Richelle-Leah Binch
Ottawa
Summary
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
AllSaints
03.2022 - 08.2025
- Developed innovative menus reflecting seasonal ingredients and culinary trends.
- Analyzed customer feedback to refine offerings, driving continuous improvement in dining experience.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
Executive Chef
Manoir Rockland Manor
10.2020 - 03.2021
- Running the food service for both front of house and back of house.
- Ordering, menu planning, scheduling, hiring, budget planning, preparation of food, cleaning + cleaning schedules.
- Everything that encompasses running a strict but fair service especially with the ongoing Covid restrictions.
General Manager /executive Chef
St marthas hospitality group
03.2018 - 02.2019
- Managed multi-departmental teams to ensure cohesive execution of hospitality initiatives.
- Implemented cost-control measures, resulting in improved budget management and resource allocation.
- Developed training programs to elevate staff performance and maintain high service standards.
- Developed and implemented strategies to increase sales and profitability.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Developed relationships with local suppliers to source high-quality ingredients, supporting sustainability initiatives.
- Designed special event menus tailored to client preferences, enhancing customer satisfaction and engagement at catered events.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Sous Chef
Aramark
09.2021 - 03.2022
- Overseeing multiple departments and locations, scheduling, ordering, inventory, training, menu and recipe building, costing, coming up with ideas and executing to engage clients, HR paperwork and follow ups, staff training.
Sous chef
Aramark @ Shopify
03.2019 - 09.2020
- Assumed full responsibility in absence of Executive Chef and/or Senior Management
- Supervised day to day operations of kitchen
- Liaised with function co-ordinators, front of house managers, bookkeeper and upper management
CDP
Helping with Furniture
11.2011 - 01.2016
- Promoted within a few months to be responsible for the cold larder and dessert sections for the main restaurant and the Cellar Door (a smaller, less formal venue).
CDP
Metropolitan Brasserie
03.2013 - 03.2014
- Responsible for breakfast and lunch shift and overseeing all the back of house production and service.
- Overseeing a staff of 5-6 people.
- Preparing all product from scratch for the day.
Sous chef
Garden Bay Hotel
01.2005 - 01.2007
- Planned Menus
- Inventory - stock taking and ordering
- Monitored Health and Safety programme
- Trained staff
- Organized functions
Executive Sous Chef
Rubira’s Seafood Restaurant
01.2004 - 01.2005
- Trained and supervised a staff of 20-30
- Maintained inventory/stock - reordering, costing
- Ensured health and safety programmes were followed
- Liaised with Executive Chef, Restaurant Manager, senior management
- Maintained account books
- Booked and organized functions
Education
Business Management (Certificate III) - Hospitality And Tourism Management
Chisholm Institute
Dandenong, AU01.2005
Masters of Cookery Certificate (certificate 111) - Hospitality And Tourism Management
Chisholm Institute
Dandenong, Australia 12-2005
CPR (Certificate) + First Aid -
St. John
Ottawa, ON, CASkills
- Hospitality industry experience
- Management oversight skills
- Food handling skills
- Cost analysis and pricing
- Hospitality management background
- Human Resources
- Hospitality team leadership
- Proficient in creating balanced menus
- Expertise in accounting practices
- Line cook
- Labor Cost Analysis
- Kitchen management experience
- Point of sale expertise
- Extensive training proficiency
- Extensive experience in ordering
- Culinary Experience
- P&L management expertise
- Leadership
- Catering
- Baking
- Budgeting
- Kitchen Management Experience
- Cooking
- INVENTORY (10 years)
Languages
English
Native or Bilingual
French
Limited Working
Certification
Professionally trained Pastry chef and Chef with a core background in hospitality business and management.
Timeline
Executive Chef
AllSaints
03.2022 - 08.2025
Executive Sous Chef
Aramark
09.2021 - 03.2022
Executive Chef
Manoir Rockland Manor
10.2020 - 03.2021
Sous chef
Aramark @ Shopify
03.2019 - 09.2020
General Manager /executive Chef
St marthas hospitality group
03.2018 - 02.2019
CDP
Metropolitan Brasserie
03.2013 - 03.2014
CDP
Helping with Furniture
11.2011 - 01.2016
Sous chef
Garden Bay Hotel
01.2005 - 01.2007
Executive Sous Chef
Rubira’s Seafood Restaurant
01.2004 - 01.2005
Business Management (Certificate III) - Hospitality And Tourism Management
Chisholm Institute
Masters of Cookery Certificate (certificate 111) - Hospitality And Tourism Management
Chisholm Institute
CPR (Certificate) + First Aid -
St. John
Additional Information
- CORE SKILLS
- Menu planning/costing
- Inventory/cost control and ordering
- Staff training, supervision and developing individuals
- Function/event planning and co-ordination on large scale format
- Financial management and bookkeeping
- IT Skills Microsoft Office/suite
- experience with quickbooks
- online inventory and costing sytems