Leo Joy
Chef
Calgary,AB
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 7 year background in high-end restaurant and Banquet industry. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
6
6
years of professional experience
Work History
Sous Chef
Fairmont Chateau Lake Louise
12.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chef De Partie
Fairmont Chateau Lake Louise
09.2021 - 12.2022
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Trained kitchen staff to perform various preparation tasks under pressure.
Demi Chef De Partie
Fairmont Chateau Lake Louise
03.2020 - 09.2021
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
First Cook
Fairmont Chateau Lake Louise
03.2019 - 03.2020
- Enforced health and safety regulations, optimizing adherence to quality standards.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
- Minimized waste via effective planning, forecasting and stock control.
- Followed food production and handling guidelines.
2nd Cook
Fairmont Chateau Lake Louise
12.2017 - 03.2019
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
Education
Post Graduation - Culinary Management
Selkirk College
Nelson, BC09.2018
Bachelor of Science - Hospitality And Tourism Management
NIMIT
Pongam ,Kerala 06.2007
Skills
- Profit Target Achievement
- High-Quality Ingredients
- Kitchen Preparation
- Vendor Relations
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Sous Chef
Fairmont Chateau Lake Louise
12.2022 - Current
Chef De Partie
Fairmont Chateau Lake Louise
09.2021 - 12.2022
Demi Chef De Partie
Fairmont Chateau Lake Louise
03.2020 - 09.2021
First Cook
Fairmont Chateau Lake Louise
03.2019 - 03.2020
2nd Cook
Fairmont Chateau Lake Louise
12.2017 - 03.2019
Post Graduation - Culinary Management
Selkirk College
Bachelor of Science - Hospitality And Tourism Management
NIMIT
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