Dominik Guindon

• Cooperated Events, Weddings, Tennis Canada.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Developed and cooked memorable dishes for tasting menu for potential
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.

• Weddings, Corporate Events.
• Disciplined and dedicated to meeting high-quality standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Assisted with menu development and planning.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Set up and broke down kitchen for service.

• Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Mentored kitchen staff to prepare each for demanding roles.
• Implemented food cost and waste reduction initiatives to save money.
• 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.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
• Obtained fresh, local ingredients to lower grocery costs.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Mentored kitchen staff to prepare each for demanding roles.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.

• Cuisine du Terroir.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed and cooked memorable dishes that brought new customers into establishment.

• Saucier
• Modern Cuisine.
• Cooked memorable dishes that brought new customers into establishment.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Assisted with menu development and planning.

Hilton Lac Lemay, Hull, Quebec.

Restaurant Le Tartuffe, Hull, Quebec.

Restaurant Claire de Lune, Ottawa, Ontario.

Jasper Park Lodge, Jasper, Alberta.

Fish House in Stanley Park, Vancouver, B.C.

Raintree at the Landing, Vancouver, B.C.

Le Crocodile, Vancouver, B.C.