Kevin Calder

University of Saskatchewan

01.2005 - 12.2015

Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.