Summary
Overview
Work History
Education
Skills
Languages
Accomplishments
Certification
Interests
Timeline
Generic

David Workowich

QC

Summary

A seasoned culinary professional, I've honed my craft While working for Maxims Caterers in Hong Kong.Under the Culinary genius of Chef James Lockett. Which in 2000 the restaurant Thai Basil came in 62nd in the top 100 Best restaurants in the world according to Wine Spectator Magazine. Having had the privilege of learning menu development and team leadership. My Knowledge in fine dining and event catering is complemented by a strong commitment to safety and quality, leading to memorable dining experiences and operational excellence.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Lead First Cook

Aramark Canada.
07.2023 - 07.2024
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Conducted regular equipment maintenance checks, ensuring optimal performance and minimizing downtime.
  • Maintained strict adherence to food safety standards, successfully passing health inspections at all times.
  • Collaborated on special projects and events, showcasing culinary expertise and creativity in crafting unique dishes that left a lasting impression on guests.
  • Self-motivated, with a strong sense of personal responsibility.

Head Chef ( Contract )

Fury Gold Mines Limited.
06.2021 - 10.2022
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Implemented food cost and waste reduction initiatives to save money.
  • Created recipes and prepared advanced dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Catering Chef

David Workowich Inc.
08.2015 - 03.2020
  • Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
  • Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
  • Ordered food items and supplies needed to fulfill catering jobs.
  • Cooked for large groups of people and managing various types of food for large events up to 200 guest.
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.

Private Chef ( Seasonal Contract )

Helen Falls Lodge
04.2016 - 10.2019
  • Prepared gastronomic meals with the latest food trends for a elite cliental with diverse palates, emphasizing the use of Quebec and local ingredients.
  • Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
  • Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
  • Responsible for budgeting, menu planing, purchasing and sourcing of the finest and freshest quality ingredients.
  • Logistics and purchasing and maintaining of kitchen equipment.
  • liaison with guest to meet all their needs over the course of there stay at the lodge.

Banquet Sous Chef

Hotel Bonaventure
09.2018 - 07.2019
  • Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
  • Supervised kitchen staff both in restaurant and for catering work.
  • Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests with clients and senior members of upper management.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Conducted regular inventory checks, properly managing ingredient orders to maintain optimal levels while minimizing food spoilage costs.

Remote Camp Chef ( Contract Seasonal )

Oceanic Iron Ore Inc.
05.2012 - 01.2016
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Implemented food cost and waste reduction initiatives to save money.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Skilled at working independently and collaboratively in a team environment.

TV Chef Presenter ( The Restaurant RTE. )

Vision Independent Ltd. ( Contract )
09.2006 - 11.2011
  • Popular Irish Series on Rte1.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Participated in food tastings and taste tests.
  • Disciplined and dedicated to meeting high-quality standards.
  • Had the pleasure of working along side some of Ireland and the UK top TV Chef personality's

Catering Sous Chef

Restaurant Bice ( Now Known as Betrice )
08.2009 - 10.2011

Sous Chef - Cooking Instructor

The Ghan House ( Fine Dining )
09.2004 - 04.2006
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Researched and setup culinary courses. Specializing In regional Italian and South-east Asian Cuisine for cooperate and private group's.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Education

Associate of Arts - Culinary Arts

Massey-Vianney High School
Cowansville, QC
05-1998

High School Diploma -

Sir William Hingston High School
Montreal, QC
06-1985

Skills

  • Menu development
  • Fine Dining
  • Positive and professional
  • Problem-Solving
  • Problem-solving abilities
  • Efficient multitasking
  • Reliability
  • Team Leadership
  • Kitchen Organization
  • Recipe creation
  • Menu costing
  • Strong attention to safe food handling procedures
  • Hospitality and service industry background
  • Beautiful presentation of food
  • Food Handler Certification
  • Event Catering
  • Recipe Development
  • Kitchen Management

Languages

English
Native or Bilingual
French
Professional Working

Accomplishments

  • Having had the privlge and pleasure of taking part in a successful TV series on RTE. The Restaurant While living in the Republic of Ireland From 2006 -2011.
  • Maxim Caters Ltd. Restaurants: Thai Baisil and MEZZ. 2000-2002
  • Excutive Chef at Restaurant La Genouille Wan Chai, Hong Kong. 1998-2000,

Certification

  • HACCP Certification – International HACCP Alliance.
  • WHIMIS Safety
  • WIMIS Hazardous Materials
  • First Aide CNESST

Interests

  • Baking
  • Volunteering for community initiatives to give back to local communities and make a positive impact
  • Learning new cooking techniques and expanding my culinary skills
  • Food Tourism
  • Dancing
  • Outdoor Recreation
  • Volunteering
  • I participate in low-impact exercises to strengthen core muscles
  • DIY and Home Improvement
  • Cooking
  • Music
  • Gym Workouts
  • Backpacking and Hiking
  • Gardening
  • Enjoying the art of baking and pastry-making, experimenting with recipes
  • Surfing
  • Swimming
  • Kayaking
  • I enjoy cooking for friends and family gatherings

Timeline

Lead First Cook

Aramark Canada.
07.2023 - 07.2024

Head Chef ( Contract )

Fury Gold Mines Limited.
06.2021 - 10.2022

Banquet Sous Chef

Hotel Bonaventure
09.2018 - 07.2019

Private Chef ( Seasonal Contract )

Helen Falls Lodge
04.2016 - 10.2019

Catering Chef

David Workowich Inc.
08.2015 - 03.2020

Remote Camp Chef ( Contract Seasonal )

Oceanic Iron Ore Inc.
05.2012 - 01.2016

Catering Sous Chef

Restaurant Bice ( Now Known as Betrice )
08.2009 - 10.2011

TV Chef Presenter ( The Restaurant RTE. )

Vision Independent Ltd. ( Contract )
09.2006 - 11.2011

Sous Chef - Cooking Instructor

The Ghan House ( Fine Dining )
09.2004 - 04.2006

Associate of Arts - Culinary Arts

Massey-Vianney High School

High School Diploma -

Sir William Hingston High School

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David Workowich