Experience

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  Honda of Canada Mfg.

  • Contract Associate

    • Apr 2021 - Present

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  Woodbine Entertainment

  • Mississauga, Ontario, Canada

  • Sous Chef

    • Feb 2000 - Nov 2020
    • Mississauga, Ontario, Canada

    Manage all aspects of the kitchen,including menu planning, cost control,labor control,payroll system,ordering,scheduling,.Red Seal Certified, Food Safety Certified, Health and Safety certified, AODA certified,Fire Safety certified, Smartserve certified.Proficient in all aspects of the kitchen.

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  Barbizons Restaurant

  • Saucier

    • Mar 1999 - Feb 2000

    Very Fine Dining.Good Owner.Not enough hours come the winter time to keep all people happy.

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  Devils Pulpit Golf and Country Club

  • Saucier

    • Aug 1998 - Apr 1999

    One of the best golf courses in Canada.Nice Clubhouse, Great Fairways and Greens.Family Atmosphere.

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  The Bulk Station

  • Owner

    • Oct 1988 - Aug 1998

    Owned and ran my own Restaurant.Took care of all aspects of the business.Open 7 days a week/14 hours a day.More of a sandwich/tea, salads/ light fare cafe for the people of Markdale.Ran it for 10 years and sold it in 1998.Had a loyal customer base.

• 

  Burlington Golf & Country Club

  • Sous Chef, Executive Chef

    • Mar 1984 - May 1987

    Very High Class Facility.Preparing food for Members and Tournaments.Also had a curling club so the club was open year round.First shot at being a chef.

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  Shenanigans Restaurant

  • Night Sous Chef

    • Mar 1983 - Mar 1984

    This was more a night club atmosphere with basically a bar menu.Would put through roughly 300-400 people a night .

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  Bel Air Cafe

  • Saucier

    • Feb 1982 - Mar 1983

    Fine Dining in the heart of the Yorkville Area.High class dining...sometimes you would see several movie stars show up.Especially during film festival where the restaurant would close down for a special function.Would do approximately 400-500 a la carte a night.

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  Meadowvale Inn

  • Tournant,Saucier

    • Jan 1981 - Feb 1982

    Just moved Back from Alberta.Met one of my mentors in the Food Industry and learned a great deal from him.

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  Smugglers Steakhouse

  • Night Sous Chef

    • Mar 1979 - Jan 1980

    Beautiful classy steakhouse in Calgary Alberta.Just got my Journeymans Papers.It would Serve roughly 300-500 people a night a la carte.

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  Ramada Inn

  • Apprentice

    • Aug 1977 - Feb 1979

    Finished up my apprenticeship here.Wasnt the best of experiences as I was doing all the dirty jobs but learned from it.Try Shucking Oysters for 3 hours and all on demand.

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  Scotts Family Restaurant

  • Short Order Cook

    • Apr 1975 - Aug 1977

    This was the start of my career as a cook.Started by cooking for the Brunch and worked many hours over the years so that all I had left for my apprenticeship was to do the school hours and write my test.Got an 82 on my test so I must have learned something.