Experience

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  Playground poker

  • Quebec, Canada

  • Executive Chef

    • Oct 2021 - Present
    • Quebec, Canada

• 

  Miss Wong Brasserie Asiatique

  • Executive Chef

    • Nov 2018 - Mar 2022

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  Foodtastic

  • Montreal, Canada Area

  • Executive Chef

    • Nov 2017 - Nov 2018
    • Montreal, Canada Area

    Corporate chef.Collaborated in new restaurants concepts, planned menus and standardized recipes Collaborated in kitchen design, opening and training of new builds and acquired restaurants Conduct brand standard compliance audits with district managers Ensure adherence to sanitation, safety, state and federal
    regulations

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  Moomba Restaurant & Bar

  • Laval, Quebec, Canada

  • General Manager

    • Jan 2009 - Nov 2017
    • Laval, Quebec, Canada

    Joined as General Manager, rapidly got some shares of the company based on strong financial, operating, and team Leadership performance. Currently manage 6o-plus employees.• Skillfully managed a $5M food and beverage division with a dining room, bar/lounge and VIP sections. • Monitored food, liquor and supply cost significantly and maintained a consistent 30% good and 20% liquor cost, by implementing standard operating procedures.• Organized and coordinated high volume events (Dj’s performances, weddings, catering and special parties)• Properly trained staff for quality and service standards by creating a food and beverage policies and procedures manual

• 

  Hotel lac des plages

  • Lac des plages quebec

  • Food and Beverage Manager

    • Aug 2005 - Oct 2008
    • Lac des plages quebec

    Directed and coordinated the food & beverage operations for three outlets: Dining room, bar lounge and fast food• Initiated staff incentives that excite, provides feedback and reward employee for sales, cost savings, efficiency and customer satisfaction. • Implemented a prime cost system to help control expenses on a weekly basis. Improved the prime cost by 5% from 76% to 71% in the first year. • Developed and implemented packages for snowmobile customers that raised 25000$ revenues for the food and beverage department.

• 

  Moomba Restaurant & Bar

  • Executive Chef

    • Feb 2002 - Jan 2005

    Coordinated opening regarding kitchen (equipment purchasing and inventory management), designed new concept menu and staffing. • Created order guides, inventory, schedules, sanitation guides and training manuals• Hired and trained 10 kitchen staff on proper use of equipment, food handling, portion sizing and food quality• Maintained a food cost of 28% and a labor cost of 25%

• 

  The explorer hotel

  • Yellowknife, north west territory

  • Executive Chef

    • 2001 - 2002
    • Yellowknife, north west territory

    Responsable for 2 restaurants and banquet room up to 1500 people Responsible for the complete kitchen operation.Perform monthly inventory duties plate and recipe costing menu designsRecruit interview hire train and supervised front- and back-of-house employeesInitiate a buying program to reduce food cost by 10% Manage daily kitchen operations and create standards hat exceed safety and health regulations; identify and provide solutions for any problem areas