Chris Jealouse
Vernon,BC
Summary
Moved to Europe at 18 to train under strict Swiss education, to become a very strong chef in the Industry. Moved back after 9 years to Canada. As I keep pushing I want to learn more and more to have the skill asset to be able to lead a kitchen brigade such as a restaurant or Hotels. Truly just want to put a stamp on the Okanagan and push the culinary potential of the area.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Grey Monk Winery
07.2022 - 11.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- When tasked put out specials and ideas for menu's.
- Ran functions and service at the same time
Chef de Partie
Clouds
02.2019 - 03.2021
- Worked as a Chef de Partie in the Restaurant and Bistro
- Roles included Saucier, Garde Manger, and Entremetier.
Chef De Partie
The Savoy
07.2016 - 09.2018
- Worked as a commi 2 in Afternoon Tea, Thames Foyer
- Promoted to Chef De Partie in Simpsons on the Strand
- Roles included Garde Manager, Saucier, Fish Section, and Banqueting.
Trainee
Seedamm Plaza
06.2015 - 12.2015
- Worked as a trainee in the restaurant Punto
- Roles included Demi Chef de Partie as Saucier
Trainee
Ritz Carlton Abama Spa & Resort
04.2014 - 09.2014
- Worked as a trainee in 5 kitchens
- Roles included Grill Station and Garde Manger at Pampa/Verona/Wine bar, Garde Manager, Hot Kitchen, and Live station cooking at Veranda, Garde Manger at El Mirador, provided all proteins to each restaurant at Butchery Kitchen, and Hot Kitchen, Garde Manger at Banquets Kitchen.
Education
Bachelor of Arts - Business And Culinary
Cézar Ritz Colleges Switzerland
Le Bouveret, Switzerland06.2016
High School Diploma -
South Kamloops Secondary School
Kamloops, BC05.2013
Skills
- Inventory Management
- Plating
- Customer Service
- Food Preparation
- Kitchen Leadership
- Foodservice
- Staff Motivation
- Menu Memorization
- Staff Training
- Equipment Usage
- Safe Handling
- Heavy Lifting
- Performance Improvement
- Menu Planning
- Garnishing and Plating
- Recipes and Menu Planning
- Detail Oriented
- Food Safety
Languages
English
Native or Bilingual
German
Limited Working
Spanish
Elementary
Personal Objective
- Learn everything from the Head Chef
- Be the go to Chef in the kitchen
- Learn proper food cost
- Learn more menu development
- Push to become Head Chef
Personal Information
- Date of Birth: 04/27/95
- Nationality: Canadian German
References
Mr. Eric G. Bélanger, ericbelanger90@hotmail.com
Mr. Francisco Hernandez, Junior Executive Chef, The Savoy, London, England, chefpipon@yahoo.com
Certification
Food Safe
Timeline
Sous Chef
Grey Monk Winery
07.2022 - 11.2023
Chef de Partie
Clouds
02.2019 - 03.2021
Chef De Partie
The Savoy
07.2016 - 09.2018
Trainee
Seedamm Plaza
06.2015 - 12.2015
Trainee
Ritz Carlton Abama Spa & Resort
04.2014 - 09.2014
Bachelor of Arts - Business And Culinary
Cézar Ritz Colleges Switzerland
High School Diploma -
South Kamloops Secondary School
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