Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

Richard Juilen

Fall River

Summary

Dynamic culinary professional with extensive experience as Owner/Chef at Chef Live and Corporate Executive Chef at Loblaw Companies. Proven track record in enhancing customer satisfaction and optimizing operations. Skilled in relationship building and financial management, with a focus on innovative menu development and exceptional client service. Results-driven leader dedicated to fostering team success. Professional with deep expertise and readiness for leadership. Proven track record in driving business growth and operational efficiency. Strong focus on team collaboration and delivering impactful results. Known for reliability, adaptability, strategic vision, and effective problem-solving. Skilled in business management, financial planning, and customer relations. Knowledgeable [Desired Position] with proven track record of successfully managing and growing business. Leveraged strategic planning and operational expertise to enhance productivity and drive profitability. Demonstrated ability to lead cross-functional teams and implement innovative solutions.

Overview

21
21
years of professional experience
1
1
Certification

Work History

Owner/Chef/Catering Manager

Chef Live
01.2008 - Current
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • 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.
  • Consulted with customers to assess needs and propose optimal solutions.
  • 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.
  • Trained and motivated employees to perform daily business functions.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
  • Handled payment collection and payroll of [Number] employees.

Corporate Executive Chef

Loblaw Companies
01.2005 - 12.2007
  • Developed unique and appealing menus for special events, resulting in increased bookings and positive customer feedback.
  • Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
  • Introduced new culinary techniques and trends, elevating the dining experience for patrons.
  • Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
  • Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.
  • Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.
  • Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients.
  • Coordinated Live cooking classes int he Atlantic Superstore cooking school.
  • Mentored junior chefs, fostering a positive work environment that encouraged skill development and career advancement.
  • Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.

Education

Associate of Arts - Culinary Arts Red Seal Chefs Certification

Nova Scotia Community College
Dartmouth, NS
03-1995

Skills

  • Customer relations
  • Small business operations
  • Relationship building
  • Verbal and written communication
  • Reliability
  • Results-driven with urgency
  • Client service

Languages

English
Native or Bilingual

Certification

Red Seal Certification

WHMIS

Food Safely Certificate

class 5 drivers license - clean record

Timeline

Owner/Chef/Catering Manager

Chef Live
01.2008 - Current

Corporate Executive Chef

Loblaw Companies
01.2005 - 12.2007

Associate of Arts - Culinary Arts Red Seal Chefs Certification

Nova Scotia Community College

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Richard Juilen