Ian Stilborn

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

In charge of running the catering program for a 600+ mining camp in the Yukon.

• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

Sous chef for a fine dining winery restaurant.

• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Line Cook for Vista 18 at Chateau Victoria. Breakfast and Dinner services as well as working Clive's Classic Lounge.

Short order lunch and dinner cook for a extremely busy pub