Chef in Vancouver, British Columbia

PROFILE I am a young and energetic Chef with extensive “hands on” international experience. I am a dedicated, professional Chef with a strong desire to excel in my career continuing to learn new trends and skills while at the same time using my existing skills and experience to build and educate very effective and efficient kitchen teams.   Key skills & achievements   Having completed a culinary apprenticeship with 2 of the finest culinary schools in Canada as well as completing and advanced flavour profiling course at the Culinary Institute of America. I have capitalized on a strong knowledge base to further my career. Having run large multi cultural kitchen teams has allowed me to achieve great things such as being a medal recipient in the Hotel Asia culinary salon. I am highly adaptable in any situation which gives me an effective ability to recognize problems and correct them before they can potentially cause a problem in the operation. I am very organized and computer literate which also aides in time saving measures on a day to day basis whith in any operation. Having met financial targets at my previous properties makes me a valuable asset to any food and beverage operation because producing amazing food must be kept within budget to maintain profit margins at all times. Styles of cuisine & culinary skills summary Being a hands on leader in the kitchen it is very important to me that the highest quality is met and maintained consistently. My cooking style is one that has evolved over my career and continues to evolve as every property has distinctive needs in the style of the food so in keeping with that, I meet what is desired for food styles in the different establishments I have been employed in by utilizing my experience. I strive to use the freshest top quality ingredients available with all of my menu items taking advantage of local suppliers when ever possible. I have the ability and experience to specialize in Mediterranean, Italian, South West Asian, Middle Eastern, Thai, Oriental, Classical French, North American, Tropical Island, African, Indian & Sri Lankan Cuisine styles. I have managed up to 7 outlets in one 434 room property with a team of 77 kitchen staff. I have also had the opportunity to gain pre-opening experience for three resort properties