Richard De Krijger
Fraserwood,Manitoba
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with North American cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Executive Chef
South Beach Casino And Resort
09.2013 - 09.2023
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes..
- Oversaw business operations, inventory control, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Chef
Radisson Hotel Down Town Winnipeg
09.2009 - 09.2013
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Responsible for execution and quality off all banquets up to 1000 guests.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
Executive Chef
Lakeview Resort & Conference Center
02.2008 - 09.2011
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Executive Chef /Owner/Operator
Multiple Restaurants, Hotels
08.1990 - 12.2007
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Evaluated suppliers to maintain cost controls and improve operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Trained and developed team members to build human capital.
- Discovered areas of improvement by generating quarterly operational and sales reports.
- Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
- Prepared annual budgets with controls to prevent overages.
Education
Certificate - Advanced Hotel And Catering
GastroZuerich
Zurich, Switzerland1999
Culinary Advanced Degree / Red Seal Equivalent - Culinary Arts
SVH Onderwijs Centrum
Sittard, Netherlands1989
Short Secondary Vocational Degree - Culinary Arts
KMBO
Roermond, Netherlands1986
Skills
- Dish Preparation
- Resource Management
- Process Improvement
- Kitchen Operations Oversight
- Fine Dining Expertise
- Food Preparation and Safety
- Catering and Events
- Restaurant Operation
- Creative Thinking
- Budgeting and Cost Control
- Kitchen Staff Management
- Attention to Detail
Accomplishments
- Multiple manager of the month awards.
- Awarded Guide Blue 3 Toques in 2005, 2006, 2007 for Restaurant of the region
- Awarded Ueli Prager price for Best concept and food 2002
- Gold award winner National culinary arts competition in 1986.
Certification
- Smart Choices Certificate - Expires 4/27/2027
- Food Handler Certificate - Expires 6/30/2025
- WHMIS Certificate
- CPR - working on it right now
Languages
Speak and write
- English
- Dutch (native)
- German
- Swiss German
Timeline
Executive Chef
South Beach Casino And Resort
09.2013 - 09.2023
Executive Chef
Radisson Hotel Down Town Winnipeg
09.2009 - 09.2013
Executive Chef
Lakeview Resort & Conference Center
02.2008 - 09.2011
Executive Chef /Owner/Operator
Multiple Restaurants, Hotels
08.1990 - 12.2007
Certificate - Advanced Hotel And Catering
GastroZuerich
Culinary Advanced Degree / Red Seal Equivalent - Culinary Arts
SVH Onderwijs Centrum
Short Secondary Vocational Degree - Culinary Arts
KMBO
- Smart Choices Certificate - Expires 4/27/2027
- Food Handler Certificate - Expires 6/30/2025
- WHMIS Certificate
- CPR - working on it right now
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