Reading, travel, hiking, board games, live music and comedy
Jessie Ogata
Surrey
Summary
Culinary professional known for high standards and positive results in kitchen. Extensive experience in preparing and presenting diverse dishes in different atmospheres and environments. Strong focus on team collaboration and flexibility, ensuring consistent quality and solid communication.
Overview
13
13
years of professional experience
Work History
Cook
Rosie's BBQ and Hospitality
06.2024 - Current
- Brought onboard to run operations for Monarch Burger summer pop up at Kits Beach Concessions.
- Transitioned to Main Street Brewery, representing Rosie's BBQ, responsible in a one man kitchen for all day-to-day operations: inventory. ordering, prep, service, cleaning/deep cleans, kitchen maintenance, etc.
- When downtime allows, prep for Rosie's BBQ/catering as requested.
Executive Chef
Canterbury Court (MarWest)
10.2021 - 07.2023
- Managed staff for efficient food production, ensuring timely delivery of high-quality meals three times daily, on a set dining schedule, for upwards of 155 residents and guests.
- Requisitioned food, selected and developed recipes and standardized recipes for consistency and quality, utilizing local Okanagan producers when available.
- Developed custom menus for and educated residents with dietary restrictions, ensuring their satisfaction during their time dining at Canterbury.
- Implemented special events such as theme nights or cooking demonstrations to attract new residents and keep current residents interested in the food program.
- Collaborated with MarWest executive chef to share best practices and develop new menu items used company wide.
Culinary Chef
Ratio Coffee House
04.2019 - 11.2020
- Solo culinary chef, responsible for all savory fare - soups, sandwiches, salads, weekend pizza program, etc. Limited baking and pastry, with some time spent assisting the bakery with production. Worked during and through covid-19, assisted the bakery and FOH staff with transition of service being take-out driven, etc.
- Incorporated cost-effective ingredient substitutions in recipes without sacrificing taste or presentation, as budgets had been more bakery driven and less attentive to culinary and available savings.
Lead Cook
Seymour Mountain
12.2018 - 04.2019
- Lead cook, seasonal, responsible for running the Rock Chute bar, as well as overseeing the cafeteria and daily catering. Reported to the executive chef and F&B director for daily assignments on top of regular duties. Often worked 14+ hour shifts.
Lead AM Cook
Original Joe's Restaurant & Bar
04.2018 - 10.2018
- Lead AM line open, responsible for ensuring the kitchen is ready for opening service. Duties included prep, basic kitchen paperwork, dish, and cooking during service hours. Primarily pans/brunch, able to work/train others on any station as needed.
Lead AM Cook
Colony Bar
09.2017 - 03.2018
- Lead AM cook, ensured consistency of food products being used in a mostly scratch kitchen, as well as the majority of prep. Responsible for overseeing waste management, effectively brought down food cost percentage in the brief time I spent assisting the KM.
Co-Chef
Obladee Wine Bar
11.2016 - 08.2017
- Co-chef, tasked with creating our schedules, work systems (inventory systems, waste tracking, etc.), ordering, inventory, and all daily operations of the kitchen facilities.
- Responsible for an ever-rotating, seasonal and locally driven menu. Received ongoing and extensive training from certified sommeliers, with focus placed on the pairing of food and wine.
Resort Sous Chef
Panorama Ski Resort
06.2015 - 07.2016
- Duties include overseeing all food and beverage services on the resort, with sales revenues totaling upwards of $3,000,000 annually. Tasked with multi-venue scheduling, seasonal and catering menu development and costing for multiple resort venues, inventory control, training of rotating seasonal staff, and any other items delegated to me by the executive chef. Received some training in Profitek and OptimumControl systems.
Sous Chef
The Hub Group
01.2015 - 06.2015
- Day sous chef, responsibilities include daily supervision of staff when the KM is not present, training of new staff on all kitchen stations, ordering/communicating with vendors about issues/needs.
Kitchen Manager
Storm Crow Tavern
05.2014 - 01.2015
- Duties included daily operations. Created the kitchen log system including prep charts, par lists, daily/deep clean logs, and created the facility’s HACCP plan, as well as satisfied VCH of our MSDS information availability to staff.
- Had the opportunity to build the AuphanPOS from the ground up with regards to the BOH inventory tracking, utilizing features the previous KM had not.
- Identified huge areas of lost food revenue and as such adjusted restaurant policies to reduce the amount of inconsistencies in sales data and lost revenues.
Kitchen Manager
The Donnelly Group
10.2011 - 01.2014
- Various positions and projects. Originally hired to assist in the re-opening of The Bimini, and was transitioned to The Academic as sous chef, which lead to being offered the position of kitchen manager. The Academic was removed from the Donnelly Group holdings, I was transferred to Cinema, where I held the senior sous chef position. Also worked in the catering department seasonally.
Education
CARO Program Degree - Culinary Arts And Restaurant Ownership
Intl Culinary School At The Arts Institute
Vancouver, BC03-2010
Skills
- Well rounded skill level in all areas of the kitchen
- Additional qualifications include proper use and maintenance of stone and/or brick wood fired ovens, baking and pastry training
- Knowledgeable in daily operations regarding food ordering, inventory, menu development and costing, hiring/training/retention of staff, etc
- Background in customer service allows me to communicate in a professional manner with all staff, suppliers, guests, etc and delegate tasks efficiently and with respect
- Certification in ServingItRight, FoodSafe and basic WHMIS
Interests
Timeline
Cook
Rosie's BBQ and Hospitality
06.2024 - Current
Executive Chef
Canterbury Court (MarWest)
10.2021 - 07.2023
Culinary Chef
Ratio Coffee House
04.2019 - 11.2020
Lead Cook
Seymour Mountain
12.2018 - 04.2019
Lead AM Cook
Original Joe's Restaurant & Bar
04.2018 - 10.2018
Lead AM Cook
Colony Bar
09.2017 - 03.2018
Co-Chef
Obladee Wine Bar
11.2016 - 08.2017
Resort Sous Chef
Panorama Ski Resort
06.2015 - 07.2016
Sous Chef
The Hub Group
01.2015 - 06.2015
Kitchen Manager
Storm Crow Tavern
05.2014 - 01.2015
Kitchen Manager
The Donnelly Group
10.2011 - 01.2014
CARO Program Degree - Culinary Arts And Restaurant Ownership
Intl Culinary School At The Arts Institute
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