Experience

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  City of Vancouver - Fraserview Golf Course

  • Vancouver, Canada Area

  • Chef (Seasonal)

    • Jul 2017 - Sep 2020
    • Vancouver, Canada Area

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  ILAC International College

  • Vancouver, Canada Area

  • Instructor - Food and Beverage

    • Aug 2017 - Oct 2017
    • Vancouver, Canada Area

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  Haro Park Centre

  • Vancouver, Canada Area

  • Cook (Casual)

    • Jun 2015 - Jul 2017
    • Vancouver, Canada Area

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  Jang Enterprises

  • Vancouver, Canada Area

  • Private Chef/Caterer

    • Feb 2002 - Jul 2017
    • Vancouver, Canada Area

    Private catering for banquets, weddings, celebrations, announcements and corporate to fit anyone's budget. Featuring howie's private label Garlic Butter, Caesar Dressing and Tamarind Sauce.

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  Office Essentials

  • Sales Representative

    • Jul 2000 - Jul 2017

    Sales and marketing

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  Coastline Cleaning Services Ltd.

  • Burnaby, BC

  • Cook (Casual)

    • Dec 2014 - Dec 2015
    • Burnaby, BC

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  Carecorp Senior Services

  • West Vancouver

  • Support Service Manager/Chef

    • Mar 2011 - Nov 2014
    • West Vancouver

    Responsible for training new contractor Director of Support Services to transition into Inglewood with human resources, scheduling, staffing, budget hours, payroll for 200 plus employees using eTime and ADP software. Create and design new forms for Carecorp Senior Services for food service, laundry and housekeeping departments. Accountable for Food Service - production of fluids for residents with dysphagia, purchasing and price comparison, receiving, storing and rotating in appropriate storage areas, supervises training and cross-training of assigned dietary personnel for various phases of food production, menu improvement, recommends and implements new policies and procedures relating to food preparation, monitors food for taste, texture, temperature and visual appeal, ensures HCCAP Program is followed at all times and all HACCP logs are completed daily to health and safety policies and procedure. Deals with vendors, ensure best prices, review and sign off on all food invoices, budget and maintain cost to under $5.45 per diem. Collaborate with Dietitian for Menu Planning/Recipe Writing. Ensures DREPP (disaster planning supplies) are at par, rotated and replenished. Makes diet modifications on Point Click Care software. Continuous food testing to improve and modify all menu recipes to residents liking. Participate in OH & S Committee.

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  SimpeQ Care

  • West Vancouver

  • Food Service Supervisor/acting Support Services Supervisor

    • May 2010 - Feb 2011
    • West Vancouver

    Responsible for all aspects of Food Service - Collaborate with Dietitian, receiving, storing and rotating in appropriate storage areas, menu improvement, recommends and implements new policies and procedures relating to food preparation, monitors food for taste, texture, temperature and visual appeal, ensures HCCAP Program is followed at all times and all HACCP logs are completed daily to health and safety policies and procedure. Maintain food budget guidelines of under $5.25 per diem. Maintain support services budgeted hours as per contract, human resources - job posting, interviewing, Hiring/Firing/Discipline, input and adjust payroll on eTime and ADP software, scheduling and staffing support services (cooks, prep cooks, dietary aids, housekeeping and laundry), supervises training and cross-training of assigned support service personnel. Participate in OH & S Committee.

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  The Bay (Downtown)

  • Vancouver

  • 2010 Olympic House Chef

    • Jan 2010 - Mar 2010
    • Vancouver

    Chef alongside with Hudson Bay Company (Toronto) Executive Chef, at Canada Olympic House, meeting place for Canadian Olympic athletes, their family, friends, coaches, support staff, sponsors, government partners and special guests. Canada Olympic House staged programs such as the Family and Friends Program, hosted athlete medal receptions and provided a multimedia centre/internet lounge and TV lounge to watch all the Olympic action with other enthusiastic fans and supporters. Created and prepared food safety plan for Canada House with compliance to HACCP program. Assisted in preparation of food for entire Hudson Bay Company's 2010 Olympic staff wrap up party.

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  Camp Latona, Gambier

  • Gambier Island

  • Head Chef

    • Sep 2009 - Sep 2009
    • Gambier Island

    Head Chef for Collingwood Private School Seniors "Encounter Retreat", Notre Dame High School Grade Ten retreat, Corpus Christi Elementary School Grade Seven retreat, Crofton House Private School. Prepared and created breakfast, lunch, dinner and snack menu as per budget.

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  Camp Potlatch, Howe

  • Howe Sound

  • Kitchen Coordinator and Head Chef

    • Jul 2009 - Sep 2009
    • Howe Sound

    Prepared and created breakfast, lunch, dinner, bbq and snack menu for 150+ campers and staff with a $2500 budget per week. Responsibility as Head Chef included but not limited to cooking, supervising, training, maintaining food safety rules and regulations, ordering, receiving, storing, rotating food and organizing cook's helpers and kitchen sanitation. Organized and created food for staff wrap up party at end of season.

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  Pacific Place Arc Realty

  • Real Estate Representative

    • Sep 2005 - Aug 2009

    Marketing and sales of condominiums, homes and commercial,

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  howie's bistro and bar

  • Burnaby

  • Executive Chef / Owner

    • Sep 2006 - Apr 2009
    • Burnaby

    Financially responsible for daily operations of a 200 seat dinner and dance venue - developed food safety plan, opening and closing, administrative, daily cash & bank deposits, menu development, costing & budgeting, payroll, human resources/payroll, training, purchasing food & liquor, programming Squirrel POS changes, marketing & sales, promotions, booking entertainment and special events, menu development & cooking, repairs & maintenance

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  Swiss Chalet

  • Kitsilano

  • Cook / Manager in Training

    • Apr 2002 - Jun 2003
    • Kitsilano

    Responsible for opening & closing, daily cash & deposits, tip pool, projecting weekly chicken requirements, cooking for up to 700 meals & training team mates at 5 stations, scheduling & supervising kitchen staff of 25, weekly food and liquor inventories, ordering and purchasing food and supplies. Launched local store marketing with Volleyball BC (Summer Beach Volleyball League at Spanish Banks), UBC Thunderbirds basketball tournament and partnered with Stong's Market through joint delivery flyers.

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  Grubs Deli & Catering

  • Richmond

  • Operator/Partner

    • Dec 1992 - Jan 2002
    • Richmond

    Hands on operation food and beverage catering sandwich platters to offices, warehouse, weddings, marketing and internal controls

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  Royal Towers Hotel

  • Food and Beverage Controller

    • Sep 1989 - May 1992

    Introduced and established cost controls with new POS system, Purchasing, food and beverage recipe development and costing, developed internal requisition form and system

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  Cask'n Anchor Restaurant

  • Vancouver

  • Chef/Operator

    • Jun 1977 - Oct 1988
    • Vancouver

    Designed & developed entire 100 seat seafood restaurant concept from logo, food and beverage menu development and recipes, setting up POS, development permit, insurance, working with architect, sub trades and renovations over the 11 year period. Financially responsible for the daily operations with hands on front and back of house, administrative, human resources, marketing & public relations. Achieved 2nd highest volume at Vancouver's 1st 1987 "Bite of Vancouver". Catered to Japanese tour groups featuring our famous Live Lobster Dinner, sports team banquets, catering, weddings and special events.

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  Keg Restaurants

  • Vancouver Lower Mainland

  • Bartender/Weekend Office Clerk/Manager in Training

    • Sep 1975 - May 1977
    • Vancouver Lower Mainland

    Started from dishwasher, busboy, prep cook, cook, bar porter, bartender and finally to manager in training. Responsibilities included sanitation, food preparation for salad bar, baking potatoes and roasting prime rib, cooking for up to 500 meals, Set up and maintain bar, cut fruits, make juice mixes, pours drinks and cocktails, conducts bar and lounge clean up and requisitions and stores goods according to established procedures, as required. Takes and serves beverage from patrons. Bar-tending for up to 1000+ drinks, training cocktail servers, inventory, counting cash and ensuring sufficient floats for bar and cocktail servers, summarizing and submitting credit cards, gathering and recording tip pool and bank deposits.