Evan Verchère-Glover

• Hired, managed, and trained kitchen staff.
• Created work back schedule for open of The Ghost Kitchen.

- Staffing levels

- Dual business cohesion

• Arranged for kitchen equipment maintenance and repair when needed.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Mentored kitchen staff to prepare each for demanding roles.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Interacted with guests to obtain feedback on product quality and service levels.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Modernized work processes to reduce guest wait times and boost daily output.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques. (FOH and BOH)
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Work closely with Doordash and support Dashers satisfaction.

• Promoted to Sr Sous Chef
• Hired, managed, and trained kitchen staff.
• Placed orders to restock items before supplies ran out.
• Mentored kitchen staff to prepare each for demanding roles.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Modernized work processes to reduce guest wait times and boost daily output.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and remained accountable for safety, quality, consistency and adherence to standards. (BOH Covid Ambassador)
• Implemented food cost and waste reduction initiatives to save money.

• Flown to Toronto to open Flagship location to train staff.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Modernized work processes to reduce guest wait times and boost daily output.
• Coordinated with team members to prepare orders on time.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in food tastings and taste tests.

• Managed BOH team as acting Chef during Downtown Toronto open. I maintained business during Head Chef absence.
• Hired, managed, and trained kitchen staff.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Arranged for kitchen equipment maintenance and repair when needed.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Placed orders to restock items before supplies ran out.
• Mentored kitchen staff to prepare each for demanding roles.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Modernized work processes to reduce guest wait times and boost daily output.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Monitored food production to verify quality and consistency.

• Acted as head chef when required to maintain continuity of service and quality.
• Mentored kitchen staff to prepare each for demanding roles.
• Monitored food and labor costs to verify budget targets were met.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels. (Celebration of Lights)
• Led daily staff meetings to communicate expectations and review safety procedures.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented food cost and waste reduction initiatives to save money.

• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Monitored food and labor costs to verify budget targets were met.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels. (YPO, Canada Day, Olympic Torch events, Womens Fifa, Christmas Market)
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.
• Planned and directed high-volume food preparation in fast-paced environment.
• Successfully completed kitchen product inventory as assigned.
• Planned menus and services for restaurant and off-site events. (Celebration of Lights)
• Assisted sous chef with weekly schedule drafts for 40+ kitchen staff.
• Mentored kitchen staff to prepare each for demanding roles.
• Led daily staff meetings to communicate expectations and review safety procedures.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Ordered food items for upcoming events per sous chef request.
• Managed team alongside Sous Chefs through Olympics and various events
• Planned and directed high-volume food preparation in fast-paced environment.
• Successfully completed kitchen product inventory as assigned.

• Line cook / Prep Cook
• Promoted to Jr Sous Chef within first 3 months
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Managed inventory and ordered food and supplies to maintain adequate stock.