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Professional Summary

  • Fifteeen years of diverse experience in the food service industry focusing on establishing excellence in operations and service while upholding outstanding culinary standards.
  • Dedicated, dependable and reliable and has built a reputation based on trust and achieved results.
  • Passionate at identifying operational inefficiencies and leveraging anylitical thinking to integrate more effective processes and procedures that effect the bottom line.
  • Proven ability to supervise and train employees as well as scheduling work assignments.
  • Excellent organizing and coordinating skills.

Work experience

Apr 2016Nov 2016


Whalesbone Catering

- managed food production and purchasing for catered events and weddings

- catered in venues including the Prime Minister's residence, French embassy and National Gallery

- designed and launched takeaway meals program in two Whalesbone locations 

Jul 2015Mar 2016


Side Door Restaurant

- managed food and labour cost in conjunction with a co sous chef and executive chef

Feb 2014Apr 2015



- created and costed menu in coordination with business development consultants and operations managers.

- established kitchen design and layout, developed operations manual and launched restaurant.

- directed kitchen training and built kitchen team to achieve common sales and service goals.

May 2011Nov 2013


TDA Global Cycling

- responsible for cooking, food purchasing, coordinating cooking assistants and local guides.

- menu planning for up to 90 participants on transcontinental cycling tours in Africa, Europe, North America and Australia.

- consistently overcame logistical challenges and adapted quickly to unpredictable circumstances to maintain an exceptionally high level of food service and meet the nutritional requirements of the clients.

Oct 2008May 2011


Atwater Club

- supervised kitchen crew.

- created menus for and managed club bistro.

- assisted executive Chef in all aspects of kitchen operations including food service for multi-course banquets of up to 300 guests.

Feb 2005May 2008

Sous Chef

Le Jolifou

- lead kitchen team and trained kitchen staff.

-developed and standardized recipes for this critically acclaimed restaurant through it's opening and expansion.

Jul 2003Jul 2004

Chef de Partie

Restaurant Globe

- worked alongside chefs David MacMillan and Frederic Morin.

- responsible for garde manger and raw seafood bar of this 120 seat restaurant as well as throught the 2003 Grand Prix de Montreal.





Ecole Chocolat

Completed the Professional Chocolatier program.


Certificat de Qualification Professionnelle

Emploi Quebec

Professional cook apprenticeship training certificate.

Professional Skills

English and French ( working knowledge )

Labour Cost control and Inventory Management

Microsoft Excel