Work experience
Curriculum Vitae
Chef Joanna Ruckenstein
Montreal, Qc,Canada
Phone: 514-649-2540, Email: joruckenstein@hotmail.com
Professional Experience
May 2016 – Present – PM Prep Manager – Foxy – Montreal, Quebec, Canada
“Foxy Montreal voted by En Route Magazine
#1 best new restaurant in Montreal for 2016
#5 best new restaurant in Canada for 2016
Manage all prep for all 5 stations on the line during evening dinner shift
Plating desserts & oysters, jumping in to assist on the line as needed.
Managing food rotation, stock storage, reporting directly to head chef on all urgent matters during service
May 2016 – Present – Private Chef – Montreal, Quebec, Canada
Healthy & decadent International cuisine for private clients in Montreal & abroad
Full service for private parties for up to 20 people
Consulting on healthy eating. Consulting with families as well as athletes during preparation for sports events
Aug. 2014 - Apr. 2015 – Line cook – Bistro Lemeac, Montreal, Quebec, Canada
Worked garde-manger froid & chaud during service.
Managed all prep & cleaning involved in preparing my stations.
March 2012 – May 2013 – Bakery & Catering Manager – Two Chefs Karon., Phuket, Thailand
Developed new line of breads & desserts for all 7 restaurants.
Managed staff, food control & quality for newly founded catering operation.
Found new clients & developed rapport with all customers.
Worked with event companies & event rental companies to create a full package for customers.
Assessed competition by acting as a mystery shopper. Created new price chart for the new catering company.
Attended school 2 days per week to speak & write in Thai, developing a smoother relationship with the Thai staff, creating a more comfortable working environment.
June 2009 – Oct. 2010 – Bakery Manager – Toi, Moi & Café., Rosemère, Québec, Canada
Project managed initial start-up, as well as oversaw and coordinated all resources needed for the 3 locations of Toi,
Moi & Cafe.
Implemented my personal dessert line into the company. Had full carte blanche with new ideas & recipes.
Sourced & ordered all food ingredients as required, as well as overseeing all staff.
Apr. 2008 – June 2009 – Poêlé Chef on the Line – Holder Restaurant., Montreal, Canada
Worked poêlé position, served up to 360 clients per shift.
Worked production position, executing all large scale preparation of sauces, fish, meats.
Food quality controller.
May 2003 – May 2009 – Founder & Chef – Les Délices de Joanna., Montreal, Canada
Prepared balanced & innovative menus, using local & exotic produce.
Created a line of traditional & gluten free desserts for restaurants, cafés & catering events, delivered twice weekly.
Acquired a database of clients and developed a stellar reputation as a small businesswoman.
Managed a staff of 7.
Delivered food and collected empty platters from all events, creating strong rapport with all customers, which ensured repeat business.
Catered office lunches, cocktail parties, special occasions (Bar Mitzvahs, Engagements, Weddings, X- Mas, Movie Sets, Cirque du Soleil for up to 200 people.
Was given the title of “Best Cheesecake Baker in Town.”.
Personal Skills
Languages spoken and written: English, French, Spanish, Italian and Thai
Computer skills: Microsoft Word, WordPerfect, Windows, Internet, and E-mail
Education
Cuisine Professionnelle 2002-2004
Institut de Tourisme et d’Hôtellerie du Québec (ITHQ), Montreal, Canada
Bachelor of Arts, Classics, Modern Languages and Linguistics 1995-1998
Concordia University, Montreal, Canada
D.E.C., Languages and Linguistics 1992-1994
Vanier College, Montreal, Canada
References available upon request
