John Lowe
Daajing Giids
Summary
Dynamic culinary leader with extensive experience as Head Chef at Haida House, excelling in menu development and cost control. Proven track record in enhancing kitchen efficiency and reducing waste through innovative processes. Strong team management skills foster a collaborative environment, ensuring adherence to food safety regulations and delivering exceptional dining experiences.
Overview
7
7
years of professional experience
Work History
Head Chef
Haida House
02.2021 - 04.2025
- Designed seasonal menus incorporating local ingredients to enhance culinary offerings.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Streamlined food preparation processes, improving efficiency and reducing waste.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Implemented inventory management system to optimize stock levels and minimize costs.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef/Owner
Blacktail Restaurant
06.2019 - 02.2021
- Helped disign and build restaurant with Eddie Szasz
- Developed seasonal menus, incorporating local ingredients to enhance dining experience and sustainability.
- Established foundational processes for business operations.
- Evaluated kitchen workflows, identifying areas for improvement to enhance efficiency and reduce service times.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Set up and broke down kitchen for service.
Executive Chef
West Coast Resorts
05.2018 - 03.2019
- Designed and implemented menus and recipes for 3 fishing lodges
- Developed training programs for kitchen staff, improving skill levels and teamwork.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with other Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Collaborated with front of house to ensure cohesive and superior guest experience.
Education
High School Diploma -
Seaquam Secondary
Delta, BCSkills
- Food safety
- Kitchen management
- Team management
- Menu development
- Waste reduction
- Culinary expertise
- Food safety regulations
- Kitchen operations
- Leadership qualities
- Cost control
- Purchasing
- Allergy awareness
- Health regulations
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed whole new menu, including meal selections, beverages and pricing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Languages
English
Full Professional
Interests
- Outdoor Recreation
- I participate in a variety of outdoor recreational activities
- Adventure Travel
Timeline
Head Chef
Haida House
02.2021 - 04.2025
Chef/Owner
Blacktail Restaurant
06.2019 - 02.2021
Executive Chef
West Coast Resorts
05.2018 - 03.2019
High School Diploma -
Seaquam Secondary