Responsible for menu creation, recipe development, costing and inventory control, ordering, catering, business development, labour control

Responsible for menu creation, recipes, catering, food and labour cost controls, inventory control as well as staff training, policies and procedures

Daily food preparation and line work following set recipes and cooking methods. Responsible for inventory management, scheduling and labour cost. Responsible for opening and closing the restaurant including maintenance and cleaning

An island resort catering to boating enthusiasts located at the mouth of Ontario's only northern Fiord. We used wild game, freshly caught fish, northern smoked fish and on site grown fresh herbs. We had an on site bakery for our own bread, rolls, pastry etc for the restaurant as well as retail for guests on board their boats. Shore lunches were prepared for those heading out for a day of fishing in the many bays and coves.Prepared a la carte breakfast, lunch and dinner, Sunday brunch as well as specialty buffets and all staff meals.