RICHARD VITUG
Airdrie,Alberta
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant style operational experience to grow award winning organizations. Dedicated to food safety, customer service best practices and quality food service. Highly-motivated with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively and quickly mastering new skills. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
25
25
years of professional experience
Work History
Executive Sous Chef
Calgary Exhibition & Stampede
CALGARY, Alberta
04.2013 - Current
- Acting Executive Chef from February 2023 to December 2023 & April 2024 to Present
- Executive Chef in Premium Seating Venues from January to August every year from 2015 to 2019 then 2021 to 2022
- Created and Develop Custom Menus for Stampede Clients. Average 20 per month.
- Responsible for all planning, orchestration, execution of events including direction to Culinary Leads on all Food Production amounts.
- Monthly Financial Monthly Meeting with Key Operational Managers, General Manager and Food & Beverage Director on Food & Labor Costs.
- Planning All Food Demands with Food Suppliers for Stampede and seasonal events such as Christmas, Graduations, Stampede and Trade Shows.
- Supported and continued the Chef's Table program (Tablee Des Chefs) and produced 100,000 meals during April to May 2021 and 50,000 meals in February to March 2022.
- Member of the Grand Opening and development of the New Conference Centre.
- Production of All Culinary Schedules of 180 Staff year round and Stampede up to 600 Staff members, including Premium Seating Restaurants
- Collaborated in the design/layout of the New Conference Centre.
- Rejuvenated the Culinary Food Program in 2013.
- Worked with AHS in all Kitchen Inspection throughout the year including Stampede.
- Worked with Local Food Suppliers in providing new, exciting and cost affective food products.
Executive Chef/General Manager
San Remo Italian Restaurant- Garrison Woods
CALGARY, Alberta
01.2012 - 04.2013
- Responsible of the day to day operations of the Kitchen and Dining Room.
- Implemented new quality Menu Items, Standardized operating procedures and improved overall business by 80% in less than 2 months.
- Created New and loyal cliental.
- Exceeded Owners expectations of Monthly Labour and Food Costs.
Executive Sous Chef
Hyatt Hotels & Resorts/Deerfoot Inn & Casino/Westin Hotels
CALGARY, Alberta
05.2000 - 12.2011
- Deerfoot Inn & Casino- Executive Sous Chef- April 2008 to December 2011
- Westin Hotel- Executive Sous Chef- June 2007 to April 2008.
- Hyatt Regency Chicago- Executive Sous Chef- June 2004 to June 2007
- Hyatt Regency Aruba & Resort- Executive Sous Chef- August 2002 to June 2004
- Hyatt Regency Calgary- April 2000 to July 2002- Restaurant Sous Chef
- Acting Executive Chef of final year in Hyatt Regency Aruba
- Only Executive Sous Chef with Hyatt to be involve with launching out company's new menu initiatives North America wide.
- Member of Hyatt Calgary's opening Team.
- Worked very closely with Human Resources in Unionize Hyatt Regency Chicago with special projects.
Education
Red Seal Chef/Journeymen's Certificate - Culinary Arts
Southern Alberta Institute of Technology
Calgary, AB10-1989
Skills
- Waste Reduction
- Culinary techniques
- Cost Control
- Creative Menu development & planning
- Excellent in planning and execution of large events
- Proficient in scheduling
- Inventory Management
- Developing Policies and implementing Operating Procedures
- Food Purchases and Food Demands with Food Supplier on high Business seasons
- Exceeding Guest satisfaction
- Strong Work ethic
- Optimizing productivity
- Developing new Chefs
References
References available upon request.
Timeline
Executive Sous Chef
Calgary Exhibition & Stampede
04.2013 - Current
Executive Chef/General Manager
San Remo Italian Restaurant- Garrison Woods
01.2012 - 04.2013
Executive Sous Chef
Hyatt Hotels & Resorts/Deerfoot Inn & Casino/Westin Hotels
05.2000 - 12.2011
Red Seal Chef/Journeymen's Certificate - Culinary Arts
Southern Alberta Institute of Technology
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