David Attala
Lachine,QC
Summary
Food operations and supply chain professional with 15+ years of experience managing end-to-end food production operations in multi-concept environments. Proven background in inventory control, demand forecasting, purchasing, supplier coordination, menu costing, and cost control. Brings deep customer-side insight into ordering behavior and product flow, now targeting supply chain, inventory, or food distribution roles.
Overview
14
14
years of professional experience
Work History
Chef de Cuisine / Kitchen Operations Manager
Tuck Shop
01.2014 - 01.2023
- Led all kitchen operations for a high-volume restaurant serving ~120 covers per night
- Managed food costing and margin control for weekly spend of $10K-$15K
- Oversaw inventory, purchasing, supplier coordination, and forecasting
- Acted as primary decision-maker for product selection and ordering
- Led and scheduled a team of 14 kitchen staff within a 30-person operation
- Supported catering and offsite events ranging from 30 to 1,000 guests
Sous-Chef
Decca 77
01.2012 - 01.2013
- Supported menu planning, inventory tracking, ordering, and staff supervision
Tournant / Banquet Chef
Marriott Château Champlain
01.2011 - 01.2013
- Supported high-volume banquet and restaurant operations
Chef de Partie
Vauvert / Hôtel St-Paul
01.2009 - 01.2011
- Managed station-level production and inventory
Education
DEP - Cuisine d'Établissement
Institut De Tourisme Et D'Hôtellerie
Montreal, QC01-2008
Bachelor of Arts - Economics
Concordia University
Montreal, QC01-2006
Skills
- Inventory management and demand forecasting
- Purchasing and supplier coordination
- Cost control and production planning
- Excel and Google Sheets proficiency
- Vendor relations and team leadership
- Staff training and development
Languages
- English, Fluent
- French, Fluent
Timeline
Chef de Cuisine / Kitchen Operations Manager
Tuck Shop
01.2014 - 01.2023
Sous-Chef
Decca 77
01.2012 - 01.2013
Tournant / Banquet Chef
Marriott Château Champlain
01.2011 - 01.2013
Chef de Partie
Vauvert / Hôtel St-Paul
01.2009 - 01.2011
DEP - Cuisine d'Établissement
Institut De Tourisme Et D'Hôtellerie
Bachelor of Arts - Economics
Concordia University