Luke Kennedy

Luke Kennedy Email and Phone Number

Operations Manager @ Micromart
Luke Kennedy's Location
Toronto, Ontario, Canada, Canada
Luke Kennedy's Contact Details

Luke Kennedy work email

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About Luke Kennedy

A highly motivated and proven leader with extensive experience in operations, sourcing and vendor management, process improvement, logistics, inventory control, scheduling, health & safety and budget management. Experience leveraging strong interpersonal and time-management skills to successfully deliver outstanding customer service to both internal and external clients. Energetic and detail-oriented with a passion for streamlining workflows and productivity to achieve business goals and objectives.

Luke Kennedy's Current Company Details
Micromart

Micromart

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Operations Manager
Luke Kennedy Work Experience Details
  • Micromart
    Operations Manager
    Micromart Jan 2023 - Present
    Toronto, Ontario, Canada
    “Micromart™ develops food retail technology for vending, micro-market, and food service operators. Our mission is to power fully autonomous stores and connect communities to the food they crave.”
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  • Kitchenmate
    Executive Chef
    Kitchenmate Nov 2018 - Present
    Toronto, Canada Area
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  • Kitchenmate
    Executive Chef
    Kitchenmate Nov 2018 - Present
    Toronto, Canada Area
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  • George Brown College
    Chef Instructor(Part Time)
    George Brown College Sep 2018 - Nov 2018
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  • Chase Hospitality Group
    Corporate Operations
    Chase Hospitality Group Sep 2016 - Oct 2018
    Toronto, Canada Area
    - Oversee daily operations for 6 restaurants within Chase Hospitality Group with a focus on ‘The Chase’, the flagship property- Build, manage, and maintain relationships with 20+ vendors ranging from small scale farmers to large corporations- Sourcing focus on sustainability wherever possible (I work hard to get grass fed beef and Pacific salmon on our menus) - Forecast sales and labour (daily/weekly/monthly)- Inventory process improvement and management (monthly) - Accountable for all financials and monthly review of Profit and Loss- Lead a management team of 5 and hourly staff of 30+- Menu writing, recipe creation, food costing
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  • Jump Restaurant
    Chef De Cuisine
    Jump Restaurant Mar 2015 - Sep 2016
    Toronto, Canada Area
    - Accountable for all financials and monthly review of Profit and Loss- Menu writing, recipe creation, food costing- Lead a management team of 3 and hourly staff of 15- Day-to-day management operations including: people management, scheduling, purchasing/inventory, running the passe and execution of service in a 200-seat restaurant
  • Cafe Boulud At The Four Seasons Toronto
    Executive Sous Chef
    Cafe Boulud At The Four Seasons Toronto Aug 2012 - Feb 2015
    Toronto, Canada Area
    - Member of opening team for new restaurant with partnership between The Dinex Group and Four Seasons- Work with Executive Chef and Dinex Management team to maintain and exceed restaurant operation standards as per Daniel Boulud- Day-to-day management operations include: running the passe, purchasing and execution of service in a 150-seat restaurant
  • Bannock
    Chef De Cuisine
    Bannock Jul 2011 - Dec 2011
    Toronto, Canada Area
    -Member of opening team for new restaurant partnered with: Oliver & Bonacini, The Bay (HBC) and Compass Group-Worked with Executive Chef Anthony Walsh and Chef Paul Brans to develop concept and all dining room and ‘Grab and Go’ menu items-All kitchen management duties including: labour and food costs, execution of service, staffing, quality control, ordering and scheduling in 80-seat restaurant, located in The Bay at the Toronto Eaton Centre
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  • Oliver & Bonacini Cafe Grill
    Chef De Cuisine
    Oliver & Bonacini Cafe Grill Jan 2010 - Jul 2011
    Toronto, Canada Area
    -All kitchen management duties including: labour and food costs, execution of service, staffing, quality control, ordering and scheduling in busy 400-seat restaurant in Toronto’s Financial District-Recipe tested and tastings for the Chef/Owner
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  • The Greenhouse Restaurant
    Senior Chef De Partie
    The Greenhouse Restaurant Oct 2007 - Aug 2009
    London, United Kingdom
    -Worked all stations (excluding pastry) in contemporary French restaurant in London’s exclusive Mayfair district under the management of Executive Chef Antonin Bonnet-Stations included: garde manger, fish garnish, meat garnish, fish, meat, and the passe-Assisted Executive Sous Chef Anthony Jehanno-Learned and excelled in butchery techniques-Recipe tested and tastings for the Chef-Trained staff-In last 6 months - worked as Tourneau, opened restaurant, received orders, worked the passe, trained and supervised
  • Raincity Grill
    Sous Chef
    Raincity Grill Apr 2007 - Sep 2007
    Vancouver, Canada Area
    -Reduced food cost by 7% in a period of one month and maintained the achieved percentage (on average) for the duration of the 6 month project-All aspects of kitchen management including: menu and recipe development, scheduling, training, ordering and staffing
  • C Restaurant
    Executive Sous Chef
    C Restaurant Mar 2005 - Apr 2007
    Vancouver, Canada Area
    -Acted as Chef de Cuisine for 6 month search for new Chef -All aspects of kitchen management including: menu and recipe development, scheduling, training, ordering and staffingC Food (http://www.whitecap.ca/books/c-food), 2006-2007-Tested recipes for restaurant's first cookbook (released November 2009)Spirit of Hospitality Charity Dinner, Air Canada Centre, Toronto, ON, 2006 Gold Medal Plates, Regional Championship, Vancouver, BC, 2006-Winner of Regional ChampionshipGold Medal Plates, National Championship, Whistler, BC, 2006-Competed with Executive Chef Robert Clark

Luke Kennedy Skills

Menu Development Restaurants Cuisine Restaurant Management Food Culinary Skills Recipes Fine Dining Food Service Food And Beverage Catering Chef Pastry Customer Service Cooking Wine Tasting Baking Management Budgets Seafood Cost Control Purchasing Recipe Testing Labor Management Inventory Control Inventory Management Food Safety Food Industry Brewing Grand Openings Employee Training Supplier Negotiation Italian Cuisine Mediterranean Supply Management Target Costing Hiring People Management Operations Culinary Budget Management Hiring/firing Training And Development Supplier Negotiations Supplier Management Costing Business Travel Food Security New Ventures

Luke Kennedy Education Details

Frequently Asked Questions about Luke Kennedy

What company does Luke Kennedy work for?

Luke Kennedy works for Micromart

What is Luke Kennedy's role at the current company?

Luke Kennedy's current role is Operations Manager.

What is Luke Kennedy's email address?

Luke Kennedy's email address is lu****@****ail.com

What schools did Luke Kennedy attend?

Luke Kennedy attended University Of Toronto, Pacific Culinary Institute.

What skills is Luke Kennedy known for?

Luke Kennedy has skills like Menu Development, Restaurants, Cuisine, Restaurant Management, Food, Culinary Skills, Recipes, Fine Dining, Food Service, Food And Beverage, Catering, Chef.

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