Erkut Avsar

Culinary Management Graduate from George Brown College, seeking a full-time line Cook position in the Hospitality, Food, and Beverage industry. I am continuously seeking opportunities to grow and learn in a dynamic restaurant. I am resilient and only get stronger from the ups and downs. I don't give up and respond quickly to changing environment .

Line Cook

REDS Steak House, Toronto, ON

Mar 2023 – Apr 2024

 Prepared dishes for customers with food allergies or intolerances.

 Trained and mentored junior kitchen staffs and newcomers in Garde

Manger and Hot Apps preparation techniques, cooking methods, and plating presentations.

 Completed all required paperwork during shift such as waste and temperature logs and order sheets.

 Received and stored food stock and confirmed products on invoices have been delivered.

 Performed other duties as assigned and/or required.

Line Cook

Le Papillon on Front, Toronto, ON

Jun 2020 – Feb 2023

 Prepared a variety of French dishes, including Hors D’Ooeuvres, entrèes,

main courses, and desserts according to establishment’s reciped and standards.

 Instructed cooks in preparation, cooking, and handling food.

 Demonstrated ability to handle all kitchen equipment, and demonstrated safe handling to others.

 Maintained a clean and organized stations at all times, without exception, adhered to food safety and sanitation regulations.

Line Cook

Marché Mövenpick, Toronto, ON

May 2019 – May 2020

 Prioritized and organized tasks for speed and quality assurance.

 Adhered to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.

 Made daily a thorough mise-en-place and all items featured.

 Maintained inventory and records of food, supplies, and equipment

 Re-organized refrigerators, re-stocked used items up to par, re-organized section for next meal period.

Line Cook

Shark Club, Toronto, ON

Apr 2019 – May 2020

 Prepared from scratch, according to recipes, portion controls and presentation specifications set out by the leadership team.

 Monitored and maintained portion control to minimize waste and maximize profitability.

 Followed FIFO method to maximize product freshness.

 Properly downsized and labeled all products.

 Cleaned food prep areas, equipment, utensils, and strictly adhered to sanitation, food safety, and hygiene guidelines.

Line Cook

Wahlburgers, Toronto, ON

Feb 2018 – Mar 2019

 Restocked any low items during shift.

 Kept workstations organized and well-stocked, ensured a smooth workflow and minimized downtime.

 Worked with minimal supervision.

 Adhered to the Health and Safety policies and procedures outlined in the

Health and Safety program, WHMIS, and MSDS guidelines.

 Kept work stations clean and organized including fridges/freezers,

countertops and stove tops.

EDUCATION

Culinary Management Diploma

Program Sep 2022 – Dec 2023

George Brown College, Toronto, ON