Chef in Calgary, Alberta

PAUL STERBENC #105, 281 Cougar Ridge Drive SW • Calgary, Alberta, T3H 0J2 Cell: (403) 61... • Email: [email protected] EDUCATION Diploma in Professional Cooking SAIT - Calgary, Alberta WORK HISTORY CHEF Brekkie, Calgary, Alberta, June 2018 - Present  One of two people in lead position for doing main prep of food  In charge of running main station for service as well as running of the main line  Aiding in inventory  Help train new recruits  Order taking and speaking to suppliers SOUS CHEF Cassis Bistro, Calgary, Alberta, February 2018 – June 2018  Lead for daily set up of saucier and meat station as well as entremetier station as well as run pass  Develop and implement new recipes  Maintain relationship with external vendors SOUS CHEF Bears Den, Calgary, Alberta, September 2017 – February 2018  Lead for daily set up of saucier and meat station as well as helped prep of garde manger and entremetier stations ensuring proper set up  Train new recruits  Aided in inventory taking  Develop and implement new recipes  Maintain relationship with external vendors SOUS CHEF Meez, Calgary, Alberta, March 2009 – September 2017  Lead for daily production (including food preparation, food storage, food quality, food quantity/ordering) for catering events, cooking parties, as well as retail store  Train new recruits  Develop and implement new recipes  Maintain relationship with external vendors CHEF DE PARTIE Calgary Tower, Calgary, Alberta, January 2009 – June 2009  In charge of garde manger, entremetier, as well as lead the production of brunch  Train new recruits INTERNSHIP/STAGE Tetsuyas, Sydney, Australia, June 2008  Completed a stage in the 9th best restaurant according to S. Pellegrino & Acqua Panna.  Learned different techniques of cooking on various stations including, meats, fish, pastry, and vegetable from top chef Tetsuya. CHEF DE PARTIE Il Sogno, Calgary, Alberta, June 2007 – December 2008  In charge of garde manger, entremetier, and saucier stations  Train new recruits  Develop and implement new recipes and prepare menus  Create inventory sheets and tracking of produce CHEF DE PARTIE Belvedere, Calgary, Alberta, January 2006 – June 2007  In charge of garde manger and entremetier  Train new recruits  Develop and implement new recipes JUNIOR SOUS CHEF/CHEF DE PARTIE Rouge, Calgary, Alberta, September 2002 – January 2006  In charge of garde manger, entremetier, and saucier stations  Expedite and lead the kitchen  Train new recruits  Develop and implement new recipes and prepare menus CHEF DE PARTIE La Chaumiere, Calgary, Alberta, September 2001 –¬September 2002  In charge of garde manger and entremetier  Lead the preparation and delivery of banquets  Train new recruits  Develop and implement new recipes AWARDS/ACCOMPLISHMENTS/OTHER Bronze Cross 2016 Bronze Medallion 2016 First Aid and CPR Level C and AED 2016