Hi, I’m
Scott Hanon
Kelowna,BC
Summary
High-performing sous chef with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
11
years of professional experience
Work History
Elite Chef Events
Sous Chef
06.2023 - Current
Job overview
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
Humo Izakaya
Chef De Partie
03.2023 - 06.2023
Job overview
- part of the original opening team.
- Recipe testing and tweaking
- training of new staff
- Maintained well-organized mise en place to keep work consistent.
Bouchon Bistro
Chef De Partie
05.2022 - 01.2023
Job overview
- Classic French cuisine
- Mentored kitchen staff to prepare each for demanding roles.
- Modernized work processes to reduce guest wait times and boost daily output.
- Fast paced at popular 60 seat restaurant downtown
- Weekly fish and meat specials
Syrah's Of Jasper
Chef De Partie
06.2020 - 04.2021
Job overview
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Fairmont Jasper Park Lodge, Mooses Nook/Bean Eatery
1st Cook
05.2019 - 06.2020
Job overview
- Keeping a clean and tidy kitchen, Emerald Bar & Grill
- High standards of organization, cleanliness and timing
- Accountable for Garde manger prep and food inventory (Nook)
- Serving an elite clientele
- Banquet prep and service of up to 600 guests
- Creation of App specials and a daily amuse bouche
Five Fisherman
Prep/Line cook (intern)
05.2018 - 09.2018
Job overview
- Hot apps bar/action station
- Create a new salad every 3 days
- New compound butter every 4 days
- New ceviche every 2 days
- Breaking down fresh seafood to prep for service Halibut, Salmon, Lobster
Niseko Ramen Kazehana, Niseko Japan
Cook
11.2015 - 05.2016
Les Chardon
Dishwasher
11.2012 - 05.2013
Education
Culinary Institute of CanadaCharlottetown, PE
Culinary Certificate Block 2 from Culinary Arts
05.2018
Summerland Secondary SchoolSummerland, BC
High School Diploma
05.2011
Skills
- I work well with others and am excited to share culinary ideas with a team of similarly passionate chefs
- Servsafe Certified
- Food Preparation and Safety
- Team Leadership
- Menu Planning
- Catering
- Dietary Requirements
- Safe Food Handling
Timeline
Sous Chef
Elite Chef Events
06.2023 - Current
Chef De Partie
Humo Izakaya
03.2023 - 06.2023
Chef De Partie
Bouchon Bistro
05.2022 - 01.2023
Chef De Partie
Syrah's Of Jasper
06.2020 - 04.2021
1st Cook
Fairmont Jasper Park Lodge, Mooses Nook/Bean Eatery
05.2019 - 06.2020
Prep/Line cook (intern)
Five Fisherman
05.2018 - 09.2018
Cook
Niseko Ramen Kazehana, Niseko Japan
11.2015 - 05.2016
Dishwasher
Les Chardon
11.2012 - 05.2013
Culinary Institute of Canada
Culinary Certificate Block 2 from Culinary Arts
Summerland Secondary School
High School Diploma
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