Michael Sutherland
Toronto,ON
Summary
Michael Sutherland is a seasoned executive chef with over two decades of culinary expertise, honed through his journey from the ground up in Toronto's top restaurants. Mentored by renowned chefs, he's been instrumental in launching and establishing several prestigious dining establishments in the city, with his signature dishes becoming staples on their menus.
With a deep-seated commitment to nurturing young talent, Chef Michael passionately mentors aspiring chefs, drawing from his own experiences climbing the culinary ladder. He believes in giving back to the community that shaped him, instilling in them the same dedication and passion for excellence.
Chef Michael's culinary philosophy revolves around showcasing the best of local ingredients, crafting each dish to deliver a unique and unforgettable dining experience. Known for his meticulous attention to detail, he consistently exceeds standards, ensuring every guest encounter is nothing short of exceptional.
Overview
9
9
years of professional experience
Work History
Chef De Cuisine
The broadview hotel
04.2022 - Current
- Developed recipes and menus that met our consumer demands and aligned with our trends.
- Maintained a labour cost of 10%.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Maintained a food cost of 22%.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Checked quality of food products to meet high standards.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Tasted and modified recipes for menu at establishment.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Kitchen Manager
Snakes and lattes
02.2018 - 03.2022
- Maintained a food cost of 25% and a labour cost of 12%.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Updated and maintained databases with up to date information.
Sous Chef
Ikonink
03.2016 - 03.2018
- Won golden plate Toronto 2016.
- Ensuring portion control and consistency in recipes.
- Managing inventory and ensuring all ingredients are well stocked.
- Met all Toronto public health regulations.
- Ordering and managing food costs.
- Understanding of food and labour laws.
- Managing diverse dietary preferences ie. halal, vegan and gluten free menus.
Education
Bachelors of Culinary Arts And Food Science - Culinary Management
George Brown College
Toronto, None06-2008
Skills
Talented with various cuisines, plating, and food presentation
Ability to create innovative, cost-effective, and seasonal menus
Knowledge of HACCP regulations, health codes, and safe food handling
Staying updated with global and local food trends, sustainability, and dietary
Leading a kitchen team, mentoring junior chefs, and fostering a positive work environment
Efficiently managing kitchen staff to optimize workflow and labor costs
Handling kitchen pressure, resolving conflicts, and ensuring smooth operations
Managing multiple orders, stations, and responsibilities efficiently
Managing food costs and portion control
Knowledgable in financial reports, controlling expenses, and maximizing revenue
Promoting the restaurant, social media presence, and guest engagement
Ensuring high quality dining experiences and handling customer feedback
Understanding food and wine pairings, cocktails, and beverage programs
Well versed in the handling of unexpected challenges like equipment failures, staff shortages, or customer complaints
Languages
English
First Language
French
Beginner (A1)
A1
References
References available upon request.
Timeline
Chef De Cuisine
The broadview hotel
04.2022 - Current
Kitchen Manager
Snakes and lattes
02.2018 - 03.2022
Sous Chef
Ikonink
03.2016 - 03.2018
Bachelors of Culinary Arts And Food Science - Culinary Management
George Brown College