Resort Executive Chef

• Jan 2023 - Present

Hotel Executive Chef

• May 2022 - Jan 2023

Executive Chef

• Jun 2020 - May 2022

● Creating long term food programming for all aspects of culinary service - clubhouse, concession, special event menus and off-season event ● Modernizing service standards, presentation for clubhouse dining and buffet/special events ● Creating “on course” activation of special food items ● Building new relationships with local merchants to emphasise a fresh and seasonal menu design ● Building new long term budget goals, as well as adding new budget lines and codes to allow for appropriate allocation of operational costs ● Member relations - reaching out to members to create a positive dining environment, and working with members to create special event menus. ● Special Event Relations - working with both private and corporate event planners to create unique and custom offerings. ● Creating health and safety plans to ensure safe operation of the kitchen during Covid-19 as per Alberta Health regulations. ● Associate training - retraining culinary staff in proper cooking techniques and plating styles to ensure food and presentation quality Show less

Dual Executive Chef

• Oct 2019 - Mar 2020

● Associate Engagement - morale building through one-on-one with associates, skills training with various cooks, special recognition for associates going above and beyond ● Revenue management - update pricing and instituting cost requirements for high cost banquet add-ons, creating portion guides for banquet execution to reduce waste. ● Creating proper inventory guides, costing guides and order guides, and food costing flash excel sheet ● Opened new restaurant District 102, training staff, menu editing, recipe guide building and syllabus build ● Creating special menus for Large VIP plated banquets functions ● Participating in community based events such as: operation friendship, and silver skate festival ● Promotional work for CTV Morning Live Edmonton ● Overseeing banquet operations during the winter Holiday season - ordering, execution of culinary production, inventory management, quality control ● Inter-department coordination - working with banquet leaders and events to execute special function requirements based on client needs ● Menu planning - working with events to revamp and update 2020 banquet menu packages breakfast, lunch, dinner and canapes Show less

Banquet Sous Chef & Stewarding Department Head

• Nov 2018 - Oct 2019

● Overseeing banquet & commissary operations● Overseeing outlets breakfast and brunch service● Developed and executed all major holiday buffets including presentation and decor● Oversaw and managed ordering/prep work/execution of Holiday Turkey To-Go● Creating/Executing special canapes for various promotional offsite events● Mentoring associates and setting up training goals to facilitate their growth● Inventory management: ordering from various suppliers, conducting quarterly inventory & working with finance department and purchaser/receivers for audit spot check of submitted inventory list● Department Head for Stewarding responsible for: scheduling, purchasing for hotel F&B operations both outlets and banquets, budget and forecast● Modernized banquet glassware, flatware and china to better reflect the Westin luxury brand● Met labour and budget targets month-to-month● Worked through a union-led department restructuring● Developed new best practices to bring culinary into BSA compliance Show less

Media Relations

• May 2017 - Oct 2019

● Wrote editorial articles, and recipes, for local newspapers such as Vancouver Sun, Vancouver Metro, Vancouver Globe and Mail● Guest on various local radio shows● Extensive experience with television promotional work - cbc, global BC, ctv noon, ctv morning● Special event promotional work such as BC Spot Prawn festival, guest chef at BC Seafood festival, BC distilled, Brewery and the Beast, Vancouver writers fest, Dr. Peter’sCenter Passions Gala

Restaurant Chef de Cuisine (H2 Rotisserie & Bar)

• May 2017 - Nov 2018

● Responsible for all aspects of Restaurant Culinary operations including: scheduling core hours, hiring, ordering, costing, training and employee evaluations● Serviced In Room Dining, Pool Dining and breakfast/brunch buffet dining● Developed new seasonal menus as well as feature menus● Created syllabus, mise en place sheets, set-up sheets and recipe books● Executed special buy-out banquet events for the restaurant as well as holiday banquet services● Oversaw banquet operations when Banquet Sous Chef was off including executing functions, participating in E/O meetings and ensuring station chefs were on time and on track● Developed and lead private culinary classes for groups● Worked extensively with marketing department participating in special events such as: BC distilled, Spot Prawn Festival, BC Seafood Festival● Extensively featured in local/provincial newspapers, magazines, live television and radio to showcase H2 and The Westin Bayshore● Voted #3 best new restaurant 2017 in Vancouver● Nominated as Leader Of the Quarter for Q1 2018● Breakthrough Leadership Coach for Culinary Department Show less

Senior Sous Chef & Trainer

• Dec 2015 - May 2017

● Responsible for overseeing all stations production, line, and dish ● Oversight of maintaining food safety/operational safety standards, enforcing kitchen line standards, and “guest first” policy ● Primary duties include - ordering, new employee training, production lists, inventory, managing service ● Adhered to Head Office guidelines of email communication and format for scheduling, meeting minutes, R&M requests and menu information ● Participated in monthly management meetings focusing on management skills and bistro operation Show less

Assistant Instructor

• Sep 2014 - Dec 2015

● Assisted Chef with overseeing private culinary classes ● Responsible for both on site catering events and in house production ● Worked all stations including cold plating, saucier, grill and saute ● Assisted Chef with overseeing private culinary classes ● Responsible for both on site catering events and in house production ● Worked all stations including cold plating, saucier, grill and saute

Sous Chef

• May 2013 - Oct 2015

● Participated in menu design for catering events, weekly cafe specials, corporate menu items ● Responsible for overseeing food production for every station ● Created menu books, prep guides and portion guides for stations and coordinated prep tasks between stations to improve efficiency ● Responsible for helping coordinate ordering for all stations from various vendors ● Trained and developed new staff in all areas such as plating, butchery, grill and saucier ● Executed private menu tastings for potential clients Show less

Chef de Partie Tournant

• Jan 2013 - Jun 2013

● Worked garde manger, forno and pasta stations ● Created station production lists for morning line crew ● Worked garde manger, forno and pasta stations ● Created station production lists for morning line crew