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.
