The Black Forest Restaurant, Harrison Hot Springs, Canada
( 04/2006 - 12/2007 and since 2009 )
Creating and implementing of the Food safety plan for the kitchen and the restaurant, including staff and management training. Judging of the "BC young chefs" hot competition
LA Matheson Secondary School, Surrey, BC, Canada
Culinary Arts Instructor for grades 11 and 12 (08/08 - 06/09) 1 year contract
Supervision of food production in a large institutional setting
I was in prison for two years!
The Pacific Institute of Culinary Arts, Vancouver, Canada
Chef Instructor ( 07/05 - 04/06 )
Teaching Classes of up to 12 students from around the world classical French and European cooking in theory and practical. Private and corporate cooking classes. Off-site catering.
Total operation of a 55-seat German restaurant including all practical and managerial work in the kitchen and the front of the house. That includes accounting, payroll, advertisement, promotions, standards and the day to day running of the lunch, dinner and catering business with 12 employees.
Achievements: Continuous increase in sales and revenue by means of costumer satisfaction, streamlining of operational costs and better industry-relations.
Appearance on the cable TV show "CITY COOKS"
It's all about the Schnitzel
The Taste Buds LLC , Dubai, UAE
Executive Chef (07/02 - 04/04, 2 year contract)
Opening of a brand new 140 seat, multi cultural restaurant, the "Fiesta World Cafe", and in 2003 the
"Fiesta Express", with involvement in all aspects; kitchen layout, market research, equipment and construction. Recruitment trips to India and the Philippines to hire all 52 staff: cooks, sous-chefs, accountants, waiters, cashiers. Visa and immigration handling. Housing. Setting up the purchasing, cleaning and sanitation procedures. Menu creation and recipe standards. Product sourcing, costing and testing. Brand and image development. Advertising. Employee training and relations. The goal of the restaurant is to offer something for every taste, with 8 different food stations, ranging from Italian(pizza, pasta), Asian(sushi bar and stir fry), Western(grill, salad and sandwich bar) to children menu, pastry and juice counter. Achievements: Very successful and smooth opening with high and consistent quality standard. Hitting and exceeding all business and cost targets within the first month.
Sunil Gavasker
Intrawest , Whistler Blackcomb , Canada
Chef, Supervisor , Winter season contracts , (11/00 - 06/02)
2200 seat market style restaurant, 120 seat fine dining restaurant, production kitchen for 8.000+ daily meals. Responsible for all aspects of business, i.e.: Staff training, HACCP, WHMIS, food&labour cost, customer ratings, ordering and inventory, record keeping and analysis, menu development, reviews.
Achievements: lowered food&labour cost compared to previous years and under budget, increased average customer spending and satisfaction as well as employee satisfaction. Decreased WCB-claims through better training of staff.
Contact: Mr. James Linklater @ 604 932 3141
The Bearfoot Bistro, Listel Hotel, Whistler , Canada
Supervisor (12/99 - 04/01)
Award winning French style restaurant and bistro. Responsible for all day operation, functions and receiving. http://www.bearfootbistro.com/
Kitchen confidential
High Country Inn , Whitehorse , Yukon
Chef / Manager (10/98 - 05/99)
100 room hotel, 160 seat restaurant and pub, 200 guest banquet facility and room service.
Duties: create new style for newly renovated hotel, hire and train front and kitchen staff, create budgets and organize ordering for remote location.
Achievements: successful implementation of new systems and new loyalty from local customers and staff.
Judging of "Skills Canada" cooking competition.
www.highcountryinn.yk.ca/
Cara Operations Airport, Vancouver
Executive Chef (05/98 - 10/98)
Responsible for 18 full-service and fast-food outlets and ca. 50 staff with monthly sales exceeding half a million dollars.
Successful negotiation of union relations and foodservice contracts. Designing of new kitchen- and servery layout. Achievements: new fast paced menu, still in effect today, workable and logical kitchen layout, successful implementation of emergency foodservice, zero union grievances. Contact : Mr. Damon @ 604 273 4441
The Creekside Grillroom , Whistler BC
Chef (12/96 - 05/98)
Brand new upmarket steakhouse. Designing and opening of all aspects of a new business with great success in a highly competitive market.
Contact: Mr. Ron Hosner @ 604 932 4424
The Metropolitan, Cape Town , South Africa
Manager / Owner (1992 - 1996)
80 seat restaurant, 20 seat coffee shop plus busy banquet facility for up to 140 guests.
Taking over run down catering operation and building a very successful business through hard work, providing good quality food and service, and sound financial strategies.
Catering for major cultural, political and social events
The Harrison Hot Springs Resort and Spa (part time Sous-Chef 2007 - 2010)
The Fairmont Chateau Lake Louise Senior Sous-Chef (2004) Getting established in the Fairmont Hotels & Resorts Family. Building of good and productive Staff relations.Hands-on support and execution of production, a la carte business and banquets. Working with several other Hotels and Restaurants over the years, i.e.: The Black Forest Restaurant, Harrison Hot Springs, Nicklaus North Golf&Country Club, Edgewater Lodge, Zeuski's Taverna, The Bavaria, Thai One On, Whistler BC, Catering for the Pemberton Music Festival and the Whistler Olympic Games
