Gerard Bautista

(Applying for cook)

Hi i would like to apply for the cook position, i have 8yrs. Estimate cooking experience, my resume is not up to date. I previously worked at a japanese tapas restaurant as a sous chef, while working at white spot which is not indicated there. I am familiar with most kitchen equipments since i worked at previous hotels. It would be great to have an interview so i can introduce myself more and my qualifications. Thankyou!

I’m open to do any position available.

Line Cook - White Spot Ackroyd (Richmond) - Richmond, B.C.

(2022-01)

• Working under the salad/sandwich station, fresh bake and pans side.
• Closed kitchen daily by preparing supplies, ingredients and stock stations.
• Executing mise en place before cooking.
• Prepares menu items according to whitespots recipes, plate presentations and specifications.
• Completes all assigned prep work.
• Completes assigned daily and weekly cleaning projects.
• Practices sanitary and safe food handling all the time.

Steward - Hilton Hotel Richmond - Richmond, B.C.

(2016-01 - 2020-12)

• Was taught by fellow cooks on how to execute smoking and grilling pork and beef, mastering the art open-flame cooking.
• Learning how to do ribs.
• Washed all service ware, including dishes, silverware, glassware and serving utensils according to established policies, using the proper cleaning chemicals.
• Organized 100% of kitchenware including equipment, pots, pans and cooking utensils, following kitchen procedures.
• Ensured work areas are clean and uncluttered.

Line Cook - Yagger's Bar & Restaurant

(2014-01 - 2016-12)

• Was in charge to prepare meat, poultry, seafood and vegetables taking care to avoid cross-contamination.
• Supervised and trained kitchen staff on proper food preparation and handling procedures to company recipes and plate presentation.
• Learned how to work at bar/pub type of restaurant environment.

Line Cook/Prep Cook - Moxies Davie Yaletown (Sandman Hotel) - Yaletown, B.C.

(2013-01 - 2014-12)

• Was in charge of appetizers station and pans station and led two assistants - commis chefs.
• Washed, peeled, and portioned vegetable and meat ingredients according to restaurant menu specifications.
• Cleaned the restaurant's kitchen area prior to closing.
• Cleaned kitchen equipment and operated industrial dishwashing machine.
• Worked under executive chef together with the sous chef.

Line Cook - The Mac Shack Kerrisdale - Kerrisdale, B.C.

(2014-01 - 2014-12)

• Prepare entree, deserts and appetizer ingredients.
• Worked under all stations given deserts, entree, pans, appetizers.
• Assisted the kitchen manager in ordering and inventory.
• In charge of training newly hired kitchen staff.
• Assisted FOH in serving when short staffed.
• Assisted and trained the dishwasher in the most efficient way of working in the dish pit.

Line Cook (Commis Chef) - Cactus Club Cafe Ash & Broadway - Vancouver, B.C.

(2011-01 - 2013-12)

• Worked at station of starters (Appetizer), Salad Station, Pans Station.
• Learned asian fusion cuisine with different cooking techniques.
• Improved solid culinary skills and methods by working under the guidance of the Iron Chef Rob feenie and Chef Matthew Stowe together with the Chef de cuisine.
• Assisted in food preparation and working on the line.
• Served and prepared meals.

Fast Food Cook (Head Baker at Time horton's) - Jollibee, Mc donald's, Wendy's, A&W, Time horton's

(2004-01 - 2006-12)

Before and in between working at professional kitchens as my second job.

Diploma - Networking and telecommunications technology - AMA Computer College QC philippines (2004-01 - 2006-12)