Experience

Mikisew Group

• Canada
• Oil and Gas
• 1 - 100 Employee

• Project Manager

  • Jun 2021 - Present

  Fort McMurray, Alberta, Canada

• Facility Supervisor

  • Feb 2021 - Jun 2021

  Fort McMurray, Alberta, Canada



Potato Bush Consulting

• Hospitality Specialist

  • Jan 2012 - Present

  Alberta, Canada Assisting business with construction and operational solutions.



CrossRoads Brewing & Distillery Ltd

• Canada
• Food & Beverages
• 1 - 100 Employee

• General Manager

  • Nov 2020 - Jan 2021

  Prince George, British Columbia, Canada



Regional Recreation Corporation of Wood Buffalo

• Canada
• Recreational Facilities
• 100 - 200 Employee

• Director Of Food And Beverage Operations

  • Jul 2017 - Aug 2020

  Fort McMurray



Wood Buffalo Brewing Co.

• General Manager

  • Dec 2016 - Jul 2017

  Fort McMurray, Alberta http://www.woodbuffalobrewingco.ca/



CBS Construction Inc

• United States
• 1 - 100 Employee

• Online Millwork

  • Aug 2016 - Nov 2016

  Fort McMurray http://www.cbsconstruction.ca/



Fisher Powerline Constructions

• Project Manager

  • Oct 2015 - May 2016

  Fort McMurray Syncrude base plant organized three main cable install to FCLD providing power to Syncrude Base Plant Production Pumps. On time under budget Shell Carmon Creek successful complete install of six 260Kv cables from GSI to the Breaker. On time under budget. Coordinate with Shell Albian departments on small maintenance projects. Mine Advance Infrastructure Relocation (MAIR) Project Manager. Size $17,000,000.00



Chartwells Higher Education Dining Services

• United States
• Food and Beverage Services
• 700 & Above Employee

• Director of Food Services for Chartwells

  • Feb 2015 - Sep 2015

  Fort McMurray food service industry



Sawridge Group of Companies

• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Aug 2007 - Jan 2015

  Fort McMurray Alberta Fort McMurray’s Premier Hotel Successful Management and development of culinary and stewarding team Completion of all menu research, development , and standardization including costing for Hearthstone Restaurant, Banquets as well as Special Events and Local Opimian Society Responsible for all scheduling and monthly forecasting for culinary and stewarding departments Complete all orders and inventory controls as well as involvement in budgeting Manage execution of outside… Show more Fort McMurray’s Premier Hotel Successful Management and development of culinary and stewarding team Completion of all menu research, development , and standardization including costing for Hearthstone Restaurant, Banquets as well as Special Events and Local Opimian Society Responsible for all scheduling and monthly forecasting for culinary and stewarding departments Complete all orders and inventory controls as well as involvement in budgeting Manage execution of outside catering events of up to 1500 people Show less



Fairmont Royal York

• Canada
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • Jan 2004 - Aug 2007

  I was the Tourneau Sous Chef for all the depearments.



Fresh Wood Grill

• Chef

  • Jan 2005 - Feb 2007

  Toronto Implement recipe cost controls Menu development Recourse food products locally Product quality control



Liberty Grand Entertainment group

• Rent-A-Chef

  • Jul 2003 - May 2004

  Toronto Worked in all department as need for large scale dining.



DJ's Cantina

• Chef

  • Sep 1999 - Jun 2003

  Cayman Islands Was sent to train under a Mexican Chef to open and operate their new Latin American Restaurant, managed the operations of the kitchen and restaurant. Set up ordering procedures with the companies controller with both food and liquor vendors.



Westin Casuarina

• Chef de Partie

  • Nov 1997 - Aug 1999

  Cayman Islands Morning and Lunch Chef de Partie Sunday Brunch 500+ creating menu items and stations



Fairmont Royal York

• Canada
• Hospitality
• 200 - 300 Employee

• Apprentice

  • Sep 1994 - Nov 1997

  Learned all the departments within the hotel.



Marigolds and Onions

• Rent-A-Chef

  • Jan 1994 - Aug 1997

  Toronto Great company to work with, was working evening while my appentice ship at the Royal for extra cash.



North Star Inn

• Sous Chef

  • Apr 1993 - Aug 1993

  North Sydney Nova Scotia As the hotels only sous chef I over looked the everyday running of the kitchen operations daily when the Chef was not on duty.



Inverary Inn

• Sous Chef

  • Mar 1990 - Aug 1992

  Baddeck Nova Scotia Banquets menu and production, Sous Chef for upscale dining, supervised Lake Side Café, organized multiple bus tour meal for all meal time, scheduling