Leanne Wiens
Fredericton,NB
Summary
Adept Chef/Owner with a proven track record in kitchen management and event planning, from intimate dinners to large-scale events. At LJW Catering, spearheaded menu innovation accommodating all dietary needs, significantly enhancing client satisfaction and profitability. Skilled in food safety and effective communications, and excelled in optimizing operations and team leadership, ensuring top-notch food quality and presentation. Forward-thinking professional offering more than 30 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. A high-performing individual with a solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
23
23
years of professional experience
Work History
Chef /Owner
LJW Catering
10.2011 - Current
- Creation and design of a menu that could accommodate all dietary restrictions and/or allergies
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Developed and implemented strategies to increase sales and profitability, by actively seeking new clients and offering a unique and diverse menu to the public
- Monitored financial performance, set budgets, and control expenses to provide financial stability and long-term organizational growth, especially during the COVID pandemic, having business pivot from large catering events to providing healthy weekly meals for Veterans, Blue Cross, and Seniors
- Checked freezer and refrigerator before each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Private Chef/Owner
House-on-the-Run
07.2003 - 02.2010
- A private in-house chef whom had exclusive clients with the GTA region and provided customized menus and plated meals for clients and their guests
- developed financial management skills as I learned to managed my expenses, set up realistic budgets and projected my weekly, monthly and yearly sales
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation
- standards.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- One of many chefs who was exclusively apart of the Toronto International Film Festival (TIFF) and Rogers Cup (Tennis)
Manager
Milestones Bar & Grill
04.2001 - 10.2008
- Started as a Server, to Development Manager, Hostess Manager, Bar Manager, and Manager, and finally an Assistant GM, managing over 30 staff members and a seating capacity of 180 in the dinning room
- Managed and motivated employees to be productive and engaged in work.
- Maintained a professional, organized, and safe environment for employees and patrons.
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
Education
Associate of Arts - Culinary Arts
George Brown College
Toronto, ON06.1995
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Event planning small imitate dinners to large corporate or wedding catering events
- Keeping food cost at a reasonable level by cooking in seasons and creating menus from food items on discounted prices
Accomplishments
- Awarded Unsung Hero Award by the City of Fredericton in 2021 for all my community work I do with Newcomers and Immigrants
- sole New Brunswick recipient of the GoodSpark Small Business Grant in recognition of her commitment to the community
- Prepared up to 300 meals, including appetizers and desserts, for high-volume catering event.
Languages
English
Full Professional
sewing
My passion for sewing started many years ago as I could not find anything that would properly fit me, so I started to make my own clothing, from shirts, skirts and pants. What I love about it is completely different from my occupation of being a chef and event planner where I still get to create with my hands. It is a nice and quiet break from managing, solving-problem and working with all types of personalities and diverse backgrounds.
Timeline
Chef /Owner
LJW Catering
10.2011 - Current
Private Chef/Owner
House-on-the-Run
07.2003 - 02.2010
Manager
Milestones Bar & Grill
04.2001 - 10.2008
Associate of Arts - Culinary Arts
George Brown College
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