Resume Highlights... 

 
SKILLS AND EXPERIENCE
·         Creative and resourceful in developing ideas, course curriculum, recipes
·         30 years experience in cooking international cuisine
·         Developed seasonal menus in 4 countries
·         Supervised kitchen brigades up to 35 as Executive Chef
·         Managed catering for up to 34,500 at sports stadium
·         Trained and evaluated cookery students and apprentices
·         Competent in team building and teaching skills
 
ACHIEVEMENTS
v  Developed South Pacific Island Cuisine Recipes for Award Winning Resorts
v  Developed recipes and promoted Organic Salmon including promotional video
v  Developed and presented "THE MALVINA" to Dame Malvina Majors
v  1997 Developed a Kiwi Pie with an Asian flavour for Taiwanese Food Company
v  1996 Team Manager and Judge for Trans Tasman Competition
v  Consultant to local catering businesses, polytechnics and secondary schools
v  Contributed and tested recipes for the Huka Lodge cook book
v  Developed seasonal menus in Canada, Papua New Guinea, Cook Islands and New Zealand
v  Lamb Cuisine, Hereford Beef and Cervena Council Competition Assessor
 
EMPLOYMENT
2011- Present      Love Cooking with Chef Brian McKenna
Chef In My Pocket - Your  own private Chef, “Do you have a Chef in your pocket?”
Own Business including:
o    Private Chef
o    Fine Catering
o    Cooking School
o    Menu Design & Development

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 2011- 2012              Fraser Downs Racetrack & Casino, Cloverdale

  • Chef de Cuisine, Trainer
  •  Responsible for the supervision of multiple food outlets
  •  Develop menus and catering package
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2011- 2011              Berezan Hospitality Group, Stacked Modern Diner, Langley, White Rock  
  • Corporate Chef, Trainer, Part Owner  
  • Partnership in developing a modern diner concept for franchising    
  •  Responsible for hiring, training, overseeing kitchen operations, menu development

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 2005- 2011              Cascades Casino Coast Hotel & Convention Centre, Langley 

  • Executive Chef
o    Developed apprenticeship program for Gateway
o    Managing $5 million in food revenue to a best food cost of 26%
o    Develop menus and programs for other Gateway Casinos
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2004 - 2005            The Residence Inn by Marriott, Vancouver 
  • Executive Chef
o    Contract Chef and Trainer

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 2002- 2004             The Rarotongan Beach Resort & Spa,      The Aitutaki Lagoon Resort & Spa. Cook Islands

  •  Exec Chef of 2 South Pacific Resorts simultaneously 
  • Over $3 million annual food revenue
  • Certificate trained Cook Island & Fijian cooks
  • Talpacific Holidays Best Resort of the South Pacific 2003 during my tenure

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 2001 -  2002                     WacTrust Stadium, Wellington 

  • Head Chef   Catering for up to 34,500 people
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1999 - 2002            The Chefs Secret Service, New Plymouth
                                           Own Business including:
o    Fine Catering
o    Cooking School
o    Chef Consultancy for Rakaia Organic Salmon
o    Course Design & Development
     for Hutt Valley Polytechnic &
     Taranaki Polytechnic          
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1998 - 1999            Bouquet Garni Restaurant, Wellington
                                 Executive Chef
o    Created a dessert "The Malvina", presented to opera diva Dame Malvina Major.

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1993 -1998             Wanganui Polytechnic, New Zealand
                                           Senior Academic Chef Tutor

                                           Responsible for:
o    Orientation of new students
o    Tutor Liaison catering programs
o    Course development and tutoring students at all levels
o    Assessor/Liaison for students applying for Recognition of Current Competencies
o    Conversion of current qualifications to NZ Qualification Authority Unit Standards
o    Trainer for NZ Culinary Art competitions (Auckland) and Trans Tasman Culinary Art Competitions
o    Compilation of recipes/menus for competitions, fund raising, seminars, community classes
o    Member School Board of Studies

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1990-93                      Coachman Hotel, Palmerston North, New Zealand
                                 Executive Chef
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1989-90                      Bird of Paradise Hotel, Goroka, Papua New Guinea
                                 Executive Chef
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1988-89                      Huka Lodge/Relais & Chateaux, Lake Taupo, New Zealand
                                 Sous Chef,
                                  Co – Developed the Huka Lodge Cook Book
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1987-88                      Lane Cove Motor Inn, Lake Taupo, New Zealand
                                 Sous Chef
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1986-87                      Procope Bistro, Vancouver, Canada
                                 Bistro Chef
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1985-86                      Mandarin Oriental Hotel, Vancouver, Canada
                                 Garde Manger
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1984-85                      Sprinklers Restaurant, Vancouver, Canada
                                 Chef de Partie
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1983-84                      Holiday Inn Hotel, Vancouver, Canada
                                 Apprentice
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1982-83                      Westwater Inn Hotel, Regina, Canada
                                 Apprentice
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1980-82                      La Gavroche French Restaurant, Vancouver
                                 Apprentice