Summary
Overview
Work History
Education
Skills
Military Work History
Phone Numbers
Military Qualifications
Languages
Timeline
Generic

Nathan Philip

Paris

Summary

Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge.

Combining a 20-year-strong culinary background with 10 years of military service as a communications specialist in the Canadian Army, culminating in the rank of Master Corporal, I bring a unique skill set to the kitchen. My military experience has honed my attention to detail, teamwork, and leadership abilities, which I seamlessly apply to my culinary endeavors.

I am committed to delivering exceptional culinary experiences and am eager to leverage my diverse background to contribute to the success of your team. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry.

Overview

13
13
years of professional experience

Work History

Sous Chef

L’Ours Restaurant - One Michelin Star
09.2023 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Sous Chef of Banquets

Le Meurice Hotel – Dorchester Collection
02.2023 - 09.2023
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Collaborated with staff members to create meals for large banquets.

Chef De Partie of Viande

Le Taillevent - Two Star Michelin
01.2022 - 12.2022
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Sous Chef

Champeaux Restaurant
08.2019 - 12.2021
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

Premiere Chef De Partie – Poisson et Viande

Benoit Restaurant - One Star Michelin
03.2018 - 07.2019
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.

Executive Chef

Empire Landmarks Hotel, Cloud 9 Restaurant
08.2015 - 10.2017
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.

Sous Chef

Al Porto Restaurante
11.2014 - 08.2015

Line Cook/Supervisor

Origins Retirement Community
- 05.2013

Sous Chef

Asteras Greek Restaurant
01.2011 - 01.2012

Education

Diploma for Culinary Arts -

Malaspina University
01.2006

High School Diploma -

John Barsby Secondary School
01.2004

Skills

  • Kitchen Leadership
  • Food Safety
  • Inventory Management
  • Food Presentation
  • Menu Planning
  • Allergen Awareness
  • Butchery Skills
  • Cost Control

Military Work History

  • BMQ – Basic Training, Instructor/Section 2ic, 06/01/14, 08/01/14
  • ATCIS – Army tactical communications information systems, Instructor/Section Commander, 10/04/13, 12/06/13
  • ATCIS – Army tactical communications information systems, Instructor/Section Commander, 08/06/13, 08/16/13
  • ATCIS – Army tactical communications information systems, Instructor/Section Commander, 10/04/12, 12/06/12
  • ACISS – Army Communications Information System Specialist, Instructor/Section Commander, 05/06/13, 06/25/13
  • PLQ – Primary Leadership Qualification, Candidate, 06/06/12, 07/25/12
  • EX. Arctic Ram – Arctic Deployment in Northwest Territories, Radio Rebroadcast Det Member, 01/05/12, 03/25/12
  • OP Athena – Pre Deployment Training for Afghanistan, NCCIS Det Member, 06/01/10, 12/01/10
  • OP Podium – Military Security Force for Olympic Games, Platoon Signaller, 09/01/09, 03/01/10

Phone Numbers

+33 7 66 53 79 27

Military Qualifications

  • Basic Military Qualification
  • Journeyman Communications specialist
  • Winter Warfare Qualification
  • Primary Leadership Qualification
  • National Command and Control Information Systems Specialist (NCCIS)

Languages

French
Intermediate (B1)

Timeline

Sous Chef

L’Ours Restaurant - One Michelin Star
09.2023 - Current

Sous Chef of Banquets

Le Meurice Hotel – Dorchester Collection
02.2023 - 09.2023

Chef De Partie of Viande

Le Taillevent - Two Star Michelin
01.2022 - 12.2022

Sous Chef

Champeaux Restaurant
08.2019 - 12.2021

Premiere Chef De Partie – Poisson et Viande

Benoit Restaurant - One Star Michelin
03.2018 - 07.2019

Executive Chef

Empire Landmarks Hotel, Cloud 9 Restaurant
08.2015 - 10.2017

Sous Chef

Al Porto Restaurante
11.2014 - 08.2015

Sous Chef

Asteras Greek Restaurant
01.2011 - 01.2012

Line Cook/Supervisor

Origins Retirement Community
- 05.2013

Diploma for Culinary Arts -

Malaspina University

High School Diploma -

John Barsby Secondary School
Nathan Philip