 Increased marginal profitability by 5% in two consecutive fiscal years. Increased overall revenue by 5% in two consecutive fiscal years.  Oversaw a department of 30 persons (avg.) with 9-10% labor cost.  $4.95 million total department scales combined.

 Improved overall quality and consistency of food. Average 35% food cost.  Average 10% labor cost.  10% increase in business in year one with single highest sales in one day.

Responsible for supervising and directing the food service for two outlets plus banquets and room service for a 91-room boutique hotel. Average 35% food cost. Average 15% labor for department of 30 + staff.  Overall improvement of quality & consistency of culinary program

Colborne Lane was a 45 seat fine dining restaurant that specialized in avant-garde cuisine. As chef de partie, I was responsible for maintaining the daily mise en place of my station, as well as executing service in an organized manner. During my employment I worked both the entremetier and saucier stations, and also acted as the pastry tournant. I also worked closely with Executive Chef and Chef de Cuisine in dish development utilizing cutting edge techniques.