Greater Ottawa Metropolitan Area
Highlights and Qualifications. Product Developer, Executive Chef There’s a certain kind of pleasure creating food that people appreciate! Chef Lipski 2025 Baker, Plant Based Specialist. Seven years Teacher in-house students 15 hours a week at Kemptville College Campus, Guelph University Culinary skills, recipe development. Communication, and planning in season balanced menu choices. Studying for there "Diploma in Food Science Program" * Focused on customer satisfaction & passionate about making good healthy food *Comply to sanitation and nutrition standards * (WHMIS) Workplace Hazardous Materials Information System.* Workplace Wellness Certificate. * Passionate, Innovative and creative * International & Vegan culinary specialist * Training, Develoment & Supervising * Award winning and classically trained Chef with over 30 years’ experience * Co-authored and named cookbook "Recipes from The fabled Table" 2000 copies Sold at "The Table Restaurant" * Set up and opened five restaurants, with the owners from scratch re-organized and updated many more kitchens * Results-orientated culinary professional. *Outlook, Office, Food costing, P & L, L.A.F Payroll, Inventory, compose weekly menu's *Food stylist and photographer * Entrepreneurial spirit * Creative artistic Chef with a finely tuned appreciation for good food and wine Negotiating with sellers for best prices of food, kitchen and stationary products * Accomplished Manager leading the team with a strong work ethic * Effective problem solver who is able to resolve issues * Marketing with TV, Radio, Newspapers, Magazines, internet
Production chef, producing high quality ready to eat meals, Introduced new vegan, vegetarian cuisine, made cookies & focaccia in the kitchen of the Wellington Butchery. High volume.
Catering weddings and special events!
Set up and opened the new Kinaxis HQ Cafe, serving high quality lean mean cuisine! with an amazing team of fellow chefs!
*Develop weekly nutritionally balanced recipes & menus for up to two hundred and fifty Lockheed Martin management and employees *Upgraded creative balanced menu choices and catering quality to meet client and customer satisfaction. * Introduced new fish and meat dishes including a new line of plant based cuisine. which has become very popular *Catering to in House, National, International business, Board of Directors, United Nations & NATO delegations. *Work with outlook, recipe costing, make weekly seasonal menus, inventory, P & L & LAF statements, word, Excel, *Food Ordering, Hiring, delegating, sanitation, training, meetings.