Summary
Overview
Work History
Education
Skills
Timeline
Generic

Aaron Turner

Victoria,BC

Summary

High-performing, passionate and creative Chef offering 25 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams and developing upcoming chefs.

Overview

11
11
years of professional experience

Work History

Regional Chef

Earls Kitchen + Bar
04.2020 - Current
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Demonstrated leadership skills in managing projects from concept to completion.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.

Head Chef

Earls Kitchen + Bar
02.2016 - 04.2020
  • Participated actively in local charity events and culinary competitions to raise awareness for the restaurant while giving back to the community.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Monitored food production to verify quality and consistency.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Hired, managed, and trained kitchen staff.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
  • Skilled at working independently and collaboratively in a team environment.

Head Chef

The Bistro
09.2014 - 10.2015
  • Participated actively in local charity events and culinary competitions to raise awareness for the restaurant while giving back to the community.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Utilized culinary techniques to create visually appealing dishes.
  • Created recipes and prepared advanced dishes.
  • Elevated restaurant's reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Contributed to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
  • Hired, managed, and trained kitchen staff.
  • Implemented food cost and waste reduction initiatives to save money.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Chef de Cuisine

Royal Palms Beach Club
09.2012 - 09.2014
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Monitored food production to verify quality and consistency.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Cooked memorable dishes that brought new customers into establishment.
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed close relationships with suppliers to source best ingredients.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Created recipes and prepared advanced dishes.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.

Education

High School Diploma -

Highland Secondary
Comox, BC
06.2002

Skills

  • Red Seal
  • ACF Member
  • Food Safety Certification in Canada and US
  • Menu Supervision
  • Kitchen Operations Oversight
  • Hiring, Training, and Development
  • Food Stock and Supply Management
  • Staff Training

Timeline

Regional Chef

Earls Kitchen + Bar
04.2020 - Current

Head Chef

Earls Kitchen + Bar
02.2016 - 04.2020

Head Chef

The Bistro
09.2014 - 10.2015

Chef de Cuisine

Royal Palms Beach Club
09.2012 - 09.2014

High School Diploma -

Highland Secondary

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Aaron Turner