Kyle Davis Email and Phone Number

Oversee and manage a team of 12 cooks and dishwashers operating 7 days a week for lunch and dinner service. Responsible for:-Menu creation and food costing, managing to keep at 17% -Staff scheduling and labor costing-Monthly and annual inventory-Ensuring quality and standards are meet with ingredient storage, dishes being put up, cleanliness of the kitchen and dish area Since taking over, my goal has been to align and work with suppliers who share the same values of quality and pride in their work. Thus I have created a new supplier network of farmers, importers, growers and producers within Montreal and Quebec. Taking over the business in August 2020 one of our main goals was to re-building back business post covid-19. In doing so we implemented the following actions:- re-opening for 5 lunches and 7 dinners-Creation of private large group menus, allowing for more semi and full privatization usage of the restaurant, including weddings and engagement parties- Addition of the Un Po di Piu tasting menu

Started as Line Cook in 2016, oversaw execution of daily service, mis en place and coordinating and communicating all prep items with Sous-Chefs and other line cooks. I worked my way through all posts within the kitchen on the savoury side. Promoted to Junior Sous Chef in 2018, assisted with daily ordering, writing & coordinating mis en place lists amongst cooks, in charge of calling the pass during service and managing proper ingredient rotations. As well, maintaining the quality and standards of dishes, preparations and ingredients.In 2019 I was tasked to manage and open the new Olive et Gourmandos kiosk at the Time Out Market in the Eaton Center. I was in charge of:-Hiring all necessary kitchen staff needed for a 7 day a week operation open from 9am until 11pm-All food and labour costing, monthly inventory and supplier accounts-Over see the running of breakfast, lunch and dinner services-Executing Olive et Gourmandos classic sandwiches to the same standard as their Old Port location.

Chef de partie of the fish section. Responsible for:- Overseeing the daily mise en place of all fish and seafood dishes, as well as their garnishes-In charge of one commis chef to help with the section-All fish butchery and processing, including shellfish-Storage and proper rotation of all fish and shellfish items-Responsible for cooking and plating all fish dishes for lunch and dinner service

Worked as a stagaire at this historic restaurant and inn on Denmarks west coast. During my time I had the opportunity to work primarily on the meat and sauce section. My roles included:-butchery of whole and partial animals- executing all daily mise en place needed for lunch and dinner service- helping to work in the restaurants vegetable garden-ensuring the station was cleaned and sanitized throughout the day

Worked as part the restaurants front of house team where my role was to:-organize and control the pace dinner service between the front of house and the kitchen-ensure that guests get their food on time, as well looking after any details to help enhance their dining experience-assisting the General Manager with sales and labor reports, menu syllabus, as well as monthly Inventory counts.-helping the sommelier with polishing wine glasses, rotate wine stocks in the cellar and took part in staff led wine tastings

-Started as a commis cook looking after Garde Manger's mise en place-Graduated to the role of cold Garde Manger where i was responsible for all cold dishes and garnishes in the restaurant. Was also responsible for food inventory, stock checks and organizing the products in the walk-in refrigerator.-Moved onto hot Garde Manger where I was in charge of the hot starters, as well as responsible for the cold Garde Manger cook and their dishes, food inventory and work efficiency.