Ray A Legge 10-50 Prevette. Road Winnipeg, Manitoba R2K-3E3 Tel: 1(204)221-3381 Email: ralegge57@shaw.ca To; whom it may concern; I'm writing in response to your advertisement for a cook position. I have 33 years experience as a journeyman cook/baker. Being an excellent trade’s person, as well as having working knowledge in the above fields. I will be an asset to your company and can implement this experience within the highest standards. I have strong technical skills and am proficient in word processing, and spread sheets. In addition, I am able to lead and supervise in a team atmosphere. I will ensure that all food service standards and quality requirements are met. I will maintain a very clean and organized kitchen and will supply month- end and weekly reports. I'd like the opportunity to tell you more about my work experience and how my skill set will contribute to the successful day-to-day operations of your kitchen. I'd be happy to supply additional information upon your request. I look forward in discussing the position with you. Feel free in contacting me at your convenience. Sincerely Ray Legge Resume Objective To gainful employment as a Cook within your company. This will enable me to utilize my acquired experience, knowledge and skill set. Employment Chef/relief-Chef Sodexo Canada 3350 South Service Road Burlington, Ontario L7N 3M6 Site Location: Bucko Lake Nickel Mines, Wabowden, Manitoba Chef/Mgr. Paul Murphy -email contact: murph310@shaw.ca Contract: Aug, 07, 2008 to current Specific Responsibilities: develop and prepare all rotating menu food items. Ensure quality of food and determine size of food portions. Supervise and schedule staff and pay-roll procedures. Estimate food requirements and costs. Train staff in preparation and handling of food according to food safe handling procedures, order supplies and equipment. Maintain board accounts, inventory, supplies and equipment. Maintain the day-to-day operations according to company policies and procedures in accordance to client contract agreement. Plan, organize and implement time management skills. Manage employee performance and development, manage multiple priorities, effective decision making and provide quality services. Chef/Mgr. Polar Supplies/Kinngait Inn P.O. Box Cape Dorset, Baffin Island, Nunavut Tel:1(867) 897-8863 Contact Person: Mr. Joey Whalen/Mgr. Seasonal Contract: July, 2007 to Jun, 2008 Specific Responsibilities: prepare and cook full course meals, individual dishes and food items. Ensure quality of food and determine size of food portions. Supervise all kitchen and housekeeping staff within hotel setting. Estimate food requirements and costs. Inspect kitchen and food service areas. Train staff in the preparation and handling of food, order supplies and equipment. Maintain inventory, records, staff scheduling, and opening and day-end procedures. Over-see the day to day operations of the food services for a remote hotel setting. Employment Chef/Mgr. Western Camp Services Ltd. Head Office 7668-69 Street Edmonton, Alberta T6B-2J7 Tel:1(780)468-1568 Contact Person: Melinda Bussieres, BA Human Resources Seasonal Contract: Jul, 06 to Mar, 07 Specific Responsibilities: to cook and bake in various Remote Camp Site settings in Canada’s Natural Resources /Oil Patch field. Schedule staff, plan rotating menus, all related ordering procedures, month-end inventories, staff supervision and training, maintain Food temperature analyses and stay in accordance with all food safety standards, and board accounts directly related in a camp setting. Chef/Mgr. North of Sixty Sports Fishing Camp 5800 Airport Road, Crystal, MN 55429 Tel:1(763)745-7888 Contact Person: Diana Belling Seasonal Contract: May, 06 to Aug, 06 Specific Responsibilities: cooking and baking for American tourists at an elite sports fishing camp. Plan menus, order all food items, supervise all Kitchen and housekeeping personnel, and over-see 10 other outpost mini camps, maintain month-end inventory procedures. Chef/1st.Cook Domco Food Services Group of Canada 1230 Sherwin Road, Winnipeg, Manitoba Remote Site Services Tel:1(204)985-4390 Contact Person: Virgil Sorbel, Operations Mgr. Manitoba & Ontario Seasonal Contracts: Jul, 1989 to May, 2006 Specific Responsibilities: Cooking and baking in various size remote camp sites. Oversee kitchen operations under the direction of the Operations Manager. Plan menus, order all food items, keep month-end inventories, supervise non-management personnel, maintain, board accounts, receive all merchandize and keep records of all invoices. Supervise kitchen and housekeeping staff as well as sending in all staff hours bi-weekly and staff scheduling. Education Current: Sodexo Management Performance ICS Canada Correspondence Schools 610-245 Victoria Avenue Westmount, Quebec, H3Z-3L6 Course: Hotel/Restaurant Management Nunavut Arctic College Sanikiluaq, Nunavut XOA-OWO Tel: 1(867)266-8885 Course: Office Administration Feb, 2001 to May, 2001 Certificate: Office Administration Granton Institute of Technology 263 Adelaide Street, West, Toronto, Ontario Tel: 1(416)977-3929 Course: Hotel/Motel/Restaurant Management Oct, 1998 to Apr, 1999 Certificates: Human Relations, Food Service Management, Food Preparation, & Fundamentals of Hospitality Accounting Red River Community College 2055 Notre Dame, Avenue Winnipeg, Manitoba Course; Meat-Cutting & Sanitation Course # 1 Nov, 1980 to Apr, 1981 Certificates: Meat- Cutting & Sanitation Course # 1 Chevron Texaco Swimming Point, Base Camp Inuvik, N.W.T Nov, 2003 Test Instructor: Gordon Ashmore Card Certificate: BP/CVX/Burlington Indoctrination Level # 1 Safety EnCana Burnt Lake Drilling Program Inuvik, N.W.T Ellice Island Feb, 2003 Course: Safety Program Card Certificate: Work Place Health and Hazardous Safety References: Wayne McNabb Tel: 1-204-269-0806 Wendy Collins Tel: 1-204-222-6079 Daniel Lemire Tel: 1-204-2448 | 
