Shane LeachMember since: September 28, 2007 |
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SHANE KENNETH LEACH Toronto,Ontario 416 996 6954 lshane@hotmail.com EDUCATION 1990-1992 Apprentice Chef, Regal Constellation Hotel, Toronto, Chef Josef Vonlanthan 1990-1992 Basic and Advanced Apprentice Cook, George Brown College, Toronto, Canada 1989-1990 Le Grande Diplome, Le Cordon Bleu, Paris, France EMPLOYMENT Nov. 2008 Harbour Castle Westin, and Toula Restorante, Toronto May 2010 Saucier and Pasta, and small and large quanity banquets Jan. 2008 Senior Cook Zucther Berk Caterers, Toronto, Ontario, Jan. 2010 Catering and Event serving many synagogues, venues kosher cuisine Oct.2007- Executive Chef, Alize, Toronto, Ontario Jan. 2008 duties included ordering and inventory, planning and execution of menu Responsible for training, delegation and supervision of five cooks. April 2007- Chef de Cuisine, The Island Lodge, Whitefish Falls, Ontario Oct. 2007 duties included ordering and inventory, planning and execution of menu Responsible for training, delegation and supervision of five cooks. Jan. 2007- Chef Consultant, St. Leonard’s House (Peel), Brampton, Ontario March 2007 duties included menu implementation and costing, setting up supplier and subcontractors and ordering of kitchen equipment Jan. 2006- Sous Chef, Rosewater Supper Club, 19 Toronto Street, Chef Adam Foley Nov. 2006 Duties included preparing menu to Chef’s specifications, assisting the chef in ordering. Communicate with the other Sous Chef’s, Pastry Chef, dishwasher, and all cooks. April 2005- Chef de Partie, CN Tower, 360 Revolving Restaurant, Toronto, Chef Peter George Nov. 2005 Duties included Saucier, Broiler, Entremetier and when needed butchering of 450 seat Restaurant averaging 1200 covers a day. Recipient of Dirona award (distinguished restaurants of North America). During busy season was in charge of banquets with parties ranging from 50 to 1000. Responsible for training, delegation and supervision of three line cooks. March 2001- Chef de Partie, Umberto Restaurant Management, IL Giardino and Borgo Antico Nov. 2004 Vancouver, British Columbia Responsible for Entremetier for up to 250 a la carte, including special functions at IL Giardino, and Pasta Chef at Borgo Antico, for up to 150 a la carte. April 2000- Chef de Partie, Fairmont Southhampton Princess, Southhampton, Bermuda March 2001 Newport Room- Responsible for Saucier and Entremetier, five star dining restaurant Worked in main kitchen, banquets and gardemanger March 1999- Chef de Partie, Morning Sous Chef, Cambridge Beaches, Sandy’s Bermuda April 2000 Duties included Saucier, Entremetier, Gardemanger and Preparation, service of a ten day cycle, Exclusive resort (voted in the top five in the world by Conde Nast Traveler.) 170 seat a la carte fine dining room and 50 seat casual café. Assisted Executive Chef and Meilleur Ouvrer de France, Jean Claude Garzia with weekly cooking classes for guests and local school session April 1998- Sous Chef, Prego della Piazza and Black and Blue, Toronto, Canada Feb. 1999 Menu planning, preparation of appetizers, amuse bouche, stocks and soups April 1997- Chef de Partie, CN Tower, 360 Revolving Restaurant, Toronto, Chef Peter George March 1998 Duties included Saucier, Broiler, Entremetier and when needed butchering of 450 seat Restaurant averaging 1200 covers a day. Recipient of Dirona award (distinguished restaurants of North America). During busy season was in charge of banquets with parties ranging from 50 to 1000. Responsible for training, delegation and supervision of three line cooks. Nov. 1995- Sous Chef, Pussers Restaurant, British Virgin Islands Feb. 1997 Tight control of food costing, inventory and ordering. Training and supervision of kitchen and service staff. Food cost at 27% always maintained within one point Awards of Excellence and Achievement Silver Medal, Master Chef of Bermuda, 1999 Silver Medal, Taste of Caribbean, Team Competition, 1997 Gold Medal, Taste of British Virgin Islands, 1997 Gold Medal, Taste of Canada, Team Competition, 1990 Silver Medal, Taste of Canada, Individual Competition, 1990 Food Safe Certificate 96% Overall- achieved Jan. 2007 |
Visit my websiteFollow me on TwitterVisit my ChefDb ProfileLocation: Eagle Lake Education Regal Constellation Hotel, George Brown College and Cordon Bleu Toronto and Paris Apprenticeship and Le Grande Diplome course 1989-1992 |