Shane Leach
 Member 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
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| Website: smokinjakesbbqshack.com |
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Education
Regal Constellation Hotel, George Brown College and Cordon Bleu
Toronto and Paris
Apprenticeship and Le Grande Diplome course
1989-1992 |
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