I do graphic design work, mostly online but some local. Generally random commission jobs and gig work, anything thing from tattoos, and album covers to comics.Developing images for clients for promotional materialsCreating concept art for publishing

As a Chef I was responsible mostly for putting together dinner specials, preparing for the morning service, as well as some baking work and running the Sunday brunch and night service.During this pandemic I’ve taken on more hats and roles in redesigning the menu for take out, helping to refocus and pivot the bakery into more portable deserts, and developing monthly “To go” boxes.It is a source of pride for me that we’ve managed to keep the restaurant alive and well through out this pandemic as well as not having any lost time or outbreaks due to the virus.

My responsibilities as restaurant manager included ordering of food, supplies and beverages, as well as inventory control and auditing of the stock room.I also assisted in cooking, developing nightly specials, and closing the restaurant at the end of the night.

my primary responsibilities was as a culinary specialist and consultant. Whether it was teaching or retraining staff on the basics of cooking, and culinary chemistry, or using my knowledge of those to fix the methods and measurements of our recipes handed down from head office, either on a local or corporate level.I also took on the task of building our feature menu's for special occasions, making from scratch items that we could no longer order, as well as running the line during busy periods.

Responsibilities included collaborating with the Executive Chef to create and prepare innovative Asian fusion dishes, develops new menus and enhance food preparation in addition to assisting in the Culinary Gold Medal eventsLeading a team of 5 kitchen personnel I coordinated with daily restaurant operations and ensured quality and health compliance, as well as inventory management.Maintained high standard of guest satisfaction, employee hygiene, and kitchen workplace safety procedures.

Responsibilities included preparing and preforming banquets running the night closing shift preparation of the menu and butchering various cuts of steakPreparing lunches in 20-table restaurant during busy shifts.Creating set dinners for varsity and major junior sporting teams

My responsibilities included running the closing shift, and dealing with the responsibilities of running a kitchen, the training of crew, prep, shutting down the kitchen and ensuring the line was clean and stocked for the morning.Managed kitchen team of 7 staff members in absence of the Chef

Responsible for recruitment, orienting, training and managing team members.Accomplishing financial objectives in budgeting analyzing, preparing, and maintaining proper serving protocols and procedures of staff members.Supervising the product, supply and equipment inventory, and ordering.Coordinating and maintaining the restaurant operations ensuring supervision of serving staff, responding to customer concerns, and maintaining standards of quality service and safety.