Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Andrew Halliday

Ancaster,ON

Summary

Dynamic, resourceful and skilled Chef with 22 years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Head Chef

Judge and jester pub
Grimsby, ON
02.2020 - 12.2023
  • Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
  • Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Monitored quality, presentation and quantities of plated food across line.

Executive Sous Chef

Black Rock Resort
Ucluelet, BC
12.2018 - 12.2019
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Managed kitchen staff team and assigned tasks for various stages of food production.

Executive Chef

Saya Hotels (Copperhorse Steakhouse, Winston Pub)
Golden, BC
02.2016 - 10.2018
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Performed financial analysis and recommended effective methods to cut costs.

Sous Chef

Eagle Ranch Resort
Invermere, BC
04.2013 - 12.2015
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Enforced portion control guidelines to minimize costs associated with overproduction.

Saucier and Practical Skills Educator(Apprentices)

Benchmark @ The Canadian Food + Wine Institute
Niagara-on-the-Lake, ON
06.2011 - 04.2012
  • Facilitated discussions with students on current topics related to course material.
  • Identified weakness and strengths to create strategic student improvement plans.

Education

Apprenticeship Level 2 - Culinary Arts

Canadian Food And Wine Institute
Niagara-on-the-Lake, ON
03-2011

Skills

  • Plating and Presentation
  • Banquets and Catering
  • Sanitation Standards
  • Purchasing Management
  • Cost Reduction
  • Cost Control and Budgeting
  • Recipe Creation
  • Purchasing
  • Team Management

Certification

  • Food Safety 2023
  • Journeyman Apprenticeship 2011

References

References available upon request.

Timeline

Head Chef

Judge and jester pub
02.2020 - 12.2023

Executive Sous Chef

Black Rock Resort
12.2018 - 12.2019

Executive Chef

Saya Hotels (Copperhorse Steakhouse, Winston Pub)
02.2016 - 10.2018

Sous Chef

Eagle Ranch Resort
04.2013 - 12.2015

Saucier and Practical Skills Educator(Apprentices)

Benchmark @ The Canadian Food + Wine Institute
06.2011 - 04.2012

Apprenticeship Level 2 - Culinary Arts

Canadian Food And Wine Institute

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Andrew Halliday