Brandon Michael Collins
Banff,AB
Summary
Exceptionally innovative and dedicated Cook with more than ten years' experience in operations for F&B businesses, preparing a wide variety of unique menu with the western and eastern influence. Proficient in numerous cooking techniques and cuisines with a passion for the outdoors. Having traveled and worked in Canada, New Zealand, United Kingdom and Malaysia.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Sous Chef
Bluebird
06.2022 - Current
- Helped Organise, train staff and prepare for opening of a new restaurant
- Proficiently ran both morning and evening services keeping high standards and vibes high during busy periods
Sous Chef
Morrisey's Public House, Sun Peaks
11.2021 - 05.2022
- Worked alongside two others in a busy pub during the winter season
- Oversaw the ordering and worked with the head chef to create specials and events to help boost business and a better dining experience
Kitchen Manager
Eatcrow Snack Bar
06.2020 - 11.2021
- Helped train and manage a small team to execute our menu to the chefs specs
- Created schedules, weekly ordering and inventory
- Helped along side head chef to create new menu items to fit our concept
- Alongside head chef and sous chef helped create and execute high end takeaway meals during lockdowns
Sous Chef
Bullwheel Restaurant
11.2019 - 03.2020
- Worked in an extremely fast paced kitchen working alongside the head chef and other sous chefs to create an enjoyable work environment while plating up to 1400 a day
- Trained staff who had little or no experience in kitchens to work efficiently as prep cooks and line cooks
Chef De Partie
Rimrock Resort
05.2019 - 09.2019
- Worked closely with the Chef and Sous Chefs to create an effective team to help maintain and keep standards high in the Primrose restaurant
- Gained knowledge into butchery of fish and meats
- Working alongside the Sous chefs we helped prepare buffets and plated dinners for up to 400 people
Lead
Lead Line Cook, Sunburst Lodge
12.2018 - 04.2019
- A group of four chefs in creating a great team environment and a more efficient and productive way to run our busy lunch service
- Worked along side the head chef creating fondue meals and special event functions for up to 100 people
- Working together with the fondue supervisor to create a high standard and strong team to run fondue nights efficiently
Chef De Partie
Drift Dining & Bar
04.2016 - 01.2017
- Worked alongside the chef cooking for intimate meals for smaller groups
- Created recipe cards while costing out the menu with the chef
- Dealt with local and international suppliers keeping standards of food as per chefs requests
- Created and cooked various menus consisting of Malay, Japanese and Thai style food for private chef tables of 6-8 persons.
Manager and Chef
Yum Bun
05.2015 - 10.2015
- Worked in an urban international street food environment cooking Taiwanese steamed buns with various fillings
- Planned, ordered and organised prep on site to minimise wastage
- Managed and kept communication within the team to ensure smooth and consistent operations throughout the shift.
Chef De Partie
Sun Peaks Ski Resort
12.2013 - 05.2014
- Worked as a 1st cook for the resort restaurant and in charge of creating specials menu
- Supervised and worked on the busiest sections during service to ensure optimum food quality
- Helped with plated functions such as creating canapés and sushi platters
- Worked with Head Chef and sous chef reading daily reports and creating targets and delegating tasks to co-workers to ensure smooth operations and maximize production.
Sous Chef Winter
Seasons, Mount Ruapehu Ski Resort
01.2012 - 01.2013
- Worked two seasons for two Western restaurants at the ski resort
- Helped the Head chef run the kitchen, provided training to the workers and supervised the service of the restaurant
- Helped with the weekly specials and was responsible for creating new recipes for the menu using South American dishes and ingredients to create a unique dining experience.
Junior Sous Chef
Swans Brew Pub
08.2008 - 05.2011
- Provided staff training to increase efficiency, managed forward planning to create daily specials
- Switched over to the fine dining kitchen where the job consisted of setting up the line and creating salads, amuse bouche, canapés, starters and desserts used for service
- Worked closely with the head chef creating menus in our Bistro for various events and parties and was given the task to train all other staff how to cook and prepare all the new dishes.
Education
Gained Red Seal Certification -
Culinary - Arts Programme
Vancouver Island University
2006
Skills
- Dish Preparation
- Order Delivery Practices
- BOH Operations
- Food Stock and Supply Management
- Verbal and Written Communication
Certification
Red Seal Certificate
W.H.M.I.S
Food Safe Level 1
Timeline
Sous Chef
Bluebird
06.2022 - Current
Sous Chef
Morrisey's Public House, Sun Peaks
11.2021 - 05.2022
Kitchen Manager
Eatcrow Snack Bar
06.2020 - 11.2021
Sous Chef
Bullwheel Restaurant
11.2019 - 03.2020
Chef De Partie
Rimrock Resort
05.2019 - 09.2019
Lead
Lead Line Cook, Sunburst Lodge
12.2018 - 04.2019
Chef De Partie
Drift Dining & Bar
04.2016 - 01.2017
Manager and Chef
Yum Bun
05.2015 - 10.2015
Chef De Partie
Sun Peaks Ski Resort
12.2013 - 05.2014
Sous Chef Winter
Seasons, Mount Ruapehu Ski Resort
01.2012 - 01.2013
Junior Sous Chef
Swans Brew Pub
08.2008 - 05.2011
Gained Red Seal Certification -
Culinary - Arts Programme
Vancouver Island University
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