Experience

Vancouver Whitecaps FC

• Canada
• Spectator Sports
• 200 - 300 Employee

• Head Cook

  • Feb 2018 - Present

  Preparing meals, following nutritional guidelines created by the team's Nutrionist and Head of Sports Medicine. Maintaining a relationship with each player and coach to meet their nutritional requirements, including allergies, religious needs, sensitivities, lifestyle choices, etc. Maintaining the facility kitchen, in liaison with the Facility manager on any repairs or general maintenance.Menu planning, supplier liaison, supply sourcing, general costing. Preparing meals, following nutritional guidelines created by the team's Nutrionist and Head of Sports Medicine. Maintaining a relationship with each player and coach to meet their nutritional requirements, including allergies, religious needs, sensitivities, lifestyle choices, etc. Maintaining the facility kitchen, in liaison with the Facility manager on any repairs or general maintenance.Menu planning, supplier liaison, supply sourcing, general costing.



UBC Food Services

• 1st Cook Mobile Food and Concessions

  • Apr 2015 - Present



UBC Mobile Food Services

• 2nd Cook

  • Jan 2015 - Apr 2015



Score On Davie

• Score on Davie

  • Mar 2006 - Nov 2014

  Direct liaison with G.M., line cooking, menu development, staff supervision and training of a staff of 3 lower managers and 18 employees, food costing, scheduling, service liaison, staff recruitment and managed all disciplinary measures.Achievements: • Ran the kitchen of a sports bar of 104 seats with approximate food sales of up to $135,000 per month. • Created a new enjoyable atmosphere in the kitchen by recruiting new talented team members to assist the current kitchen staff. • Implemented a purchasing program and food preparation program, creating more consistent and efficient production from the kitchen. • Purchased all food, non-alcoholic products and small wares, maintaining all budgetary guidelines. • Menu costing of the current menu, altering the portions or presentation to maintain suggested food costs. • Monthly inventory control. • Menu creation and formatting