Gabriel Gagnon
Squamish
Summary
Motivated and experienced Chef with over 13 years of culinary experience in the hospitality industry focused on high-end dining. Possessing strong analytical and problem-solving abilities, as well as a thorough understanding of the food industry. Skilled in multitasking, teamwork, and attention to detail, with a background in GMP environments and equipment manipulation.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Production Manager
Elevate Wellness
02.2025 - Current
- Personnel schedule
- Creation of standard operation procedures
- Ordering and procurement
- Demand planning
- Inventory management
- Cost analysis
- Formulation
- Personnel training
- Facility maintenance
- Key Performance Index tracking
- Application of LEAN management principles
Kitchen Manager
Freebird Table Oyster Bar & Grill
05.2024 - 02.2025
- Evening service
- Menu conception
- Ordering
- Banquets
- Oyster Shocker
- Personnel training
Production Manager
Tricanna Industries Inc.
07.2022 - 05.2024
- Overseeing production processes
- Managing production schedules to meet customer demands and production targets
- Ensuring that all safety and quality standards are met
- Managing and coordinating production staff, including hiring, training, and scheduling
- Identifying and implementing process improvements to increase productivity and reduce waste
- Creation a multiple SOPs and PCP for licensing and creation of new processes
Project Manager
Whistler Therapeutics
07.2020 - 07.2022
- RPIC (Health Canada's security clearance)
- Production of marketing assets for POS and online promoting
- Establishing market entry with surgical pricing to maximize market shares
- Set production schedule according to products release forecast
- Developed and implemented project management methodologies to enhance workflow efficiency.
- Coordinated stakeholder communications to ensure alignment on project objectives and timelines.
Chef de Partie
Four Seasons Whistler
10.2019 - 04.2020
- Managed inventory levels and ordered supplies to maintain kitchen efficiency and quality standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented food safety practices, ensuring compliance with health regulations and organizational standards.
- Supervised kitchen operations, ensuring high-quality food preparation and presentation.
Executive Sous-Chef
MangiaFocco Napolitan Athentico
10.2018 - 10.2019
- Led culinary team in high-volume food production, ensuring quality and consistency of dishes.
- Streamlined kitchen operations by implementing efficient inventory management practices, reducing waste.
- Managed food safety compliance and sanitation standards to maintain a clean and safe working environment.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous-Chef
La Buvette
07.2018 - 10.2018
- Supervised kitchen staff to ensure compliance with food safety and sanitation standards.
- Trained junior chefs in culinary techniques and efficient kitchen operations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Chef de Partie
The Westin Hotel
07.2017 - 07.2018
- Line Cook (GM, dessert specialty)
- Baking, Confectionary, Ice cream
- Making Schedules
- Making seasonal menus
- Training new cooks
1st Cook
The Westin Hotel
12.2016 - 07.2017
- Line cook, (GM, Saucier, Grill)
- Training new cooks
- Pizzaiolo
Chef de Partie
Fairmont Le Manoir Richelieu
10.2014 - 04.2016
- Saucier
- Banquets
- Line service (Le Charlevoix)
- High-end fours diamonds service
1st Cook
Fairmont Le Manoir Richelieu
10.2012 - 06.2014
- Food preparation
- Banquets
- Buffet services
Education
DEC - Restaurant & Hospitality Management
LaSalle College
01-2016
DEP - Sommelier, the art of selling wine
Académie Hôtelière De Charlevoix
La Malbaie, QC01-2015
DEP - Cooking School
École Hôtellière De Laval
Laval, QC01.2014
High - undefined
École Secondaire Armand-Corbeil
Terrebonne, QC01.2009
Skills
- Workplace safety management
- Staff scheduling
- Root-cause analysis
- Manufacturing management
- Experience in GMP compliance
- Health and safety compliance
- Quality control
- Fair knowledge of Office 365, Adobe CS Suite, Excel, Cybersecurity
- Problem-Solving
- Staff management
- Production planning
- Operations management
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 48 staff members.
- Proficiently supervised 6 production lines, oversaw materials inspection, scheduled production and conducted weekly physical inventories.
Languages
English
French
Certification
- Health Canada security clearance (2021-2026)
- Sell it Right, BC (2022-2025)
- PMP (Project Management Professional) (2025)
- WHMIS
- Food Safe level 3
Timeline
Production Manager
Elevate Wellness
02.2025 - Current
Kitchen Manager
Freebird Table Oyster Bar & Grill
05.2024 - 02.2025
Production Manager
Tricanna Industries Inc.
07.2022 - 05.2024
Project Manager
Whistler Therapeutics
07.2020 - 07.2022
Chef de Partie
Four Seasons Whistler
10.2019 - 04.2020
Executive Sous-Chef
MangiaFocco Napolitan Athentico
10.2018 - 10.2019
Sous-Chef
La Buvette
07.2018 - 10.2018
Chef de Partie
The Westin Hotel
07.2017 - 07.2018
1st Cook
The Westin Hotel
12.2016 - 07.2017
Chef de Partie
Fairmont Le Manoir Richelieu
10.2014 - 04.2016
1st Cook
Fairmont Le Manoir Richelieu
10.2012 - 06.2014
DEP - Cooking School
École Hôtellière De Laval
High - undefined
École Secondaire Armand-Corbeil
DEC - Restaurant & Hospitality Management
LaSalle College
DEP - Sommelier, the art of selling wine
Académie Hôtelière De Charlevoix
Additional Information
- Previous Working experience available on demand
- References available on demand.
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