Experience

Brasserie Les Mordus
• Canada
• Restaurants
• 1 - 100 Employee
• Executive Chef

  • Feb 2019 - Present

Clarendon Hotel
• United States
• Hospitality
• Sous Chef

  • Aug 2017 - Present

Chez Boulay - bistro boréal
• Canada
• Restaurants
• 1 - 100 Employee
• Sous Chef

  • Feb 2017 - Present

MNBAQ Gastronomie signée Marie-Chantal Lepage
• Restaurants
• Sous Chef

  • Jun 2015 - Present

CH&Co
• United Kingdom
• Hospitality
• 700 & Above Employee
• Head of Craft Skills

  • May 2014 - Jun 2015


The Law Society (CH&Co)

• Sous Chef

  • Apr 2011 - May 2014

  -Provide select opulent meals for exclusive group of clients -Management of profit and loss of food operation (costing, labour and overheads) -Coordinate events organisation with sales team and clients on 5 separate outlets Responsible for coaching, mentoring, training a brigade of 10 people of varied multicultural background -Accountability for health and safety and food safety for the premises -Create seasonal luxurious menus focused on refined modern European cuisine -Provide select opulent meals for exclusive group of clients -Management of profit and loss of food operation (costing, labour and overheads) -Coordinate events organisation with sales team and clients on 5 separate outlets Responsible for coaching, mentoring, training a brigade of 10 people of varied multicultural background -Accountability for health and safety and food safety for the premises -Create seasonal luxurious menus focused on refined modern European cuisine



Patterson's Restaurant

• United States
• Restaurants

• Sous chef

  • Apr 2008 - Aug 2010

  -Responsible for coaching, mentoring, training a brigade of 10 people of varied multicultural background -Create daily’ business lunch’ menu and monthly a la carte menu -Management, with executive chef, of profit and lost (costing, labour and overheads) -Implementation and accountability for health and safety and food safety for the premises -Responsible for coaching, mentoring, training a brigade of 10 people of varied multicultural background -Create daily’ business lunch’ menu and monthly a la carte menu -Management, with executive chef, of profit and lost (costing, labour and overheads) -Implementation and accountability for health and safety and food safety for the premises



BaxterStorey

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

• Sous chef

  • Jan 2006 - Aug 2008

  -Supervising a brigade of up to 10 people of varied multicultural background -Create monthly seasonal menu (Barclays) and daily bespoke menus (Uniliver) -Complete implementation of kitchen policies and procedure for newly build site (Uniliver) -Participation in kitchen and dining room design (Uniliver) -Management, with executive chef, of profit and lost (costing, labour and overheads) -Supervising a brigade of up to 10 people of varied multicultural background -Create monthly seasonal menu (Barclays) and daily bespoke menus (Uniliver) -Complete implementation of kitchen policies and procedure for newly build site (Uniliver) -Participation in kitchen and dining room design (Uniliver) -Management, with executive chef, of profit and lost (costing, labour and overheads)