Sous Chef at Woodys (2022-11 – Present)
Currently serving as Sous Chef
Private Chef at Seas pan (2022-08 – 2022-11)
Worked as Private Chef
Executive Sous Chef at El Santo restaurant (2022-03 – 2022-09)
Served as Executive Sous Chef prep cook, cook – catering and events at Cocktails & Canapes (2021-04 – 2022-03)
Prepared food items and managed catering and events
Cook at Cold Tea Restaurant (2021-02 – 2021-03)
Worked as Cook
Line cook at Donnelly Group - The Blackbird Public House (2019-02 – 2021-03)
Line cook with additional period August 2018 – May 2019
- Prepare food items daily taking into consideration allergies and specific diets
- Manage different stations (pizza, garde manger, main line, fryer)
- Label and control of all products, preparation and proper storage
- Control that open and closing duties are fully comply as required by the company
- Control of all temperatures (freezers, coolers)
- Development of menu features weekly
- Prepare food for banquet service, catering and off-site events
- Control of inventory of food and equipment
- Control portioning of food items daily
- Make sure work area is always clean and sanitized
- In charge of receiving orders from suppliers and supervise that they are properly arranged
- Train kitchen helpers and new staff
- Supervise that the kitchen is running smoothly
- Participate in menu trainings when there is a change in the menu
- Attend pre shift meetings in a daily basis
- Monitoring portion and waste control to maintain profit margins
- Ensuring high standards of food hygiene in all team in the kitchen
Line Cook – Prep Cook at Escobar restaurant (2018-05 – 2018-08)
Prepared food items and main dishes
- Prepare food items and main dishes daily
- Label products and storage
- Quality check from food suppliers
- In charge of creating features for the menu
- Control temperatures in freezers and coolers
- Placing main dishes and control of quality before serving
- Opening duties
- Closing duties
- Prepare events
- Train kitchen helpers
- Fully knowledge of all prep of every item in the menu
- Organize all products and supplies daily
- Maintain the work area fully clean and sanitized
Line cook at Donnelly Group - The Blackbird Public House (2018-03 – 2018-07)
Line cook position
- Prepare food items daily taking into consideration allergies and specific diets
- Manage different stations (pizza, garde manger, main line, fryer)
- Label and control of all products, preparation and proper storage
- Control that open and closing duties are fully comply as required by the company
- Control of all temperatures (freezers, coolers)
- Development of menu features weekly
- Prepare food for banquet service, catering and off-site events
- Control of inventory of food and equipment
- Control portioning of food items daily
- Make sure work are is always clean and sanitized
- In charge of receiving orders from suppliers and supervise that they are properly arranged
- Train kitchen helpers and new staff
- Supervise that the kitchen is running smoothly
- Participate in menu trainings when there is a change in the menu
- Attend pre shift meetings in a daily basis
- Monitoring portion and waste control to maintain profit margins
- Ensuring high standards of food hygiene in all team in the kitchen
Internship at Marriot Pinnacle Downtown Vancouver (2017-09 – 2017-12)
Internship in Banquet & Events and House Keeping departments
- Banquet & Events department
- House Keeping department
Line cook / Prep cook at Argo Greek Cuisine Pizza & Pasta (2017-08 – 2017-12)
Line cook and prep cook
- Prepare items daily
- Label the products and storage
- Prepare food, banquet style
- Catering
- Maintain all coolers and freezers organized
- Receive product from suppliers daily
- Make sure all cook helpers follow the instructions for big orders
Prep cook / line cook at The Thirsty Duck (2016-11 – 2017-08)
Prep cook and line cook
- Receive suppliers at the beginning of each week
- Prepare items daily
- Labeling the products and storage them
- Prepare up to 100 meals per shift
Chef de Partie / Line Cook at Juniper (2016-09 – 2016-10)
Chef de Partie with line cook responsibilities
- Preparing, cooking and presenting dishes within my specialty
- Managing and training any cook in the establishment
- Helping sous chef to develop new dishes and menus
- Ensuring high standards of food hygiene in all team in the kitchen
- Monitoring portion and waste control to maintain profit margins
Sous Chef at Metro Café (2016-05 – 2016-07)
Sous Chef managing daily operations
- Daily shift management, including labor controls and line check systems
- Oversee all revenue periods and preparation and management of fresh made prep recipes
- Management of prep charts ensuring freshness, shelf life and proper food safe practices are controlled
Cook Helper at Best Western Premier hotel (2015-06 – 2015-09)
Internship as Cook Helper
