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CV Expert Chef, Manager (19+ years), dependable, strong willed

Expert Chef, Manager (19+ years), dependable, strong willed

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CV/Resume ID no.: 88533

Location (Residence): Claresholm, Canada
Citizenship: Canada
  Native: English Canadian
  Other: English Canadian
Education & Experience: Work Authorization & Relocation:
  No Degree

Years of Experience: 19 years
Authorized to work in:
Present Location:
   Canada, Claresholm, Alberta
   Anywhere (International)
Category Subcategory Ability Experience
Other Catering Expert 19 years
Trades (Skilled) Electrician Trainee 1 year
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]


I am presently living in Claresholm, Alberta. I have been cooking since 1988. I spent the first 7 years of my career at the Banff Springs Hotel & Resort. It was there that I achieved my Journeyman’s Certificate and Red Seal, as well as extensive HR training such as Train the Trainer, Leadership 2000 and many internal training programs. Shortly after that I moved up to the Rimrock Resort Hotel where I worked for 4 years learning and improving based on the high standards of that hotel. I also had the experience of opening a successful restaurant in Claresholm, Alberta: The Flying “E” Steakhouse & Saloon, specializing in western cuisine. After leaving the field for a few years and trying other trades I have realized it is the culinary field I get the most satisfaction from and feelings of accomplishment.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Employment History:

June 2007 – Present-Contractor
Owner/operator - Kennedy Renovations
248 54 AVE. E
Claresholm, Alberta
T0L 0T0

 Private contractor specializing in all types of home renovations and repairs.

Sept. 2006 – June 2007: Apprentice Electrician
Pronghorn Controls
Main office:
101-4919 72 Ave. SE
Calgary, AB
 -1st year Apprentice
 -specialized in Oilfield Electrical Maintenance
 commercial and residential work

January 2006 – September 2006: Facility Manager
Aramark Canada, Shaw Cable/Starchoice
2400, 32 Ave. NE
Calgary, AB.

 Manage all aspects of 2 busy business dining facilities
 organize, plan and budget catering and special events
 follow all budgetary requirements and goals set forth by Aramark Canada

May 2005 – Jan 2006: Electrician
Breaker Electric Inc.
#34, 4816 - 35B St. SE
Calgary, Alberta

June 2004 - May 2005: Cook 1
Claresholm Continuing Care Center
Calgary Health Region
Claresholm, AB.

 prepare all menu items for a 3 week rotating menu, cafeteria style
and plated service
 ensure dietary requirements are met for 60 to 100 special needs clients
 supply all meals for the Claresholm General Hospital
 supply lunch meals for staff cafeteria
 Able to work independently, and demonstrate problem solving, innovation and customer service skills.
 organization of kitchen staff duties for preparation of all menu items
 maintain positive client/customer relations

April 2003 - June 2004: Chef
The Flying “E” Steakhouse & Saloon
Claresholm, AB

 renovated the kitchen and building to create a successful restaurant and saloon focusing on pub food, pastas and Steakhouse style cooking
 Requisitioned and purchased all food products as well as completed food production records.
 costing for seasonally changed menu, daily specials and private functions
 preparation of budgets and maintaining food costs and other records
 responsible for all aspects of managing the culinary staff and their duties
 increased sales and profitability of the operation by 60 to 70%, as mandated by management
1998 - 2002: Outlet Manager
Rimrock Resort and Hotel
Banff, AB

1998 - 1st cook - line cook for Primrose Restaurant serving Asian/Canadian Cuisine, 300 seat Dining room.

1999 - Demi Chef de Parti - assisting in supervision of staff and food preparation for the Primrose kitchen

2000 - Chef de Parti - supervising, planning, and preparation of all menu items in large banquet department serving groups from 10 to 700 guests consistently, effectively and according to costs outlined by the Chef

2001 - Chef Banquets - organizing product ordering, staffing levels, production and logistics as well as individual culinary department requirements and expectations

2002 - Cafeteria Manager - served approx. 400-500 staff all daily meals with buffet style service as well as an extensive ala carte menu focusing on healthy choice items
- ensuring proper maintenance schedules on all equipment
- Management of culinary and stewarding staff
- Inventory control for all smallwares and service items
- requisition all food products, service items and cleaning supplies
- cost menus on a regular basis
- ensuring budgeting requirements are met as outlined by Executive Chef

3. Education & Training - CV/Resume Part 3 [Mandatory]

 Standard First Aid-Level A CPR
 H2S Alive
 Gas Testing-IOR
 Ground disturbance IRP 17 Supervisors Program

October 2002 - April 2003:
 Digital Graphic Design Certificate, Completed 1st year, S.A.I.T, Calgary, AB

 Awarded Journeyman’s Certificate and Red Seal, S.A.I.T., Calgary, AB
 Safe Food Handlers Certificate

4. Computer Skills - CV/Resume Part 4 [Mandatory]
 Proficient in Microsoft Office, QuarkXpress 5.0, Pagemaker 6.5, Illustrator 10 and Photoshop 9
5. Other Skills - CV/Resume Part 5 [Optional]
Technical Skills and Accomplishments:

 Extensive experience in managing a kitchen both Institutional and commercial with an understanding of quality and cost efficiency
 Ability to organize product and people towards goals set by the employer in an efficient and timely manner
 Strong people skills and ability to communicate well with others to achieve common goals
 Silver medal in Apprentice of the Year Competition, 1994, Edmonton, AB
 Proficient in Microsoft Office, QuarkXpress 5.0, Pagemaker 6.5, Illustrator 10 and Photoshop 9
 Proven ability to plan and organize events effectively, possessing a highly developed attention to detail.
 Assertive, professional and positive, with an ability to lead in a stressful environment
 Strong leadership and organizational skills
 Ability to respond effectively to changing demand
6. Additional Information - CV/Resume Part 6 [Optional]
I believe my long term experience as well as my maturity and abilities will qualify me for the position within your company. I have a keen interest in management and thoroughly enjoy being a mentor, trainer and facilitator. My Family and I have had extensive discussions on the topic of travelling for work, and we believe this is a great opportunity to experience life in another part of the world. Thank-you for the opportunity to submit my resume. Please feel free to contact me anytime by phone or email. My references are available by request.


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Expert Chef, Manager (19+ years), dependable, strong willed
CV/Resume ID no.: 88533

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