1. Objective
I am a self motivated person looking to enchance quality and service with this company. I value an organized
business and take initiative to learn in a cooperative environment. I carry a genuine interest to motivate and inspire
staff and coworkers. Creating a fun, challenging, and organized environment. With 20 years experience in food and
hospitality I am a self driven leader who collaborates with all levels of staff members and fosters quality
relationships.
Experience
Sunwapta Falls Resort Jasper A.B.-Executive Chef (2013-2015)
For the 2013/14/15 business seasons in Jasper AB. I operated as executive chef for the 3 eateries of Sunwapta
Lodge and its 50 room hotel. I managed and ran a team of up to 10 people. My responsibilities included schedule
making, menu design and execution, hiring, firing, organizing of staff meetings, food cost, labour cost, inventory,
and all related food and staff decisions.
Horizon North Catering Edmonton A.B. - Cook/Baker (2012-2013)
My responsibilities in Horizon North Camps included operating as Night Baker. Baking scratch recipies daily for a
service rig and oil rig camp consisting of 50 guests I also operated as Cook and closed the camp at the end of the
2013 season supervising the staff. I also acted as head chef relief and breakfast cook for a 300 man camp in Fort
Mcmurray for November 2013.
Snake River Energy Services LTD. Ft. Nelson B.C. -1st Cook (2011-2012)
My resposibilities for Snake River were preparing and cooking complete meals for a client base of up to 250 people
in a remote camp environment.
Northern Health Authority Dawson Creek B.C. -Support Services Dietary Department (2010-2011)
Responsibilities here included cooking and serving food meeting diet and medical needs for Rotary Manor, Peace
River Haven, DCD Hospital.
Elements Urban Tapas Whistler B.C. - Sous Chef (2008-2010)
Managing and organizing a staff of 8 with the Head Chef, food ordering and recieving. Creating menus, and heading
food production.
Araxi Restaurant Whistler B.C. - Cook (2006-2008)
While I was learning at Araxi it recieved best restaurant in Whistler awards in Vancouver Magazine and Globe and
Mail. Here I worked under Canadian Embassy Chef James Walt. I also spent a season working at sister restaurant
Blue Water Cafe in Yale town with Vancouver chef of the year Frank Pabst.
Bevendale Enterprises Whistler B.C.- Executive Chef (2003-2006)
Working under Bevendale Enterprises I operated their prepared food division of the Whistler Grocery Store, as well
as Delish Cafe and Catering. As head chef for both I was in charge of all food production, food cost, labour cost,
menu development, catering for up to 1000 people, and managing a team of 10 staff.
Caramba Restaurant Whistler B.C.- Cook (2002-2005)
Worked all stations in a Latin/Mediterranean restaurant with wood fired oven.
Kelsey's Restaurant Cara Foods Langely B.C. - Cook/Server (2000-2002)
At Kelsey's I worked all stations in kitchen before moving my way to the dining room where I was a server.
Ullysses Restaurant Quesnel B.C. - Cook (1994-1998)
Cooking homemade Mediterranean cuisine on all stations. This was my introduction to cooking.
Michael Handsor
P.O. Box 97
Jasper, AB
T0E1E0
Phone: 250-643-4050
Email: michael_handsor@hotmail.com
Chef Resume

2. Education
Chef Red Seal cerification (Professional degree) - College of New Caladonia (2015-2015)
Culinary Arts (Professional degree) - Pacific Insitute of Culinary Arts (2000-2000)
Grade 12 (High school graduation) - Correlieu Secondary (1991-1996)
Reference
Stewart Heckley (General Manager) - Sunwapta Falls Resort 403-679-9927
Erin Stone (Chef) - Elements Urban Tapas 604-902-2324
Lois Mitchell (Camp Manager) - Snake River 250-215-0939
Matthew Corlett (Assistant General Manager) - Sunwapta Falls Resort 7789989142