Alexander Herbert Email & Phone Number

Grande Prairie, Alberta, Canada

Grande Prairie, Alberta, Canada

Grande Prairie, Alberta

2015 Core value Leader award winner for Pomeroy Lodging

Grande Prairie

Cape Breton, Nova Scotia

NSHigh paced multiple outlet 4 star diningRecruiting for seasonal operationMenu creation for 4 diamond, casual and banquet operationMaintaining Ecosure compliance with transient workforceCultivating relationships with local purveyorsMentoring first and second year apprenticesReviving teaching gardens so apprentices can learn about the growth of the products they useParticipate in International Culinary events

Red Deer, Alberta

Manage five outlet Hotel kitchenSupervise a staff of up to 28Coordinated and oversaw VIP functionsCreated authentically local menus that were constructed to maintain quality and costing levels consistent with our corporate visionResponsible for scheduling to maintain service and costing standardsActed as a liaison between kitchen and different departments within the hotelResponsible for product ordering ensuring seamless guest servicesCreated systems for… Show more Manage five outlet Hotel kitchenSupervise a staff of up to 28Coordinated and oversaw VIP functionsCreated authentically local menus that were constructed to maintain quality and costing levels consistent with our corporate visionResponsible for scheduling to maintain service and costing standardsActed as a liaison between kitchen and different departments within the hotelResponsible for product ordering ensuring seamless guest servicesCreated systems for standardizing all menusImplemented new food programs to increase traffic in our outletsCreated new systems for purchasing and receiving of itemsImplemented new cleaning schedules to improve the working environment in the kitchen Show less

Lake Louise, Alberta

Manage a $6M revenue, a la carte restaurant, which in peak season serves 1,400 guests a daySupervise a staff of up to 30Coordinated and oversaw VIP functionsCreated authentically local menus that were constructed to maintain quality and costing levels consistent with a four diamond resortResponsible for scheduling to maintain service and costing standardsActed as a liaison between kitchen and different departments within the resortParticipated in environmental and… Show more Manage a $6M revenue, a la carte restaurant, which in peak season serves 1,400 guests a daySupervise a staff of up to 30Coordinated and oversaw VIP functionsCreated authentically local menus that were constructed to maintain quality and costing levels consistent with a four diamond resortResponsible for scheduling to maintain service and costing standardsActed as a liaison between kitchen and different departments within the resortParticipated in environmental and lifestyles workplace committeesResponsible for morning and lunch banquet servicesResponsible for product ordering ensuring seamless guest services Show less

Operated a large and well-know restaurant and barCoordinated and supervised renovations of the existing Thirsty DuckCreated and implemented new food and drink menusCreated systems for costing all menusSpear-headed an extensive marketing planResearched and developed an extensive business plan which enabled the purchase of the Thirsty Duck, including securing funding from financial institutions and backersPerformed General Manager duties, including supervising all staff… Show more Operated a large and well-know restaurant and barCoordinated and supervised renovations of the existing Thirsty DuckCreated and implemented new food and drink menusCreated systems for costing all menusSpear-headed an extensive marketing planResearched and developed an extensive business plan which enabled the purchase of the Thirsty Duck, including securing funding from financial institutions and backersPerformed General Manager duties, including supervising all staff (front and back of house), scheduling, supplier liaison, and a variety of administrative dutiesResponsible for a staff of approximately 40 Show less

Created and developed all menus, insuring they were costed appropriately Kept food and labour costs below industry standardsKept a stringent cleaning schedule to adhere to and exceed new Toronto health code standardsImplemented employee benefit programsResponsible for hiring, training and supervision of approximately 20 kitchen staff

Created and implemented new menus to increases sales for a struggling restaurantResponsible for bringing costs and budgets into line with industry standards Learned to work within the strict guidelines and procedures of a large organizationCompeted on behalf of RD's in many international events, placing first in each oneRepresented RD's and Prime Restaurants in several television appearancesParticipated in several off site cooking demonstrations with audiences ranging from… Show more Created and implemented new menus to increases sales for a struggling restaurantResponsible for bringing costs and budgets into line with industry standards Learned to work within the strict guidelines and procedures of a large organizationCompeted on behalf of RD's in many international events, placing first in each oneRepresented RD's and Prime Restaurants in several television appearancesParticipated in several off site cooking demonstrations with audiences ranging from 20 to 500Supervised a staff of approximately 20 cooks Show less

Organized and ran a 20 chef operationOrganized off site functions ranging from 2 to 4,500 peopleCreated exciting and diverse menus including fully kosher functionsSales increased from $1.5 million to $5 million annually during my tenureCreated and implemented systems to deal with high volume fast paced catering projects including effectively costing all menus

Responsible for all hot appetizers and vegetables for a fast paced fine dining restaurant.Created new systems to deal with intricate and time consuming prep workResponsible for daily staff meals

Montreal, Canada Area

Apprenticed and mentored with Nicolas Jongleux a three star Michelin ChefLearned to work effectively in a unionized environment of a hotel restaurantResponsible for the night-time garde manger line including all requisitions from the stores and mis en placeHandled special requests from VIP guests

Responsible for a staff of 10Responsible for mis en place and service of a fine dining restaurantAided in the construction and implementation of all menus