Member Board Of Directors

• Apr 2021 - Present

Member Board Of Directors

• Sep 2020 - Present

Executive Chef & Culinary Advisor

• Jul 2020 - Present

EXECUTIVE CHEF

• Mar 2016 - May 2020

- Responsible for overall direction of Indigenous culinary program, 4 star resort within 40 000 square foot event center, golf course, sportsplex, restaurants, meeting rooms, ballroom, room service, and onsite & offsite catering.- Responsible for overseeing of restaurant front of house service team as well as culinary.- Alcohol purchasing, controls, and inventories.- Designing of all menus for special events, weddings, banquet, as well as meeting clients to best personalize their experience. - Ordering, balancing of all food, and equipment rentals needed to operate on a daily basis.- Interaction and sales meetings with prospective clients as well as sales & catering team.- Live cooking demos, wine/food shows, weddings, bridal shows, and work seminars.- Process of weekly payroll, inventories, marketing, and financial budgets, as well as profit / loss reports - Labor, Liquor and food cost controls.- Technical experience in Microsoft Office, XP, Excel, Adobe, Adobe Acrobat, Power Point, QuickBooks, and Outlook

Indigenous Food Development Chef

• Jan 2019 - Apr 2020

- First ever and only Indigenous food development chef for WestJet airline.- Developed seasonal food dishes for menu cycles that rotated and featured indigenous creations.- Highest rated food on WestJet international flights were often Indigenous inspired.- Designed VIP Menu of Inaugural 787 Dreamliner Launch to London England. Indigenous options sold out very quickly - First ever and only Indigenous food development chef for WestJet airline.- Developed seasonal food dishes for menu cycles that rotated and featured indigenous creations.- Highest rated food on WestJet international flights were often Indigenous inspired.- Designed VIP Menu of Inaugural 787 Dreamliner Launch to London England. Indigenous options sold out very quickly

Chairman of the Board

• Jul 2018 - Jan 2020

Head Chef

• Jul 2014 - Mar 2016

- Responsible for overall direction/operations of Moxies culinary program for multiple locations.- Opening team for new restaurant locations.- Overall direction of culinary -Inspirational leader with great team building record, and fast paced revenue experience.- Hiring and training of all culinary associates, managers, supervisors, prep, line, and dish. - Processing of weekly payroll, financial budgets, sales and food forecasting.- Guest interaction within sales meetings.- Proficiency with AMEEGO culinary program, Windows, Power Point, Excel, and Outlook.- Health and Safety Committee.- Taste panels and menu roll outs, specials, menu designs, marketing, financial budgets, as well as profit and loss statements.- Labor, Liquor and food cost controls.

Head Chef

• Jun 2011 - Jun 2014

- Designed / opening of kitchen during grand opening of New Marriott Hotel.- Designing of all menus for 400 room hotel, restaurant, & hotel meeting space.- Oversaw large 75000 square foot event center and second 180 room hotel- Hiring, training, & human resources.- Processing of weekly inventories, payroll, Profit loss, daily specials, custom menu design.- Scheduling of all food and beverage staff.- Catering for weddings, baptisms, parties. - Designed / opening of kitchen during grand opening of New Marriott Hotel.- Designing of all menus for 400 room hotel, restaurant, & hotel meeting space.- Oversaw large 75000 square foot event center and second 180 room hotel- Hiring, training, & human resources.- Processing of weekly inventories, payroll, Profit loss, daily specials, custom menu design.- Scheduling of all food and beverage staff.- Catering for weddings, baptisms, parties.

Executive Chef, Regional Trainer National Defense Buildings

• Sep 2008 - Jun 2011

- Manager (first point of contact) for 245+ employees and three managers within Ontario and Gatineau. (Unionized environment).- Oversee daily food outsourcing operations for buildings with populations of 4000 and 2500.- Scheduling, recruiting and training of staff and managers.- Purchasing of all products as well as weekly inventories and usage reports.- Weekly sales reports/payroll, health and safety committee chair, profit/loss reports.- Large catering functions, weddings, barbeques, and parties as well as total menu design.

Chef

• 2004 - 2008

- Worked in restaurants all around the word travelling and bettering my culinary skill set, and appreciation for food and culture as well as sharing my own culture.- Worked in Australia, Germany, Japan, Prague, Italy, North America. - Worked in restaurants all around the word travelling and bettering my culinary skill set, and appreciation for food and culture as well as sharing my own culture.- Worked in Australia, Germany, Japan, Prague, Italy, North America.