Randy Johnson
Kenora
Summary
Dynamic Executive Chef with 15 years of leadership experience in culinary management, specializing in cost control, budgeting, and inventory optimization. Proven track record in enhancing kitchen efficiency and training staff to achieve high standards of food quality. Recognized for innovative menu development and trendsetting culinary techniques that drive customer satisfaction and business growth.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Private Caterer & Consultant
Self Employed
02.2021 - 2024
- Provided friendly, courteous service to create memorable moments for guests.
- Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
- Managed food inventory and supplies, reducing waste and maintaining optimal stock levels for diverse events.
- Delivered outstanding customer service throughout the entire event planning process, resulting in repeat business from satisfied clients.
- Collaborated with event planners, venues, and vendors to ensure seamless integration of catering services into overall event design.
- Implemented strict food safety standards, maintaining a clean and sanitary work environment at all times.
- Streamlined event preparation process for increased efficiency, ensuring timely delivery of high-quality catering services.
- Led a team of catering staff to deliver exceptional service for various events such as weddings, corporate functions, and private parties.
- Reduced project costs by streamlining processes and implementing cost-saving measures.
- Optimized budget allocation for increased efficiency and reduced waste in multiple projects.
Executive Chef
Canad Inn
09.2019 - 01.2021
- Ensuring our kitchen is immaculate at all times and staff is trained in food safety and HACCP Prepare financial reports , inventory , staff hiring training scheduling , meeting target goals and maximize revenues, adhere and follow spec books, staff issue concerns / union concerns. Ordering , bookings and preparing delegating multiple events, functions and banquets and or weddings also overseeing restaurant and buffet. Large volume large staff operations
Director of Catering/Executive Chef
Torch Industries Ltd.
10.2018 - 10.2019
EXECUTIVE CHEF
Grace Anne Yacht & Accomodations
03.2018 - 10.2018
- Verified compliance in preparation of menu items and customer special requests.
- Increased profits and efficiency by building an optimal inventory control model.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Spearheaded menu planning, recipe development and day-today management for several locations, as well as high-volume catering operations.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
CULINARY ARTS INSTRUCTOR / EVENT COORDINATOR AND CHEF
Educational Institute
01.2015 - 01.2017
- Taught basic cooking skills during both one-on-one and group classes.
- Directed college-level instruction along with full service restaurant and catering management and operation.
- Taught culinary theory and practice in a classroom/lab/field environment, focusing on food production, food safety and restaurant operations.
- Supervised students in a kitchen lab setting to ensure safety and efficiency.
- Encouraged students to enhance recipes with personal style.
HEAD CHEF
Sodexo International
01.2015 - 01.2015
- Hired, managed and trained kitchen staff.
- Verified compliance in preparation of menu items and customer special requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored linework processes to ensure consistency in quality, quantity, and presentation.
- Ensured personnel safety, kitchen sanitation and proper food handling or storage.
- Created recipes and prepared advanced dishes.
- Forecasted supply needs and estimated costs.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Received frequent customer compliments for going above and beyond normal duties.
CHEF / SOUS CHEF / 1ST COOK / HEAD
Royal Camp Services
01.2013 - 01.2015
- Prepared and maintained inventory records.
- Ensured compliance with relevant regulatory employment rules and standards.
- Adhered to safe work practices.
- Maintained high standards of cleanliness and sanitation.
- Offered enthusiastic and personable service to all customers.
- Created unique daily specials to drive business growth.
- Personalized creations for holidays, weddings, graduations and personal events.
- Cycled menus to keep offerings fresh and interesting for customers.
- Kept facility compliant with health codes, sanitation requirements and license regulations.
- Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
FIRST COOK
Western Camp Services
01.2012 - 01.2013
- Operated and sanitized all equipment in a safe and proper manner.
- Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
- Displayed enthusiasm and knowledge about the restaurant's menu and products.
- 10 years bakery and pastry experience.
- Oversaw the preparation of creatively-designed recipes
- Created menus and designed corresponding recipes
- Adhered to safe work practices.
Education
Red Seal Chef -
Ontario College Of Trades
Toronto, ON2014
Diploma - Culinary Management
Confederation College
Thunder Bay01.2012
Skills
- Management of operations
- Kitchen oversight
- Inventory management
- Menu planning and design
- Financial budgeting
- Expert baking skills
- Culinary arts proficiency
- Line cook experience
- Training programs for staff
- Catering and banquet services
Certification
- Advanced First Aid
- Safe Food Handlers
- MED Vessel training
- Facilitation and Instructor certification OTEC Present
- Red Seal Journeyman Present
Additional Information
- Budgeting
- Forecasting and planning
- Team leadership
- Employee training and development
- Food and kitchen safety
- Recipes and menu planning
- Operations Management
- Inventory management
- Menu planning
Timeline
Private Caterer & Consultant
Self Employed
02.2021 - 2024
Executive Chef
Canad Inn
09.2019 - 01.2021
Director of Catering/Executive Chef
Torch Industries Ltd.
10.2018 - 10.2019
EXECUTIVE CHEF
Grace Anne Yacht & Accomodations
03.2018 - 10.2018
CULINARY ARTS INSTRUCTOR / EVENT COORDINATOR AND CHEF
Educational Institute
01.2015 - 01.2017
HEAD CHEF
Sodexo International
01.2015 - 01.2015
CHEF / SOUS CHEF / 1ST COOK / HEAD
Royal Camp Services
01.2013 - 01.2015
FIRST COOK
Western Camp Services
01.2012 - 01.2013
Red Seal Chef -
Ontario College Of Trades
Diploma - Culinary Management
Confederation College
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