Summary
Overview
Work History
Education
Skills
Certification
Websites
Awards
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Accomplishments
References
Timeline
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Clayton Arseneault

Clayton Arseneault

Saint John,Canada

Summary

Culinary professional with extensive experience as Private Chef at J.D. Irving, specializing in menu planning and kitchen operations. Demonstrated leadership and culinary skills result in exceptional meal preparation and guest satisfaction. Proficient in inventory management and relationship building, consistently delivering high-quality dining experiences.

Overview

23
23
years of professional experience
1
1
Certification

Work History

Private Chef

J.D. Irving
Saint John, Canada
05.2023 - Current
  • Prepare 3 meals per day for Family, invited guests & Staff
  • Prep & Inventory
  • Menu planning
  • House keeping

1st Cook

Royal Camp Services
Edmonton, Canada
09.2022 - 10.2022
  • Prepare all hot meals for 400-800 clients
  • Prep
  • Assist in other areas of the kitchen where needed
  • Daily logs

Chef

CANUCK PLACE CHILDREN'S HOSPICE
Vancouver, Canada
02.2022 - 05.2022
  • My role is to Prepare meals for the house, Families, Drs, Nursing staff and all guest
  • Receive orders
  • Complete daily Logs

Relief Chef

Evolution Camp Service
Wells, Canada
05.2021 - 10.2021
  • My job as Company Relief Chef is to rotate between the 4 remote camps to cover days off.
  • Responsible for Cooking 3 meals a day and keeping the open access fridges full of sandwiches and snacks for the clients to take for lunches or in between meal services.
  • Inputting orders and creating weekly menu's & inventory levels
  • Building relationships with the clients to manage food preferences and facilitate foods for the clients with allergies
  • Site management, daily reports

Chef de Partie / Bistro Manager

Hollyburn Country Club
Vancouver, Canada
10.2018 - 09.2020
  • Responsible for receiving all new shipments and orders
  • Working all areas of the company from the restaurant to the bistro and also banquets.
  • Execute large fictions in a short window of time and putting out stunning displays of food for the masses.
  • Assisting all staff that require help along their day.
  • Training & Hiring new staff
  • Creating new menus along with new lines of revenue
  • Change the concept of the Bistro and ensure all staff had training on new procedures

Chef

Chef Niks culinary services
Vancouver, Canada
04.2017 - 07.2020
  • Cooking alongside some of the most talented chefs in Vancouver, we do full Set up and breakdown for small parties of 20 to corporate events for hundreds, always going to the extreme to make sure things look perfect from the food to the decor

1st Cook

Compass Canada
Vancouver, Canada
06.2017 - 10.2018
  • Cooking in a retirement home setting with four sittings a day, along with doing prep for the following dates while keeping a clean and organized kitchen
  • Managing up to 7 staff for the daily shifts
  • Also paying close attention to the residents that had very strict dietary restrictions.

Chef

Hyatt Regency
Vancouver, Canada
03.2018 - 06.2018
  • Banquet Chef, working on multiple functions at one time with a small team and presentation and quality always the end goal

1st Cook

Shannex Retirement Home
Saint John, Canada
07.2016 - 03.2017
  • Cooking and preparing all meals for the residents.
  • Preparing & Panning meals out for the other departments of the retirement home.
  • Prepping the line for the lunch and dinner service.
  • Assisting the other kitchen staff with projects for future meal services.

Sous Chef

Urban Fare Catering
Toronto, Canada
10.2012 - 01.2015
  • Company Overview: A large scale catering company serving Fortune 500 companies in the GTA.
  • Managed a team of 10+ people at a large scale catering company serving Fortune 500 companies in the GTA.
  • Delegate tasks and client orders, monitor kitchen work flow while assisting stations throughout kitchen.
  • Assign and oversee daily goals, ensuring tasks are completed in a timely manner while meeting company quality standards.
  • Create new menu items sold as the daily lunch specials in the food shop and as the featured meal to our larger, corporate clients.
  • Maintain inventory and monitor food portioning to meet cost controlling measures set by the owner.
  • Consistently monitoring food preparation for health and safety requirements.
  • Personally catered private functions on behalf of Urban Fare with my own hand picked staff including: weddings, private government-official dinners, and large scale government events. Also some of the family dinners for the brain surgeon of the children's hospital of Toronto & the President of TD bank and his family and friends.
  • A large scale catering company serving Fortune 500 companies in the GTA.

GOURMET DEPARTMENT COORDINATOR

Winners Merchants International
Toronto, Canada
09.2009 - 09.2013
  • Managing and ensuring daily department performances meet and exceed company expectations.
  • Delegating various tasks and assignments to a team of 6 to be completed within a specific time period.
  • Provide leadership, direction and guidance to peers with regards to company practices, standards, training, and procedures.
  • Participating in regular management meetings with fellow peers to learn new department policies.
  • Ensuring all employees are consistently following health and safety policies in the workplace.
  • Maintaining high customer service levels by building relationships with store patrons and responding to any questions and concerns.

RESERVATION SALES AGENT

Wyndham Worldwide Canada
Saint John, Canada
01.2003 - 08.2009
  • Received inbound calls and provided quality customer service in regards to hotel and resort reservations.
  • Created new customer accounts, collected payment information, and responded to any and all inquiries.
  • Up-sold products to enhance customer's vacation experience while maintaining desirable sales and customer-service goals set by the company.
  • Also worked for our sister company Budget and Avis rent a Car. At their reservation Office

Education

DIPLOMA - culinary and business management

George Brown College
Toronto, ON, CA
01.2012

Skills

  • Shift management
  • POS systems
  • Meal preparation
  • Menu planning
  • Merchandising
  • Line cooking
  • Time management
  • Kitchen operations
  • Knife skills
  • Employee orientation
  • Food handling
  • Customer service
  • Relationship management
  • Leadership skills
  • Culinary expertise
  • Inventory control
  • Supervision experience
  • Food production
  • Team management
  • Food preparation techniques
  • Training and development
  • Chef skills
  • Restaurant management
  • Banquet coordination
  • Cashiering duties
  • Host/hostess responsibilities
  • Restaurant operations
  • Busser duties
  • Management skills
  • Retail sales experience
  • Kitchen management expertise
  • Catering services
  • Food safety practices
  • Meat cutting techniques
  • Guest services excellence
  • Team collaboration skills

Certification

Culinary Management, 03/01/12, Completed the advanced 2-year culinary management program at George Brown College in Toronto, ON.

Awards

Top Achiever Award, 02/01/20, Successfully brought new life to the bistro, implementing a new code of ethics and turning the bistro from a self-serve environment to a full-service restaurant.

<Enter your own>

Willing To Relocate: Anywhere

Accomplishments

  • WAS GIVEN THE CHALLANGE TO BRING A NEW LIFE TO THE BISTRO AND WAS VERY SUCCESFUL, BRINGING IN THREE NEW LINES OF REVENUE THAT ARE NOW FULLY OPERATIONAL AND ARE SUPPORTED STRONGLY BY CUSTOMERS OVER ALL HAPPYNESS WITH THE CHANGE, IMPLEMENTING A NEW CODE OF ETHICS AMONG THE STAFF BOTH FRONT OF HOUSE AND BACK OF HOUSE ALL WELL TURNING THE BISTRO OVER FROM A SELF SERVE ENVIROMENT TO A FULL SERVICE RESTERANT FOR ALL MEMBERS AND EMPLOYEES TO ENJOY.

References

References available upon request.

Timeline

Private Chef

J.D. Irving
05.2023 - Current

1st Cook

Royal Camp Services
09.2022 - 10.2022

Chef

CANUCK PLACE CHILDREN'S HOSPICE
02.2022 - 05.2022

Relief Chef

Evolution Camp Service
05.2021 - 10.2021

Chef de Partie / Bistro Manager

Hollyburn Country Club
10.2018 - 09.2020

Chef

Hyatt Regency
03.2018 - 06.2018

1st Cook

Compass Canada
06.2017 - 10.2018

Chef

Chef Niks culinary services
04.2017 - 07.2020

1st Cook

Shannex Retirement Home
07.2016 - 03.2017

Sous Chef

Urban Fare Catering
10.2012 - 01.2015

GOURMET DEPARTMENT COORDINATOR

Winners Merchants International
09.2009 - 09.2013

RESERVATION SALES AGENT

Wyndham Worldwide Canada
01.2003 - 08.2009

DIPLOMA - culinary and business management

George Brown College

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Clayton Arseneault