, novel, marketable products. Conducted a market survey, analyzing the need for this concept store. • Worked as an independent chef available for private and corporate functions for caterings and cooking classes. • Per Diem Executive Corporate Cafeteria Chef for ARAMARK. • Consulted on the development of a new food store concept from inception thru design. Evaluated equipment needs, made equipment recommendations. Designed the product line and menu, incorporating creative, novel, marketable products. Conducted a market survey, analyzing the need for this concept store.



BIONDO PAZZO

• Oakville, Ontario

• Head Chef

  • 2000 - 2001

  • Restaurant Design and Planning • Complete Control of Menu Design, Implementation and Execution • Staff Training and Education • Direct Interface with Suppliers and Clients • Creation of Daily Specials and Seasonal Menu Changes • Set and achieve Profit Objectives by measuring and managing food, labour and waste costs, as well as controllable expenses. • Ordering Inventory and Quality Control Management • Plan and Execute on/off site Caterings and Private Functions • Restaurant Design and Planning • Complete Control of Menu Design, Implementation and Execution • Staff Training and Education • Direct Interface with Suppliers and Clients • Creation of Daily Specials and Seasonal Menu Changes • Set and achieve Profit Objectives by measuring and managing food, labour and waste costs, as well as controllable expenses. • Ordering Inventory and Quality Control Management • Plan and Execute on/off site Caterings and Private Functions



ZUCCA TRATTORIA

• Toronto, Canada Area

• Sous Chef

  • 1999 - 2000

  • Created, executed the preparation and delivery of high-end Italian Cuisine • Maintained Kitchen following Safe Food Handling Procedures • Supported Chef as needed with Menu Ideas, Days off, Ordering and staff training. • Reviewed Invoices to insure accuracy, corrected errors when necessary • Evaluated and adhered to Food Cost constraints • Created, executed the preparation and delivery of high-end Italian Cuisine • Maintained Kitchen following Safe Food Handling Procedures • Supported Chef as needed with Menu Ideas, Days off, Ordering and staff training. • Reviewed Invoices to insure accuracy, corrected errors when necessary • Evaluated and adhered to Food Cost constraints



ZOOM

• Toronto, Canada Area

• Sous Chef/Chef

  • 1997 - 1999

  • Opening and Closing Procedures for all aspects of business • POS System Knowledge • Staff Scheduling • Menu Design and Planning, Food Design and Execution • Protected Integrity of Recipes and Standards • Hands on Managerial Responsibilities involving both the front and back of the restaurant • Reduced staff turnovers by encouraging good hiring and training practices and promoting a positive, fun yet productive environment • Trained and then worked as a Bartender and Waiter to gain expertise and broaden knowledge of both service and wine. • Recorded Liquor and Wine Inventories on a weekly-basis; did Monthly Kitchen Inventory • participated in “The Wine & Spirit Education Trust” course offered weekly for staff Show less



CANOE

• Toronto, Canada Area

• Saucier

  • 1996 - 1997

  • Rotated stations every 2-3 months to gain proficiency at all • Manned Pasta, Vegetable, Grill, Hot & Cold Appetizer Stations • Trained to do both Lunch and Dinner Menus • Worked Closely with General Managers, Chefs and Sommelier to help establish standards and meet expectations • Developed strong interpersonal and motivational skills in a large, intense fine-dining environment • Diversified my skills so that I could be useful in several different areas • Rotated stations every 2-3 months to gain proficiency at all • Manned Pasta, Vegetable, Grill, Hot & Cold Appetizer Stations • Trained to do both Lunch and Dinner Menus • Worked Closely with General Managers, Chefs and Sommelier to help establish standards and meet expectations • Developed strong interpersonal and motivational skills in a large, intense fine-dining environment • Diversified my skills so that I could be useful in several different areas



JAW

• Toronto, Canada Area

• Sous Chef

  • 1995 - 1996

  • Menu Design and Implementation • Creation and Execution of Daily Specials • Opening and Closing of Restaurant • Ordering/Inventory • Establishment of effective systems and supplier relationships • Set and achieved proper opening and closing procedures, set-up and compliance. • Menu Design and Implementation • Creation and Execution of Daily Specials • Opening and Closing of Restaurant • Ordering/Inventory • Establishment of effective systems and supplier relationships • Set and achieved proper opening and closing procedures, set-up and compliance.



FOUNDER’S CLUB

• Toronto, Canada Area

• CHEF APPRENTICE

  • 1992 - 1995



BABSIS

• Chef Apprentice

  • 1990 - 1994