chef

C Mac · 07-15-2009, 07:15 PM

Perhaps a shot in the dark, but here it is.....

I am currently looking for a chef/sous chef positon in the downtown area, if your interested, fell free to contact me thanks.

COLIN SHAW-RIMMINGTON
Email: cshawrimmington@hotmail.com
Phone: 416 588-9765

EDUCATION

2001-2003 George Brown College Toronto, ON
Chef Training and Culinary Management

* George Brown’s Chef School offers programs at all levels and reflects current industry demands, while simultaneously maintaining strategic alliances with industry partners to ensure that students have access to unbeatable industry externships and unique program enhancements

* Coursework: Culinary Management, Advanced Chef Training

* Graduated with Honours, and had the pleasure of working alongside Chef John Higgins

STRENGTHS

* Proven ability to produce quickly under pressure, without sacrificing quality; committed to creating memorable dining experiences for all guests

* Basic mastery of all cooking skills and techniques; full range of managerial skills; understanding of all key health and sanitation concerns

* Experienced in culinary design and presentation

EMPLOYMENT

June 2007 – Present The Windsor Arms Hotel, Toronto, Ontario
Executive Sous Chef/Chef de Cuisine

* Prepare a variety of specialties for breakfast, lunch and dinner from a seasonally rotating menu collaborated with the Executive Chef

* Oversee all kitchen operations in a high volume setting, including quality, execution and financial responsibility

* Supervise a nine member team as the primary person responsible for training, purchasing and managing food/labor costs
* Oversee all brunch creations, preparations and concepts of a continually changing menu

December 2008 – June 2009 Michael’s On Yonge, Toronto, Ontario
Executive Chef

* Wrote seasonally diverse menus for breakfast, lunch and dinner, as well as special holiday and event menus

* Oversaw all kitchen operations, including quality, inventory, scheduling and financial responsibility

April 2000 – May 2007 Prego Della Piazza, Toronto, Ontario
Executive Sous Chef

* Taught and monitored staff of the kitchen whilst simultaneously producing up to 300 items per night

* Assisted the Chef in numerous menu changes (including the creation of exciting seasonal menus) and management policies

* Gained an extensive study in Northern and Southern Italian cuisine, and hence perfected a wide range of soups, sauces, pasta dishes and main courses relating primarily in fine Italian cuisine

June 1998 – April 2000 Byzantium, Toronto, Ontario
Garde Manger / Entremetier

* Maintained the entire cold side, and was frequently called upon to prepare a number of hot items and occasionally created and assembled and mains as well

* Gained an extensive knowledge of Mid-Western Mediterranean cuisine and developed solid leadership skills

REFERENCES

* Available upon request.[/FONT]

07-15-2009, 07:15 PM	#1
C Mac Member Join Date: Apr 2003 Location: front left speaker Posts: 127	chef Perhaps a shot in the dark, but here it is..... I am currently looking for a chef/sous chef positon in the downtown area, if your interested, fell free to contact me thanks. COLIN SHAW-RIMMINGTON Email: cshawrimmington@hotmail.com Phone: 416 588-9765 EDUCATION 2001-2003 George Brown College Toronto, ON Chef Training and Culinary Management * George Brown’s Chef School offers programs at all levels and reflects current industry demands, while simultaneously maintaining strategic alliances with industry partners to ensure that students have access to unbeatable industry externships and unique program enhancements * Coursework: Culinary Management, Advanced Chef Training * Graduated with Honours, and had the pleasure of working alongside Chef John Higgins STRENGTHS * Proven ability to produce quickly under pressure, without sacrificing quality; committed to creating memorable dining experiences for all guests * Basic mastery of all cooking skills and techniques; full range of managerial skills; understanding of all key health and sanitation concerns * Experienced in culinary design and presentation EMPLOYMENT June 2007 – Present The Windsor Arms Hotel, Toronto, Ontario Executive Sous Chef/Chef de Cuisine * Prepare a variety of specialties for breakfast, lunch and dinner from a seasonally rotating menu collaborated with the Executive Chef * Oversee all kitchen operations in a high volume setting, including quality, execution and financial responsibility * Supervise a nine member team as the primary person responsible for training, purchasing and managing food/labor costs * Oversee all brunch creations, preparations and concepts of a continually changing menu December 2008 – June 2009 Michael’s On Yonge, Toronto, Ontario Executive Chef * Wrote seasonally diverse menus for breakfast, lunch and dinner, as well as special holiday and event menus * Oversaw all kitchen operations, including quality, inventory, scheduling and financial responsibility April 2000 – May 2007 Prego Della Piazza, Toronto, Ontario Executive Sous Chef * Taught and monitored staff of the kitchen whilst simultaneously producing up to 300 items per night * Assisted the Chef in numerous menu changes (including the creation of exciting seasonal menus) and management policies * Gained an extensive study in Northern and Southern Italian cuisine, and hence perfected a wide range of soups, sauces, pasta dishes and main courses relating primarily in fine Italian cuisine June 1998 – April 2000 Byzantium, Toronto, Ontario Garde Manger / Entremetier * Maintained the entire cold side, and was frequently called upon to prepare a number of hot items and occasionally created and assembled and mains as well * Gained an extensive knowledge of Mid-Western Mediterranean cuisine and developed solid leadership skills REFERENCES * Available upon request.[/FONT]

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