Ethan Saimovici
Surrey,Canada
Summary
Dynamic culinary leader with extensive experience, excelling in kitchen management and team development. Proven track record in high-volume service and cost control, fostering a collaborative environment while achieving food quality standards. Adept at training staff and executing successful menu rollouts, ensuring operational excellence under pressure.
Overview
12
12
years of professional experience
Work History
Laborer 1
City of Richmond
Richmond, Canada
04.2024 - Current
- Team-oriented municipal/general labour worker with daily experience collaborating with a 4–5 person crew to complete landscaping, road maintenance, leaf cleanup, and snow removal operations. Regularly operated a 1-ton truck during full 8-hour shifts, including safely towing trailers with heavy equipment while following safety and operational standards.
2nd cook
Hilton Hotel
Richmond, Canada
11.2022 - 04.2024
- Independent and reliable hospitality professional with experience managing breakfast service independently, overseeing breakfast and buffet prep, along with buffet setup before service, and continuous restocking to ensure a smooth and efficient service. Supported and executed catered holiday and corporate events, serving groups of up to 200 guests while maintaining high standards of food quality and organization.
Night sous chef
Earls Restaurants
Richmond, Canada
10.2020 - 03.2022
- progressing from Line Cook to Prep Cook, Day Sous Chef, and ultimately Night Sous Chef. Gained leadership experience managing teams of 10–15 kitchen staff, overseeing daily operations, scheduling, and holding team members accountable to performance standards. As Night Sous Chef, led recruitment for the entire kitchen, trained new and existing staff on menu items, ensured successful menu rollouts, managed evening service operations from 5pm to close, controlled labour costs, and supported kitchen inventory management.
Kitchen Manager
Ballyhoo Pub
Vancouver, Canada
03.2019 - 10.2019
- Led daily kitchen operations for a team of 10–15 employees, ensuring all food quality, safety, and cleanliness standards were consistently met. Managed food ordering through the GFS system, maintained inventory levels, and supported cost control efforts. Planned and executed catered and buy-out events for 50–100 guests, coordinating food preparation and service to ensure successful outcomes. Helped construct the kitchen ensure efficiency throughout service with a brand new kitchen.
Day Sous chef
Joey Restaurants
Vancouver, Canada
03.2014 - 03.2019
- Culinary professional with proven internal advancement, starting as a Closing Dishwasher during the opening of Joey Markville and quickly progressing to Line Cook within my first couple weeks. Gained experience across multiple stations including ovens (flatbreads and tacos), salads, and prep before being promoted to Day Sous Chef in 2017 at the age of 23. As Day Sous Chef, led a team of 10–15 staff, managed kitchen operations from 7am–5pm including recruiting and training team members, ensuring smooth and high-quality lunch services with goal setting for the team to achieve certain quality points, and consistently met labour and food cost targets.
Education
Culinary Management Diploma - Toronto, ON
Centennial College
Toronto, ON04.2015
Dogwood certificate - Richmond, BC
McMath Secondary School
Richmond, BC06.2012
Skills
- Kitchen Leadership & Team Management
- Staff Recruiting, Hiring & Onboarding
- Training & Mentorship of Cooks and Sous Chefs
- High-Volume Service Management (Breakfast, Lunch & Dinner)
- Food Quality & Consistency Standards
- Menu Execution & Menu Rollouts
- Labour Cost Control & Scheduling
- Food Cost Control
- Ordering & Vendor Management (GFS)
- Inventory Management & Stock Control (Order Guides & Par Level Management)
- Buffet & Banquet Service Management
- Large-Scale Food Preparation & Coordination
- Time Management in Fast-Paced Environments
- Calm Under Pressure
- Strong Communication & Leadership Presence
- Adaptability Across Different Kitchen Concepts
- Hands-On, Lead-by-Example Management Style
Languages
English
Full Professional
French
Professional
Spanish
Limited
References
References available upon request.
Timeline
Laborer 1
City of Richmond
04.2024 - Current
2nd cook
Hilton Hotel
11.2022 - 04.2024
Night sous chef
Earls Restaurants
10.2020 - 03.2022
Kitchen Manager
Ballyhoo Pub
03.2019 - 10.2019
Day Sous chef
Joey Restaurants
03.2014 - 03.2019
Culinary Management Diploma - Toronto, ON
Centennial College
Dogwood certificate - Richmond, BC
McMath Secondary School