Trevor Middleton
St. Albert
Summary
Hands on Head Chef Manager with strong experience in food service, Production and hospitality. Knowledgeable in managing full-service kitchen/production and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Overview
12
12
years of professional experience
Work History
Head Chef
Malleys Seafood
Acheson
01.2025 - Current
- Oversaw daily kitchen operations and production areas to ensure smooth workflow and high standards.
- Managed inventory control and ordering of food supplies and equipment.
- Trained and mentored kitchen staff on cooking techniques and safety protocols.
Head Chef
Cardiff Golf and Country Club
Morinville
02.2023 - 10.2025
- Managed daily kitchen operations and ensured food quality standards.
- Developed new recipes iand menus in line with seasonal offerings.
- Supervised kitchen staff and delegated tasks effectively.
- Also provided catering for 5 to 500, plated or buffet.
Head Chef/Operations Production Lead
Darcys Meats
Edmonton
01.2021 - 02.2023
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Delegated tasks for kitchen employees.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Culinary Technician
Sault Ste. Marie Innovation Centre
Kingston
07.2018 - 10.2021
- Created a production Kitchen/Production Incubator for fruit and vegetable processing. Created a line/ recipe masters of locally sourced hot sauces and pickle products. Operated and maintained advanced technology systems for project development.
- Collaborated with teams to implement innovative solutions for community projects.
- Sourcing, procurement, CFiA and HACCP requirements
Executive Sous Chef
Sodexxo
Kingston
04.2014 - 01.2018
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained inventory levels and ordered supplies for optimal kitchen operations.
- Implemented food safety standards to uphold health regulations and quality control.
- Trained new culinary team members on techniques and kitchen protocols.
Education
Red Seal Cook 1 - Culinary Management
Sault College of Applied Arts And Technology
Sault Ste. MarieSkills
- Hands-on Leadership
- Dynamic Chef Manager
- Skilled Cook with a refined pallete
- Menu development
- Food quality control
- Recipe innovation
- Food safety standards
- Kitchen supervision
- Production planning
- Cost control
- Quality assurance
- Team building
- Effective communication
Timeline
Head Chef
Malleys Seafood
01.2025 - Current
Head Chef
Cardiff Golf and Country Club
02.2023 - 10.2025
Head Chef/Operations Production Lead
Darcys Meats
01.2021 - 02.2023
Culinary Technician
Sault Ste. Marie Innovation Centre
07.2018 - 10.2021
Executive Sous Chef
Sodexxo
04.2014 - 01.2018
Red Seal Cook 1 - Culinary Management
Sault College of Applied Arts And Technology