Evan Morrison
Toronto,Ontario
Summary
Innovative Chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Executive Chef
Aramark
01.2020 - Current
- Manage all aspects of kitchen operations
- Supervision and mentoring of staff to improve productivity, and guide client and customer satisfaction
- Daily communications with staff regarding menu, kitchen and food safety
- Hands on cooking, including regular menu items, as well as executive meal catering
- Responsible for ordering of food and ensuring adequate product available for service
- Manage inventory and control food, paper and chemical costs
- Menu development and standardization of recipes for ease of production, including designing recipe layout and visuals for ease of use by staff
- Special event catering for up to 2000 people
- Strong customer service skills, adept at resolving customer complaints in a professional manner.
- Creation and utilization of systems to improve efficiencies, operations, and control costs
Chef Manager
Fresh City Farms
01.2018 - 01.2019
- Supervised, instructed, and coordinated activities of cooks and workers engaged in food production
- Implemented systems to organize kitchen production and storage to create work efficiencies
- Created a happy and productive work atmosphere
- Cooked nutritious organic foods and prepared meal kits for retail sale and home delivery
- Conducted inventory; controlled food and labour costs; responsible for scheduling of staff
- Recruited and hired cooks and other kitchen workers
Executive Chef
Compass Group Canada at Greenwood College
01.2017 - 01.2018
- High volume and high-quality catering and cooking in private high school setting
- Exclusively responsible for ordering, inventory, and scheduling; demonstrating strong organizational and multi-tasking abilities
- Managed, trained, mentored, and evaluated staff
- Utilized interpersonal and relationship building skills to enhance client relationship
Executive Chef
Compass Group Canada at George Brown College
01.2014 - 01.2017
- Managed daily kitchen operations of multiple units including scheduling, production, ordering of food and inventory control
- Supervised three unit managers, as well as supervisors, and staff members (each unit consisted of a team of 12 to 15 employees; two of the three units were unionized work environments)
- Mentored and motivated staff to build strong unit teams
- Interviewed, hired, trained, directed, evaluated, and disciplined staff members
- Catering for large functions of up to 500 people
- Regularly created new recipes using seasonal, local, as well as healthy and nutritious ingredients; standardization of recipes in or order to achieve consistent outcome
- Controlled food and labour costs to stay within operational budget
- Health and safety oriented; superior track record of performance in internal company audits
- Worked alongside general manager in the preparation of fiscal budgeting
- Lead presentations for employees regarding various topics, i.e. food safety; seasonal promotions.
- Client service oriented; regular communications with vendors, head office, and George Brown College representatives regarding various issues, practices, policies, and strategies
- Participated in marketing and media promotions
Sous Chef
Compass Group Canada at Ontario Science Centre
01.2011 - 01.2013
- Worked alongside Executive Chef on menu development for seasonal and daily functions, as well as special event catering
- Trained, motivated and disciplined staff, where necessary, improved staff morale
- Interacted with customers positively in open cooking area to ensure customer satisfaction
- Created kitchen systems to improve productivity, efficiency, and consistency
- Received all product for the unit and ensured all logs were completed
- Daily cleaning, sanitization and organizing of kitchen
Senior Sous Chef
Milestones Restaurant
01.2010 - 01.2010
Kitchen Manager
Mr. Greenjeans Restaurant
01.2008 - 01.2009
Sous Chef / Lead Cook
Woodbine Entertainment Group
01.2004 - 01.2008
Kitchen Manager
Kelsey's Bar & Grill
01.2000 - 01.2004
Skills
- Knowledgeable and experienced with all aspects of kitchen operations and food production
- Highly skilled managerial skills; excel at training, motivating and inspiring others
- Experienced at menu development and creation of seasonal and nutritious recipes
- Skilled at design and implementation of procedural systems for maintaining safe and efficient kitchens and accurate record keeping
- Familiarity working in a unionized staff environment
- Red Seal Certified Chef
Certification
- Red Seal Certified Chef
- Advanced Food Handler Certification
- Experience working with MS Outlook, Excel, Word
Languages
English
Professional Working
Timeline
Executive Chef
Aramark
01.2020 - Current
Chef Manager
Fresh City Farms
01.2018 - 01.2019
Executive Chef
Compass Group Canada at Greenwood College
01.2017 - 01.2018
Executive Chef
Compass Group Canada at George Brown College
01.2014 - 01.2017
Sous Chef
Compass Group Canada at Ontario Science Centre
01.2011 - 01.2013
Senior Sous Chef
Milestones Restaurant
01.2010 - 01.2010
Kitchen Manager
Mr. Greenjeans Restaurant
01.2008 - 01.2009
Sous Chef / Lead Cook
Woodbine Entertainment Group
01.2004 - 01.2008
Kitchen Manager
Kelsey's Bar & Grill
01.2000 - 01.2004
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