Devereaux T. Gatin
Saskatoon
Summary
Experienced with developing and delivering comprehensive culinary education programs. Utilizes innovative teaching methods to inspire and mentor students in achieving culinary excellence. Proven ability to design and deliver effective culinary training programs that elevate student performance and engagement. Reliable team player known for adaptability and results-driven approach, skilled in both classic and modern cooking techniques.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Owner Operator
Cafe Del Rey
10.2023 - Current
- Implemented effective financial management practices, improving cash flow and profitability.
- Cultivated a positive work environment, leading to higher employee retention rates and overall job satisfaction.
- Overseeing inventory management, reducing waste and maintaining adequate stock levels to meet demand.
- Facilitated open communication channels among staff members, promoting teamwork for enhanced performance.
Owner Operator
Postal Pizzas Food truck
02.2022 - Current
- Managed daily operations for optimal efficiency, streamlining processes to reduce costs.
- Consulted with customers to assess needs and propose optimal solutions.
- Established strong relationships with suppliers, ensuring consistent delivery of goods and services at competitive prices.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Ensured compliance with relevant regulations, maintaining proper documentation and licensing requirements.
- Evaluated company performance against objectives, adjusting strategies as needed to achieve desired results.
Head Chef and Special Events Coordinator
The Local Kitchen
02.2021 - 01.2022
- Planning and teaching at least one public class and multiple private classes per month
- Culinary event related admin tasks including document editing and printing
- Coordinating and communicating with other chefs and guests
- Special Programs Management such as:
- Ingredient Kit Program: sourcing, packaging, delivery
- Outdoor Class Project Head: program design, marketing input, execution
- Community initiatives/fundraisers
- Inventory Management - ordering, organizing, optimizing
- Supplier and Client Relations
- Maintenance, organization, cleaning of facility and equipment
First Cook
Riverside Country Club
05.2020 - 10.2020
- Ensure high standards of cleanliness in the kitchen on a daily basis
- Ensure health standards are maintained throughout the kitchen
- Required to be able to lead co-workers as a first cook
- Ensure a proper level of mise en place is completed and ready for service
- Ensure high standards of food quality at all times
- Monitor stock levels for ordering/inventory purposes
Executive Chef
Perch Cafe and Lounge
02.2019 - 10.2019
- Managed a team of up to 6 kitchen staff for approximately 85 seats
- Recruiting and scheduling of full time and seasonal kitchen personnel
- Formulated and designed a new Spanish tapas inspired menu
- Created the catering menu and prepared all food for catering orders
- Manage inventory and purchase of food and beverage
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage
- Interacted daily with vendors, sales reps and restaurant guests
- Effectively handled a variety of high pressure & last-minute situations in a flexible, friendly, and accommodating style
Sous Chef
Cactus Club Cafe
01.2014 - 01.2019
- Execute and supervise food production activities, e.g proper cleaning, cutting and preparation of each dish based on their specific recipe
- Coordinate kitchen team in maintaining a clean and organized kitchen, e.g tidiness clean as you go, proper rotation F.I.F.O
- Monitor material consumption and order required food food and equipment on a daily basis to satisfy the restaurant's needs while staying below each budget
- Support training of new employees on a weekly basis in multiple different roles and capacities
- Develop high potential employees during weekly meetings based on various topics and core values, e.g food cost, labour, sales and profitability and people management
Education
Red Seal Certified - Culinary Arts
Okanagan College
Kelowna, BC10-2018
Professional Cook Level 3 -
Okanagan College
10-2018
Professional Cook Level 2 -
Okanagan College
12.2017
Professional Cook Level 1 -
Saskatchewan Apprenticeship Program
12.2016
High School - Graduated with Honors and Great Distinction & French designate
Carlton Comprehensive High School
01.2013
Skills
- Leadership
- Self-driven
- Effective interpersonal communication skills
- Decision making
- Teamwork
- Initiative
- Delegation
- Documentation and reporting
- Operations management
Certification
- Red seal certification, 12/2018
- SK Food Safe Certificate, 2020
- First Aid and CPR Certification, 12/2018
- Valid Saskatchewan Driver’s License
- Sask. Parks & Recreation Association; Principles of Healthy Child Development
Abilities and skills
- Effective and respectful interpersonal communication skills.
- Ability to make decisions independently and work within a management team.
- Capable of giving directions and completing tasks effectively.
- Competent leader, able to take initiative and work alone or as part of a team.
- Ability to delegate appropriate tasks to operate efficiently.
- Dedicated and self driven for success.
Languages
French
Full Professional
Timeline
Owner Operator
Cafe Del Rey
10.2023 - Current
Owner Operator
Postal Pizzas Food truck
02.2022 - Current
Head Chef and Special Events Coordinator
The Local Kitchen
02.2021 - 01.2022
First Cook
Riverside Country Club
05.2020 - 10.2020
Executive Chef
Perch Cafe and Lounge
02.2019 - 10.2019
Sous Chef
Cactus Club Cafe
01.2014 - 01.2019
High School - Graduated with Honors and Great Distinction & French designate
Carlton Comprehensive High School
- Red seal certification, 12/2018
- SK Food Safe Certificate, 2020
- First Aid and CPR Certification, 12/2018
- Valid Saskatchewan Driver’s License
- Sask. Parks & Recreation Association; Principles of Healthy Child Development
Red Seal Certified - Culinary Arts
Okanagan College
Professional Cook Level 3 -
Okanagan College
Professional Cook Level 2 -
Okanagan College
Professional Cook Level 1 -
Saskatchewan Apprenticeship Program
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