James Lu Qui
Summary
Chef, Kitchen Manager with combined experience in high volume/high stress to casual and fine dining. Able to inspire others to work at their highest level. Have a passion for culinary arts, learning and teaching from new and past experience. I have my Certificate in Cooks Training and valid Food Safe with a knowledge of WHMIS and HACCP
Overview
39
39
years of professional experience
1
1
Certification
Work History
Head Chef
Wildpine Residence
04.2023 - Current
- Plan menus w/ Food and Beverage manager
- All ordering of supplies
- Training of staff
Executive Chef
The Courtyards on Eagleson (All Seniors Care)
05.2017 - 06.2022
- Started as full-time cook, all shifts
- Took over as Executive Chef in May 2018
- Maintained sub $6 per head budget
- Resigned in June 2022
Cook
Valley Stream Retirement (Revera)
01.2015 - 05.2017
- I worked all shifts
- 200 clients at peak
First cook
Horizon North Camps and Catering
10.2012 - 11.2014
- Oil rig camp, scratch kitchen
- Responsible for all meals: Breakfast, lunch and dinner
- All desserts and baking (Cookies, cakes, pies, squares, bread/rolls)
- avg. 24-50 people max
- (1 cook & 1 helper w/ 1 attendant)
- Must provide all recipes and meal plans and order supplies accordingly
- Prepare specialty items as per request by clients ie: gluten free, allergies etc
Sous Chef - day shift
Stella Osteria
02.2011 - 09.2012
- Opening set up and prep of the main line, oversaw garde manger and pizza sections
- Soups, stocks, sauces and ran weekend brunch
- Receiving and some ordering
1st cook
The Shore Club
11.2010 - 02.2011
- Opening set up and prep of the line
- Soups, stocks, sauces
Sous Chef - Day shift
Luxe Bistro
05.2006 - 11.2010
- Soups, stocks, sauces, butchering, fish, poultry and daily specials
- Receiving and some ordering
- Took over as Day Sous Chef in 2007
- Key role in reorganizing and streamlining prep and par levels
Assistant Kitchen Manager
Fergus Inn/Georgetown Pub
12.2004 - 05.2006
First Cook
Cameron's Place
06.2002 - 12.2004
Sous Chef
Patty Boland's
03.2000 - 06.2002
1st cook
Maclaren's on Elgin
03.1997 - 03.2000
- Joined team w/ the agreement to fly out west to work and help restructure their restaurant in Victoria (Chandler's)
Co-Kitchen Manager
Chandler's
04.1997 - 10.1997
- Company Overview: High volume dinner house
- Worked high season April - October
- Sent w/ Co-kitchen mngr. and new GM to take over total operations
- Fresh fish, lobster, king crab, poultry, soups, stocks, sauces and in house smoked salmon
- I established the par levels and standardized recipes
- End result, voted Best Seafood in Victoria - Victoria Hospitality Award 1997
Kitchen Manager
Rocco's Rockin' Roadhouse/Rocco's Restaurant
06.1991 - 03.1997
Cook
Tramp's Cafe
09.1986 - 06.1991
Education
Culinary Management -
Algonquin College
Nepean, ONCertificate in Cooks Training -
Algonquin College
High School Diploma -
AY Jackson Secondary School
Kanata, ONSkills
- Food safety
- Kitchen management
- Team management
- Menu development
Certification
- Food Handler Certification, 04/01/23, 04/01/28
- Cooks training Certificate, 06/01/92
Timeline
Head Chef
Wildpine Residence
04.2023 - Current
Executive Chef
The Courtyards on Eagleson (All Seniors Care)
05.2017 - 06.2022
Cook
Valley Stream Retirement (Revera)
01.2015 - 05.2017
First cook
Horizon North Camps and Catering
10.2012 - 11.2014
Sous Chef - day shift
Stella Osteria
02.2011 - 09.2012
1st cook
The Shore Club
11.2010 - 02.2011
Sous Chef - Day shift
Luxe Bistro
05.2006 - 11.2010
Assistant Kitchen Manager
Fergus Inn/Georgetown Pub
12.2004 - 05.2006
First Cook
Cameron's Place
06.2002 - 12.2004
Sous Chef
Patty Boland's
03.2000 - 06.2002
Co-Kitchen Manager
Chandler's
04.1997 - 10.1997
1st cook
Maclaren's on Elgin
03.1997 - 03.2000
Kitchen Manager
Rocco's Rockin' Roadhouse/Rocco's Restaurant
06.1991 - 03.1997
Cook
Tramp's Cafe
09.1986 - 06.1991
Culinary Management -
Algonquin College
Certificate in Cooks Training -
Algonquin College
High School Diploma -
AY Jackson Secondary School
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