Devon Clark Email & Phone Number

For the last 16 years I have worked exclusively in restaurants, 11 of those years have been in managing kitchens. I have had great success during my career, such as magazine articles with the Mississauga Life and radio interviews in Houston Texas. During my time at Cirque, I implemented and over saw the structural development for the VIP kitchen and guest experience. Some examples of the responsibilities include but are not limited to are;• Development of menu and creating new recipes • Training and leading a team to bring forth their strengths and create a successful environment• Managed and build professional relationships with vendors • Researched and developed products and design for food and layout of the kitchen/VIP • Keene attention to detail, time management and scheduling during city transfers. Previous to this job I have worked in may different styles of restaurants from Tapas, upscale bar, fine dining, catering, as well as cocktail parties, etc. Managing a kitchen or restaurant has become second nature to me, bringing the team together to work effortlessly and brining the best of quality as well as creativity every where I go.

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  George Brown College

  Cooking And Related Culinary Arts, General