Michaël St-Onge
Canmore,AB
Summary
I've been a passionate chef for over 21 years now! Can give references if asked. Willing to relocate anywhere.
Je suis un chef passionné depuis plus de 21 ans! Références offertes si demandé. Prêt à déménager n'importe où
Overview
21
21
years of professional experience
Work History
Cook
Sage Bistro & Wine Lounge
04.2019 - Current
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Prep Cook
The Grizzly Paw Pub & Brewing Company
04.2023 - Current
- Prep Cook for the restaurant Tank 310
- Created new recipes and updated existing ones to reflect changing trends.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
The Wood Restaurant & Lounge
07.2018 - 04.2019
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Maintained food safety and sanitation standards.
- Prepared and served various food items in fast-paced Kitchen environment.
Prep Cook
Half-hitch brewing company
09.2018 - 01.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Controlled food cost and waste by selecting and using correct ingredients and amounts.
Cook
Tapas restaurant
06.2017 - 06.2018
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Monitored food quality and presentation to maintain high standards.
Cook
Crazyweed restaurant
10.2014 - 05.2017
- Work all stations day and night
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared and served various food items in fast-paced kitchen environment.
First cook
Traiteur des anges
01.2012 - 01.2014
- Planning and management related to the preparation and cooking activities
- Preparing and cooking meals, plate service and banquet
- Control and quality of the meals
- Knowledge of special diets
- Control and knowledge of hygiene and wholesomeness
- Cook hot and cold catered buffets, breakfast, individual dinner plates and cocktail parties
Chef
La Crypte Inc
01.2010 - 10.2014
- Planning and management related to the preparation and cooking activities
- Preparing and cooking meals, plate service and banquet
- Menu planning, estimation and taking orders for foodstuffs, commodity and equipment
- Control and quality of the meals
- Knowledge of special diets
- Control and knowledge of hygiene and wholesomeness
- Cook hot and cold catered buffets, breakfast, individual dinner plates and cocktail parties
- Coordinated employee schedules and developed staff teams to boost productivity.
Secretary maneuver and volunteer
Les amusements LaCrypte Inc
01.2009 - 01.2013
- Achieve the minutes
- Set appointments
- Take part in decisions
- Build playgrounds
- Develop the land for activities Dungeon & Dragon (LARP)
- Construct buildings
Sous Chef
Groupe Excelso
01.2010 - 01.2012
- Preparing and cooking meals, plate service and banquet
- Menu planning, estimation and taking orders for foodstuffs, commodity and equipment
- Control and quality of the meals
- Knowledge of special diets
- Control and knowledge of hygiene and wholesomeness
- Cook hot and cold catered buffets, breakfast, individual dinner plates and cocktail parties
Cook
Restaurant Tuscanos
01.2007 - 01.2010
- Preparing and cooking meals, plate service and banquet
- Control and quality of the meals
- Control and knowledge of hygiene and wholesomeness
- Cooking pizza, pasta, grill, desserts, gourmet meals and pastries
First Cook
Le Manoir du Spaghetti
01.2006 - 01.2007
- Preparing and cooking meals, plate service for restaurant
- Control and quality of the meals
- Knowledge of special diets
- Control and knowledge of hygiene and wholesomeness
Sous-Chef
Les jardins logidor
01.2006 - 01.2006
- Planning and management related to the preparation and cooking activities
- Preparing and cooking meals, plate service and banquet
- Menu planning, estimation and taking orders for foodstuffs, commodity and equipment
- Control and quality of the meals
- Knowledge of special diets
- Control and knowledge of hygiene and wholesomeness
- Cook hot and cold catered buffets, breakfast, individual dinner plates and cocktail parties
Cook
Restaurant Paris-Brest
01.2005 - 01.2006
- Preparing and cooking meals, plate service for fine dining
- Wide customers served (elderly, restaurant customers, government officials, and tourists of all ages)
- Control and quality of the meals
- Control and knowledge of hygiene and wholesomeness
Trainee kitchen
Chez Ashton, Grande allée
01.2005 - 01.2005
Cook
Les Jardins Lebourgneuf
01.2003 - 01.2004
- Planning and management related to the preparation and cooking activities
- Preparing and cooking meals, plate service and banquet
- Control and quality of the meals
- Knowledge of special diets
- Control and knowledge of hygiene and wholesomeness
- Cook hot and cold catered buffets, breakfast, individual dinner plates and cocktail parties
Education
High School Diploma -
École Secondaire De Neuchâtel
Québec, QCCulinary Arts - Culinary , hygiene and food safety
École Hôtelière De La Capitale (ÉHC)
Quebec City, QC01.2005
Skills
- Inventory Stocking
- Meat Cutting
- Food Processing
- Sauce Preparation
- Fish cleaning and prep
Additional Information - Areas Of Expertise
- Planning and management related to the preparation and cooking activities.
- Cooking pizza, pasta, grill, desserts, gourmet meals and pastries.
- Preparing and cooking meals, plate service and banquet.
- Menu planning, estimation and taking orders for foodstuffs, commodity and equipment.
- Wide customers served (elderly, restaurant customers, government officials, and tourists of all ages).
- Control and quality of the meals.
- Knowledge of special diets.
- Control and knowledge of hygiene and wholesomeness.
- Can manage employees.
- Can work in public.
- Can work in a team.
- Can make hot and cold catered buffets, breakfast, individual dinner plates and cocktail parties
Languages
French
Native or Bilingual
English
Native or Bilingual
Timeline
Prep Cook
The Grizzly Paw Pub & Brewing Company
04.2023 - Current
Cook
Sage Bistro & Wine Lounge
04.2019 - Current
Prep Cook
Half-hitch brewing company
09.2018 - 01.2019
Cook
The Wood Restaurant & Lounge
07.2018 - 04.2019
Cook
Tapas restaurant
06.2017 - 06.2018
Cook
Crazyweed restaurant
10.2014 - 05.2017
First cook
Traiteur des anges
01.2012 - 01.2014
Chef
La Crypte Inc
01.2010 - 10.2014
Sous Chef
Groupe Excelso
01.2010 - 01.2012
Secretary maneuver and volunteer
Les amusements LaCrypte Inc
01.2009 - 01.2013
Cook
Restaurant Tuscanos
01.2007 - 01.2010
First Cook
Le Manoir du Spaghetti
01.2006 - 01.2007
Sous-Chef
Les jardins logidor
01.2006 - 01.2006
Cook
Restaurant Paris-Brest
01.2005 - 01.2006
Trainee kitchen
Chez Ashton, Grande allée
01.2005 - 01.2005
Cook
Les Jardins Lebourgneuf
01.2003 - 01.2004
High School Diploma -
École Secondaire De Neuchâtel
Culinary Arts - Culinary , hygiene and food safety
École Hôtelière De La Capitale (ÉHC)
Similar Profiles
Seán Patrick SmithSeán Patrick Smith
Manager & Wine Consultant at Wine Sage Market + Wine BarManager & Wine Consultant at Wine Sage Market + Wine Bar
Ana Gabriela RezaAna Gabriela Reza
Manager at Sage Regenerative Kitchen(Sage Vegan Bistro)Manager at Sage Regenerative Kitchen(Sage Vegan Bistro)
Danielle NevinDanielle Nevin
Cosmetologist at Sage Hair Lounge - self employedCosmetologist at Sage Hair Lounge - self employed
PRASHANT KOMALANPRASHANT KOMALAN
EXECUTIVE CHEF at CHEZ FRANCOISEXECUTIVE CHEF at CHEZ FRANCOIS
Christine KnorrChristine Knorr
Server at Craig's Way StationServer at Craig's Way Station