Rory Mayne

Experience

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  The Purple Pig

  Jan 2004 - Jan 2006

  Kitchen Manager

  •Responsible for scheduling and day to day kitchen operations•Responsible for the smoking of meats pertaining to flow of business•Led and directed a team of 8 kitchen staff•Helped to ensure quality and specifications were to owners standards•Helped in menu creation and daily specials

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  ClubLink at King Valley Golf Club

  Jan 2006 - Jan 2011

  Executive Sous Chef

  •Accountable for the daily operations of the restaurant, as well as special events, weddings, and golf tournaments•Hired as a line cook, promoted to Bistro Sous Chef, then promoted again to Executive Sous Chef•Responsible for creative menu development•Efficiently ordered and maintained inventory of all food products required for the restaurant and banquet demands•Successfully managed a staff of 15+ cooks and dishwashers while maintaining a highly organized and efficient kitchen•Self imposed pride and attention to detail Show less

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  Taboo Resort

  Apr 2012 - Oct 2013

  Chef De Partie - Culinary Theatre

  •Responsible for preparation and execution of cooking demonstrations in front of a live audience, featuring a six course blind tasting menu•Developed positive guest relationships through effective communication and by providing knowledgeable and exceptional service•Coordinated daily operations including menu and event planning•Planned workload and managed time to ensure that all tasks were completed accurately and to management and customer satisfaction•Contributed to positive guest experiences as indicated in the multiple, exceptional reviews submitted to management and on online forums Show less

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  ClubLink - King Valley Golf Course

  Jan 2013 - Dec 2016

  Chef de Partie

  -Responsible for preparation and execution of all banquets.-Responsible for training and safety of all new and existing staff in different tasks and day to day operations-Coordinate with Sous Chef and Executive Chef the receiving and storage of goods, assist in accuracy of ordering and oversee rotation and production of perishable product-Follow and adhere to all company safety and health guidelines -Planned out workload with management and staff to see that all jobs were being done safely and accurately while maintaining maximum efficiency-Asked to provide training, education and strong leadership to the Food and Beverage Staff Show less

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  Compass Group at Crescent Private Day School

  Jan 2014 - Apr 2015

  Executive Sous Chef

  -Responsible for the execution of meals for 900 people daily-Manage 9 staff members to optimize efficiency and productivity all the while maintaining food and personal safety-Work closely with the Food Service Director on day to day tasks, efficiencies of service and on overall improvement of lunch for students, teachers, administrative staff and guests to the school-Responsible for the creation and execution of menus for fine dining events, Board of Director dinners, staff and student family barbecues and high volume special events held by the school-Maintain strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations Show less

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  Oats and Ivy

  Oct 2015 - Jan 2016

  Lead Line Cook
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  ClubLink - Greystone Golf Club

  Feb 2016 - Feb 2019

  Executive Chef
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  Private Family

  May 2019 - May 2022

  Private Chef - Personal Assistant - Indoor General Manager

  Private Chef - Responsible for all facilitation, management and execution of demands pertaining to Food & Beverage- Arranged, cooked and served meals for 2 up to 60 people when and where the client asked - Worked closely with clients to ensure that all requests and aversions were well met and considered - Strategically orchestrated a series of menus based off special events, occupancy, dietary aversions and any intricate needs brought to our teams attention - Oversaw a specific and established inventory of food, beverage and alcohol linked closely to occupancy Personal Assistant - Organize logistical facets of a family's day to day life- Arrange appropriate means of transportation from location to location based off the daily itinerary - Contacted and maintained relationships with vendors, skilled labourers, building managements, contract staff and staff hired by the family - Set up appointments at the request of the clients - Oversaw contract work, construction, renovations and odd jobs at various properties Indoor General Manager - Maintained upkeep and staffing of properties around North America - Managed a staff of up to 10 at a busy seasonal family resort in Muskoka serving up to a total of 50 guests - Oversaw the stock of all items, chemicals, hardware and tools needed for everyday work and life within the compound - Scheduled and structured staff based off flow of particular days Show less

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  Private High Net Worth Family

  May 2022 - Apr 2024

  Personal Chef

  - Responsible for all facets of food and beverage pertaining to a portfolio of diverse properties - Oversee purchasing and sourcing of all produce, groceries, seafood and meat brought into and delivered to primary place of residence - Establish, maintain and strengthen relationships with sales representatives and purveyors - Work closely with clients to prepare and submit menus taking into account dietary aversions, restrictions and allergies to see that family and guests needs are catered to- Execute breakfast, lunch, snack and dinner for 2-30 people daily - Prepare and present specialized menus for dinner parties, social gathering, cocktail parties and birthday parties- Maintain a par level of stock for the day to day needs of family, guests and staff- Design and execute menus to cater to the ever evolving palate of school children Show less