Alexander Mclean
Vancouver,Canada
Summary
Motivated and hardworking Sous Chef bringing 10+ years of restaurant and hospitality experience to the table. Possessing exceptional work ethic and desire to go above and beyond to exceed company expectations. Successful in fast-paced, deadline-driven environments to manage goals and team development. Expert verbal communication skills, helping drive creativity while fostering a productive work environment.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Tutto Restaurant & Bar
Vancouver, British Columbia
10.2022 - 06.2024
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
Jr Sous Chef
Capo & The Spritz (ONNI / AUTOSTRADA)
Vancouver, BC
09.2020 - 10.2022
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Chef De Partie
La Pentola (ONNI)
Vancouver, BC
03.2018 - 08.2020
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Collaborated with head chef to create special event menus for banquet guests.
- Monitored quality, presentation and quantities of plated food across line.
Chef De Partie
Vancouver Fish Company
Vancouver, BC
01.2017 - 02.2018
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Chef De Partie
Big In Japan
Montreal, QC
01.2015 - 12.2016
- Supported team operations by keeping supplies well-stocked and stations ready for guest service.
Education
Bachelor of Arts - Political Science
Concordia University
Montreal, QCSkills
- Customer Service
- Work Planning and Prioritization
- Training and Development
- Inter-Department Collaboration
- Innovation and Creativity
- Special Events and Catering
- Food Stock and Supply Management
- Current in Culinary Trends
Timeline
Executive Sous Chef
Tutto Restaurant & Bar
10.2022 - 06.2024
Jr Sous Chef
Capo & The Spritz (ONNI / AUTOSTRADA)
09.2020 - 10.2022
Chef De Partie
La Pentola (ONNI)
03.2018 - 08.2020
Chef De Partie
Vancouver Fish Company
01.2017 - 02.2018
Chef De Partie
Big In Japan
01.2015 - 12.2016
Bachelor of Arts - Political Science
Concordia University
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