Brett Johnson
Vancouver,BC
Summary
Passionate and skilled Sous Chef with over 10 years of experience in the culinary industry, specializing in Western cuisine. With a background in both restaurant and hotel kitchens and a degree in Design Studies, I bring a unique, user-centered approach to the culinary arts. As both a chef and designer, I excel at optimizing team strengths, refining kitchen operations, and delivering high-quality dining experiences.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
Karma Lounge
09.2023 - Current
- Oversee kitchen operations, ensuring efficiency and high-quality food service
- Develop and maintain essential kitchen documentation, including inventory, schedules, and operating procedures
- Train and mentor junior chefs to enhance their culinary skills and knowledge
- Lead team meetings for improved collaboration and workflow
- Design and implement menu items, balancing creativity with cost efficiency
- Supervise the execution of VIP events and smaller banquet services
Chef de partie
Karma Lounge
10.2022 - 09.2023
- Prepared and executed dishes across Garde Manger, Entremetier, and Grill stations.
- Trained new kitchen staff, ensuring adherence to restaurant standards.
- Managed storage organization, inventory levels, and product orders.
- Conducted handover meetings to ensure smooth shift transitions.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Tableau Bistro
08.2022 - 10.2022
- Prepared and executed dishes in the Entremetier station.
- Managed ingredient ordering and inventory control.
Jr Sous
DOSC
01.2019 - 09.2019
- Prepped and prepared dishes
- Handled butchery and meat preparation.
- Managed product inventory and ensured efficient kitchen stock levels.
Jr Chef
Radisson
01.2013 - 09.2014
Kitchen Manager
The Pint
01.2011 - 09.2013
Jr Chef
O'Byrne's Pub
01.2009 - 09.2011
Education
Bachelor of Design - User Experience and Service Design
MacEwan University
Edmonton, AB04.2022
Skills
- Kitchen leadership and organization
- Performance improvement
- Employee scheduling
- Cost control
- Kitchen equipment operation
- Safe food handling
- Recipes and menu planning
- Plating
- Dish preparation
Certification
Food Safe Level 1
Timeline
Sous Chef
Karma Lounge
09.2023 - Current
Chef de partie
Karma Lounge
10.2022 - 09.2023
Chef De Partie
Tableau Bistro
08.2022 - 10.2022
Jr Sous
DOSC
01.2019 - 09.2019
Jr Chef
Radisson
01.2013 - 09.2014
Kitchen Manager
The Pint
01.2011 - 09.2013
Jr Chef
O'Byrne's Pub
01.2009 - 09.2011
Food Safe Level 1
Bachelor of Design - User Experience and Service Design
MacEwan University
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