John Premier Email & Phone Number

Rossland Bc

ResponsibilitiesCater parties, weddings, gatherings small and large.Make pastries, pies, vinaigrettes, breads and sauces from scratch for local markets and fairs. Handling bookings and cash flow.AchievementsCreated a successful business plan and became self employed. Developing a good reputation in Rossland and surrounding communities for a quality and consistent product from a happy smiling face.

Chilko Lake Bc

ResponsibilitiesMenu planning meals for all clients, family members and staff.Sourcing and purchasing of all produce and kitchen supplies with average of 10 days between shopsPreparation, cooking and serving of 4 course table d'hôte menu for up to 20 clients.Daily preparation of 3 family style meals.Baking of all breads, pastries and desserts in house. Remote lodge experience.AchievementsSourcing all local produce, organic meat and wild west coast seafood from local producers.Working unsupervised as personal chef to an American family, resulting in a second season two years later.

Trig Beach, Wa Aus

ResponsibilitiesCook al la carte breakfast menu items to order for up to 300 covers. Keep breakfast station clean, prepped and rotated.Opening restaurant.Bake baked goods Daily AchievementsInternational experience

Nelson Bc

ResponsibilitiesMenu planning for 3 meals per day.Sourcing and purchasing of all produce and kitchen supplies, focusing on organic produce, organic meat and wild west coast seafood.Managing a team of 3 employees, including 2 servers/kitchen hands, and a junior chef.Prepare and cook continental breakfast daily, including an alternate special each day.Preparation, cooking and overseeing serving of 5 course table d'hôte menu for up to 20 clients.Catering to numerous dietary needs, including gluten free, seafood and dairy allergies, and vegans.Remote lodge experience. AchievementsPromoted from sous chef to executive chef within 1 year.Consistently requested by clients, and developing a strong list of returning customers year on year.

Campbell River, Bc

Personal chef for prominent American couple.Sourcing and purchasing of all produce and kitchen supplies.Daily menu planning and meal preparation for 30 staff.Baking of all breads, pastries and deserts in house. Remote lodge experience.

Tofino Bc

ResponsibilitiesPreparation and cooking of fine dining 5 course table d'hôte dinners for up to 40 clients.Preparation of À la carte breakfasts and lunches, baking of in-house breads and pastries.Remote lodge experience. AchievementsWorked as part of a high function kitchen team of 8, under supervision of Chef Tim May and Chef Ryan Orr

Big White Ski Resort, Kelowna Bc

ResponsibilitiesWorking Garde Mange and hot side.Working breakfast, lunch and dinner.Preparing food and setting up line for service.AchievementsGot experience working a busy line in an a la carte casual fine dinning restaurant with a team.Skied 110 days in one winter season.

Pitt Meadows Bc

ResponsibilitiesWorking all stations (from meat cutting to gar manage) of a banquet kitchen.Preparation of meals for up to 300 people.Working at Trevino’s Grill (casual dining restaurant), doing short order cooking. Working in a high pressure environment with team of 30 kitchen staff, ranging from Head Chef, through to kitchen hands. AchievementsCompleted apprenticeship over 3 year period, including all school and practical training requirements.Learned kitchen preparation, cooking, and serving skills in both a dining and banquet setting.

Red Seal Chef, Culinary Arts/Chef Training

High School

Activities and Societies: Career Prep in Culinary Arts