Summary

Work experience

• Sous Chef

  Brewskys Pub

  2020.07-2024.04

  (4 years)

  I analyzed food costing and pricing of menu items. I would take inventory of all food items regularly. I would check food delivery orders to be correct and put them away in the fridge, freezer or dry storage in the proper place, with the first in first out rule applying. I helped design the menu and pricing of the food items sold. I would write lists of prep work that needed to be done for the day and delegate the work needed to be done to employees. I would watch the incoming orders and make sure they were being created and executed in a timely and efficient manner while maintaining the quality of taste and presentation we expected. I would help settle disputes and any problems which would arise. I would settle customer problems in a respectful and professional manner. I would maintain a communication channel between the lower employees and the owner of the establishment.
• Head Chef

  Monkey Tree Pub

  2019.09-2020.07

  (a year)

  Scheduling employees, ordering food, food costing analysis, taking inventory, assuring the food came out on time to our expectations. I analyzed food costing and pricing of menu items. I would take inventory of all food items regularly. I would check food delivery orders to be correct and put them away in the fridge, freezer or dry storage in the proper place, with the first in first out rule applying. I helped design the menu and pricing of the food items sold. I would write lists of prep work that needed to be done for the day and delegate the work needed to be done to employees. I would watch the incoming orders and make sure they were being created and executed in a timely and efficient manner while maintaining the quality of taste and presentation we expected. I would help settle disputes and any problems which would arise. I would settle customer problems in a respectful and professional manner. I would maintain a communication channel between the lower employees and the owner of the establishment.
• Head Chef

  Morning People food truck

  2019.03-2019.09

  (7 months)

  Helped a friend open his food truck for the first summer. Entailed sourcing food, creating the menu, ordering food, cooking food and taking orders, managing money, scheduling.
• Sous-Chef

  Bleue Coyote Bar and Grill

  2017.03-2019.03

  (2 years)

  I analyzed food costing and pricing of menu items. I would take inventory of all food items regularly. I would check food delivery orders to be correct and put them away in the fridge, freezer or dry storage in the proper place, with the first in first out rule applying. I helped design the menu and pricing of the food items sold. I would write lists of prep work that needed to be done for the day and delegate the work needed to be done to employees. I would watch the incoming orders and make sure they were being created and executed in a timely and efficient manner while maintaining the quality of taste and presentation we expected. I would help settle disputes and any problems which would arise. I would settle customer problems in a respectful and professional manner. I would maintain a communication channel between the lower employees and the owner of the establishment.

Educational experience

• University of Victoria

  French Literature

  2011.09-2016.12

  (5 years)

  I received a Bachelors Degree in Humanities, French Literature while maintaining part time work at various jobs.

Languages

Certificates

Skills