Simon Leuenberger
Ottawa
Summary
I am a young chef, who as worked in many fast paced environments and large kitchens preparing food for 300 plus guests at a given time. As someone who loves food and even more so cooking and creating dishes, I have started offering small private chef events of 4-6 guests to showcase my creations and menus, I love to see my menus and food come to life. I am looking to grow as young chef by honing in on my managing and leadership skills as filling the role of a Chef or Sous Chef as this would be the taking the next step in my career.
Overview
7
7
years of professional experience
Work History
Second Cook
Fairmont Chateau Laurier
09.2022 - Current
- Breakfast Cook for an average of 150 guest per day.
- Banquet Cook for breakfast, lunch and dinner functions of 300 guest.
- Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
- Prepared various cuisine types, demonstrating versatility and adaptability in the kitchen environment.
Private Chef
Catering Services
06.2021 - Current
- Small Catering form 4-6 guests.
- Creating and pricing menus from 3-5 courses.
- Purchasing and ordering food to meet the budget.
- Worked closely with clients regarding their dietary needs and allergies, costing and pricing, as well as their overall expectations.
- Prepared high-quality meals for clients with "Michelin Star" Plating and service to the best of my ability.
Cook
Vittoria Trattoria
03.2021 - 09.2022
- Line Cook as a lead on many stations insuring preparation is complete and leading others to insure a smooth service.
- Line Cook for lunch and dinner service for an average of 150 guests per day.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Cook
Hunters Public House
08.2020 - 03.2021
- Line and Prep Cook, preparing food to order for take-out during restricted dinning due to Corona Virus.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing time limits for take out orders.
Cook
Sidedoor Contemporary Kitchen & Bar
10.2019 - 08.2020
- Cooking and preparing food for large groups and weddings.
- Learning different ingredients and how they are used in Asian fusion cooking.
- Preparing and making recipes from complete scratch.
Cooking Stage
Splendid Confrence & Spa Resort
09.2018 - 11.2018
- Picked from a group of students to study culinary arts at a sister school program in Montenegro.
- Stage at a top restaurant and resort Splendid preparing and following their kitchen procedures.
- Learning how to communicate and adapt in an un-familiar environment, with different standards and procedures as well as a huge language barrier.
Education
College Degree - Culinary Management
Algonquin College
Ottawa, ON04.2018
High School Diploma -
Cairine Wilson Secondary School
Orleans, ON06.2016
Skills
- Food presentation
- Allergen awareness
- Ingredient sourcing
- Recipe development
- Menu planning
- Cross-training experience
- Time management
- Team collaboration
- Kitchen organization
- Attention to safe food handling procedures
Education
other,other
References
References Available Upon Request.
Timeline
Second Cook
Fairmont Chateau Laurier
09.2022 - Current
Private Chef
Catering Services
06.2021 - Current
Cook
Vittoria Trattoria
03.2021 - 09.2022
Cook
Hunters Public House
08.2020 - 03.2021
Cook
Sidedoor Contemporary Kitchen & Bar
10.2019 - 08.2020
Cooking Stage
Splendid Confrence & Spa Resort
09.2018 - 11.2018
High School Diploma -
Cairine Wilson Secondary School
College Degree - Culinary Management
Algonquin College
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