Tyler Van DUSEN

• Planned and executed culinary courses, including designing a curriculum and creating lesson plans.
• Demonstrates various cooking techniques to students using modern equipment and tools.
• Assess student performance in areas such as knife skills and recipe accuracy.
• Ensure that all kitchen safety policies were followed by staff and students during lessons.
• Evaluate student progress through written tests and practical demonstrations of skill level.
• Advise students about career opportunities available within the culinary arts field.
• Monitor budget allocations for supplies needed for instructional purposes.
• Prepare all banquets for Westwind School Division.
• Coach students to compete in Skills Alberta.

• Prepare salads, sandwiches, and other cold and hot dishes according to recipes and menu specifications.
• Organize buffet tables with attractive displays of prepared foods.
• Communicate effectively with wait staff regarding patron food allergies and dietary restrictions.
• Determine schedules and staff requirements necessary to prepare and plate food.
• Analyze recipes to determine menu prices based on cost of food, labor and overhead.
• Transport hot and cold foods to catering events in a timely manner.

• Mentored new team members, providing guidance on proper techniques and safety.
• Understanding of project planning and objectives
• Ensured customer satisfaction by providing highest quality of products by ensuring all equipment was properly installed and working correctly. Cardston Pool

Assisted in the nightly operations of an independent restaurant in Cardston.

• Interviewed, hired and trained new staff.
• Creatively designed menus, responsible for menu selection, food cost percentages.
• Balanced tills, accurately handled cash, processed credit card payment batches and prepared bank deposits.

An opportunity to work a 3 month stage under highly touted Chef Scott Jaeger.

• Created breads, pastries and cakes such as brioche bread and macaroons at the start of every shift.
• Prepared all cold food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Practiced safe food handling procedures at all times.

Worked under Chef Michael Noble, Canada's only chef to compete on the famous Iron Chef Japan TV show. He is known for his effort in fostering the next top Chefs. During my time working at NOtable's I quickly advanced from Garde Manger to Morning Line Cook to Sauce Cook, as well as some time as a Pastry Cook.Under Chef NOtable I had the opportunity to experience a couple really fantastic opportunities. I was selected to work with 3 other Chefs to cook at a private banquet for W. Brett Wilson, Season 3 panelist on CBC Television Dragon's Den. Fashion week at Hotel Arts in Calgary, I was fortunate to be part of a team who prepared, plated and served hors d' oeuvres to the guests of the show.

• Prepared simple and complex dishes.
• Prepared all food items in a hygienic and sanitary manner.
• Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.

Internship, four months cooking at Norwoods in Ucluelet on Vancouver Island. Fine Dining Cuisine; Pacific Northwest Food. Line cook, Garde mange cook, pastry cook, prepared boat lunches for a boat company on the island after every shift. Clean, fillet, and debone sea life: salmon, octopus, halibut, bivalves.

• Prepared simple and complex dishes.
• Practiced safe food handling procedures at all times.