Sylvain Cuerrier

Background

About Sylvain Cuerrier

SUMMARY OF QUALIFICATIONS AND SKILLS • Over 35 years experience in professional kitchens • Extensive French Classical Culinary training • Michelin Star restaurant, high volume brasserie, Banquet experience • QSR, Commissary Production experience • International Hotel Chain, Multi Units Resort, Private Club experience • Vast knowledge of international cuisines (Indian, Chinese, Japanese, Middle Eastern) • Pastry, sugar and chocolate work knowledge • Wine, beer, spirit, cocktail and tea knowledge • Table service knowledge • Nutrition • Pre-Opening experience • Budgeting • Menu engineering, product and concept development, menu implementation • Purchasing, food cost control • Human resources management, mentoring, talent development, labour cost control • Proficient in Microsoft Office programs and Internet • Active in cook trade professional development • HRSDC Cook Inter-Provincial Red Seal program development team member • Go2-Cook Program Advisory Committee member • VCC Culinary Art Program Advisory Committee member • Provide leadership and support development and education for up and coming cooks • Canadian Cook Inter-Provincial Red Seal • Certified Chef de Cuisine • Food Safe I and II, seminar on food handling for professional 1996, 2004, 2008 • Serving-it-Right Certificate for the responsible service of alcoholic beverages • Occupational First Aid Level I: Workers Compensation Board, BC • Fluent in English and French • Former Member of Culinary Team Canada