Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Christopher Walsh

Summary

Passionate in the culinary industry. Always willing to take on professional challenges. Leadership, teamwork and personal development are applied consistently. Able to adapt to different environments from various establishments including private clubs, hotels and downtown restaurants.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Senior Sous Chef

Miller Tavern - Yonge Street
08.2021 - Current
  • In Charge of 12-15 line cooks
  • Developed, tested and collaborated on seasonal menus
  • Maintained a 28-30 percent food cost
  • Kept labor at 28 percent weekly based on forecasts
  • Worked closely with the CDC
  • Ensuring quality and cleanliness of the kitchen
  • Proficient at calling the pass on 300 plus nights.

Sous Chef

Drake Commissary
09.2020 - 08.2021
  • Producing breads, loaves and baguettes for various clients
  • In charge of 3-4 cooks
  • Maintaining the highest standards of the Commissary with breakfast, brunch and dinner services
  • Managing menu planning, tasting and inventory.

Sous Chef

Granite Club
05.2019 - 06.2021
  • Managing a team of 20+ cooks
  • Responsible for running lunch and dinner services for Granite Bistro, serving over 500 members throughout the day
  • Running daily events such as (weddings, corporate clients, bar/bat mitzvahs etc., ranging from 50- 300 internal members)
  • In charge of menu development, daily features, and food costing
  • Adhering to high standards of the club and maintaining a professional level of service.

Sous Chef

Arcadian Court, Oliver & Bonacini Events
10.2017 - 03.2019
  • Maintaining the highest standards put forth by Oliver & Bonacini brand
  • Responsible for monthly inventory
  • Running daily events (weddings, corporate clients, bar/bat mitzvahs etc.) ranging from 100- 500 people with curated custom menus
  • Managing floor staff and ensuring all prep is completed in a timely manner
  • Responsible for health and safety for Compass Group
  • In charge of all ordering from various purveyors.

Sous Chef

Cluny Bistro & Boulangerie
10.2016 - 10.2017
  • Responsible for running lunch and dinner services; calling the pass
  • Ensuring that all prep and stations are set and ready for each service
  • Responsible for all food ordering
  • Running of private dining events.

Head Chef

Rustik
10.2015 - 10.2016
  • Responsible for scheduling, ordering food and supplies, and following proper food storage protocols and FIFO
  • Calculating food costs, designing, and planning menu with daily features, and conducting monthly inventory
  • Mentoring kitchen team and teaching new techniques while creating a friendly, team-oriented work environment
  • Ensuring proper opening and closing checklists are followed.

Chef de Partie

Oliver & Bonacini
10.2014 - 10.2015
  • In charge of providing meals for the many corporate events put on by the company
  • Responsible for a brigade of 5-10 cooks tasked with creating and executing the plates
  • Trusted with high-volume events and VIP gatherings including preparing meals for dignitaries and large-name charities.

Chef de Tournant

Bymark
04.2014 - 10.2014
  • In charge of Hot Apps, preparing various pasta and heated appetizers for the dining room
  • Work the Veg station, cooking and preparing all vegetables and starches for the main course dishes
  • Often create daily staff meals, imaginatively using available fresh ingredients from the kitchen.

Chef de Partie

Weston Golf and Country Club
05.2013 - 04.2014
  • In charge of maintaining kitchen's high standards put forth by the Executive Chef
  • Create nightly specials and run weekly pasta bar in dining room
  • Oversee apprentices and junior cooks on front line
  • Assist with contributing original dish ideas and plating designs for quarterly menus
  • Responsible for all closing duties
  • Kitchen representative for the Health and Safety Committee
  • Developed positive relationships with club members.

First Cook

Fairmont Chateau Lake Louise
12.2009 - 05.2013
  • Responsible for preparing and executing meals for large tours
  • Prepping and running the many banquet events, as well as preparing the daily soups and stocks
  • Completing deli orders in a timely efficient manner whilst maintaining the high standards of the Fairmont chain
  • Worked in Garde Manger, Banquets, the Poppy Brasserie kitchen, and the Lakeview Lounge kitchen.

Education

NSCC -

Nova Scotia Institute of Technology Campus
06.2003

Skills

  • Professional, reliable leader and team player
  • Strong understanding of fine dining cuisine
  • Works well is a fast pace environment
  • Strong Communication Skills
  • Friendly, Positive Attitude
  • Strong time management and multitasking abilities
  • Calculate budget costs

Certification

  • Food Handler Training Certificate
  • Standard First Aid and CPR Training

References

References available upon request.

Timeline

Senior Sous Chef

Miller Tavern - Yonge Street
08.2021 - Current

Sous Chef

Drake Commissary
09.2020 - 08.2021

Sous Chef

Granite Club
05.2019 - 06.2021

Sous Chef

Arcadian Court, Oliver & Bonacini Events
10.2017 - 03.2019

Sous Chef

Cluny Bistro & Boulangerie
10.2016 - 10.2017

Head Chef

Rustik
10.2015 - 10.2016

Chef de Partie

Oliver & Bonacini
10.2014 - 10.2015

Chef de Tournant

Bymark
04.2014 - 10.2014

Chef de Partie

Weston Golf and Country Club
05.2013 - 04.2014

First Cook

Fairmont Chateau Lake Louise
12.2009 - 05.2013

NSCC -

Nova Scotia Institute of Technology Campus

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Christopher Walsh