Clark Edwin McKay
Vulcan,AB
Summary
Accomplished Executive Chef with over 25 years of experience in the hospitality industry. Expertise in menu planning, culinary innovation, and cost control, driving profitability and guest satisfaction. Proven ability to lead culinary teams and oversee kitchen operations, ensuring exceptional dining experiences.
Overview
16
16
years of professional experience
Work History
Executive Chef
Dolphins North Fishing Lodge
06.2023 - Current
- Enhanced customer satisfaction by executing innovative seasonal menus.
- Sourced high-quality ingredients through collaboration with trusted suppliers.
- Achieved 100% compliance in health inspections by maintaining kitchen hygiene.
- Fostered positive customer relationships by actively seeking and implementing feedback.
- Created exceptional dining experiences using diverse cooking techniques and seasonal ingredients.
Executive Chef
Cape Mudge Resort
01.2020 - 03.2023
- Increased customer satisfaction scores by 15% through innovative menu development.
- Achieved successful restaurant launch, overseeing menu, setup, and staff training.
- Negotiated supplier contracts, reducing ingredient costs while maintaining quality standards.
- Fostered team collaboration, leading to decreased kitchen staff turnover rates.
- Oversaw kitchen operations, ensuring high-quality standards and guest satisfaction.
Head Chef
Gorge Harbour Marina Resort
01.2015 - 12.2020
- Exceeded guest expectations by leading a team of culinary professionals.
- Increased customer satisfaction by revitalizing menu offerings with innovative dishes.
- Cultivated strong relationships with food suppliers and vendors for optimal service.
- Managed hiring, training, and performance reviews for kitchen staff development.
- Provided ingredient alternatives for customers with dietary restrictions, ensuring inclusivity.
Executive Chef
West Coast Resorts
01.2010 - 12.2015
- Created visually stunning dishes, enhancing guest dining experiences and satisfaction.
- Developed a seasonal menu featuring fresh, local ingredients for casual fine dining.
- Negotiated vendor contracts, achieving significant cost savings on ingredients and equipment.
- Hired and trained kitchen staff, fostering a skilled and efficient culinary team.
- Maintained food safety standards, resulting in zero health code violations during inspections.
Education
Bachelor of management -
Devry University
Calgary, Alberta12.2008
Red Seal Chef - undefined
Lethbridge Community College
Calgary, Alberta12.2000
Skills
- Culinary Techniques: Proficient in various cooking methods, including braising, grilling, sautéing, and baking, with expertise in temperature control, timing, and flavor development
- Menu Development: Skilled in creating and designing innovative menus that cater to diverse tastes and dietary preferences while considering seasonality, ingredient availability, and cost effectiveness
- Kitchen Equipment and Tools: Experienced in operating and maintaining a wide range of kitchen equipment, such as ovens, grills, fryers, and various utensils, ensuring optimal performance and safety
- Excellent communication skills with a focus on team building and customer relations
LANGUAGE COMPETENCIES
English: native language
Timeline
Executive Chef
Dolphins North Fishing Lodge
06.2023 - Current
Executive Chef
Cape Mudge Resort
01.2020 - 03.2023
Head Chef
Gorge Harbour Marina Resort
01.2015 - 12.2020
Executive Chef
West Coast Resorts
01.2010 - 12.2015
Red Seal Chef - undefined
Lethbridge Community College
Bachelor of management -
Devry University