Chef Justin Kehoe
Professional chef
About me
Passionate and highly skilled chef with over 10 years of experience in professional kitchens, including fine dining, catering, and high-end private events. Adept at creating diverse, globally inspired menus while maintaining the highest standards of food safety and presentation. Extensive experience in managing kitchen operations, provisioning, and adapting to guests' dietary preferences. Seeking a yacht chef role to bring my culinary expertise and professionalism to an elite onboard dining experience.
Contacts for References
(Contact Information available on request)
Paul Laforet
Laforet Catering
Head Chef
Adriano Lombardi
The Queens Hotel
Head Chef
Abigail Lopez Velasco
L’oca Quality Market
Chef
Full Name: Justin Patrick Kehoe
DOB: 17/March/1988 (37)
Nationality: Canadian
Visas: None
Discharge Book: No
Driver’s License: Yes
Visible Tattoos: Yes
Marital Status: Married
Languages: English (Fluent), Portuguese (Beginner)
Availability: Immediate
Location: Barrie, Ontario, Canada
Health: Non-smoker, Fully Vaccinated
Professional Experience
Owner / Head Chef
Cantina Co.lab | January 2020 – Present
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Created menus, managed kitchen staff, and coordinated events, while building strong relationships with local suppliers to source premium, sustainable ingredients.
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Oversaw inventory and ordering, ensuring cost-effective management of supplies while maintaining stock levels and minimizing waste.
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Managed and trained kitchen staff, fostering a collaborative and efficient team while maintaining high standards of food safety, hygiene, and operational efficiency.
Sous Chef
Laforet Catering | May 2024 - Present
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Efficiently managed multiple cooking stations during high-volume events, delivering dishes promptly and accurately.
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Maintaining a clean and organized kitchen environment, adhering to food safety and hygiene standards.
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Worked closely with the kitchen team to execute event-specific menus, demonstrating strong teamwork and communication skills.
Sous Chef
The Queens Hotel | May 2021 - February 2024
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Prepared high-end, customized meals for guests, ensuring quality and consistency in a fast-paced, high-demand environment.
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Managed inventory, food storage, and clean environment while adhering to strict food safety and hygiene standards for efficient kitchen operations.
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Led and trained kitchen staff, ensuring smooth service, optimal kitchen organization, and adherence to health and safety protocols.
Chef de Parte
Mcreilly's Public House | September 2015 - May 2018
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Prepared and cooked meals according to established recipes and customer specifications, ensuring consistency and quality.
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Maintained kitchen organization and cleanliness, adhering to food safety standards and ensuring a safe working environment.
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Assisted with inventory management, ensuring proper stock levels and minimizing waste through efficient food preparation
Qualifications & Certifications
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Culinary Skills Diploma – George Brown College, Toronto
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Smart Serve (Ontario, Canada)
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Drivers Licence (Ontario, Canada)
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Food Handler's Certificate (Ontario)
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RYA Powerboat level 2
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STCW
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ENG1 Medical Certificate
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Food Safety Level 3
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Ships’ Cook Certificate (Oceanwave) [Finishing March 29]
Additional Skills
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Participation as a contestant in Garland Canada's cooking competition.
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Strong mixology knowledge with experience in beverage pairings and craft cocktails.
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Menu development / including dietary accommodations.
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Strong knowledge of food safety regulations and HACCP principles.
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Efficient in galley organization and adapting to confined kitchen spaces.
Hobbies
Surfing (ISA Instructors License) | Scuba Diving (PADI Open Water) | Culinary Competitions | Culinary Classes