Chris J Galbraith
Calgary,AB
Summary
Seeking an Executive Chef position to refine and showcase culinary skills in a challenging atmosphere. Forward-thinking professional offering more than 13 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven teaching and communication skills.
Overview
28
28
years of professional experience
5
5
years of post-secondary education
Work History
Chef
Barcelona Tavern
11.2022 - Current
- Responsibilities include but are not limited to line operations, inventory controls, purchasing, menu development and personnel development. Improved staff efficiency and reduced food costs with waste reduction procedures and negotiating favorable vendor contracts.
- Inspected kitchen to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Evaluated food products to verify freshness and quality
- Worked closely with front-of-house staff to facilitate excellent customer service
Corporate Executive Chef
CIRG
03.2016 - 11.2022
- Opened a brand new Italian restaurant to critical acclaim
- Developed and wrote a new menu with financial analysis associated therein
- Assembled and trained staff to execute at a high level
- Proud supporter of Oceanwise and Sterling Silver Programs
- Involved in all operational facets of the restaurant from execution and H/R to finance and marketing
- This position requires a large ability to multitask while staying on point with focus
- Oversaw company expansion and wrote menus for 2 additional concepts in late 2019, 1 additional restaurant in June of 2020 and 2 properties in 2022
- Complete oversight of properties in all facets of menu engineering, execution, and operations.
Head Chef
Jack Astors Bar and Grill
01.2012 - 01.2016
- Developed a team of twenty to achieve the best execution in the restaurant's history
- Successfully streamlined inventory procedures to achieve best in region food costs
- I am in charge of all kitchen operational procedures as well as administrative duties.
Sous Chef
West Restaurant and Bar
02.2011 - 02.2012
- Streamlined efficiency of closing procedures
- Ran a brigade of 15 line cooks
- Reported directly to the Chef in all aspects of operations
- Experienced in all aspects of kitchen operations from large party execution to small Chef tasting menu development
Sous Chef
The Metropolitan Grill
01.2008 - 01.2011
- Experienced in all aspects of kitchen management from inventory, food costing, to personel development labor relations and line operations
- Held a food cost average of 28% during my tenure
- Maintained a 16% labor cost on average
Regional Sales Director
GS Capital Corporation
01.2003 - 01.2008
- Increased sales volume on average 15% annually
- Streamlined audit and quality control procedures
- Advised agents on difficult closing procedures
- Implemented innovative fraud detection programs
- Direct liaison to presidents of companies to advise in all aspects of operations, legal considerations and marketing tactics.
Owner Operator
Lion Crest Enterprises and Phoenix Holdings LLC
01.2001 - 01.2003
- Built a low resource viable business from the ground floor
- Implemented training course for new recruits — speeding profitability
- Conducted research and development on innovative fraud detection services.
Senior Finance Officer
01.1996 - 01.2001
- Consulted as a mortgage finance officer for two firms: Bayview
- Mortgage and American Pacific Financial
- Increased revenues annually
- Expanded sales to include mass-market accounts
- Written up in the East Bay Business times as one of 40 people to watch under 40 years-1999-2000
- Streamlined the closing procedures for subprime financing.
Education
Sociology, Business Interactions Secondary emphasis French Language
University of California
Berkeley, CA 08.1991 - 05.1996
Skills
- Kitchen Operations Oversight
- Cooking Procedures
- Verbal and Written Communication
- Entrepreneurial Leadership
- Resource Management
- Staffing
- Restaurant Operation
Timeline
Chef
Barcelona Tavern
11.2022 - Current
Corporate Executive Chef
CIRG
03.2016 - 11.2022
Head Chef
Jack Astors Bar and Grill
01.2012 - 01.2016
Sous Chef
West Restaurant and Bar
02.2011 - 02.2012
Sous Chef
The Metropolitan Grill
01.2008 - 01.2011
Regional Sales Director
GS Capital Corporation
01.2003 - 01.2008
Owner Operator
Lion Crest Enterprises and Phoenix Holdings LLC
01.2001 - 01.2003
Senior Finance Officer
01.1996 - 01.2001
Sociology, Business Interactions Secondary emphasis French Language
University of California
08.1991 - 05.1996
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