Bryon Dwernychuk
Edmonton,AB
Summary
Professionally trained Chef with years of experience. I have worked in many types of kitchens. Food trucks to fine dining, ship galleys to busy banquette kitchens. Skilled in culinary techniques and quality control, I consistently enhance guest satisfaction through innovative dishes.
Efficient and committed to keeping high standards of food safety and sanitation. Recognized for optimizing kitchen operations, I foster teamwork and reliability, ensuring exceptional service during large-scale events. I bring a positive attitude and commitment to continuous learning.
Overview
22
22
years of professional experience
Work History
Banquet Chef
Naks Catering and Bistro
05.2025 - Current
- Assisted in meal preparation and presentation for large-scale events.
- Collaborated with kitchen staff to ensure timely service during banquets.
- Maintained cleanliness and organization of kitchen workstations.
- Supported inventory management by tracking food supplies and ingredients.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
Banquet Chef
Derrick Golf and Winter Club
07.2022 - 09.2024
- Participated in menu planning discussions, contributing ideas for seasonal dishes.
- Adapted quickly to high-pressure environments during busy banquet services.
- Engaged in training sessions to enhance culinary skills and techniques.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Ordered food and supplies used to prepare meals for 250 people.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
- Monitored business volume forecast and planned manpower, productivity, and costs accordingly.
Sous Chef
Acapella Catering
03.2021 - 06.2022
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Assisted in menu development, incorporating seasonal ingredients and customer preferences.
- Coordinated food preparation and plating to maintain timely service during peak hours.
- Trained new kitchen team members on cooking techniques and station responsibilities.
- Monitored inventory levels, minimizing waste through efficient ingredient usage.
- Implemented quality control measures to enhance dish presentation and flavor profiles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Executive Chef
Go Auto Corporation
11.2011 - 04.2020
- Developed and executed seasonal menus, showcasing innovative culinary techniques and local ingredients.
- Trained and mentored kitchen staff in food preparation and safety standards, enhancing team performance.
- Managed inventory control systems to reduce food waste and optimize ingredient sourcing processes.
- Collaborated with front-of-house staff to ensure seamless service and guest satisfaction during high-volume periods.
- Implemented quality control procedures to maintain consistency in food presentation and taste across all dishes.
- Oversaw kitchen operations, ensuring compliance with health regulations and maintaining a safe work environment.
- Designed special event catering options, tailoring menus to meet diverse client needs and preferences.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef De Cuisine
Westin Hotel
01.2004 - 11.2011
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed innovative menus reflecting seasonal ingredients and culinary trends.
- Trained and mentored kitchen staff, fostering skill development and teamwork.
- Streamlined inventory management processes to reduce waste and enhance efficiency.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Hired, managed, and trained kitchen staff.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Red Seal Certificate - Culinary Arts
Northern Alberta Institute of Technology
Edmonton06-2001
High School Diploma -
Redwater High School
Redwater, AB06-1998
Skills
- Kitchen management
- Quality control
- Staff training
- Menu development
- Recipe creation
- Special diets
- Assignment delegation
- Large scale events
- Banquet preparation
- Culinary techniques
- Teamwork and collaboration
- Attention to detail
- Problem-solving abilities
- Reliability
Languages
English
Timeline
Banquet Chef
Naks Catering and Bistro
05.2025 - Current
Banquet Chef
Derrick Golf and Winter Club
07.2022 - 09.2024
Sous Chef
Acapella Catering
03.2021 - 06.2022
Executive Chef
Go Auto Corporation
11.2011 - 04.2020
Chef De Cuisine
Westin Hotel
01.2004 - 11.2011
Red Seal Certificate - Culinary Arts
Northern Alberta Institute of Technology
High School Diploma -
Redwater High School