Employed As Executive-Working –ChefResponsible for the following area’s:Responsible for all aspects of food production,to meet the needs of faculty,staff,visitors and catering.Ensures all food products are prepared and presented according to food safety guidelines and are of the highest quality ,exceeding expectations.Develops innovative & creative menu's as well as the costing of such menu's for the restaurants as well as catering. Responsible for ongoing staff training in accordance with company policies and procedures.Co-Chair of Josh Committee. supervision of hourly staff as well as shift supervisors. Performs various other administrative duties.Prepares food for banquets and caterings:Assists directly on the front line with staff training and skill upgrades as required:Involvement in purchasing, ordering and receiving and controlling inventory as well as the conducting of physical inventories as required:Develops innovative & creative menu’s as well as the costing of Those menu’s for the restaurant as well as catering department:Understanding and adhering to all company ordering procedures:

Continued From Above:Health & SafetyIs serve-safe certified as well as 1st aid certified:Sets up 1st aid training through St-John Ambulance for 1st Aid Team:Responsible for ensuring all pertinent staff are trained and are conversant with production and food safety methods in accordance with company policies and procedures such as re certification yearly with Whimis, Haccap& other related programs:Co-Chair of the J.O.S.H Committee representing management:Responsible for filling out and investigating workplace incidents and Their documentation:Performs Monthly safety talks and posts and records those minutes :Places all online work requests for repairs and routine maintenance:Ensures that daily temperature audits on food and equipment are performedAnd logged:Ensures that all potentially hazardous food samples are taken and store Appropriately:Ensures staff follow proper receiving and rotation of products utilizing the F.I.F.O method:Administrative Duties Supervision of hourly staff and insures that staff shift vacancies are filled :Responsible for implementing staff training sessions Maintaining standards of conduct, personal hygiene& appearance of hourly staff:Performs food safety as well as food management auditsResponsible for updating station production numbers and ensuring they are followed.Responsible for ensuring employee evaluations are done anually Administrative Duties continued The controlling of food costs through over production management , proper portioning & utilization:The receiving ,checking and refusal of any damaged or unsatisfactory supplies and assures credit slips are received:Staff Disciplinary action and the write up of any incidents and their specifics:Participates in Regional managers meetings and any related trainings :Responsible for directing the shift supervisors including their orientations And job descriptions:

Duties included : Staff supervision and training ,menu planning and costing. Banquet cooking and service. Physical inventories,weekly department head meetings,Hiring of staff,as well as other industry related duties

Employed as evening chef overseeing the main Fine dining room Restaurant. "The Regency Room"Developed and prepared all dishes for Fredericton's re-known fine dining establishment

Responsible for staff scheduling,Training,and the construction of a powerful team with the spirit and goals of continuing what is considered to be the top fine dining restaurant in not only Red Deer but also in the region of Central Alberta