Resume of Jason Sandeman

Jason Sandeman
572 Gerard Proulx
Saint Eustache, Quebec
J7R 6P1
Email: jason.sandeman@gmail.com

PERSONAL STATEMENT:
Chef who cooks with passion and experience in various facets of culinary arts from fine dining to banquet service.

EDUCATION:
2004-2007 Chomedey High Adult Education French as a Second Language
1998-1999 S.A.I.T. Hospitality Careers Professional Cooking Program Calgary, AB
1991-1995 James Fowler High School, Calgary, AB

LANGUAGES SPOKEN:
English (Mother Tongue), French (Advanced Level)

SOFTWARE PROFICIENCY:
Word, Excel, Outlook, 3DS Max, Maya, Photoshop CS3, Vue 6 Infinite, Ubuntu/Kubuntu

CERTIFICATION:
2002 The Fairmont Train the Trainer Certification
2002 The Fairmont Kitchen Interactive Management Certification
2000 Journeyman Red Seal Certification
1999 Professional Cooking Diploma
1998 Section 43 Alberta Environmental Health Code Act Certification

WORK EXPERIENCE:

Sous Chef Executive
Opus Montreal (Koko Bar+Restaurant, Suco Lounge, Banquets, Room Service) 2008-Present

• Management of kitchen operations for Koko Restaurant, Suco Lounge, Room Service and Banquets
• Ordering
• Production
• Impliment Chef’s standards for nightly service and follow up
• Banquet sales/event coordination
• Banquet menu development
• Koko menu research, development and implementation
• Recipe development, implimentation and follow up
• Labour and menu cost controls
• Inventory systems
• Waste controlling
• Equipment maintenance
• Hiring, counseling, management of up to 30 employees

Chef de Partie
Le Centre Sheraton 2007-2008

• Responsible for the operation of various sections in the kitchen as a tourneau chef de partie.
• Execution of the standards set out by the chef.
• Waste control.
• Ordering and requisitioning of mise en place products.
• Preparation of mise en place.
• Expediting service.

Chef Manager
Compass Group Canada (Griffith McConnell Residence) 2005-2006:

• Supervision and management of 35 employees.
• Recipe Standardization and implementation.
• Job Task Auditing and implemented revised job descriptions.
• Production scheduling/task lists.
• Controlled inventory and ordering of all food related products.
• Controlled costs and implemented cost cutting standards.
• Responsible for equipment maintenance.
• Responsible for accounts payable reporting.

Sous Chef Executive
Weinstein and Gavino’s Pasta Bar and Factory Inc. 2004-2005:

• Management of nightly operations
• Assistant to the chef, responsible for:
• Staff scheduling
• Labour and menu cost controls
• Waste controlling
• Menu development and implementation
• Equipment maintenance.
• Counseling, management of 40 employees.

General Cook to Chef de Partie
The Fairmont Jasper Park Lodge 1999-2004

• Worked 11 separate departments.
• Trained entry level cooks.
• Waste controlling.
• Executed rotational menu including inventory, ordering, recipe implementation, for a cafeteria servicing up to 700 clients.
• Responsible for the hot items in the 4 Diamond Edith Cavell Sunday Brunch from 2002 to 2004.
• Responsible for the planning and implementation of celebrity chef instructors for an annual event called Christmas in November from 2001 to 2003.
• Assisted the Sous Chefs with month-end inventory.

AWARDS:

• Hotel Employee of the Month November 2003
• Kitchen Employee of the Month November 2001
• Kitchen Employee of the month October 2000

References supplied by request.