Leandro Vega
Banff,AB
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing and creating a welcoming and safe work environment. Efficient and committed to keeping high standards of food safety and sanitation. Excellent time management and problem-solving skills.
Overview
20
20
years of professional experience
Work History
Executive Chef
Banff Centre for Arts and Creativity
03.2022 - Current
- Leading the culinary department of a hotel and convention centre with 1000 person capacity
- Managing three outlets, simultaneously, with a combined capacity of 1500 covers at a time
- Overseeing and managing 75 staff members, focusing on team building to create a high performance team
- Creating menus representing local seasonal ingredients and Canadian cuisine
- Fine dining Donor events and organizing the opening of Three Ravens fine dining restaurant.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
Executive Chef
Vega Leandro Catering
01.2020 - 03.2022
- Executive Chef and event coordinator working exclusively for a Stock Trading Company
- Hosting Banquets and Gala's weekly at the ranch for members and traders from all over the world
- Banquet room up to 100 people
- Scratch kitchen.
Executive Sous Chef
Coast Canmore Hotel & Conference Centre
10.2017 - 01.2020
- Managing all the F&B operation in Chef’s absence
- In charge of Tables Food and drinks
- Menu creation with Executive Chef
- Ordering / scheduling / hiring and training
- Assist with banquets.
Executive Chef
Engadine Lodge
09.2016 - 10.2017
- Responsible for the daily operations of an intimate luxurious lodge
- Focus on local cuisine
- Hiring and training staff
- Responsible for the annual budget and keeping labour and food costs on budget.
Restaurant Chef
Priddis Greens Golf and Country Club
03.2016 - 09.2016
- Design and execution of the new seasonal 2016 menu for the Grandview restaurant, together with the Executive Chef
- Oversee all kitchen operations in absence of the Executive Chef and Sous Chef.
Executive Chef
Yacht Club Puerto Madero
11.2014 - 03.2016
- Oversee all kitchen operations in one of the most important convention centres in Buenos Aires, Argentina
- Supervision of over 50 staff members
- Hiring and training new staff
- Corporate and social events, with a capacity of 1000 people
- Planning, renovating, execution and supervision of an innovative menu.
Executive Chef
Mckenzie Meadows Golf Course
02.2010 - 09.2014
- Oversee all kitchen operations in high volume setting, including quality, execution and financial responsibility, supervise 25 member team, and manage recruiting, training, scheduling, purchasing, inventory, sanitation, seasonal promotion and price structuring, full price and labor responsibility with a budget of 800K
- Very creative and researching and responding to trends in the food industry, planning and writing menus
- Achievements: Build a strong team FOH and BOH, create a sense of belonging to the golf course
- Consistently met and remained under budget on all controllable expenses
- Increase total revenue in 2010 of 175K
- Contributed to repeat business and positive word of mouth publicity ending fiscal year with 9% increase in sales over projection.
Executive Chef
Shawnee Slopes Golf Course
06.2007 - 02.2010
- Oversee all kitchen staff, food preparation and cooking activities in the facility, banquet room up to 800 people and restaurant up to 80 people including patio
- Good record on food cost and labor costs, budgeting and financial planning
- Use human resource management skills for recruitment, training and scheduling
- Develop recipes; standardize production recipes to ensure consistent quality; establish presentation techniques and quality standards
- Ability to manage in a diverse environment with focus on client and customer services
- Maintenance, acquisition and repair of the kitchen equipment.
Demi Chef de Partie
Westin Hotel
03.2005 - 06.2007
- Preparation of all stocks, soups and sauces for outlets and all daily banquets
- Assumed oversight of food production and kitchen personnel in the absence of Executive chef and Sous Chef
- 500 room hotel
- Training of new employees in their period of orientation
- Preparation and supervision of high end banquets from 10 - 1000 people; buffet and plated functions up to 7 courses
- Knowledgeable of all aspects of outlets and five star dining room
- Creation of a different weekly VIP General Managers Reception menu of hot and cold hors’d ouvres
- Contribution with two consecutive awards for Calgary’s ‘best hotel dining’ by Where magazine (2005 and 2006).
First Cook
Calgary Golf & Country Club
07.2004 - 03.2005
- Worked with acclaimed Executive Chef Vincent Parkinson hosting several times the chain of rotisseurs dinner
- Worked in banquets from 5 to 500 people, including chef’s tables
- Preparation of all menu items following standard recipes and portioning procedures.
Education
Leadership Coaching
Hargreaves Company Inc
Calgary, AB12.2023
Advanced Food Safety Course -
Alberta Health Services
Canmore, AB01.2017
Professional Cooking Diploma -
IAG. Instituto Argentino De Gastronomía (Argentine Institute of Gastronomy)
Buenos Aires, Argentina12.2003
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Team Leadership
Timeline
Executive Chef
Banff Centre for Arts and Creativity
03.2022 - Current
Executive Chef
Vega Leandro Catering
01.2020 - 03.2022
Executive Sous Chef
Coast Canmore Hotel & Conference Centre
10.2017 - 01.2020
Executive Chef
Engadine Lodge
09.2016 - 10.2017
Restaurant Chef
Priddis Greens Golf and Country Club
03.2016 - 09.2016
Executive Chef
Yacht Club Puerto Madero
11.2014 - 03.2016
Executive Chef
Mckenzie Meadows Golf Course
02.2010 - 09.2014
Executive Chef
Shawnee Slopes Golf Course
06.2007 - 02.2010
Demi Chef de Partie
Westin Hotel
03.2005 - 06.2007
First Cook
Calgary Golf & Country Club
07.2004 - 03.2005
Leadership Coaching
Hargreaves Company Inc
Advanced Food Safety Course -
Alberta Health Services
Professional Cooking Diploma -
IAG. Instituto Argentino De Gastronomía (Argentine Institute of Gastronomy)
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