Shaun Paton
Grande Prairie,AB
Summary
Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. High-performing individual 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
26
26
years of professional experience
1
1
Certification
Work History
Executive Chef
Marriott Hotel
04.2024 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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 menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef
Surmont Open Camp Lodge
01.2022 - 06.2023
- Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
- Streamlined kitchen operations for increased efficiency and reduced food waste.
- Managed a diverse team of culinary professionals, fostering a positive work environment and strong teamwork.
- Introduced new recipes that quickly became customer favorites, driving repeat business and positive word-of-mouth marketing.
- Implemented strict food safety standards to maintain impeccable cleanliness and reduce risk of contamination.
- Mentored junior chefs, providing guidance on culinary techniques and professional development.
- Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated dining experience.
- Cultivated a culture of continuous improvement amongst kitchen staff through regular performance reviews and constructive feedback sessions.
COVID Cleaner
Robert W Zahara Public School
03.2021 - 11.2021
- Cleaned and sanitized bathrooms, kitchens and other similar areas according to established protocols.
- Enhanced workplace cleanliness by performing thorough daily cleaning tasks, including sweeping, mopping, and dusting.
- Removed trash, debris and other waste materials from premises.
- Cleaned and polished glass doors, mirrors and other surfaces to maintain professional appearance.
- Emptied trashcans and transported waste to collection areas.
Executive Chef
Stonebridge Hotel
04.2012 - 10.2019
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- 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.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Executive Chef
Holiday Inn Conference Center
03.2008 - 02.2012
Executive Chef
Quality Hotel
12.2007 - 02.2008
Executive Chef
Pyramid Lake Resort
05.2004 - 11.2007
Chef de Partie
Fairmont Jasper Park Lodge
03.1999 - 05.2004
Education
FAIRMONT JASPER PARK LODGE
JASPER, ABSOUTHEN ALBERTA INSTITUTE OF TECHNOLOGY
CALGARY, AB05.2002
APPRENTICESHIP
JASPER, AB01.2002
VANCOUVER ISLAND UNIVERSITY
NANAIMO, BC03.1999
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Hospitality service expertise
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Safe Food Handling
- Operations Management
- Customer Service
- Vendor Relationship Management
- Special Events
- Catering and Events
- Coaching and Mentoring
- Creative Thinking
- Banquets and catering
- Fine Dining
Managementexperience
- 20+ YEARS KITCHEN ORDERS: SYSCO, GFS, PRATTS, CENTENNIAL, CANADA BREAD, PEPSI, ECOLAB
- VERY PROFICIENT IN MS OFFICE/EXCEL: TEMPLATES, INVENTORY, PAYROLL, COSTING
- MENU DEVELOPMENT, SOP’S, KPI’S AND MORE.
- COACHING AND MENTORING OF LONG AND SHORT TERM STAFF
- ABSOLUTE LEADER IN MENTAL HEALTH AND POSITIVE LIFE/WORK BALANCE
- ALL ASPECTS OF HUMAN RESOURCES
Certification
- RED SEAL CHEF CERTIFICATION (2001)
- WHMIS
- H2S ALIVE
- FOODSAFE LEVEL 2
Cookingexperience
- 20+ YEARS BANQUET EXECUTION, RANGING 25-500 CLIENTS
- 20+ YEARS OUTLET A LA CARTE EXECUTION 25-150 SEATS
- BUTCHERSHOP DEPARTMENT (3 YEARS) (FAIRMONT)
- VIP PRIVATE IN-HOME MULTI COURSE DINNERS
- CATERING OFFSITE
- FINE DINING EXPERIENCE (FAIRMONT)
- COMPETED IN SEVERAL COOKING COMPETITIONS
Languages
English
Native or Bilingual
Timeline
Executive Chef
Marriott Hotel
04.2024 - Current
Executive Chef
Surmont Open Camp Lodge
01.2022 - 06.2023
COVID Cleaner
Robert W Zahara Public School
03.2021 - 11.2021
Executive Chef
Stonebridge Hotel
04.2012 - 10.2019
Executive Chef
Holiday Inn Conference Center
03.2008 - 02.2012
Executive Chef
Quality Hotel
12.2007 - 02.2008
Executive Chef
Pyramid Lake Resort
05.2004 - 11.2007
Chef de Partie
Fairmont Jasper Park Lodge
03.1999 - 05.2004
FAIRMONT JASPER PARK LODGE
SOUTHEN ALBERTA INSTITUTE OF TECHNOLOGY
APPRENTICESHIP
VANCOUVER ISLAND UNIVERSITY
- RED SEAL CHEF CERTIFICATION (2001)
- WHMIS
- H2S ALIVE
- FOODSAFE LEVEL 2
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