Summary
Overview
Work History
Education
Skills
References
Languages
Timeline
Generic

RAYMOND TURNER

HAMILTON,ON

Summary

Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 10+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.

Overview

13
13
years of professional experience

Work History

Senior Chef Instructor

AFFIRM COLLEGE
11.2023 - Current
  • Instructor of Culinary & Hospitality Operations Management course
  • Planned and delivered courses for industry professionals and general public.
  • Evaluated student performance through assessments and feedback, identifying areas for improvement and adjusting instruction accordingly.
  • Organized guest lectures from renowned chefs to provide students with real-world insights into the culinary industry.
  • Inspired creativity among students by challenging them to develop unique dishes using seasonal ingredients or specific cooking techniques.
  • Contributed to the overall success of the culinary program by participating in curriculum development meetings, providing input on course design, and collaborating with other faculty members to ensure a cohesive educational experience for students.
  • Motivated students to achieve new levels of skill in diverse kitchen tasks.

Executive Head Chef

SUNNY PIES & ROLLS
03.2023 - Current
  • Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
  • Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated dining experience.
  • Consistently exceeded revenue targets through menu innovation and cost control measures.
  • Championed sustainability initiatives within the kitchen, including the implementation of energy-efficient equipment and waste reduction strategies.
  • Managed a diverse team of culinary professionals, fostering a positive work environment and strong teamwork.
  • Streamlined kitchen operations for increased efficiency and reduced food waste.
  • Cultivated a culture of continuous improvement amongst kitchen staff through regular performance reviews and constructive feedback sessions.
  • Implemented strict food safety standards to maintain impeccable cleanliness and reduce risk of contamination.

Head Chef

SUNNY CORNER BAR
09.2020 - 03.2023
  • Trained back of house and front of house teams across customer service, recipe production and service standards
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Streamlined kitchen operations for increased efficiency and reduced food waste.
  • Cultivated a culture of continuous improvement amongst kitchen staff through regular performance reviews and constructive feedback sessions.

Head Chef

SALTY ESPRESSO
05.2017 - 12.2021
  • Streamlined kitchen operations for increased efficiency and reduced food waste.
  • Cultivated a culture of continuous improvement amongst kitchen staff through regular performance reviews and constructive feedback sessions.
  • Implemented strict food safety standards to maintain impeccable cleanliness and reduce risk of contamination.
  • Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated dining experience.
  • Established strong relationships with local farmers and producers to source premium ingredients at favorable prices.
  • Consistently exceeded revenue targets through menu innovation and cost control measures.
  • Revamped outdated menus while preserving signature dishes to align with current culinary trends and customer preferences.
  • Managed a diverse team of culinary professionals, fostering a positive work environment and strong teamwork.
  • Mentored junior chefs, providing guidance on culinary techniques and professional development.
  • Elevated plating presentation standards across all dishes served leading to improved guest perceptions of overall dining experience.

Head Chef/General Manager of Operations

MEANWHILE WINE BAR
11.2019 - 05.2020
  • Managed day-to-day business operations.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.

TEAM MANAGER

CONCENTRIX – NISSAN USA
12.2016 - 06.2017
  • Led employee relations through effective communication, coaching, training, and development.
  • Cultivated positive, productive team environments, resolving conflicts quickly.
  • Delivered regular team meetings for aligned work towards common goals.
  • Coordinated team collaboration to share ideas and build best practices.
  • Enhanced team productivity by implementing efficient task delegation and time management strategies.
  • Facilitated meetings to communicate team performance goals and results.
  • Developed performance measurement strategies, identifying areas for improvement.

OPERATIONS CONSULTANT

STUDY GROUP – ANZ
07.2016 - 06.2017
  • Develop and implement a complete Student Support Strategy across all support departments within Study Group VET (ANZ)
  • Mapping all student support processes from academic to administrative
  • Develop and test a complete set of communication strategies from on boarding new students to re-engaging on-going students
  • Conducted thorough market research to identify trends and inform business strategy development efforts.
  • Collaborated with clients to target issues and uncover methods that would increase operational efficiency.
  • Leveraged data-driven insights to inform decisions regarding process improvements and organizational restructuring efforts.
  • Develop and test a complete set of call centre scripts from on boarding new students to re-engaging on-going students
  • Create, update and implement an interactive training package for new staff and to upskill current staff.

NATIONAL MANAGER, STUDENT PROGRESS

STUDY GROUP - ANZ
03.2015 - 06.2016
  • Liaise with all key stakeholders to develop a holistic approach to student engagement, retention and progression toward successful completion of studies
  • Collaborated with business development managers in partner planning process to develop mutual performance objectives, financial targets and critical milestones.
  • Developed and implemented comprehensive communication plan to achieve designated group objectives consistent with overall company short- and long-term objectives.
  • Provided analytical rationale to identify, develop and implement activities within allocated student base.
  • Operated within budgetary constraints, participated in development of annual budget forecasts and reconciled operating budget.
  • Manage all operational support and administrative functions and processes at a national level.

STUDENT PROGRESS ADVISOR: TEAM LEADER

STUDY GROUP – MARTIN COLLEGE
07.2014 - 02.2015
  • Day to day management of all academic support team members’ activities, performance and processes
  • Data collection for reporting to key stakeholders on student engagement and retention
  • Train all new staff in systems operations and communications strategies.
  • Assisted in the development of training materials for new advisors, improving overall team performance.
  • Trained new and existing employees on customer service best practices to improve overall customer handling skills.
  • Facilitated communication and collaboration between departments to help business function smoothly.
  • Planned, developed, and implemented strategies to convey information with key decision makers.

General Manager of Operations

THE RABBIT HOLE IDEATION CAFÉ PTY. LTD.
06.2011 - 12.2013
  • Main duties involving kitchen management and ordering, staff hiring and training, customer service and staff rostering
  • Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
  • Administrative operations including banking, bookkeeping, tax reporting and profit and loss summaries for investors
  • Constant liaising with business partner on marketing strategies as well as performance standards and reviews.
  • Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.

Education

Certificate IV in Small Business Management -

Sarina Russo Institute
01.2011

Post-Graduate Certificate in Applied Linguistics -

University of Southern Queensland
01.2009

Bachelor of Visual Arts -

University of Southern Queensland
01.2006

Skills

  • Team Management
  • Nutritional knowledge
  • Food presentation
  • Teaching techniques
  • Culinary expertise
  • Demonstration skills
  • Menu development
  • Recipe creation
  • Curriculum Design
  • Batch meal preparation
  • Hands-on instruction
  • Food safety knowledge
  • Food Safety
  • Cooking methods
  • Knife Skills
  • Course Planning
  • Nutrition understanding
  • Quality controls
  • Ingredient Sourcing
  • Recipe Development
  • Allergy awareness
  • Sanitation Standards
  • Labor costs understanding
  • Leadership Development
  • Public Speaking
  • Performance Evaluation
  • Kitchen Operations
  • Creativity and Innovation
  • Cost Control and Budgeting
  • Food Safety Regulations
  • Kitchen Management
  • Menu Supervision
  • Staff Training
  • Banquets and catering
  • Workflow Coordination
  • Purchasing
  • Equipment Maintenance
  • Process Improvements
  • Operations Management
  • Staff Development
  • Business Analysis
  • Employee Motivation
  • Inventory Management
  • Decision-Making
  • Team Leadership
  • Schedule Management
  • Strategic Planning
  • Customer Service
  • Data Analysis
  • P&L Management
  • Data Management

References

  • PETER MOKRYCKE, Owner – Architect Hair Design, 905 870 1722, mokrycke@gmail.com
  • TEJ SANDHU, Owner - Merit Brewing Company, 905 334 9194, tej@meritbrewing.ca

Languages

English

Timeline

Senior Chef Instructor

AFFIRM COLLEGE
11.2023 - Current

Executive Head Chef

SUNNY PIES & ROLLS
03.2023 - Current

Head Chef

SUNNY CORNER BAR
09.2020 - 03.2023

Head Chef/General Manager of Operations

MEANWHILE WINE BAR
11.2019 - 05.2020

Head Chef

SALTY ESPRESSO
05.2017 - 12.2021

TEAM MANAGER

CONCENTRIX – NISSAN USA
12.2016 - 06.2017

OPERATIONS CONSULTANT

STUDY GROUP – ANZ
07.2016 - 06.2017

NATIONAL MANAGER, STUDENT PROGRESS

STUDY GROUP - ANZ
03.2015 - 06.2016

STUDENT PROGRESS ADVISOR: TEAM LEADER

STUDY GROUP – MARTIN COLLEGE
07.2014 - 02.2015

General Manager of Operations

THE RABBIT HOLE IDEATION CAFÉ PTY. LTD.
06.2011 - 12.2013

Certificate IV in Small Business Management -

Sarina Russo Institute

Post-Graduate Certificate in Applied Linguistics -

University of Southern Queensland

Bachelor of Visual Arts -

University of Southern Queensland

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