Arielle Schwab
Vancouver,Canada
Summary
An Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
17
17
years of professional experience
Work History
Operations Manager
Beta 5 Chocolates
Vancouver, BC
01.2022 - Current
- Planned delivery routing, team workflows, and promotional initiatives.
- Aided senior leadership during executive decision-making process by generating daily reports to recommend corrective actions and improvements.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Monitored and improved efficiency of processes, team performance, and customer service.
- Implemented policies and standard operating procedures and managed quality, customer service and logistics.
- Supervised day-to-day workflow of employees in order to maximize productivity and maintain quality standards.
- Resolved customer complaints in a timely manner while ensuring customer satisfaction remains at optimal levels.
- Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
- Tracked and replenished inventory to maintain par levels.
- Improved morale and management communication by creating employee recognition and rewards practices.
- Managed staffing needs through recruitment, selection, onboarding and training, disciplinary action as necessary.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Addressed customer concerns with suitable solutions.
- Produced SOPs to document workplace procedures and optimize productivity through standardization.
Executive Chef
Beta 5 Chocolates
Vancouver, BC
01.2020 - 01.2022
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Controlled labor costs through effective use of staff scheduling techniques.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Partnered with multiple kitchens and retail to oversee quality high-end products.
- Prepared meals for staff members.
Pastry Chef /Chocolatier
Beta 5 chocolates
Vancouver, BC
06.2014 - 01.2022
- Collaborated with other chefs in developing new recipes for pastries and desserts.
- Trained kitchen workers on culinary techniques.
- Assisted in menu planning for all pastry items.
- Mentored baking staff in proper techniques and bakery procedures.
- Maintained strict adherence to food safety and sanitation standards, passing all inspections.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
- Managed inventory of baking supplies and ingredients, reducing waste.
Senior Pastry Chef
Alyn Williams at The Westbury
London, United Kingdom
06.2012 - 01.2014
- Company Overview: Michelin star restaurant in London, United Kingdom
- Able to Run section and direct junior members of the team
- Worked in at Michelin star standards
- Prepared fresh produce service daily
- Ensured the cleanliness of my section, following criteria set down by the Head chef
- Made sure food lived up to and exceeded customer's expectations
- Michelin star restaurant in London, United Kingdom
- Was Apart of the team to receive a michelin star within a year of opening
- Worked closely with Chef to create new dishes
- Through running the pastry section I learned to manage my own area in a organized and productive way, learned methods for training new staff
Pastry Chef and Larder Chef
RainCity Grill
Vancouver, Canada
03.2010 - 01.2012
- Company Overview: Restaurant in Vancouver, Canada specializing in farm to table Pacific Northwest Cuisine
- Worked as head pastry chef, as well as the larder section
- Prepare fresh produce service daily
- Ensure the cleanliness of my section, following criteria set down by the senior chefs
- Make sure food lives up to and exceeds customer expectations
- Have an intimate knowledge of farm to table Pacific Northwest Cuisine
- Restaurant in Vancouver, Canada specializing in farm to table Pacific Northwest Cuisine
- Learned to cook quality food in a fast paced environment, working closely with my team members
- Through running the pastry section I learned to manage my own area in organised and productive way
- Learned methods for training new staff
Chef de Partie
The Perfect Bite Catering Company
Vancouver, Canada
09.2008 - 11.2011
- Company Overview: Gourmet catering company in Vancouver, Canada
- Worked with a close colleague to set up and run gourmet catering company
- Prepared and cooked food for wide array of functions, including Kosher functions
- All Pastry production
- Gourmet catering company in Vancouver, Canada
- Learned to take charge of a busy pastry team
- Cooking certified Kosher food
- Learn to manage back of house staff, and to communicate with front of house positively
Chef de partie
Six Acres Gastro Pub & Restaurant
Vancouver, Canada
06.2009 - 02.2011
- Company Overview: Gastro pub and restaurant in Vancouver
- Prepare food daily and Set up for service
- Make sure customer expectations are met
- Control and manage stock levels, ordering my own food
- Gastro pub and restaurant in Vancouver
- As it was a small venue I was required to work on my own, taking on all duties such as ordering, etc
- Communication between front and back of house and cleaning of kitchen
Chef De Partie
OpusHotel-Ontario Pavilion
Vancouver, Canada
02.2010 - 03.2010
- Company Overview: Catering for the Vancouver Winter Olympics
- Catering dinners and lunches for 400 + guests at 2010 Olympic events
- Running the hot food production, and also managing the pastry section
- Managing and overseeing the junior team members
- Ensuring high food quality standards were met
- Catering for the Vancouver Winter Olympics
- Cook for Olympics Athletes
- As part of a team I learned how to set up and break down a busy kitchen operation
- Developed managerial skills
Chef de partie
Dirty Apron Cooking School
Vancouver, Canada
10.2008 - 06.2009
- Company Overview: Private cookery school in Vancouver
- Prepared all food for private cookery classes
- Oversaw all Food production
- Ensure stock par levels are kept
- Assist with cooking classes
- Private cookery school in Vancouver
- Assisted a team of experienced chefs to set up one of the first private cookery schools in Vancouver
- Learned to work in a clean organised manner, ensuring all health and hygiene criteria as exceeded
Education
Certificate - Graphic And Digital Design
British Columbia Institute of Technology
Vancouver, BC09-2022
Certificate - Baking and Pastry
Vancouver Community College
01.2011
Certificate - Culinary Arts
Vancouver Community College
01.2009
Skills
- Reliability
- Creativity and innovation
- Staff management
- Adaptability
- Food costing
- Time management
- Menu planning
- Inventory management
- Food safety
Professional Development
My culinary journey is a tapestry woven with dedication and a deep love for crafting delicious moments. From the rigorous training with Junior Team Canada, leading to two gold medals at the 2010 WACS in Dublin, to the precision of a Michelin-starred kitchen, I've always brought a personal touch to my work. I cherished the opportunity to create unique pastry and chocolate experiences for TED Talks, and to design menus that captured the essence of Chanel and Guerlain. Even the custom chocolates for the Toronto Raptors and Resturants like Published on Main were made with the intention of bringing joy and creativity. Cooking for the Duke and Duchess of England was a chance to share a piece of Canada with them through my food. I continue to nurture my skills as a chef and manager, always seeking to create with heart and imagination.
References
References available upon request.
Timeline
Operations Manager
Beta 5 Chocolates
01.2022 - Current
Executive Chef
Beta 5 Chocolates
01.2020 - 01.2022
Pastry Chef /Chocolatier
Beta 5 chocolates
06.2014 - 01.2022
Senior Pastry Chef
Alyn Williams at The Westbury
06.2012 - 01.2014
Pastry Chef and Larder Chef
RainCity Grill
03.2010 - 01.2012
Chef De Partie
OpusHotel-Ontario Pavilion
02.2010 - 03.2010
Chef de partie
Six Acres Gastro Pub & Restaurant
06.2009 - 02.2011
Chef de partie
Dirty Apron Cooking School
10.2008 - 06.2009
Chef de Partie
The Perfect Bite Catering Company
09.2008 - 11.2011
Certificate - Graphic And Digital Design
British Columbia Institute of Technology
Certificate - Baking and Pastry
Vancouver Community College
Certificate - Culinary Arts
Vancouver Community College