1. Valariejean Stagg
1st / 2nd Cook/Breakfast Cook and Baker
108-46095 Bole Avenue - Chilliwack, BC
valariejean.stagg@gmail.com - 604-845-1566
To utilize my extensive cooking background in a commercial kitchen where food quality and presentation is
highly sought after
➢ Menu planning, ordering and inventory of stock
➢ Prepared most menu items from casual to fine dining
➢ Extensive experience in catering large to small events
➢ Food and Labour control
➢ Preparing daily specials, soups, sauces and desserts
WORK EXPERIENCE
First Cook, fill-in for Chef on days off
Redrock Camps - Edmonton, AB - 2012 to Present
Responsibilities
Direct the kitchen staff, put together the daily menus
Assist the Chef with the daily running of the kitchen
Covered for the Chef on his days off
Ordering, inventory
Rig boxes
Accomplishments
I was able to assist new team-mates on the daily duties of the day and training new in coming staff in all
aspects of the job.
Organizing the storage and coolers of the kitchen, implementing an easier ordering system and inventory.
Skills Used
Used all my experience that I have gain over the years working in the hospitality business.
To me each and everyday is an learning experience,
1st / 2nd Cook/Breakfast Cook and Baker
Horizon Remote Catering - Chinook, AB - July 2010 to September 2012
I worked as 2nd cook, filling in for 1st cook days off, filled for baker on days off.
After Baker left I step up to the plate and covered that position.
Lead Kitchen Chef
Corky's - Chilliwack, BC - February 2008 to June 2010
Higher end pub food and casual dining
I created the daily dinner specials and soups.
Help create sunday brunch buffet.
Kitchen Manager
Stella's - Mission, BC - January 2002 to January 2008

2. Casual Dining
I started as a over dinner cook, then kitchen manager left and I took over his position.
Ordering, inventory, staffing and scheduling.
Menu planning, specials and catering affairs.
Night Kitchen Manager
Sports Center Cafe - Toronto, ON - 1997 to 2002
Casual dining/sports bar
Ordering, inventory and scheduling.
Established week-end brunch menu
Catering up to 150
Daily and weekly specials, soups.
Kitchen Manager
Hughie's - Toronto, ON - 1985 to 1997
Responsibilities
The daily running of the kitchen.
Ordering and Inventory
Staffing, training
Daily Specials and Soups
menu Planning
Cook/Apprentise
Between Friends - Toronto, ON - 1974 to 1985
Responsibilities
I started as dishwasher got promoted to the prep area where I was trained by the Head Chef to make soups
and sauces from scratch.
Where he sent me to George Brown College
Culinary Course
EDUCATION
Diploma
Adult School - Toronto, ON
1999
George Brown College - Toronto, ON
1981
SKILLS
I have been working professionally as a Chef/ cook for 30+ years, I enjoy my work and take great pride.
ADDITIONAL INFORMATION
I have my national food safe up-dated 2014
I also have my first aide standard up-dated 2014