Creator of memorable experiences for guests at your events through the warmth of eating and being together.

• Lead a team of over 15 staff, from training to performance management, decreasing employee turnover• Streamlined service by creating new dishes & recipes that aligned with the feeling of the restaurant that allowed for improved efficiency & table turnover times• Developed new relationships with suppliers to assist in reducing the Cost of Goods Sold to 26-28% monthly• Created Trius Supper Series, inviting guests to experience a curated experience outside of the normal restaurant… Show more • Lead a team of over 15 staff, from training to performance management, decreasing employee turnover• Streamlined service by creating new dishes & recipes that aligned with the feeling of the restaurant that allowed for improved efficiency & table turnover times• Developed new relationships with suppliers to assist in reducing the Cost of Goods Sold to 26-28% monthly• Created Trius Supper Series, inviting guests to experience a curated experience outside of the normal restaurant offerings Show less

• Improved healthy & safety procedures by implementing new protocols & tracking• Streamlined staff training by creating new employee manuals & recipe guides• Developed an offering of in-house baked goods for coffee shop window

• Worked with suppliers to develop new dishes & menu items• Assisted at off-site catering events & worked with a wood fire oven for service

• Streamlined preparations of food items by developing new menus• Improved efficiency & food safety by organizing ordering & cleaning initiatives• Created dishes for the menu alongside the Head Chef, with assistance from the Farmer

• Developed new brunch, dinner & late-night menus, increasing food sales by over 100%• Assisted in hiring of Senior Kitchen staff to replace previous team• Developed training & recipe manuals to increase team efficiency

• Worked on 4 sections including: hot garnish, cold larder, meat & carving, stocks & sauces• Plated dishes on main hot pass, lead both hot and cold ladder passes• Used a variety of modern cooking techniques• Made stocks from scratch & finished sauces• Managed sections to ensure all responsibilities were completed by co-workers• Developed new mise en place lists & health & safety charts• Worked in a quick and efficient manner to meet the highest of standards

• Prepared components of daily changing menu from scratch• Assisted in training of new staff and interns• Maintained high quality of cooking execution & standards for kitchen cleanliness• Worked a variety of public & charity special events

· Developed tapas style dinner & brunch menus· Evaluated new recipes and products for seasonal menu changes· Introduced an in-house baking & charcuterie program· Created tasting menus for bar chef (5-8 courses with local ingredients)· Communicated with suppliers about seasonal & local produce· Hired, managed & trained all kitchen staff & scheduling· Maintained kitchen sanitization to comply with city & industry standards· Maintained a food cost percentage between… Show more · Developed tapas style dinner & brunch menus· Evaluated new recipes and products for seasonal menu changes· Introduced an in-house baking & charcuterie program· Created tasting menus for bar chef (5-8 courses with local ingredients)· Communicated with suppliers about seasonal & local produce· Hired, managed & trained all kitchen staff & scheduling· Maintained kitchen sanitization to comply with city & industry standards· Maintained a food cost percentage between 28-30% and reduce food waste Show less

· Developed dinner (Toronto Star – 3 Star Rating), brunch and dessert menus· Cooked on multiple stations (saucier, sauté & grill) and expedited· Created & executed ‘Chef’s Choice’ tasting menus· Designed client specific menus for private parties· Used modern cooking techniques (sous vide, liquid nitrogen) throughout menu· Established in-house charcuterie procedures (smoking, curing, terrines)· Hired and assisted in the training of all kitchen staff

· Managed a staff of eight cooks· Cooked as saucier and managed pass· Assisted & taught staff in kitchen basics and new techniques· Involved in creation of ‘Chef’s Table’ tasting menus and Game Festival Menu· Involved in 8 course Hunter’s Dinner charity event

· Developed a dinner & brunch menu· Managed the creation of client specific party menus (canapés, seated dinners, buffet)· Budgeted food cost, set menu prices and placed food orders· Lone cook for many services, occasionally delegated tasks to prep cook· Took part in the culinary event ‘86’d’ at The Drake Hotel

Manage vendor accounts and data entry