Duncan - Team Leader - Canmore, AB, Canada

Matt Duncan

Canmore, AB, Canada


Team Leader


As a team leader I lead by example. I expect my staff to put in 110% everyday and if I am not performing the way I would like my staff too then the final product is not going to look like 110% effort was put into the job.

Work History

Food Services Manager / Assistant General Manager

Compass Group Canada

From April 2011

Albian Village, Suncor Firebag, KMP
April 2011 to Present

Food Services Manager / Assistant General Manager
Responsible for all food service operations and camp operations for 2 camps up to 2000
people at each camp including:

• Planning, organizing, directing and controlling the activities of the food service
department ensuring high levels of quality
• Involved in all phases of operational planning and expenditures, ordering,
budgeting, costing, inventory control as well as customer and client relationships
• Participating in human resource and labor relation matters
• Ensuring the department has strict compliance of the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act, and
WHMIS regulations
• Over seeing a staff of 175 employees

Head Chef

Mount Norquay

November 2010 - April 2011

• Responsible for all food outlets at the ski hill
• Menu planning, ordering, hiring, scheduling, food costing

Calgary, Executive Chef

Calgary Flames LTD Partnership

October 2008 - September 2010

• Responsible for running a brigade of 75+ employees
• Menu costing, menu planning, budgeting, purchasing
• Planning and directing food preparation and cooking for all Flames games
including all suites, the owners, private functions, the players, backstage catering for concerts, and a variety of restaurants throughout the Saddledome
• Use of spreadsheets for scheduling, food costs, sales and inventory
• Responsible for food services at McMahon Stadium

Executive Chef

Café Soleil

Up to September 2008

Cafe Soleil was a 80 seat restaurant located in Banff Alberta. This was a fine dining wine and tapas bar . The menu included tapas as well as main entrees. My role was the Executive Chef and I was in charge of all menu planning, staffing,training,inventory control and ordering. This was where I won the Fetzer Challenge Awards.

Lake Louise, Sous Chef

Lake Louise Station

Up to September 2006

I was the Sous Chef and worked very closely with the Chef in menu planning , training of staff, maintaining the Chefs standards in the kitchen while he was gone. I as well looked after all of the ordering , staffing , kitchen housekeeping in the Chefs absence.

Qualifications & Certifications

Culinary Arts Program

Vancouver Community College

Food Safety

Vancouver Culinary Institute

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