Philip Washington
Sarnia,ON
Summary
EXECUTIVE CHEF Specializing in Local Ingredients, Italian, French and Continental Fine-Dining Cuisine Dynamic, Results-Oriented, and Team-Spirited Overview Twenty two years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement Areas of Expertise Interprovincial Red Seal certification-1989 Certified Food and Beverage Executive Rational Certified Chef Ice carver and snow sculpting Culinary Instructor for apprentice program and OYAP Successful catering experience (1000+ people) Maximizing kitchen productivity and staff performance
Overview
29
29
years of professional experience
Work History
Executive Chef\ Owner
Huron Oaks
Brights Grove, ON
04.2017 - 11.2023
- Plan design and train all menus
- Hire and train all staff of 10 cooks
Executive Chef
Holiday Inn
Sarnia, Ontario
10.1994 - 04.2016
- Chef for restaurant serving Italian, French, and Continental cuisine, producing $2.4 million in revenues
- Hire, train, coach and direct a brigade of 15 cooks/chefs
- Design, plan and train menu for all outlets and banquet
- Assure quality control, and minimize waste
- Accountable for all expenses labour, budgeted 30% food cost
- All purchasing of food and equipment
- Specializing in local ingredients from in Lambton County
CHEF INSTRUCTOR
Lambton College
Sarnia, Ontario
09.2005 - 01.2015
- Instructed up to 20 students in cook apprentice program and OYAP
- Culinary techniques 1st and 2nd year
- Food Theory, garde manger, kitchen management, baking theory
- Baking techniques
- Rational
- Rational Certified Chef RCC
- Trained in all aspects of self cooking units
- Trained in live cooking demos
- Set up and training for new units being installed.
Certified Trainer
Rational Canada
- Ensured compliance with safety regulations while conducting onsite training activities.
- Taught pre-approved [Type] program curriculum using authorized materials and training techniques.
Education
CFBE -
American Hotel And Lodging Eduational Institute
01-2010
Red Seal - Culinary Arts
Niagara College
Niagara Falls, ONCulinary Apprentice program basic\ advanced certificated Interprovincial Red Seal Certification -
Hotel
Skills
- Menu Planning
- Forecasting and Planning
- Kitchen Staff Management
- Food Prep Planning
- Ingredients Selection
- Food and Beverage Pairing
- Banquets and Catering
- Team Leadership
- Hiring, Training, and Development
- Food Preparation Techniques
- Safe Food Handling
- Budgeting and Cost Control
- Staff Scheduling
- Restaurant Operations
- Vendor Relationship Management
- BOH Operations
- Customer Service
- Special Events
- Equipment Maintenance
References
References Upon request
Interests
Garde Manager-Buffet Professional Cooking Skills Advanced Cooking Methods Cuisine Modern Kitchen Management Skills Banquet Cookery Rational Canada Inc Ice Cultures Inc Introduction to ice carving 101 Speed carving with World Champion Aaron Costic Faces and Hands with 3 time World Champion Steven Brice The James Beard Foundation Active Member and supporter Recognized for outstanding contribution on July 1st 2010
Timeline
Executive Chef\ Owner
Huron Oaks
04.2017 - 11.2023
CHEF INSTRUCTOR
Lambton College
09.2005 - 01.2015
Executive Chef
Holiday Inn
10.1994 - 04.2016
Certified Trainer
Rational Canada
CFBE -
American Hotel And Lodging Eduational Institute
Red Seal - Culinary Arts
Niagara College
Culinary Apprentice program basic\ advanced certificated Interprovincial Red Seal Certification -
Hotel
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