Rupert Kaupp CCC
Executive Chef and Educator
Cochrane,Alberta
Summary
Multi-talented Chef and Educator bringing 13 years of experience as successful Academic Chair for Culinary Programs. Strategic problem solver and change manager. Visionary leader implements plans that meet current and future needs. Key expertise in Hospitality industry.
Overview
44
44
years of professional experience
Work History
Academic Chair
SAIT Southern Alberta Institute of Technology
Calgary, AB
08.2010 - 04.2024
- Culinary Programs
- Duties Managing all Culinary Program, 2013 Innovation of the year award for envisioning, developing and opening a culinary class room in the heart of downtown Calgary.
- Thoughtfully contributed to committee plans and strategic decision making.
- Provided organizational leadership and collaborated with executive partners to establish long-term goals, strategies and company policies.
- Provided organizational leadership to over 50 professionals.
- Provided guidance on strategic planning initiatives for long-term growth opportunities.
- Hired, trained and mentored 50 staff members to maximize productivity.
- Optimized supply chain to reduce materials costs and improve distribution.
- Provided leadership in developing, monitoring and evaluating policies and procedures related to organizational operations.
Executive Sous-Chef
The Fairmont Jasper Park Lodge
Jasper, AB
03.2006 - 08.2010
- Managing a Kitchen Brigade of up to 90 Chefs Schedule, Purchasing, Menu development
- Performed financial analysis and recommended effective methods to cut costs.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Increased customer satisfaction measured by JD Power, lowered Staff turnover and controlled Food and labor cost by creating a sophisticated tool (on Excel) Using already existing data from different departments within the Hotel. The tool helped forecast restaurant usage, purchasing and most of all scheduling. This tool was easy to use and made an enormous different in managing cost.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Ensured compliance with local health department regulations by performing routine inspections.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
Chef De Cuisine
The Delta Barrington
Halifax, NS
02.2004 - 02.2006
- Managing a Kitchen Brigade of up to 6 Chefs
- Schedule, Purchasing, Menu development.
- Financial
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Prepared various local and seasonal specialties for boutique restaurant.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Sous-Chef
The Fairmont Banff Springs Hotel
03.1996 - 02.2004
- Managing a section of the Kitchen up to 35 colleagues.
- Implemented all changes, standards and health and safety procedures while actively participating within the Leadership team.
- Hired and trained colleagues as required to manage seasonal business levels.
Chef De Partie and Sous-Chef
The Fairmont Chateau Lake Louise
Lake Louise, AB
08.1990 - 03.1996
- Collaborated with head chef to create banquet menu for up to 600 guests for numerous events.
- Managed team of 10 Cook's handling all kitchen work in busy Hotel establishment.
- was promoted to Sous-Chef in 1993
Chef de Partie and Sous-Chef
02.1980 - 01.1983
- Production of Food in Restaurant and Banquet
- Lake Louise, Alberta overseeing section of the Kitchen
- Tel
- 403 522 3511
- I have done my Chef Apprenticeship in Germany,
- Prior to immigrating to Canada I have worked in several different Hotels and Restaurants in Germany,
- Switzerland and on an International Cruise liner.
Education
Certificate - Leadership And Management
The Chair Academy, Mesa Community College
Mesa, Arizona07.2012
Certified Chef De Cuisine - Executive Chef
Southern Alberta Institute of Technology
Calgary, AB01.2000
A Leadership Training - Leadership
Fairmont Hotel And Resort Management Training
Banff, AB01.1999
Skills
- Financial Management
- Relationship and Team Building
- Budget Planning
- Industry Expertise
- Effective Communicator and Public Speaker
- Strategic Planning and Execution
- Complex Problem Solving
- Operational Analysis
- Cross-Functional Collaboration
- Program Administration
- Approachable and Outgoing
- Quality Control Planning
- Adaptable and Flexible
- Management Team Leadership
- Innovative and Visionary
Affiliations
CCFCC Canadian Culinary Federation. Member since 2010
References
Tom Bornhorst MBA - former Dean of the School of Hospitality and Tourism at SAIT and Vice President - Academic
Cynthia Findlay - Former Acting Dean and Academic Chair at the School of Hospitality and Tourism - SAIT - Cynthia.findlay@iclaud.com Phone: 1-403-870-9396
Georg Windisch - Academic Chair at the School of Hospitality and Tourism - SAIT - Georg.Windisch@sait.ca
Languages
English
Full Professional
German
Native/ Bilingual
Timeline
Academic Chair
SAIT Southern Alberta Institute of Technology
08.2010 - 04.2024
Executive Sous-Chef
The Fairmont Jasper Park Lodge
03.2006 - 08.2010
Chef De Cuisine
The Delta Barrington
02.2004 - 02.2006
Sous-Chef
The Fairmont Banff Springs Hotel
03.1996 - 02.2004
Chef De Partie and Sous-Chef
The Fairmont Chateau Lake Louise
08.1990 - 03.1996
Chef de Partie and Sous-Chef
02.1980 - 01.1983
Certificate - Leadership And Management
The Chair Academy, Mesa Community College
Certified Chef De Cuisine - Executive Chef
Southern Alberta Institute of Technology
A Leadership Training - Leadership
Fairmont Hotel And Resort Management Training
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