Michael Lang
------------------------------------------------------------------------------------------------(C) 514.654.6555,
Objective
Seeking a position in the professional culinary field where i can apply my experience, creativity and passion for food.
Work Experience
Chef (01/01/2009 – Present)
Last Employer: IAG Traiteur
Contact Person: Ian Giroux
Responsibilities: Overall running of the kitchen and staff(3), day to day and monthly menu creations. Overseeing the operation of high end catering functions from 25 to 350 people. Inventory and cost control.
Chef / Owner (10/11/2007 – Present)
Last Employer: Culinaria Catering
Contact Person: Myself
Responsibilities: Day to day operations of the business Menu development Client acquisition Accounting Costing
Chef (09/01/2006 – Present)
Catering production for PGA events in North America . On Contract basis when possible.
Last Employer: Prom Catering
Responsibilities: Production for 5000 guests and PGA VIPs . Menu creation
Sous chef (01/01/2005 – 08/01/2006)
High volume production for 1500 guests daily.
Last Employer: Club Med Turks and Caicos
Tournant/ Sushi (12/01/2003 – 01/01/2005)
Worked all stations in a high volume boutique hotel.
Last Employer: Granville Island Hotel
Contact Person: No longer operating.
Education
Establishment: Dubrulle International Culinary School/ Vancouver BC
Degree: Professional Culinary Degree
Education Period: 01/01/1998 - 01/01/2000
Establishment: Concordia University
Degree: Fine Arts
Education Period: 09/01/1994 - 04/01/1996
Skills
Attention to detail, Creative, Good problem solving skills, Work well in a team environment and Able to meet deadlines under stress.
Computer Skills: All major current Apllications
Foreign Language Skills: French written/ spoken
Additional Information
Conferences or Courses: Food safe level 3 Organic Nutririon certificate.
Professional Membership: Professional caterers association.
Certifications or Licensures: Red Seal