Chef in Edmonton, Alberta

Email [email protected] I'm a professional Chef looking for a full time position in Edmonton. Resume: Jesse C. Woodland 4827 52 Avenue T0B 4J0 Tofield, Alberta, Canada 1 (780) ... [email protected] Education/ Training Red Seal Certificate - Cook - NAIT 2015 Pro-Serve certified, #20120813... First-Aid Certificate, St.Johns Ambulance Professional Commitments/ Merit: Member - Alberta Culinary Tourism Alliance (Current) Featured Chef - Canadian Badlands Pheasant Festival (2016) Member Rotisseur - Chaîne des Rôtisseurs (2015) Top 10 - World Food Championships, Seafood Category (2016) First Place - Canadian Food Championships, Seafood Category (2016) First Place - Chaîne des Rôtisseurs Jeune Chefs Compétition, Edmonton (2014) Competed - Chaîne des Rôtisseurs Jeune Chefs Compétition, Nationals (2014) Employee of the Quarter - River Cree Resort and Casino (1st Quarter 2015) Employee of the Year - River Cree Resort and Casino (2014) Employee of the Month - Sage Restaurant (June 2014, August 2014) Employment History: Chartier March 2016 - May 2017 Position - First Cook Leading the line and coaching younger staff Direct Oversight of Daily Bread Window Operations (including menu planning and costing, guest relations) Product Development for Bread Window Management of assistants, including training and supervision Interacting with guests as a company liaison at special events Food management and quality control Special menu requests for off-site catering and large scale orders Attended weekly Chef’s meetings to discuss food quality, staff performance, and other related operations Assisted in all catering functions and large party bookings Featured Chef - Kainai Youth Arts and Media Summit, Kainai Nation Featured Chef - Meet in the Middle Long Table Dinner Featured Chef - Stettler Pheasant Festival Gold Medal Plates with Chartier Culinary Team Top 10 - World Food Championships, Team Leader First Place - Canadian Food Championships, Team Leader RedX Talks Dinner at University of Calgary Cook off for Cancer Dinner for the Alberta Cancer Society Wine Makers’ Dinner at Rare Earth Tree Farm Rock Lake Lodge Summer Season, 2015 Position - Chef Menu design including a la carte, corporate menus, and special events Inventory of kitchen food/ ordering/ labour control/ menu costing Sourcing of locally produced ingredients including cultivating relationships with greenhouse operators and farmers Food management and quality control Special menu requests for corporate events and hunting parties Handled all invoicing for the restaurant including food cost tracking on a weekly basis Designing, implementing, and follow-through on day to day kitchen standards and operations Maintenance of kitchen equipment, including sourcing new parts and equipment Various tasks unrelated to kitchen operations, including property maintenance and housekeeping Competed in the Canadian Food Championships as a Sous Chef Participated in Taste of Edmonton as part of the Zinc Culinary Team Sage Restaurant at The River Cree Resort & Casino January 2014 - June 2015 Position - Junior Sous Chef Inventory of kitchen food/ ordering/ labour control/ menu costing Food management and quality/ worked all stations in the kitchen and ice bar Completed all functions for catering and buffets Worked with Chef & Sous Chef to develop new menu items and daily specials Handled all invoicing for the kitchen and the Hot Dog stand on the casino floor including food cost tracking on a weekly basis Partnered with Chef & Sous Chef to lead pre-shift meeting to address topics regarding service Awarded four certificates of excellence in customer service: Employee of the month July and August 2014, Employee of the year 2014, Employee of the Quarter (January - March) 2015. First Place - Chaîne des Rôtisseurs Jeunes Chefs Competition, Edmonton Chaîne des Rôtisseurs National Jeune Chefs Competition, Calgary Mount Royal Culinary Competition, 2014 Member of the Indulgence Committee, 2014 Chaîne des Rôtisseurs Dinner, 2014 Gold Medal Plates with Sage Culinary Team, 2014 Cook it Raw dinner for Alberta Culinary Tourism Alliance, Nature's Green Acres farm Von’s Steakhouse and Oyster Bar April 2013 - January 2014 Positions - First Cook/ Oyster Bar Oyster bar management/ 15 varietals/ inventory and cost control Inventory of kitchen food/ ordering/ watched kitchen labour control Food management and quality/ worked all stations in the kitchen, including full oyster bar Completed all functions for catering and buffets Mount Royal Culinary Competition, 2013 Member of the Indulgence committee Chaine Des Rotisseurs dinner Aboriginal dinner for Alberta Tourism, Lac La Biche Taste of Edmonton/ Sip and Savour Competition Gold Medal Plates with Vons Culinary Team Murrieta's Bar & Grill January 2012 - April 2013 Positions -Cook/ Server/ Banquet Chef Completed all line cooking and stations, including Continental Breakfast and catering for Boutique Hotel Served as part of my Hospitality training/ Sunday brunch and morning serving Wine tasting Setup and breakdown of buy outs/ large banquets for weddings Worked all carving and dining room stations Gold Medal Plates with Murrieta’s Culinary Team Les Marmitons Dinner Participated in Food and Wine Indulgence CCFCC Junior Member