Chef Earl Routh Email & Phone Number

Fort Mcmurray, Alberta, Canada

Canada

British Columbia, Canada Area

Selected Accomplishments• Planed a variety of 6 week rotated menus for 225 people at a mandate of $15 per head per day• Established dietary and vegetation needs for the camp Responsibilities• Managing a team of 10 cooks and staff delivering quality delicious food • Ordering and Inventory control• Food quality control

Edmonton, Canada Area

Experienced, Dedicated and Energetic, Accomplished Chef for hire I am a creative, enthusiastic, hardworking chef with a passion for food and lots of experience working in busy restaurants and camps around the world. I am a confident. I have the qualifications required to become a beneficial member of your team.My attached resume outlines my depth experience and professional development. I would like to be considered a chance of an interview and hired as your new Chef. I guarantee you will not be disappointed.In this economy you don't time or to waste on unskilled or unmotivated workers. I have what you need. I know that with my extensive experience I can contribute to your position as a leader in the hospitality industry. I would welcome the opportunity to ensure your company maintains its growth and positions in the field.If you take a moment to review my resume you will see that I have successfully progressed in my career, advancing to challenging positions in the Hospitality field. I have master skills such as leadership and team development skills that are crucial for the job. My relevant, experience includes food costing, leadership, creativity, problem solving, team work, safety (awareness), communication, customer focus, technical mastery.I am confident that I would be an excellent match for your team and look forward to hearing from you soon. Thank you for your tine and consideration.SincerelyEarl Routh

Fort Mcmurray, Ab

Selected Accomplishments• Planed a variety of 6 week rotated menus for 600 people at a mandate of $16 per head per day• Established dietary and vegetation needs for the camp Responsibilities• Managing a team of 22 cooks and staff delivering quality delicious food • Ordering and Inventory control• Food quality control

Fort Mcmurray, Ab

Selected Accomplishments• Planed a variety of 3 week rotated menus for 2000 people at a mandate of $18 per head per day • Established dietary and vegetation needs for the camp Responsibilities• Cooking day to day for different menus • Managing a team of 42 cooks and staff. delivering quality delicious food• Ordering and Inventory control

• Owned A Variety Of Different Establishments

Selected Accomplishments• Owned a variety of different establishments including one that received a 5 star• Planed and organized accommodation, catering and other hotel services• Promoted and marketed the business • Managed budgets and financial plans as well as controlling expenditure • Had all my staff certified in their positions while they worked in the companyResponsibilities• Responsible for establishing clear rules and regulations connected with the ownership of the hotel, and restaurant property itself• Making sure guest relations and the development of amenities for those staying at the hotel are done.• Hiring a proper management team. for operational tasks

Sherwood Park,Ab

Selected Accomplishments• Led and planned catering for small & large groups (50 to 2500).• Trained all departments related to food and beverage areas as well got them certified in their positions • Increased sales by 20 % by planning different variety menus on different days which attracted customersResponsibilities• Managed a team of 20 cooks and chefs delivering quality delicious food • Responsible maintaining all the inventories required for food and beverage department.• Organized and trained chefs and cooks for following procedures and rules, while preparing healthy, delicious food along with quality. • Responsible for 6 banquet rooms(300 to 2000 seat capacity), restaurant(120 seat capacity ), lounge(100 seat capacity), consecution stand and, 14 meeting rooms (20 to 100 seat capacity)

Vancouver, Bc

Selected Accomplishments• Ran a 28% food cost control while preparing delicious quality healthy food (thereby increasing profit to the organization) • Decreased labor cost by 8% Responsibilities• Was in charge of all things related to the kitchen which usually includes menu creation; management of kitchen staff; ordering and purchasing of inventory; and plating design • Managed a team of 25 cooks and ran 4 banquet rooms (100 to 500 seat capacities) a deli and a butcher shop • Responsible for establishing clear rules and regulations while making dishes which helped the team mates to follow guidelines and prepare healthy delicious dishes

Fort Mcmurray, Ab

Selected Accomplishments• Became experience with several hotel operation systems• Also became skillful in project planning/ tasks and able to prioritize projects/ tasks.• Set and achieved sales and profit targets • Implemented improvement actions that cut cost savings by 4% Responsibilities• Was responsible for achieving optimal guest satisfaction and a good working environment to attain all set objectives well running in accordance with the Standard Operating Procedures and Policies as set out by the company• Coordinate planning of Department Heads and Assistant Managers with regard to time-tables, work schedules, employment of employees within the different services• Execution of activities via instructions to the Heads of Departments/ Assistant Managers• Determination of the workforce, recruitment and hiring of new staff, execution of performance reviews and training of staff.• Be accountable for responsibilities of department heads in their absence• Prepare a monthly financial reporting• Ensure an adequate administration, for the outgoing and incoming invoices, for the payment of invoices and for drawing up periodical management data.• Justify deviations and differences.

Paris, France

Selected Accomplishments• Became skilled in of French techniques and the mastery of classic and contemporary cuisine includes precision and speed in the kitchen, refined and luxury products, recipe development and menu design, seasonal and market influences as well as an introduction to restaurant operations Responsibilities• Learning a variety of different cooking classes in English, from preparing a three-course meal to mastering a perfectly buttery croissant.

Copenhagen, Denmark

Selected Accomplishments• Became firmly rooted in culinary traditions to emphasize progressive techniques and trends. • Mastered basic and advanced cooking techniques• Organized various types of kitchen operations, such as: restaurant, hotel, and catering company• Obtained a comprehensive education in marketing, costs and budgets, and an introduction to wineResponsibilities• Responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner to their culinary expertise• Independently create original recipes using both classic and modern culinary theory

Frankfurt Germany

Selected Accomplishments• Strengthen my knowledge of classic French, Mediterranean, American, Chinese, and Italian cuisines.Responsibilities• Cooking for 5 Star 8 different theme restaurants • Cooking for 19 conference rooms, including a ballroom for up to 450 persons and a Business Centre.

Fort Mcmurray, Ab

Selected Accomplishments • I would create a schedule of meals to serve to large groups of workers (2000 to 5000) in a dining hall. • The food had to be healthy and include options for workers and staff that have special dietary needs. Responsibilities• I had to do orders supplies, prepare the meals, supervises the people who serve the meal and cleans up at the end of the meal.

Fort Mcmurray, Ab

Selected Accomplishments• In my apprenticeship organized control the line in 8 various locations (Smitty’s, Garden Café, Oreilles, Bucket Wheel, Dairy Queen, A&W, La Cuisine, and Peter Pond Hotel. Responsibilities• As a cook was assigned the responsibilities of making dishes mainly sea foods and meats. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of La Cuisine and Peter Pond Hotel• Apart from non-vegetarian also expertise in making vegetarian dishes and was assigned the task of making side items using vegetables and fresh fruits juices of various varieties• Used innovative style in making the fresh fruit juices by adding heath complements like herbs and spices

Food And Beverage Management Diploma, Business Administration And Management, General

Mastered skills and build knowledge in the areas of wine, beer, mixology, the art of eating and dining, and then expand on those.

Accounting And Business/Management

1. Prepare and analyze financial statements for internal and external decision making. 2. Use current technology to analyze results.

Computer Up Grading

Strong working knowledge of Microsoft Office programs . Proficiency with Word and Excel

Cordon Bleu Diploma (001528), Food Preparation/Professional Cooking/Kitchen Chef/Baking And Pastry Arts/Baker/Pastry Chef

Precision and efficiency in the kitchen Mastering of intricate techniques and methods Recipe with rare, high quality produce Mastering.

Bachelors In Culinary Arts, (Uk0609), Culinary Arts/Chef Training

The Culinary Arts program provides students with the practical skills and knowledge they require to enter the culinary profession.

Master’S Program (Culinary Arts) C7695, Cooking And Related Culinary Arts

•Gastronomy and food history •Restaurant legalities and regulatory concerns •Cost control and purchasing •Menu planning, and wine and food.

Red Seal Chef Vc4754, Cooking And Related Culinary Arts, General

Performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry.