Coop Work Term 1 La Vieille Gare - PowerPoint PPT Presentation

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Coop Work Term 1 La Vieille Gare

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... acting sous chef and Justin LeFran ois who is the acting night time supervisor. ... The capacity in the dinning room is about 80-100 people. ... – PowerPoint PPT presentation

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Title: Coop Work Term 1 La Vieille Gare


1
Coop Work Term 1La Vieille Gare
  • By Ian Wong

2
Little about the LVG
  • La Vieille Gare is a very classical French
    Restaurant located at 630 DesMeurons at
    Provencher in Saint Boniface.
  • The Phone Number is (204)237-7072 and postal
    code is R2H-2P9

3
Management Structure
  • The LVG is run by the Love family. Linda is the
    current general manager which had been passed
    down from her mother Irene and one day will be
    passed to Lindas son Curtis who is also acting
    as the house Sommelier.
  • The Kitchen is under the supervision of Karen
    Nielson who is chef, Rebecca Waugh is the acting
    sous chef and Justin LeFrançois who is the acting
    night time supervisor.

4
Atmosphere
  • The atmoshere around the LVG is very elegant and
    classically European
  • The capacity in the dinning room is about 80-100
    people.
  • There is also a Train bar which is located just
    of the dinning room can hold another 30-40 people

5
Clientele
  • Most who frequent the LVG are either Families who
    are out to celebrate, business meetings who can
    use their business pick up the tabs, or just the
    always good for busines wine and diners, most of
    which are in no rush theyre there for the whole
    dinning experience. Of course there are always
    exceptions to this.

6
My Job
  • My main responsibility at the LVG was the Garde
    Manger station. Which consisted of Amuse bouches,
    cold appetizers, Salads and desserts
  • My secondary job was the entremet station which
    is prepping and managing all the vegetables for
    all the entrées that go out to the dinning room.

7
Changing of the guard
  • Month after arriving found out Chef Luc Jean was
    leaving to pursue other adventures in the
    culinary field.
  • When sous chef Randy found the chef position was
    not in his near future he left as well
  • Large rotation of staff

8
Benefits and Bonuses
  • Working there I great everything very hands on.
  • Got a chance to better myself in the way of
    plating, speed, flavour matching
  • Get you to think for yourself with freedom of
    expression.
  • Basically everything is made in-house from
    scratch
  • Great product is brought in for use.

9
Other Accolomplishments
  • Before the Coop term begun I work a function
    called the Chaine held in the courtyard at the
    LVG the Chaine is a large group of elite diners
    that travel from restaurant to restaurant
    essentially getting a tasting menu but large
    scale (about 70-80) was a great experience.
  • Helped Chef Luc Jean prep for a couple function
    held at various locations.

10
Conclusion
  • Although bit shaky at first, later turned out to
    be a great workplace
  • Continuing to work there
  • Questions?
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