National Executive Chef
United Fires Beverage Company
01.2025 - Current
Exec Chef DJ Ouellette
National Executive Chef
Montreal,QC
Timeline
Culinary Arts - Hospitality Administration And Management
George Brown College
1987.09 - 1988.05
Work History
National Executive Chef
United Fires Beverage Company
01.2025 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Participated in food tastings and taste tests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Developed close relationships with suppliers to source best ingredients.
Overview
1
1
year of professional experience
1
1
year of post-secondary education
Education
Culinary Arts - Hospitality Administration And Management
George Brown College
Toronto 1987.09 - 1988.05
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Team leadership
- Inventory control
- Operations management
- Food pairing
- Creative thinking
- Forecasting and planning
- Recipe development
- Purchasing management
- Decision-making
- Food and beverage pairing
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Work Preference
Work Type
Full TimeWork Location
RemoteImportant To Me
Work-life balanceQuote
Don’t judge each day by the harvest you reap, but by the seeds you plant.
Robert Louis Stevenson
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