Tony Tree Email & Phone Number

University Of Ottawa

In charge of the purchase, maintenance and store room teams.Purchase and track all products going to the largest account in Canada for Compass Group Canada.

Universty Of Ottawa

Managing the food production and catering of the main kitchen at the largest Compass Canada account.

Pointe Claire

Responsibilities and contributions:• Staff scheduling (kitchen & dining room): Cut labor costs by 25 % • All menu development and production: Developed a customer satisfied menu while maintaining a $2.50 plate cost.• Inventory Control: Developed a standardized system of ordering and inventory control• Recipe review and standardization (including special menus for diet restrictions)• Staff training and management: Restructured the kitchen and dining room to have a more efficient and customer oriented service. • Worked diligently with the management team for customer service and excellence. • Created many events and menus to coincide with marketing of The Wellesley.

Westmount, Montreal

Responsibilities and accomplishments:•Kitchen and bakery management.•Catering. Increased revenue by 28 % by providing quality products and customer service.•Buying & negotiating prices. Started purchasing my own vegetables at the central market cutting purchase costs by 33 %.•Food cost control and inventory management. Reduced all wasteful and non-moving products and maintained a 34.2 % of food cost.•Weekly Table d’Hôte. Created a “WOW” factor.•Special Events.

Central Market, Montreal

Negotiating pricesInventory PricingCustomer service

St. Laurant, Montreal

Implementing new menusInventory and cost controlPayroll and schedulesHiring and firing of staffAccountable for a food cost of 33%First kitchen in Montreal to be ISO 2001 certified.

St. Laurant, Montreal

Replacing the Chef.Inventory control.Menu Production.In charge of banquets (up to 400).Production of special menus and buffets. Ala carte and room service.Scheduling and training/retaining of staff

Pierrefonds, Montreal

Training of new staff.Inventory and ordering.Menu and a la carte creation.Scheduling staff

Pointe Claire, Montreal

Preparation of the menu and daily a la care specials.Scheduling and training of all kitchen staffOrder and inventory control.In charge of special events (Holidays and buyer's events etc)