Restaurant Opening

• Oversee 6 Managers and 46 team members in the day-to-day operations of the modern French brasserie and bar• Lead the continual development and execution of menus and recipes to reflect seasonal trends and flavours• Accountable for the team hiring, training, scheduling, professional development, and performance management• Facilitate weekly meetings with team members to review progress, address concerns, and identify improvements• Oversee the product purchasing, vendor negotiations, inventory management, and labour and food cost controls• Collaborate with the Director of F&B to plan the annual operational budget and upcoming capital expense projects• Plan and coordinate various special events and fundraisers by working with internal and external partnersKey Achievements:✔ Played an integral role in re-imagining and transforming the fine dining restaurant into a French brasserie by working with Chef Daniel Boulud to design the new menus, renovate the venue, and train new staff✔ Canadian food critic Jacob Richler recognized Café Boulud as the 20th best restaurant in Canada for 2017✔ Established various popular programs and events including French charcuterie nights and cooking classes✔ Earned 2nd place for best “Signature Dish” at the Taste of Toronto festival in 2017 for a Quenelle de Brochet dish ✔ Selected to participate in the Gold Medal Plates fundraiser in 2016 to raise money for Canadian Olympic athletes✔ Promoted the revamped Café Boulud by cooking a rotisserie chicken on Global Television’s The Morning Show✔ Represented Café Boulud in various annual fundraising events including Second Harvest and Farm Fundraisers✔ Featured several times in Toronto Life for industry insight and various restaurant and dish reviews✔ Recognized as the Chef of the Week the View of Vibe online magazine for March, 2017

• Managed a team of 12 in their daily operations and oversaw the development and execution of Dbar’s menu• Supported Chef Tyler Shedden• Accountable for product purchasing, vendor negotiations, inventory management, and cost controls Key Achievement:✔ Promoted to Chef de Cuisine of Café Boulud & Dbar for consistently exceeding all performance expectations

• Directed 6 staff in the management of the resort’s fine dining restaurant under Chef Executive Julien Laffargue• Oversaw the team training, scheduling, inventory control, order management, and menu development

• Worked under the award-winning Chef Executive Philipe Jourdin (MOF) and Chef Jean-Denis Rieubland (MOF) at the two-star Michelin fine dining restaurant with over 50 seats• Contributed to produce purchasing, inventory control, order management, and menu and recipe developmentKey Achievement:✔ Promoted from 1st Chef de Partie to Junior Sous-Chef for demonstrating advanced culinary skills

• Worked under the award-winning Chef Didier Agnes (MOF) at the one-star Michelin fine dining restaurant

• Contributed to the opening, development, and day-to-day operations of the one-star fine dining restaurant