Stephen Jenkins
Montreal,QC
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
18
18
years of professional experience
Work History
Chef De Cuisine
Ripplecove
Ayer's Cliff, Quebec
05.2023 - 09.2024
- Working closely with local farmers, using seasonal ingredients. Foraging local produce. Testing & executing new menu items. Maintaining standers.
Private Dinning Chef
Cabot Cape Briton
Inverness, Nova Scotia
06.2020 - 10.2022
- Preparing full menus including wine pairings. Executing on site in privet villas. Explaining cooking techniques & methods, while serving guests.
Chef De Partie
Maison Boulud
01.2018 - 07.2018
Pan y Oliva
Mendoza
10.2017 - 11.2017
- Company Overview: restaurant in Mendoza, Argentina run and owned by the Zuccardi family and located at the Santa Julia winery
- Chef and consultant
Raw Bar
The William Gray Hotel
03.2017 - 09.2017
chef de Partie
Tuck Shop
06.2015 - 03.2017
Back packing in South East Asia
09.2014 - 02.2015
Chef de Partie Saucier
The “W” Hotel
05.2014 - 09.2014
Busser, Bartender, Supervisor to gain knowledge of the front of house
Irish Embassy Pub
06.2012 - 05.2014
Sous Chef
Le Crystal Hotel
06.2010 - 06.2012
- Decca77-Commie (part time)
Chef de partie/Sous Chef Quebec
Au Pied de Cochon, Cabane au Sucre
03.2010 - 06.2010
Cioppions
Vancouver
09.2009 - 03.2010
Back packing in Jamaica
07.2009 - 09.2009
Le Queue de Cheval
Le Pois Penche
Montreal, Quebec
09.2008 - 07.2009
Chef du Partie
Marriott Hotel
Edmonton, Alberta
11.2007 - 07.2008
Round House Lodge
Hozs Pub
Whistler, British Columbia
09.2006 - 08.2007
- Whistler (Blackcomb)
Staged on the farm and in the kitchen
Blue Hill at StoneBarns
09.2016
Education
Level 2 WSET Wines & Spirits
ITHQ
Montreal, Quebec01-2018
Diploma - Professional Cooking
Pearson School of Culinary Art
01.2004
High School Diploma -
Riverside Park Academy
01.2001
Skills
- Leading a team Motivating & teaching
- Well educated on the science behind the methods use to cook a variety of foods New methods & old Farming is a big passion
Timeline
Chef De Cuisine
Ripplecove
05.2023 - 09.2024
Private Dinning Chef
Cabot Cape Briton
06.2020 - 10.2022
Chef De Partie
Maison Boulud
01.2018 - 07.2018
Pan y Oliva
10.2017 - 11.2017
Raw Bar
The William Gray Hotel
03.2017 - 09.2017
Staged on the farm and in the kitchen
Blue Hill at StoneBarns
09.2016
chef de Partie
Tuck Shop
06.2015 - 03.2017
Back packing in South East Asia
09.2014 - 02.2015
Chef de Partie Saucier
The “W” Hotel
05.2014 - 09.2014
Busser, Bartender, Supervisor to gain knowledge of the front of house
Irish Embassy Pub
06.2012 - 05.2014
Sous Chef
Le Crystal Hotel
06.2010 - 06.2012
Chef de partie/Sous Chef Quebec
Au Pied de Cochon, Cabane au Sucre
03.2010 - 06.2010
Cioppions
09.2009 - 03.2010
Back packing in Jamaica
07.2009 - 09.2009
Le Queue de Cheval
Le Pois Penche
09.2008 - 07.2009
Chef du Partie
Marriott Hotel
11.2007 - 07.2008
Round House Lodge
Hozs Pub
09.2006 - 08.2007
Level 2 WSET Wines & Spirits
ITHQ
Diploma - Professional Cooking
Pearson School of Culinary Art
High School Diploma -
Riverside Park Academy