Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Gary Spencer

Calgary

Summary

Dynamic Chef with a expertise in menu development, staff training, food safety regulations and cost control. Fully qualified and with 14 years culinary experience serving breakfast, lunch and dinner. Excellent communication and problem-solving skills. Passionate for creating a healthy work environment and a strong team spirit.

Overview

10
10
years of professional experience

Work History

Head Chef

Nomad Handschuheim
09.2023 - 07.2024
  • Designing, costing & implementation of seasonal menu's for breakfast & lunch.
  • Sourcing of environmentally friendly ingredients from local suppliers.
  • Monthly budgeting for labour & food costs.
  • Design & implementation of food safety training & paperwork.
  • Training of new employees for 3 business locations.
  • Running an efficient service, with focus on consistency, communication & presentation.




Chef

Nomad Handschuheim
02.2022 - 08.2023
  • Planning & execution of catering events.
  • Ensuring all sections of the kitchen are cleaned to a high standard.
  • Recording temperature checks for fridges, freezers and food deliveries.
  • Implementing and overseeing strict health & safety practices.
  • Preparing a variety of vegan & vegetarian, local & international dishes, along with cakes, pastries & sweets.


Head Chef

1876 Bar & Restaurant
02.2020 - 08.2021
  • Menu design and costing, calculating product yields, using
    seasonal ingredients to maximize profits.
  • Creating a food allergen book for our menu's.
  • Training new employees on HACCP, knife skills, food
    preparation techniques and kitchen conduct.
  • Delegating daily tasks to a team of five people, organizing the work flow for smooth and efficient service.

Sous Chef

1876 Bar & Restaurant
02.2019 - 01.2020
  • Managing food preparation & service in a high-volume high-pressure environment.
  • Processing of food orders & deliveries
  • Quality control of food preparation, cooking & plating of our lunch & dinner menu's.

Chef

Heart of Joy
09.2018 - 02.2019
  • Preparation & production of a variety of vegan & vegetarian dishes for breakfast & lunch.
  • Solely responsible for service in high-volume restaurant.
  • Strict quality control of fresh, locally sourced produce.

Sous Chef

Escobar
07.2018 - 09.2018
  • Production and preparation of Austrian and Tex-Mex food.
  • Re-training team of five to raise standards in the kitchen.

Head Chef

1876 Bar & Restaurant
05.2016 - 03.2018
  • Interviewing, hiring & onboarding of new employees.
  • Design & implementation of kitchen hygiene paperwork.
  • Menu design, costing & implementation.

Chef

1876 Bar & Restaurant
04.2015 - 05.2016
  • Preparation of New Zealand dishes for lunch & dinner service.
  • Ensuring all food is rotated & labeled corectly.

Chef

Monty's Bar & Restaurant
11.2014 - 03.2015
  • Oversaw grill, stove, oven, & fryers, ensured everything was clean and up to standards.
  • Maintained well-organized mise en place to keep work consistent.

Education

Diploma - SIT40521 Certificate IV in Kitchen Management

VETASSESS Online
East Melbourne, Victoria
04.2024

Diploma - NVQ Level 2 in Hospitality And Catering Principles

City & Guilds
London, England
07.2011

Diploma - NVQ Level 2 in Multiskilled Hospitality Services

City & Guilds
London, England
07.2011

Skills

  • Food Safety Regulations
  • Cost Control and Budgeting
  • Kitchen Operations
  • Staff Recruiting and Hiring
  • Coaching and Mentoring
  • Workflow Optimization
  • Team Management
  • Recipes and menu planning

Languages

English
Native or Bilingual
German
Limited Working

Timeline

Head Chef

Nomad Handschuheim
09.2023 - 07.2024

Chef

Nomad Handschuheim
02.2022 - 08.2023

Head Chef

1876 Bar & Restaurant
02.2020 - 08.2021

Sous Chef

1876 Bar & Restaurant
02.2019 - 01.2020

Chef

Heart of Joy
09.2018 - 02.2019

Sous Chef

Escobar
07.2018 - 09.2018

Head Chef

1876 Bar & Restaurant
05.2016 - 03.2018

Chef

1876 Bar & Restaurant
04.2015 - 05.2016

Chef

Monty's Bar & Restaurant
11.2014 - 03.2015

Diploma - SIT40521 Certificate IV in Kitchen Management

VETASSESS Online

Diploma - NVQ Level 2 in Hospitality And Catering Principles

City & Guilds

Diploma - NVQ Level 2 in Multiskilled Hospitality Services

City & Guilds
Gary Spencer