Jonathan Rivard

Accomplished Executive Chef with a proven track record of elevating dining experiences at top establishments like MYKONOS STEAK CLUB. Expert in food and beverage pairing and team leadership, I've successfully enhanced business operations and culinary excellence, achieving a significant reduction in food costs while innovating menu offerings to elevate guest satisfaction. Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.

• English
• French
• Italian (novice)

• Certificate of Apprenticeship – Cook Br. 2
• Certificate of Qualification – Cook Br. 2 (Red Seal)
• Canadian National Skills Competition winner 2009

Available upon request

• Monitoring flavor, visual appeal and cost of all meals prepared
• Assure proper health and safety practice
• Anticipate culinary trends
• Menu planning
• Team management
• Track, record and maintain inventory stock including foods, beverages and kitchen supplies
• Training new staff
• Keeping accurate administrative records
• Experience with Hotel Room Service (98 rooms and Suites)
• Set food cost and targets

• Citizenship: Canadian
• Date of Birth: 11/14/88

• https://www.caymancompass.com/2023/10/28/steak-social-wins-international-award/#:~:text=Steak%20Social%20has%20won%20the,with%20his%20wife%2C%20Andreea%20Rivard.
• https://issuu.com/acornpublishingky/docs/goodtaste2024/52?ff
• https://www.pdl.com.ky/JONATHANRIVARD
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Certified Angus Beef Ambassador (completed CAB program 2016)

Sous-Chef for Anthony Courdain at Cayman Cookout