Mark McInnes
Address: #28 evergreen
City: whitecourt
State: alberta
Country: Canada
objective
As a proffesional in the hospitality industry for the last 18 years, i have perfected a wide array of skills and abilities that could deffinatly benefit your business. In todays competitive market it can be difficult to build and maintain a strong team that can consistantly perform and provide above average results. Some of my key strengths are a focus on quality and consistantsy and the ability to manage and maintain additional team members.
Work Experience
Owner/operator (01/02/2006 – Present)
Over the last five years I have had the opertunity to strengthen the many skills i have aquired through out my career as a chef. As a caterer i have provided a diverse selection of consistantly top quality foods, beverages and desserts at events ranging from 10-2000 people.
Last Employer: foodies catering
Contact Person: 7802681087
Responsibilities: As owner/operator my responsabilities include all aspects of the business, from initial quote to customer, preperation and service to the clean up at the end. This also includes of the hiring and maintenence up to 15 additional staff depending on the size of the function.
Accomplishments: Telus bud country(15000 served over 3days) Stars air ambulance benefit(5 star dinner for 600) Grande Prairie stompede(22000 served over 3days) The ultimate staff party(dinner service for 2000)
Sous Chef (09/10/2007 – 07/01/2009)
Daily operations from open to close including managment of staff, special planning, cooking, opening/closing procedeure, ordering and inventory. planning and catering special events, during and after hours.
Last Employer: Buck-a-roos Catering
Contact Person: Chef Raymond Peterson
Responsibilities: All aspects of daily operation plus Completing catering contracts as needed
Accomplishments: Telus country Stars air ambulance benefit G.P Stompede Whispering pines Ultimate staff party Many high end specialty menus
Education
Establishment: Okanogan University Collage
Degree: 2Year culinary arts
Education Period: 08/03/1998 - 06/21/2000
Speciality: al a carte
Average Grade: a+
Details: Graduated top 3% with distinction over 100 students with 40% drop out rate.
Skills
Well rounded production and management skills with a focus on leadership and quality assurance. the ability to jump into almost any situation and provide a high degree of customer satisfaction.
Computer Skills: Moderate computer skills. no problem learning work related programs.
Foreign Language Skills: I am currently in the process of learning french, german, spanish, and mandarin chinese. When time permits.
Additional Information
References available upon request.
Research Projects: Currently working on second cookbook.
Publications: The foodie fetish
Conferences or Courses: w.h.m.i.s first aid food safe level 2 serving it right nutritional managment
Professional Membership: A.F.M.A
Certifications or Licensures: Culinary arts cert. Awaiting challenge for red seal
Study Abroad: France, Italy, Greece and the southern U.S.
Interests
Hunting Fishing, Rock Climbling, Camping, Mountain biking. Gardening, Canning, sausage making and writing to name a few.