Annette Joudrey
New Germany,NS
Summary
Dynamic restaurant owner and Red Seal chef with a proven track record at Turkey Burger, enhancing operational efficiency and customer engagement. Expert in menu development and staff management, successfully reducing waste and optimizing food presentation. Committed to fostering a collaborative team environment while ensuring compliance with local regulations.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Restaurant Owner/Operator
Turkey Burger
08.2011 - 10.2025
- Developed and implemented operational procedures to enhance kitchen efficiency.
- Managed inventory systems to ensure optimal stock levels and reduce waste.
- Trained and mentored staff on food preparation techniques and customer service standards.
- Oversaw daily operations, ensuring compliance with health regulations and safety protocols.
- Analyzed sales trends to adjust menu offerings based on customer preferences.
- Coordinated marketing initiatives to increase brand visibility within the community.
- Established relationships with local suppliers to source high-quality ingredients sustainably.
- Enhanced customer experience by implementing feedback mechanisms for continuous improvement.
- Maximized dining experience by designing an inviting atmosphere through thoughtful interior design choices and menu selections.
Chef Red Seal
Turkey Burger
08.2010 - 10.2025
- Developed innovative seafood recipes to enhance menu offerings.
- Supervised kitchen staff, ensuring adherence to food safety standards.
- Streamlined food preparation processes, reducing wait times for customers.
- Trained new chefs in cooking techniques and kitchen operations and trained apprentices and signed log books for cooking school
- Managed inventory levels, minimizing waste through effective ordering practices.
- Collaborated with suppliers to source high-quality ingredients for dishes.
- Implemented cost-control measures, optimizing budget allocation for kitchen supplies.
- Enhanced customer satisfaction by maintaining consistent food quality and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Manager Director Kitchen
East Central Health Authority
01.2006 - 08.2007
- Directed cross-functional teams to enhance operational efficiency and drive project success.
- Developed and implemented strategic initiatives to align organizational goals with market trends.
- Oversaw budget management, ensuring resource allocation aligns with strategic priorities.
- Facilitated training programs to elevate team performance and foster leadership development.
- Cultivated relationships with stakeholders to support collaboration and achieve business objectives.
- Analyzed market data to inform decision-making and identify growth opportunities.
- Spearheaded process improvement initiatives, resulting in streamlined workflows and reduced costs.
- Evaluated performance metrics to assess progress toward strategic goals and refine strategies accordingly.
- Championed change management efforts, successfully guiding the organization through periods of transition and growth.
Chef Manager
Fairmont Banff Springs
09.1997 - 06.2007
- Oversaw daily kitchen operations, ensuring high standards of food quality and safety compliance.
- Developed and implemented menu offerings based on seasonal ingredients and customer preferences.
- Trained and mentored culinary staff, fostering skill development and teamwork within the kitchen.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Coordinated with suppliers to source high-quality ingredients while negotiating favorable terms.
- Implemented cost control measures, enhancing profitability without compromising food quality.
- Led weekly staff meetings to review performance metrics and address operational challenges.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Established training protocols for new hires, promoting consistency in food preparation techniques.
Supervising Manager
Alberta Health Services
01.2006 - 02.2007
- Led cross-functional teams to enhance operational efficiency and productivity.
- Developed training programs for staff to improve skill sets and performance outcomes.
- Implemented process improvements that streamlined workflows and reduced costs.
- Analyzed performance metrics to identify areas for enhancement and drive strategic initiatives.
- Coordinated project timelines and resource allocation to meet organizational goals effectively.
- Fostered a culture of collaboration by mentoring junior managers and staff members.
- Established quality control measures that ensured compliance with industry standards and regulations.
- Oversaw budget management, optimizing resources while maintaining service excellence.
- Delivered measurable results in cost reduction initiatives without sacrificing quality or customer satisfaction levels.
Education
Jouneyman Chef - Culinary Arts
Nova Scoria Instutite of Technology
Halifax, NS04-1991
Skills
- Operational efficiency
- Online ordering management
- Local regulations compliance
- Food presentation
- Staff management
- Menu development
- Waste reduction
- Menu pricing
- Small business operations
- Customer engagement
Accomplishments
- Collaborated with team of 4 in the development of ice cream desserts and food trailer business
- Resolved product issue through consumer testing.
Languages
English
Full Professional
Certification
- journey red seal cooking License - 1988-1991
- Licensed bartender - 1991
- baking and pastries Training culinary art 1 and 2 - -1991-1996
- whmis
- train the traner
- interactive management
- occupational health and safety training
- thearaputic diets training healthcare
- trainer for apprenticeship program current
- food handler/food safety current
Interests
- Enjoying the art of baking and pastry-making, experimenting with recipes
- Growing herbs, vegetables, or fruits in home gardens
- Food Photography
- I like trying new recipes and food trends
- Sharing recipes, cooking tips, and culinary experiences through blogs and social media platforms
- Engaging in food photography and sharing culinary creations on social media
- Learning new cooking techniques and expanding my culinary skills
- Baking
- Participating in cooking contests and challenges to showcase culinary skills and creativity
Timeline
Restaurant Owner/Operator
Turkey Burger
08.2011 - 10.2025
Chef Red Seal
Turkey Burger
08.2010 - 10.2025
Manager Director Kitchen
East Central Health Authority
01.2006 - 08.2007
Supervising Manager
Alberta Health Services
01.2006 - 02.2007
Chef Manager
Fairmont Banff Springs
09.1997 - 06.2007
Jouneyman Chef - Culinary Arts
Nova Scoria Instutite of Technology
competed in international shellfish festival prince edward island 6 years international chef compete
i competed in the international chefs challange for six years and the international chowder competition from chefs around the world