• Prepare sauces for all main course dishes; primarily classic French sauces and their variations. • Cook all meats and fish to the proper doneness.• Butcher and portion proteins to the correct weight.

• Butcher in the production department, supplying Vancouver’s premier restaurants and steakhouses with premium cuts of beef, pork, lamb, bison and poultry.• Butchered whole hogs, as well as primal cuts of beef and lamb.• Seamed, cleaned and portioned sub-primal cuts of beef into steaks, roasts and trim.

• Lead Chef de Partie of the Meat/Saucier section, responsible for the ordering, preparation and inventory management of all meat and poultry in the restaurant.• Former Chef de Partie of the Poissonier, Garde Manger and Entremetier stations, having also led our critically-acclaimed weekend brunch program. • Experience working the service pass, as well as many exclusive private dining functions from the No.1 Gaoler’s Mews and Visa Infinite dinner series, among others.• Working in one of the most ambitious kitchens in the country, I have learned to work under extreme pressure while maintaining the highest possible attention to detail.#7 - OAD Top 100+ North American Gourmet Casual Restaurants 2019#22 - Canada's 100 Best Restaurants 2019

𝗙𝗶𝗻𝗮𝗻𝗰𝗲/𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀:• Conducted market research and margin analysis to revisit retail pricing across all our product categories. This analysis led to price adjustments on 20+ products, and informed future discounting of products during promotions. • Proposed delivery route changes based on the density of our consumers in the Greater Vancouver Area, that saved 20% on weekly delivery costs.• Developed a relationship with a local packaging supplier that allowed us to switch to 100% cardboard boxes. The new relationship cut down over 5000 km of transport, and over a month of lead time versus our previous supplier.𝗠𝗮𝗿𝗸𝗲𝘁𝗶𝗻𝗴/𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀: • Responsible for scheduling 4 months of social media posts across Instagram (14k followers), Facebook (2k followers) and Twitter (<1k followers), utilizing content calendars and content scheduling platforms.• Leveraged my culinary background to create original food photography for promotional purposes. My original content on Instagram generated 75% more likes and 200% more comments than other influencer-generated food photography.

𝗙𝗶𝗻𝗮𝗻𝗰𝗲/𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀:• Created sales forecasts over a four-month period, for the purpose of setting sales targets, advertising budgets, and inventory planning. • Introduced three new suppliers to our platform, ensuring each supplier aligned with our values and core focus on sustainability. With each new supplier I negotiated wholesale prices and MOQs. • Acted as the sole point of contact with each new supplier onboarded, ensuring compliance with our processing and labelling specifications, while also coordinating cold storage and LTL freight services along the entire distribution chain. • Created weekly inventory pick lists and delivery manifests, and acted as the primary point of contact between our warehouse, fulfillment, and delivery teams.𝗠𝗮𝗿𝗸𝗲𝘁𝗶𝗻𝗴/𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀: • Managed the company inbox, responding to all customer inquiries daily. This responsibility proved to be extremely insightful and revealed many consumer insights that led to meaningful changes to our platform. • Gained invaluable copywriting experience through the writing and publishing of product descriptions on our online store. • Drafted weekly updates to the board of directors, summarizing all company activities.

• Part of a small, tight-knit team of chefs responsible for operating a high-volume neighbourhood bistro kitchen.• Learned a variety of culinary techniques on the Pastry and Garde Manger stations while prepping and maintaining my section on a full-time basis.#3 - Best Bistro, Georgia Straight Golden Plate Awards 2017

• Full-time line cook, excelling on all cold and hot-line stations in a high-intensity environment.• Responsible as dinner shift leader for communicating with front of house management on behalf of the kitchen staff.• Responsible for cooking and plating 400+ dishes per service as one of three weekend brunch cooks.#3 - Best Comfort Food, Georgia Straight Golden Plate Awards 2017#3 - Best Diner, Georgia Straight Golden Plate Awards 2017

(UBC Food Service) Prep cook at Sage Bistro at the Peter Wall Institute for Advanced Studies. • Responsible for prepping produce and other ingredients for service.• Plated entrées, appetizers and desserts for large catered events.• Learned the fundamentals of professional cooking, laying the groundwork for future growth in the culinary industry.• Gained required training in food safety and food handling practices.

• Responsible for planning and programming for childhood camps, at a Toronto inner-city community centre (summer months).• Building operator and attendant for permit rentals, including birthday parties and business functions (winter months).• Took on a high-degree of responsibility as the primary adult caregiver to 15+ young children over the course of a 8-10 hour day, 5 days a week.• Responsible for creating budgets and working within them for an entire summer of day camp programming.

• Experience managing the seating and flow of the dining room as lead Host. • Responsible for expediting all food for the 200 seat dining room, bar and patio during weekend service. • Developed strong abilities in customer service, including reservation management.