Nicholas Arpad Farkas
Montreal,Quebec
Summary
Talented leader and inspiring team motivator successful at maintaining staff focus, efficiency and
productivity in high-volume, fast-paced operations. Internationally experienced having managed teams in every aspect of the industry, restaurants, catering and hotels. Specialized in budget control and cost efficiency while able to earn and maintain impeccable working relationships with team of diverse culture and backgrounds. Consistent work ethic and professionalism at all levels of hierarchy with an ability to seamlessly perform under pressure. Proficient in training and mentoring staff at all levels.
Overview
25
25
years of professional experience
Work History
Business Leader & Executive Chef
Dana Hospitality - McGill University
08.2023 - Current
- Oversee daily business operations, inventory control, and customer service.
- Develop menus, control food costs and oversee quality, sanitation, and safety processes.
- Monitor all budgets to ensure company growth.
- Train new hires and coach existing cooks as needed, as well as mentor Sous Chefs for future career growth.
- Manage front of house staff to ensure a high level of cleanliness, organization & client satisfaction.
- File weekly reports and hold meetings to ensure that all health and safety measures are upheld.
- Adhere to purchasing a minimum of 65% local products, as per McGill mandate and developing recipes to standardize production for consistent quality.
- Oversee the reduction of food waste with a zero waste goal as per client mandate.
- Maintain high food quality standards by checking delivery contents to verify product quality and quantity.
- Generate employee schedules and work assignments and determine appropriate compensation rates.
- Create platforms & systems to ensure efficient organization between the management team throughout campus.
- Mentor and guide employees to reach both their personal and company objectives.
- Perform daily briefings for accurate and consistent communication is achieved regarding policies and procedures.
Executive Chef & Team Manager
La Residence Steger, Atria Retirement Canada
06.2017 - 08.2023
- Led and mentored the kitchen and waitstaff to prepare each member for success.
- Trained staff for a seamless and efficient performance, as well as teach experienced cooks on up
to date cooking techniques. - Responsible for menu creation and customer satisfaction.
- Managed inventory levels on a daily basis, in charge of all ordering for the kitchen &
housekeeping, adhering to food cost and budget. - Compliance verification in preparation of menu items and resident special requests.
- In charge of all restaurant service, employee schedules and work assignments, while keeping
labour below budget to support business profit targets. - Trained Chefs from other residences in their roles implementing new protocols due to rapidly
changing government regulations (proficient use of Microsoft Teams). - Traveled to train and coach new Chefs in other communities across Canada, as well as
supporting existing Chefs with staff/food cost budget challenges.
Head Chef & Consultant
Lucille's Oyster Dive / Parm Restaurant
08.2016 - 06.2017
- Led kitchen teams coordinating daily preparations for these busy restaurants.
- Led menu seasonal menu changes and costing for such menus.
- Instrumental in cutting food cost by 10% and maintaining accurate costing measures.
- Coached the staff and management in the intricacies of food costing and kitchen management.
- Trained staff in different cooking techniques to maximize efficiency and quality.
Catering & Operations Specialist
Merchant Taylor - Contract Catering
03.2016 - 07.2016
- Hired on an interim basis for expertise to assist new and existing cooking staff on event details
such as prep organization, team arrangements and service. - Helped coordinate multiple lunch and dinner events for up to 300 guests.
- Assisted the Executive Chef with successful team organization, implementation of strategies,
prior to, during and after an event. - Trained less experienced cooks in both classic and new cooking techniques.
Head Chef
Harbour & Jones - The Royal Society of Arts
03.2015 - 02.2016
- Led a team of 5 chefs and 3 kitchen porters plus temporal staff when necessary.
- Managed, along with the Executive Chef, all hospitality operations including a wide range of
buffet lunches, canapé receptions, food stalls and bowl food as well as fine dining lunches and
dinners. - Responsible for menu creation, quality control and customer satisfaction in the Vaults a la carte
restaurant and Gerard bar. - In charge of supplier ordering, receiving and weekly inventory control, in addition to all
temperature and hygiene logs. - Responsible for staff training, workflow optimization, teaching and implementing up to date
cooking techniques based on food trends.
Executive Chef
Iberostar Grand Hotel 5*
04.2011 - 12.2014
- Led and mentored a team of 125 staff in daily operations.
- Responsible for the quality control and customer satisfaction in each of the 5 a la carte
restaurants (Gourmet, Italian, Steak House, Japanese & Jamaican) Breakfast, Lunch and
Dinner Buffets and Room Service. - In charge of supplier ordering, receiving and inventory control, successfully increasing profits
and efficiency by building optimal inventory control model. - Managed cost control, monitored and controlled overhead and production costs with
responsibility for profit and loss. - Responsible for the training, organization and disciplining of staff, improving work flow
efficiency and implementing diverse cooking techniques. - Responsible for planning, set up and execution of Group and Wedding Functions, habitually
organizing multiple simultaneous functions of up to 300 guests. - Estimated food consumption and requisitioned food, select and develop recipes, standardize
production recipes for consistent quality and established presentation technique. - Created and developed menus, controlled food costs and oversaw quality, sanitation and safety
processes.
Senior Chef de Partie
L'Atelier de Joel Robuchon 2* Michelin
12.2007 - 03.2011
- Led teams in each of the Fish, Meat and Garde-Manger sections, respectively, for both
restaurants (La Cuisine & L'Atelier). - Responsible for the preparation, final presentation, inventory, supplier order, management &
menu creation. - Supervised and trained 24 staff in these and other sections.
- Managed high-volume, high-end services, ensuring the quality of food was up to the Joel Robuchon standard.
- An integral part of helping the restaurant gain 2 Michelin stars and retaining them afterwards.
Chef de Partie
Mirabelle 1* Michelin
11.2007 - 12.2007
- Marco Pierre White's classic French inspired cuisine.
- Responsible for the preparation, final presentation, inventory, supplier order and management of the Pastry section.
Chef de Partie
Mange on the Move Catering
10.2007 - 10.2007
- Catered to events for companies such as Hugo Boss and FCUK.
- Responsible for the preparation and final presentation of various canapés both savory and sweetThe Inn at Bay Fortune, The Inn at Spry Point (PEI, Canada) May-Oct '06 & '07 Sous Chef ´06, Head Chef ´07.
- Inn at Bay Fortune: ¨4 Diamond¨ rated by CAA for 10 years running.
- Inn at Spry Point: recognized by ¨Where to Eat in Canada¨.
- Sourced seafood, produce and meats from local farms and fisheries.
- Responsible for the preparation, final presentation, inventory, supplier order, management & menu creation.
- Daily menu changes, wedding & private function planning, ordering and food costing.
Head Chef
Inn At Spry Point
05.2007 - 09.2007
- Recognized by “Where to eat in Canada”
- Created recipes and prepared advanced dishes.
- Sourced seafood, produce and meats from local farms and fisheries
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Responsible for daily menu changes, wedding and private function planning and food costing
Chef de Partie
Restaurant Garcon
11.2006 - 04.2007
- Canada's 10 Best New Restaurant 2005¨ by EnRoute Magazine.
- Responsible for preparation, final presentation, inventory and supplier order for Garde-Manger, Entremetier and Pastry sections.
Sous Chef
Inn At Bay Fortune
05.2006 - 10.2006
- “4 diamond” rated by CAA
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Created recipes and prepared advanced dishes.
- Sourced seafood, produce and meats from local farms and fisheries
- Responsible for daily menu changes, wedding and private function planning and food costing
Chef Tournant
Bouchon's Bistro
04.2005 - 04.2006
- Canada's 10 Best New Restaurants 2004¨by EnRoute Magazine.
- Responsible for preparation, presentation and inventory for each section, Fish & Meat, Garde Manger & Pastry respectively.
- Passionate about learning and committed to continual improvement.
Commis Chef
Bistro Pastis
07.2003 - 04.2005
- Best Bistro 2004, 2005¨ by Vancouver Magazine Restaurant Awards.
- Responsible for preparation, final presentation, inventory, supplier order and menu creation for the Garde-Manger, Entremetier and Pastry sections.
- Maintained well-organized mise en place to keep work consistent.
Apprentice
Le Petit Geneve
11.2000 - 12.2002
- Apprenticed under one of Canada's best Chefs recognized world-wide in the 1984 Culinary Olympics.
- Acquired general kitchen and pastry knowledge.
Head Prep Cook
Nat’s New York Pizzeria
03.2000 - 06.2003
- Voted “Best Pizzeria in Vancouver” by Vancouver Magazine Restaurant Awards
- Head of daily preparation & guest relations.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Line Cook
Earls Restaurant
03.1999 - 02.2000
- Cooked with a wood burning pizza oven; responsible for maintaining accurate cooking temperatures.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Food Safe Level 2 -
Canadian Institute of Food Safety
Montreal, QC08.2022
First Aid Certified -
CNESST
Montreal, QC06.2022
Red Seal Certificate -
Vancouver Community College
Vancouver, BC06.2002
No Degree -
Carleton University
Ottawa, ON02.1999
Graduate Certificate -
Vancouver College High School
Vancouver, BC06.1998
Skills
- Cost & inventory control
- Analytical thinker & attention to detail
- Management & goal oriented mindset
- Bilingual in English & Spanish
- Strong communication written & verbal
- Safety standards, protocols & first aid
- Passionate about training & coaching
- Proficient computer skills
Timeline
Business Leader & Executive Chef
Dana Hospitality - McGill University
08.2023 - Current
Executive Chef & Team Manager
La Residence Steger, Atria Retirement Canada
06.2017 - 08.2023
Head Chef & Consultant
Lucille's Oyster Dive / Parm Restaurant
08.2016 - 06.2017
Catering & Operations Specialist
Merchant Taylor - Contract Catering
03.2016 - 07.2016
Head Chef
Harbour & Jones - The Royal Society of Arts
03.2015 - 02.2016
Executive Chef
Iberostar Grand Hotel 5*
04.2011 - 12.2014
Senior Chef de Partie
L'Atelier de Joel Robuchon 2* Michelin
12.2007 - 03.2011
Chef de Partie
Mirabelle 1* Michelin
11.2007 - 12.2007
Chef de Partie
Mange on the Move Catering
10.2007 - 10.2007
Head Chef
Inn At Spry Point
05.2007 - 09.2007
Chef de Partie
Restaurant Garcon
11.2006 - 04.2007
Sous Chef
Inn At Bay Fortune
05.2006 - 10.2006
Chef Tournant
Bouchon's Bistro
04.2005 - 04.2006
Commis Chef
Bistro Pastis
07.2003 - 04.2005
Apprentice
Le Petit Geneve
11.2000 - 12.2002
Head Prep Cook
Nat’s New York Pizzeria
03.2000 - 06.2003
Line Cook
Earls Restaurant
03.1999 - 02.2000
Food Safe Level 2 -
Canadian Institute of Food Safety
First Aid Certified -
CNESST
Red Seal Certificate -
Vancouver Community College
No Degree -
Carleton University
Graduate Certificate -
Vancouver College High School
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