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