Philip De Vantier Email & Phone Number

Toronto, Canada Area

Assisted in overseeing all culinary operations, including managing and training kitchen staff at one of Canada’s top private all-season golf clubs. Provided leadership and direction while ensuring that all recipes, food preparation and presentation consistently met high specifications. Collaborated effectively with management to create and implement banquet, formal dining and a-la-carte menus and conducts cooking classes and other interactive culinary events. Key Contributions:- Oversaw ordering, food costing, inventory and waste control while working in accordance with the budget to meet the departmental objectives and maximize overall profitability.- Maintained a high-quality kitchen team by recruiting, training, scheduling, coaching and developing employee evaluations and action plans.- Established and priced a universal banquet package.- Implemented strategies to improve wait times during the busy season.- Prioritized improvements to visual presentation for buffets and banquets.- Developed a customized kitchen orientation and training package that outlines occupational health and safety and includes a detailed equipment training manual.- Streamlined kitchen operations by creating more functional prep sheets, templates and recipe spec sheets.

Wraysbury, United Kingdom

Managed a diverse kitchen team at an upscale restaurant serving traditional English cuisine with a modern London twist using farm-to-table concepts. Collaborated with a Michelin Star trained chef to oversee recipe preparation, plate presentation and monitor equipment maintenance and sanitation. Key Contributions:- Actively participated in developing and implementing policies and procedures that promoted smooth operations and food safety.- Created strategies for teams to work efficiently and effectively together.- Played an integral role in reducing costs by effectively maintaining relationships with suppliers and accurately monitoring supply pricing and food waste.

Brisbane, Australia

Played a key role in expanding the menu at a modern, fast-paced Australian Gastro Pub where everything was made in-house and innovation and imagination were core values. As Sous Chef, I was responsible for managing and ordering while the Head Chef was absent and assisting with daily food preparation, storage, cooking and presentation. Key Contributions:- Brainstormed with the chef to create increasingly complex dishes using unique and locally sourced ingredients in accordance with current trends.- Monitored and trained apprentice chefs with focus on enhancing employee retention and morale by promoting a creative, team-oriented environment and instituting a positive means of dealing with stress in a high-volume operation.

Toronto, Canada Area

Provided high-level support to the Executive Chef at one of the finest private family-oriented golf and multi-activity Clubs in Canada. As Sous Chef, I was responsible for managing and supervising a 25-person kitchen brigade while upholding the standards set forth by private clientele. I developed recipes, managed accounts and wrote menus based on seasonal availability and quality.Key Contributions:- Regularly designed and priced specialty menus for private functions. - Streamlined kitchen operations by creating more functional prep sheets, inventory systems and food safety control measures. - Mentored apprentice chefs and remained an active member of Donalda’s Social Committee to promote teambuilding and increase employee morale. - Sat as Chair of Joint Health and Safety Committee where I updated and ensured all health and safety policies and procedures were followed, oversaw orientation and training, including First Aid and CPR and occasionally wrote articles for the club newsletter. - Represented Donalda Club as a guest lecturer at Ryerson University to deliver a brief history of pastries and a cake decorating demonstration

Huntsville, Canada

Managed a kitchen team of 14 while representing GB Catering, who are leaders in new innovative trends for Camps, Schools and Outdoor Recreation Centres across Southern Ontario. My contract role consisted of large-scale food production with emphasis on nutrition and health, as well as food allergies and cultural preferences.Key Contributions:- Managed large-scale food production for up to 360 people, 9 services per day.- Trained, mentored and managed a team of 14.- Maintained good relations between camp director and G.B. Catering.

Diploma Of Business, Business Administration And Management, General

Certificate Iii In Hospitality, Commercial Cookery