Kanida Chey - Executive Chef at Branca
Kanida Chey's Bio:
Kanida Chey's Experience:
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Executive Chef at Branca Restaurant
September 2014 - Present | Toronto, CanadaIn charge of kitchen operations. Built administrative structure that allows Branca to operate. Responsible for daily butchery of whole animals. Implemented a daily smoking and roasting program. Created event packages to increase events sales. Developed a costing manual, detailing portioning and costing of entire menu, allowing for standardizing and maximizing of profits. In charge of weekly and monthly inventory. Maintains a food cost of 29% and labor cost of 18%.
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Chef De Cuisine, Executive Sous Chef, Culinary Director at Icon Legacy Hospitality
December 2011 - August 2014 | Toronto, CanadaSecond ranking executive in charge of overall kitchen operations. In charge of over 100 staff in 4 venues across Toronto. Responsible for all menu and recipe writing, costing and purchasing. Developed a costing manual, detailing portioning and costing for all venues. Assisted in creating a safety-training manual. I sourced suppliers and producers for new products. Assisted in menu developing and testing for all venues. Operated and executed large banquets from catering facility. Conceptualized, planned and executed promotional events such as Taste of Toronto, Second Harvest, Spanish Street Party, and Brick Works. Assisted with managing social media, PR and marketing team, assisting in website. Maintained overall food cost of 30%, and overall labor cost of 20%. I was in charge of over seeing the monthly inventory for all 4 venues. Assisted HR in hiring and training new staff. Helped facilitate the growth of the business by creating an administrative structure and standards that has allowed the company to grow from 2 restaurants in the first years to now 5 across Toronto, 1 in Miami, and 2 opening in Dubai.
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Executive Chef, Consultant Chef at INK Entertainment
April 2011 - November 2011 | Toronto, CanadaResponsible for operating and developing kitchen policies, hiring, and training a staff of 50 plus cooks and chefs. I was in charge of daily and weekly ordering. Created and developed food concepts. Over saw the monthly inventory and costing breakdowns. Responsible for daily butchery and food preparation. Did weekly scheduling for 2 restaurants and on a nightly basis expedited a la carte services for 300 plus covers and executing banquets and events for 100 to 500 guests
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Junior Sous Chef, Executive Sous Chef at Origin Restaurant
December 2009 - March 2011 | Toronto, CanadaResponsible for butchery, stock and sauce making, creating daily features and tasting menus, assisting Chef in supervising kitchen staff, maintaining food quality standards and training of prep and line cooks. Setup and worked multiple stations. In charge of daily and weekly ordering of products. Assisted Chef in monthly inventory and costing. Cooking services of 200 plus covers in a casual fine dining environment, as well as executing highly elaborate tasting menus. Expedited food on Chef’s days off. Maintains a food cost of 29% and labor cost of 18%.
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Sous Chef at Rosewater Supper Club
April 2009 - November 2009 | Toronto, CanadaResponsible for the daily operations of the restaurant, which included the hiring and scheduling of 40 plus employees. In charge all butchery, stock and sauce making. Expedited a la carte services for 300 plus covers and executing banquets and events for 100 to 500 guests. Created detailed list and duties for nightly clean downs and monthly kitchen breakdowns.
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Garde Manger, Entremetier, Poissonier, Saucier, Grillardin, Junior Sous Chef, Sous Chef at Flow Restaurant & Lounge
July 2003 - April 2009 | Toronto, CanadaTrained and worked all facets of the kitchen. Maintaining cleanliness in all areas. Developed the fundamental skills of preparing high quality food. Responsible for nightly clean downs and ordering. Cooked a la carte services for 300 plus covers, as well as expedited on Chef’s days off. Assisted Chef in the opening of a catering division. Executed banquets and events for 100 to 800 guests. Hired and trained all staff for both the restaurant and catering division. Responsible for maintaining a food cost of 24% and a labor cost of 18%.
Kanida Chey's Education:
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George Brown College Culinary Management
Kanida Chey's Interests & Activities:
food, cuisine, movies, running, vinyl, fashion, friends, family, scooters, restaurants