Scott Charpentier

  • QC

Work History

Work History

Manager

Subway Canada Kirkland, Montreal Beaconsfield Golf Course Pointe-Claire, Montreal
MANAGER Managed a team of between 8 and 22 depending on the season. Inventory and food orders. Daily business report and filing with head office. Additional experience include: Managed a Wendy's Restaurant for 7 months. Worked at the Hilton Bonaventure as a cuisinier tournant. Brasserie des rapides as line cook. Bocci deli as a pizza man. Aramark Canada as head chef Education & Qualifications Diplome d'etudes Professionel in Professional cooking 2004 P.A.C. C. LaSalle, Montreal

Executive Chef

Typhoon Lounge N.D. G., Montreal Beaconsfield Golf Course Pointe-Claire, Montreal
EXECUTIVE CHEF Responsible for the 7 fold increase in the kitchen end of the lounge, as when I started kitchen revenue was 1500$ and when I left we were at 11000$ per week in food sales. Reasons for above are punctuality, skill, freshness, stabilization of the kitchen staff, b. o. f and f. o. h problems identified and addressed. Responsible for human resources for the kitchen. Inventory of entire lounge. All orders for the lounge. Food costing and menu development.. Management of a staff of 8 cooks and bus boys.

Manager

Five Guys Burgers and Fries-Brossard Beaconsfield Golf Course Pointe-Claire, Montreal
I managed the opening of the Brossard store from the pos systems to the training of the staff which numbered 60 for the first two weeks. I dropped the food cost from the opening months to 32% as well as the labor which was lowered to 28 % including the fixed labor. I took care of the ordering, scheduling, inventory as well as all money procedures. Managed from 6 to 10 staff on any given day or shift. Typhoon Lounge N.D. G., Montreal

Sous Chef

Beaconsfield Golf Course Pointe-Claire, Montreal
SOUS CHEF TILL SUMMER SEASONS I have experience at the garde manger, saucier, patisserie stations. at the club are night time table d'hôte and a la carte which are very busy services as the covers range from 60 to 125 or more every night. I also have a lot of experience in gastronomique and fixed banquets and wedding receptions as these are a major part of the work at the Beaconsfield Golf course. In my current role at the club I was hired as a cuisinier tournant where I work autonomously and get the tasks done in every station and ensure that all stations are running at full capacity without any impediments.

Chef

USINE D'ALIMENTATION
CHEF D'EQUIPE Inventory Chef de cuisine Management of the kitchen as well as the assembly room Daily production reports and forecasts Research and development

General Manager

Five Guys Burgers and Fries-Sources
GENERAL MANAGER Inventory Chef de cuisine Management of the kitchen as well as the assembly room Daily production reports and forecastsResearch and development Midis Sante

Skills

Skills

Seasons

Full capacity

Garde Manger

Patisserie

table