Ken Coderre
Summary
Veteran Food Service Manager successful at improving operations through efficiency updates, cost control strategies and profit management optimization. Excellent communication, planning and conflict resolutions skills. Committed and hardworking Chef with 33 years of experience directing Hotel and casino food service. Well-rounded leader with talent for supervising employees . Swift problem solver with quick and effective solutions to wide array of issues.
Overview
30
30
years of professional experience
Work History
Food Services Manager
Retirement Concepts
07.2018 - Current
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Controlled budget for food and labor cost.
- Responsible for expenses and inventory.
- Set and enforce health and safety working procedure.
- following up on guest and resident satisfaction.
Food Services Manager
Chartwell Retirement Residences
09.2014 - 07.2018
- Orchestrated positive customer experiences by overseeing every area of dining and Kitchen operation.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Sous Chef
Casino Lac-Lemay
08.2010 - 08.2014
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Assistant Executive Chef
Fairmont Plaza Hotel
08.2009 - 08.2010
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Kept labor control to support business profit targets.
Sous Chef
Fairmont Savoy Hotel
11.2007 - 12.2007
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Assisting to help for the shut down of the hotel operations for few years due to major scheduled renovation.
Sous Chef
Fairmont Tremblant
10.2006 - 08.2009
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
Fairmont Chateau Montebello
09.1998 - 10.2006
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Worked closely with head chef to create banquet menu for 200+ wedding guests.
Demi Chef De Partie
Fairmont Chateau Lake Louise
07.1997 - 07.1998
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Support Chef de partie and Sous-chef in daily mise-en-place, assigned preparation projects and inventory activities.
Opening Team Member
Fairmont Mont-Tremblant
11.1996 - 07.1997
- Kept work areas clean, organized and safe to promote efficiency and team safety.
- Learned all required tasks quickly to maximize performance.
- Contributed to team success by completing jobs quickly and accurately.
- Developed strong cooperative relationships with coworkers and managers.
- Resolved issues quickly to maintain productivity goals.
FIRST COOK Fairmont château Lake Louise
01.1994 - 01.1996
- Personnel skills
- Dynamic, expert in leadership and costumer service, ability in coaching management, fast and sharp thinking
- Organisation skills
- Languages French : speak, written English : speak, written
- For references please contact the following.
Education
Cooking Class Diploma - Cooking Class
Polyno
La Sarre, QC07.1994
High School Diploma -
Polyvalente Le Carrefour
Val-d'Or, QC1992
Skills
- Cost Control
- Staff Leadership
- Customer Service
- Managing Deliveries
- Teamwork and Collaboration
- High-Volume Environments
- Performance Goals
- Analyzing Finances
Timeline
Food Services Manager
Retirement Concepts
07.2018 - Current
Food Services Manager
Chartwell Retirement Residences
09.2014 - 07.2018
Sous Chef
Casino Lac-Lemay
08.2010 - 08.2014
Assistant Executive Chef
Fairmont Plaza Hotel
08.2009 - 08.2010
Sous Chef
Fairmont Savoy Hotel
11.2007 - 12.2007
Sous Chef
Fairmont Tremblant
10.2006 - 08.2009
Chef De Partie
Fairmont Chateau Montebello
09.1998 - 10.2006
Demi Chef De Partie
Fairmont Chateau Lake Louise
07.1997 - 07.1998
Opening Team Member
Fairmont Mont-Tremblant
11.1996 - 07.1997
FIRST COOK Fairmont château Lake Louise
01.1994 - 01.1996
Cooking Class Diploma - Cooking Class
Polyno
High School Diploma -
Polyvalente Le Carrefour
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