Rory McGouran
Toronto
Summary
Dynamic Executive Chef with a proven track record, enhancing dining experiences through innovative menu development and meticulous attention to detail. Skilled in cost control and team leadership, I've successfully negotiated with vendors and elevated food plating standards, significantly improving customer satisfaction and operational efficiency.
Overview
12
12
years of professional experience
Work History
Executive Chef
Bar St. Lo
07.2021 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Executive Chef
Flores And Pine
07.2019 - 07.2020
- High end wood burning grill steakhouse, with in house aging programs, rotisserie grill, various high end wagyu cuts, tomahawks, and rotating farmers cuts from local alberta suppliers.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
Executive Chef
Donnelly Group
06.2017 - 07.2018
- Worked on menu development for 3 different properties, 2 of which were openings.
- Opened and operated The Walrus as executive chef
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef
Mascot Brewery
04.2014 - 06.2017
- 3 venue facility, with 2 kitchens and over 500 person capacity
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Executive Chef
416 Snackbar
08.2012 - 02.2014
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Education
Stratford Chef School
Stratford, ON04.2008
Skills
Food Safety
Menu Planning
Cost Control
Menu development
Hiring, Training, and Development
Inventory Control
Team Leadership
Kitchen Operations Oversight
Special Events
Food plating and presentation
Attention to Detail
Fine Dining
Accomplishments
- Stage at Eleven Madison Park 3 star michelin New York 2014
- Stage Blue Hill 3 star michelin New York 2014
- Best new Restaurant in Toronto 2022 (BlogTO)
Languages
English
Native or Bilingual
Timeline
Executive Chef
Bar St. Lo
07.2021 - Current
Executive Chef
Flores And Pine
07.2019 - 07.2020
Executive Chef
Donnelly Group
06.2017 - 07.2018
Executive Chef
Mascot Brewery
04.2014 - 06.2017
Executive Chef
416 Snackbar
08.2012 - 02.2014
Stratford Chef School
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