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Hello! I have just accepted a position as chef at a restaurant (pub) in the countryside outside Montréal, Québec.

I have been in the restaurant industry for 17 years both in Canada and the United States. My experience has been primarily as a General Manager with some large restaurant companies and recently as Director of Operations for a small fine dining restaurant in Montreal.

I had (and still do have) plans to open my own restaurant. I bought a property recently which is suited for this (a country house) and I am living in it for the time being.

In the mean time, to keep busy and also to make some money, I have accepted a position as chef. Cooking has always been the thing I enjoyed most about my job as a manager and I always took every opportunity to involve myself in the affairs of the kitchen. In two of my restaurants, as General Manager I was also responsible for the kitchen and did all the ordering, menu development, scheduling, hiring and firing for the kitchen. I also cooked on the line and supervised prep so I feel qualified to assume the position of chef. I am quite excited about it.

We are a small restaurant that seats 80 inside and a further 30 or so outside in the Summer time. We do 100+ covers at dinner on the weekends and regularly in the Summertime.

Glad to find this site and looking forward to meeting some interesting and cool people.

I have posted a question to the Chef discussion board about my bilingual menu. Let me know if you have any ideas.

post #2 of 2
Bienvenue a Chef Talk, Danimal. I'm sure you'll find plenty here to enjoy and learn from.

Please visit often and explore all the great elements of this site. And don't forget to sign up for the newsletter!

Meilleurs souhaits,
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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