Jesse Piché

Responsible for managing a central kitchen serving multiple bars, each with two distinct menus (regular and catering for private events). Supervised a team of cooks, created menus, and developed original recipes tailored to each establishment. Handled food costs, inventory management, and coordination with suppliers to ensure quality and profitability.

• My past four contracts have been temporary contracts wherein my duties included a vast range of tasks, from kitchen planning and recipe development to social media content and manning a station during service.

• Developed recipes, techniques, and standards in a new restaurant. Worked closely with the marketing team, made all the products shown in advertising. Leading services, prep, training, etc.

• Was responsible for multiple corporate sushi counters, trained new franchisees. Had the chance to travel all over the province to help boost sales, open new counters, offer samples of new products, and replace employees when needed. Head chef of the sushi counters in the Bell Centre and Olympic Stadium.

• Preparation and assembly of salads, sandwiches, soups, and main courses for the store. Preparing and packaging catering orders, customer service.

• Rolling, cutting, and presenting sushi, customer service, prep, general cleaning tasks, dishwashing.