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<pre>Array ( [var] => cut_url ) </pre> Resume for Linton N. for Chef / Food Preparation / Hotel & Lodging in Calgary, Canada. Search More Resumes for Chef / Food Preparation on Resumark.com #REOBY48OY
 

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Resume for Linton N. for Chef / Food Preparation / Hotel & Lodging in Calgary, Canada




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: Canada City: Calgary
State: Alberta ZIP: T2B 3K3



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|Linton N. | | |
| Prestwick point |Email: | |
|Calgary Alberta |Mobile: + | |
|Canada |Skype: linton.g.N. | |
| | | |
|Birth date: // |Nationality: Canadian | |
|Marital status: Single | | |
| |
|Objectives |
| |
| |
|I am continuing to build on my education and vast international work experience to become |
|the best leader & Chef that I can be. I have always enjoyed working with young people and|
|sharing my knowledge which is why I want to make a lateral move from the professional to |
|educational kitchen in the near future. |
|Restaurant concept design and consulting are also stimulating and have enjoyed them in the|
|past. I want to explore that arena in more depth. |
| |
|Educational Background |
Southern Alberta Institute of Technology Calgary, Canada September – July
Professional Cooking with an emphasis on French & European Cookery CERTIFICATE
|Professional Experience |
Canvas Hotel Shymkent
Shymkent, Kazakhstan September Present
ExecChef
Preopening, Construction phase room * hotel with restaurants and bar
• Menu design, costing and menu tasting for the hotel with in projected budget
• Sourcing of future personnel
• Sourcing of future suppliers
• Setting up of future food and hygiene standards
• Kitchen equipment layout planning
• Pre planning of culinary concepts, projects for the company
• Business calls to local government agencies to develop mutual connections
• Ordering of all small wears and insufficient equipment
I am considering leaving because of breach of contract and the excessive delays brought on by the owning
company.
Radical Sabbatical
January – August
Travelling around Middle East, Eastern Europe &North America
Odessa, Ukraine Sept.December
Balagan Restaurant
Chef Consultant
A seat, Grill style Restaurant
• Rebranding of an existing restaurant
• Retraining of existing staff of
• Costing of menu to coincide with projected food cost and profit projections
• Setting up of food and hygiene standards
• Full restoration of menu to reflect the concept of the restaurant
• Involved with television advertising and customer interaction to develop a “personable relationship”
with the guests
Bisquit restaurant Preopening & Opening
Chef
A modern styled restaurant focusing on Modern European with some Molecular Gastronomy accents
seat, banquets up to
• Replanning of kitchen layout
• Ordering of all small ware and insufficient equipment
• Menu design and recipe development to coincide with projected budget in all areas of the
kitchen, hot, cold, pastries etc.
• Training of cooks to a variety of new culinary concepts that they had not been exposed
to. molecular Gastronomy
• Setting up of food and hygiene standards
• Extensive banqueting and cocktail parties in the restaurant of and outside caterings up
to
• Made television appearances for advertising
• Sourced suppliers
• Did quality control on received items
• Travelled with the owner of the restaurant as consultant for other culinary ventures that he was interested in
pursuing
• Opened other restaurants for him while under his employ
RUSSIA May April and August September
Triton Restaurant St. Petersburg
Chef
Fine dining restaurant with seats focusing on seafood with a modern European flair
Golden Apple Boutique Hotel, Moscow,
Executive Chef/Chef de cuisine
Opening the first designer room hotel in the heart of Moscow.
Food styling tuned to contemporary European cuisine
OstWest. St. Petersburg, Russia
Executive Chef Consultant
French, Russian and Tsarist cuisine.
Grand Hotel Europe. St. Petersburg, Russia
ExecutiveSous Chef
Leading Hotel of the World, Star, Diamond hotel
Fat Duck
one month stage
Scope of proficiency:
• Kitchen, menu design and development and recipe creation to coincide with projected budget in all areas of
the kitchen, hot, cold, pastries etc.
• Training, education, personal & professional growth of cooks
• Setting up of food and hygiene standards
• Planning of kitchen, ordering all small wares, equipment etc...
Sheraton Hotel, Starwoods hotels, Jeddah, Saudi Arabia April – August Executive Chef for
room * Hotel
restaurants, Caf‰ restaurant featuring buffets for breakfast, lunch, and dinner.
|Language & computer skills |
|English, |Mother Tongue |
|Russian |Fluent |
|Arabic |Elementary |
|MS Office , , Internet| | |
| |
|Awards |
|Awards received | |
| |August |
| |Cornel University |
| |Leadership and Motivation |
| | |
| | |
| | |
| | |
| | |
| | |
| |November |
| |Moscow Culinary Salon Team entry |
| |Gold Medal |
| | |
| | |
| | |
| | |
| | |
| |February |
| |Alberta Culinary Salon |
| |Restaurant Plates |
| |Silver Medal |
| | |

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