Amy Lee
Toronto
Summary
A versatile and proactive food service professional with progressive experience in the hospitality industry. Recognized for maintaining a polished professional appearance and demonstrating strong interpersonal communication skills.
Overview
27
27
years of professional experience
Work History
Sous Chef
University of Toronto
08.2024 - Current
- Oversee daily kitchen operations to ensure efficiency and quality
- Managed food and labor costs to optimize budget and profitability
- Handled staff scheduling and payroll processing
- Coordinated equipment maintenance to uphold safety and performance standards
Executive Chef
Amica Bayview Village
09.2020 - 08.2022
- Managed food and labor costs to ensure budget compliance
- Led menu planning, staff recruitment, training, and coaching to support team development
- Assisted the General Manager with payroll processing, financial reporting, scheduling, and budget management
Food Service Supervisor, Part Time
Heritage Nursing Home
04.2020 - 09.2020
- Provided support and assistance during the pandemic
- Active member of CSMN, contributing to industry networking and professional development
Business development, Operation manager
Pursuits
05.2019 - 09.2020
- Led a small team in developing a start-up company
- Planned and coordinated trade shows across the U.S., Europe, and Canada
- Managed fiscal budgeting, cost control, inventory management, recruitment, and financial analysis
Executive Sous Chef
Art Gallery of Ontario
11.2014 - 05.2019
- Oversaw daily operations across multiple outlets and managed events for up to 1,800 guests
- Managed food and labor costs, P&L analysis, inventory, and cost control
- Collaborated with the Executive Chef to plan the fiscal budget
- Built and maintained strong relationships with suppliers to ensure seamless operations
- Handled administrative responsibilities, including payroll, scheduling, staff training, and coaching
Executive Chef, Retail and Residential dining (Seneca College)
Aramark Canada LTD.
07.2011 - 11.2014
- Served as the opening chef for rebranding residential dining hall, leading staff recruitment and training
- Experienced in managing high-volume, fast-paced retail operations
- Oversaw daily operations, including purchasing, budgeting, production forecasting, and managing a unionized environment
Chef Manager, Eurest dining (Ministry of Transportation)
COMPASS GROUP CANADA
04.2010 - 07.2011
Chef de Partie
METROPOLITAN HOTEL
04.2006 - 04.2010
- Executed and coordinated banquet events while maintaining clear communication with the FOH banquet team
- Led kitchen operations at Hemisphere's & Bistro, overseeing menu creation and production for chef's tables and special events
Food Services Supervisor
YEE HONG CENTRE FOR GERIATRIC CARE
05.2005 - 04.2006
- Manage 250 residents home, compliance MOH standard
Demi chef/Kitchen Administrative Assistant
THE EXCELSIOR by Mandarin Oriental Group
05.2002 - 08.2004
- Assisted the Executive Chef manage the Chinese and Western kitchen brigade up to 120 staffs
- Developed and followed up HACCP standard for Chinese & Western kitchen
Cook Apprentice
METROPOLITAN HOTEL
03.2000 - 05.2002
Line Cook
THE SCHOOL FINE DINING
09.1999 - 03.2000
Baker and Cook
SUMMERHILL MARKET
09.1998 - 09.1999
Education
UNIVERSITY OF TORONTO - Canadian Business Management Essentials
UNIVERSITY OF TORONTO
01.2014
GEORGE BROWN COLLEGE - Food and Nutrition Management
GEORGE BROWN COLLEGE
Toronto, Canada01.2005
GEORGE BROWN COLLEGE - Hotel Management
GEORGE BROWN COLLEGE
Toronto, Canada01.2002
LIAISON COLLEGE - Basic Cook
LIAISON COLLEGE
Toronto, Canada01.1999
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
Professional Recognition
- Red Seal Certificate, cook apprenticeship program, CANADA INTERPROVINCIAL STANDARDS
- CSNM member, CANADIAN SOCIETY OF NUTRITION MANAGEMENT
- Advanced fst. Certificate, 12/31/29
Timeline
Sous Chef
University of Toronto
08.2024 - Current
Executive Chef
Amica Bayview Village
09.2020 - 08.2022
Food Service Supervisor, Part Time
Heritage Nursing Home
04.2020 - 09.2020
Business development, Operation manager
Pursuits
05.2019 - 09.2020
Executive Sous Chef
Art Gallery of Ontario
11.2014 - 05.2019
Executive Chef, Retail and Residential dining (Seneca College)
Aramark Canada LTD.
07.2011 - 11.2014
Chef Manager, Eurest dining (Ministry of Transportation)
COMPASS GROUP CANADA
04.2010 - 07.2011
Chef de Partie
METROPOLITAN HOTEL
04.2006 - 04.2010
Food Services Supervisor
YEE HONG CENTRE FOR GERIATRIC CARE
05.2005 - 04.2006
Demi chef/Kitchen Administrative Assistant
THE EXCELSIOR by Mandarin Oriental Group
05.2002 - 08.2004
Cook Apprentice
METROPOLITAN HOTEL
03.2000 - 05.2002
Line Cook
THE SCHOOL FINE DINING
09.1999 - 03.2000
Baker and Cook
SUMMERHILL MARKET
09.1998 - 09.1999
GEORGE BROWN COLLEGE - Food and Nutrition Management
GEORGE BROWN COLLEGE
GEORGE BROWN COLLEGE - Hotel Management
GEORGE BROWN COLLEGE
LIAISON COLLEGE - Basic Cook
LIAISON COLLEGE
UNIVERSITY OF TORONTO - Canadian Business Management Essentials
UNIVERSITY OF TORONTO
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