>Maintain on-going training and development of employees, conduct employee performance reviews and follow up in a timely manner>Manage employee performance, through training, coaching, or corrective action as required>Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets>Support a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and… Show more >Maintain on-going training and development of employees, conduct employee performance reviews and follow up in a timely manner>Manage employee performance, through training, coaching, or corrective action as required>Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets>Support a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and safety program (Serve Safe, hazard ID, etc.)>Support and promote environmental practices and programs>Liaise with food stores to ensure the proper rotation of foods and red flag any items that need to be inserted into production to avoid any losses>Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction>Will be responsible for kitchen operation in absence of Executive Chef and Executive Sous Chef>Maintain departmental standards in accordance with Delta Hotels and Resorts core standards>Ensure effective co-operation between outlets and the kitchen>Lead and inspire colleagues to reach their full potential>Create memorable dining experiences for all guests>Assist with goal development and follow up, departmental initiatives, budget reviews, etc>Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program>Adhere to all environmental policies and programs as required>Other reasonable duties as assigned Show less

Employed from November 2013 to July 2014 as the Banquet Chef and from August 2014 to March 2015 as Restaurant Chef.Maintain on-going training and development of employees, conduct employee performance reviews and follow up in a timely mannerManage employee performance, through training, coaching, or corrective action as requiredEnsure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgetsSupport a safe working environment by… Show more Employed from November 2013 to July 2014 as the Banquet Chef and from August 2014 to March 2015 as Restaurant Chef.Maintain on-going training and development of employees, conduct employee performance reviews and follow up in a timely mannerManage employee performance, through training, coaching, or corrective action as requiredEnsure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgetsSupport a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and safety program (Serve Safe, hazard ID, etc.)Support and promote environmental practices and programsLiaise with food stores to ensure the proper rotation of foods and red flag any items that need to be inserted into production to avoid any lossesSeek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfactionWill be responsible for kitchen operation in absence of Executive Chef and Executive Sous ChefMaintain departmental standards in accordance with Fairmont Hotels and Resorts core standardsEnsure effective co-operation between outlets and the kitchenLead and inspire colleagues to reach their full potentialCreate memorable dining experiences for all guestsAssist with goal development and follow up, departmental initiatives, budget reviews, etcCompliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety programAdhere to all environmental policies and programs as requiredOther reasonable duties as assigned Show less

Employed from August 30th 2010 to November 2013, as a chef de partie in the banquet kitchen and the Fairview 4 diamond fine dining restaurant.

-Employed on contract with the Four Seasons Resort in Whistler, British Columbia as a hot-line 1st cook for the main dining-room.-This covered an exceptionally demanding time frame of the 2010 Winter Olympics.

-Completed an internship/stager at the Four Seasons Hotel in Florence, Italy for aMaster Chef level diploma. This internship was part of completion of the Master Chef Level requirements at the Italian Culinary Institute for Foreigners located in Asti, Italy.-Worked in the kitchen preparing the menu of local-specialties for the main dining room (Il Palagio).