CHRISTOPHER THRIFT

• Supporting and planning high-volume food preparation in fast-paced environment with a diverse team of up to 90 staff.
• Working directly with leadership to establish effective processes and procedures.

• Responsible for Food and Beverage operations of operators Lodge Pirate's Cove and Poplar Ridge Lodge.
• Relief camp manager in training with emphasis on working with Rooms division, Human Resources and Client Relations.
• Cross trained on worksite safety proficiency strongly working on incident investigations and reporting, hazard identification and mitigation procedures.

Award winning resort with strong focus on farm to table practices.

• Work closely with the apprentice program and providing effective mentorship for the junior chefs.

Dolphins Resort is a multi purpose fishing resort catering to local and international clientele.

• Hired to re-brand all of the foodservice operation including the fine dining restaurant, wedding and catering operations.
• Developed an amazing team in a challenging talent pool with an emphasis on strong leadership, guidance and example setting.

• Hired on a one year contract by the new owners to re-brand, renovate and rebuild the foodservice operations
• Helped increase sales and cut costs every month from reopening.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Initiated training for new team members on culinary techniques to improve productivity.

Atlas cafe is a very busy eclectic restaurant specializing in global cuisine and fine cocktails.

• Responsible for all ordering and developing relationships with local farmers and craft producers.
• Produce daily fresh sheet menu focusing on local and sustainable products with a from scratch focus.

The Westerly Hotel consisted of three distinct food outlets, in room dining and conference catering.

• Helped re-brand and create menus for all food outlets, Rivercity Grill, Chalk Billiard and Tapas Lounge, The Flying Canoe West Coast Pub and the wedding/conference department.

Hotel Rialto was formally the Hotel Douglas. It received a 10 million dollar renovation from the ground up. Veneto was voted as one of the top ten new restaurants in Canada by Where magazine as well as many other accolades and awards.

• Worked closely with the Food and Beverage Director, General Manager and Owners on kitchen design, New procedures, menu development and overall foodservice business direction
• Side by side partnership with the hotels sommelier to provide monthly winemaker dinners featuring BC sustainable wineries and locally grown organic food.
• Implemented diverse cooking methods into creating dishes and demonstrated these techniques to culinary personnel for educational purposes.

A beautiful waterfront restaurant with 240 seats serving premium meats and seafood in an upscale casual setting.

• Successfully managed a team of 25 chefs, cooks and stewards.
• Helped facilitate a significant drop in food and labor costs while increasing quality and safety.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

A world class castle in the Rockies with seven hundred and sixty eight guest rooms, eleven kitchens and a team of one hundred and fifty chefs and cooks.

• Rotated through many of the kitchen departments including evening banquets, Five Diamond awarded Banffshire Club restaurant, Butcher shop, Room service line, pastry kitchen, Breakfast and Dinner banquets and a term as the staff cafeteria manager.

An exclusive private club providing upscale weddings, club banquets and a la carte foodservice.

• Hired on a contract basis by my mentor Tod Bosence to help with the complete start up of the resorts foodservice program.
• Implemented and supported company initiatives and programs

A beautiful public course serving a three hundred seat banquet room, one hundred seat lounge and eighty seat upscale dining room. This was my first job after working in chain restaurants in my teenage years. The experience I gained here really confirmed that a career as a Chef was the right choice for me. Completed my Red Seal apprenticeship.

• Planned and directed high-volume food preparation in fast-paced environment.
• Acted as head chef when required to maintain continuity of service and quality.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.