Experience

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  ARAMARK, Higher Education

  • St Thomas University

  • Executive-Chef

    • Jan 2000 - Present
    • St Thomas University

    Employed As Executive-Working –ChefResponsible for the following area’s:Responsible for all aspects of food production,to meet the needs of faculty,staff,visitors and catering.Ensures all food products are prepared and presented according to food safety guidelines and are of the highest quality ,...

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  Aramark, St Thomas University

  • Fredericton, New Brunswick

  • Executive -Chef

    • 2000 - Present
    • Fredericton, New Brunswick

    Continued From Above:Health & SafetyIs serve-safe certified as well as 1st aid certified:Sets up 1st aid training through St-John Ambulance for 1st Aid Team:Responsible for ensuring all pertinent staff are trained and are conversant with production and food safety methods in accordance with c...

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  Wandlyn Inn

  • Executive-Chef

    • Apr 1996 - Sep 1999

    Duties included : Staff supervision and training ,menu planning and costing. Banquet cooking and service. Physical inventories,weekly department head meetings,Hiring of staff,as well as other industry related duties

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  Fredericton Inn Hotel

  • Fredericton New Brunswick

  • Working Chef

    • Jun 1988 - Mar 1996
    • Fredericton New Brunswick

    Employed as evening chef overseeing the main Fine dining room Restaurant. "The Regency Room"Developed and prepared all dishes for Fredericton's re-known fine dining establishment

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  Killians Fine Dining ,Red Deer, Alberta

  • Executive-Chef

    • May 1982 - Aug 1987

    Responsible for staff scheduling,Training,and the construction of a powerful team with the spirit and goals of continuing what is considered to be the top fine dining restaurant in not only Red Deer but also in the region of Central Alberta