Summary
Overview
Work History
Skills
References
Timeline
Generic
Mr. Larcy Nugent

Mr. Larcy Nugent

Port Moody,Canada

Summary

Experienced culinary professional with success in developing creative menus and recipes to attract and retain customers. Skilled in kitchen management and staff supervision, as well as inventory and ordering. Ability to work in a fast-paced environment and deliver high-quality dishes in an efficient manner. Primary attributes are as follows. Reliable, creative, friendly, hardworking, trustworthy, calm and patient.

Overview

28
28
years of professional experience

Work History

Executive Chef

Arcana Spirit Lounge
Vancouver, British Columbia
11.2023 - Current
  • Assisted in the grand opening of the restaurant, including creating the menu and recipes, hiring and training staff, designing the kitchen, gathering suppliers for meat, cheese, and produce, waste management, pest control and linens.
  • Point of contact for health inspections, fire inspections, kitchen repairs and maintenance.
  • Extensive experience in programs such as Marketman, Optimal Control, Dext, Push (scheduling) and Silverware (POS).
  • Managed ordering, inventory levels, receiving and invoice settling.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Maintained food cost and waste management to ensure the highest profitability.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Expedited high-quality dishes in a fast-paced environment.
  • Conducted regular staff meetings to keep my staff up to date on events and conduct performance reviews to develop new skills and improve team performance.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Created new menu items for events, promotions and seasonal changes.
  • Prepared specific dishes for patrons' food allergies and dietary restrictions.

Sous Chef

The Gray Olive Cafeteria
Burnaby, Canada
12.2016 - 11.2023
  • Assisted in the grand opening of the restaurant.
  • Established, organized and time-manageable stations.
  • Creation of recipes and menu items.
  • Ordering and inventory.
  • Food and labour costing
  • Hiring, scheduling and training
  • Culinary techniques such as braising, curing, smoking, baking, soups and sauces

First Cook

Delta Grand Villa Hotel
Burnaby, Canada
01.2009 - 11.2016
  • Assisted in the grand opening of the restaurant.
  • Established organized and efficient stations.
  • Saucier station.
  • Rotisseur station.
  • Lunch station.
  • Breakfast station.
  • Banquets.
  • Creation of daily features and recipes.

First Cook

Delta Ocean Pointe
Victoria, Canada
09.2002 - 12.2009
  • Breakfast station.
  • Lunch station.
  • Carving station.
  • Plate-ups.
  • Creating soups, sauces and features.
  • Baking tortes and various pastries.

Line Cook / Pastry Chef

Delta Bessborough
Saskatoon, Canada
11.2000 - 08.2002
  • Lunch station.
  • Dinner station.
  • Creating soups, sauces and features.
  • Ordering from various suppliers.

Line Cook

Alberto's Restaurant
Saskatoon, Canada
09.1999 - 11.2000
  • Lunch station.
  • Dinner station.
  • Creating soups, sauces and features.
  • Ordering from various suppliers.

Line Cook

Bridges Ale House & Eatery
Saskatoon, Canada
08.1998 - 08.1999
  • Lunch station.
  • Dinner station.
  • Prep station.
  • Creating soups, sauces and features.
  • Ordering from various suppliers.

Technician

VoicePro Technologies
Saskatoon, Canada
03.1997 - 03.1998
  • Troubleshot various hardware and software issues to determine root cause of problems
  • Provided technical support for end users via telephone or remote access tools
  • Inspected and tested machinery to detect malfunctions
  • Educated customers with hands-on demonstrations of equipment and technology

Skills

  • Food plating and presentation
  • Budgeting and cost control
  • Recipe management
  • Menu development
  • Recruitment and onboarding
  • Hiring, training, and development
  • Inventory management
  • Fine-dining expertise
  • Problem resolution and decision-making
  • Strong work ethic
  • Kitchen equipment operation and maintenance
  • Culinary techniques
  • Sanitation standards
  • Food safety

References

References available upon request

Timeline

Executive Chef

Arcana Spirit Lounge
11.2023 - Current

Sous Chef

The Gray Olive Cafeteria
12.2016 - 11.2023

First Cook

Delta Grand Villa Hotel
01.2009 - 11.2016

First Cook

Delta Ocean Pointe
09.2002 - 12.2009

Line Cook / Pastry Chef

Delta Bessborough
11.2000 - 08.2002

Line Cook

Alberto's Restaurant
09.1999 - 11.2000

Line Cook

Bridges Ale House & Eatery
08.1998 - 08.1999

Technician

VoicePro Technologies
03.1997 - 03.1998

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Mr. Larcy Nugent