Nathan Ferec

Experience

• 

  Smugglers Inn

  Sept 2001 - Jan 2003

  Line Cook
• 

  Moxie's Grill & Bar

  Nov 2001 - Sept 2003

  Assistant Kitchen Manager

  Multiple positions worked: Linecook to Supervisor and final position was Assistant Kitchen Manager.Volunteered my own time with then Executive chef, John Humphreys, on menu development.

• 

  Milestones Grill and Bar

  Sept 2003 - Apr 2004

  Line Cook

  Opened Calgary Downtown location.Started work in Kamloops, BC as dishwasher and advanced to line cook

• 

  Straight Edge Roofing

  Apr 2004 - Aug 2013

  Roofer

  Roofer, Orders, maintenance of all tools and equipment

• 

  Moraine Lake Lodge

  May 2004 - Aug 2004

  Lead Daytime Kitchen Manager, Lead Cook

  Responsible for creating menu for breakfast and lunchSoup of the day

• 

  Nabors Industries

  Nov 2006 - Dec 2012

  Leasehand, Floorhand and Motorhand

  Seasonal work through the winter months

• 

  Mackers Interiors

  Oct 2011 - Nov 2014

  Laborer

  Demolition, cleaning, framing, drywall, maintenance, repairs, painting

• 

  Refined Roofing Services Inc.

  Apr 2014 - Dec 2017

  Director, Owner

  • Co-Owner and operator• Responsible for measuring and ordering materials for roofs• Basic knowledge with building structure and codes• Supplying quotes to clients• Managing crew and time• Installation and completion of roofing projects• Maintenance of all tools and equipment, including company truck

• 

  Horizon Drilling

  Jan 2017 - Apr 2017

  Floorhand

  • Operating hydraulic and electric equipment related to oil and gas drilling• Safety conscious while working in confined spaces with others• Diligent with instructions and procedures from multiple supervisors• Prioritizing multiple tasks given• Maintained a clean and organized workspace• Re-wiring basic electrical outlets and plugs• Worked 12hrs shifts, alternating nights and days

• 

  Tango Bistro

  Jan 2018 - Jan 2020

  Lead Cook / Supervisor

  • Back of house staff management• Staff training and development• Menu development and food costing• Inventory and ordering• Broiler, sauté, appetizer (hot and cold) stations• Prep and overseeing prep list completion• Maintaining food safe standards and proper inventory rotations• Responsible for upholding food quality• Setup and Closing procedures

• 

  Smugglers Inn

  Mar 2019 - Mar 2020

  Back of House

  • Appetizer (hot and cold) stations• Desserts• Saute• Prep and overseeing prep list completion• Maintaining food safe standards and proper inventory rotations• Closing procedures

• 

  Frank's on Macleod

  Oct 2019 - Mar 2020

  • Menu development• Menu costing• Training new staff• Back of house staff management• Inventory• Broiler, sauté, appetizer (hot and cold) stations• Prep and overseeing prep list completion• Maintaining food safe standards and proper inventory rotations• Setup and Closing procedures

  • Chef

    Jan 2020 - Mar 2020

  • Supervisor and Lead Cook

    Oct 2019 - Mar 2020
• 

  Joyce On 4th Pub & Restaurant

  Jun 2020 - Jun 2022

  Head Chef

  • Back of house staff management, hiring and scheduling• Staff training and development• Menu development• Responsible for inventory and ordering• Proficient in all hot and cold stations• Skilled in using Sysco and GFS ordering systems• Responsible for commissary prep list and management for 5 pubs• Maintaining food safe standards and proper inventory rotation• Kitchen setup and closing procedures• Maintaining acceptable food and labor cost• Responsible for upholding food quality; in-house and take-out• Key and code holder Show less

• 

  Primo YYC Pizza and Pasta (Toscana Group)

  Jul 2022 - Jul 2023

  Executive Chef, Operator, General Manager

  • Back of house staff management, hiring and scheduling• Staff training and development• Menu development and costing• Responsible for inventory and ordering• Skilled in using Pratts and GFS ordering systems• Communication with multiple vendors for sourcing product and best pricing• Responsible for commissary setup and execution• Maintaining food safe standards and proper inventory rotation• Establishing kitchen opening and closing procedures• Responsible for upholding food quality; in-house and take-out• Key and code holder Show less

• 

  The Bav + The Tav at The Bavarian Inn

  Aug 2023 - Oct 2023

  Chef

  • Oversee kitchen operations, including inventory management, food ordering, and budget control, to optimize efficiency and profitability• Develop and innovate menus, incorporating seasonal ingredients and culinary trends to create unique and enticing offerings• Manage a team of 5 kitchen staff while executing high quality dishes, ensuring consistency and adherence The BavTav culinary standards• Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation standards to maintain a clean and organized kitchen environment• Collaborate with management to plan and execute special events, and promotional activities, contributing to the overall success of the restaurant Show less

• 

  Checkmark Services LTD

  Nov 2023 - now

  Head Chef

  • Lead and manage 2 teams of 6-10 kitchen staff in executing quality dishes, ensuring consistency and adherence to culinary standards in an emergency camp environment• Develop and innovate rotational menus to suit a specific demographic, while offering enticing options and meeting nutritional requirements• Oversee multiple kitchen operations, including inventory management and food ordering to optimize efficiency for two 500 person camps• Train and mentor inexperienced kitchen staff on culinary techniques, safety procedures, and sanitation standards to maintain a clean, safe, and organized kitchen environment Show less