Hi, I’m
Harris Lake
Private Chef
Nelson,BC
Summary
Eight years of experience through a wide array of roles in the hospitality industry has provided the skills and knowledge to be highly successful in all aspects of hospitality. Customer service, time organization, team leadership, and a genuine passion for the industry are my biggest strengths.
Overview
6
years of professional experience
Work History
Super Yacht GhostFrench Polynesia, French Republic
PRIVATE CHEF
07.2022 - 10.2022
Job overview
- Oversaw business operations, inventory control, and customer service for clients.
- Scheduled and received food and beverage deliveries.
- Created, prepared and cooked 2 course breakfast, 3 course lunch and 5 course dinner daily.
- Corresponded with client to develop menu's to adhere to diet, preferences and schedules
- Utilized culinary techniques to create visually appealing dishes.
Self EmployedSydney, NSW
Private Chef
10.2021 - 05.2022
Job overview
- Oversaw business operations, inventory control, and customer service for clients
- Created customized meal plans based on client dietary restrictions and preferences.
- Prepared and cooked over 50 meals per week in collaboration with Sydney Private Chef and Aroma Caterings.
- Remained calm and poised when dealing with difficult customers or during busy functions.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
60mls Cocktail CateringSydney, NSW
Mixologist
10.2021 - 05.2022
Job overview
- Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
- Completed requisitions to maintain required stock par levels.
- Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
- Maintained impeccably clean, attractive and well-stocked bar area.
- Prepared classic, modern and unique cocktails for each customer.
- Catering functions over 50
Bells At Killcare Boutique Hotel, Restaurant & SpaKillcare, ON
DEMI CHEF
06.2020 - 06.2021
Job overview
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Managed both restaurant services and functions of over 100 customers simultaneously.
YamagamiHakuba, Nagano
Waiter
01.2020 - 04.2020
Job overview
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Checked customers' IDs to verify age in compliance with minimum age requirements for consumption of alcoholic beverages.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Maintained outstanding satisfaction through services of over 200 customers.
Byron @ ByronByron Bay, NB
Chef
04.2017 - 01.2020
Job overview
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored food production to verify quality and consistency.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained 5 star reviews and Michelin star over multiple years
Education
Southern Cross UniversityLismore
Associates of Business from Hospitality And Business
04.2017
TAFEGoonelebah
Certificate Three in Commercial Cooking from Commercial Cooking
03.2021
Licenses & CertificationsNSW
11.2015
University Overview
- Responsible Service of Alcohol and Responsible Conduct of Gambling
Skills
- Critical Thinking
- Special Orders
- Wine and Liquor Service
- Waiting Tables
- Customer Needs Assessments
- Fine Dining Expertise
- Time Management
- Guest Relations
- Large-Scale Events Planning
- Dish Preparation
- Ingredient Preparation
- Cooking Equipment Proficiency
- Cultural Studies
- Catering and Events
- Garnishing and Plating
- Restaurant Operation
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities and political leaders.
- Traveled to multiple countries to use and develop my skills
- Closely collaborated with world class figures in the Restaurant industry, private chefs, sommeliers, mixologists and servers
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
PRIVATE CHEF
Super Yacht Ghost
07.2022 - 10.2022
Private Chef
Self Employed
10.2021 - 05.2022
Mixologist
60mls Cocktail Catering
10.2021 - 05.2022
DEMI CHEF
Bells At Killcare Boutique Hotel, Restaurant & Spa
06.2020 - 06.2021
Waiter
Yamagami
01.2020 - 04.2020
Chef
Byron @ Byron
04.2017 - 01.2020
Southern Cross University
Associates of Business from Hospitality And Business
TAFE
Certificate Three in Commercial Cooking from Commercial Cooking
Licenses & Certifications
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