Jacob Perecki

Prepare seasonally inspired dishes using locally sourced and in-house ingredients Plan and execute daily production for both fresh and frozen menu items Maintain cleanliness, organization, and efficiency of kitchen production and storage areas

First Cook at Dags and Willow (2025-04 – Present)

• Prepare seasonally inspired dishes using locally sourced and in-house ingredients
• Plan and execute daily production for both fresh and frozen menu items
• Maintain cleanliness, organization, and efficiency of kitchen production and storage areas
• Execute a range of events including plated dinners, buffets, and passed canapés

Kitchen Manager at The Farmhouse (2022-06 – 2025-02)

• Led, trained, and mentored a team of 5+ culinary staff, fostering a positive and high-performance kitchen environment
• Coordinated weekly inventory and supplier ordering based on forecasted demand and event schedules
• Managed expo and line operations during high-volume service, ensuring clear communication and accurate, timely execution

Manager at South Street Burger (2020-03 – 2022-06)

• Maintained safe and efficient restaurant operations during service periods
• Provided leadership and ongoing staff support to ensure smooth operations and strong guest experience
• Assisted with scheduling, delegation, and daily operational planning
• Oversaw responsible alcohol service in compliance with company standards and regulations
• Coordinated inventory and supplier ordering based on business levels and event demand

Second Cook at Holiday Inn (2018-10 – 2020-03)

• Prepared high-volume food production for banquets, events, and buffet service
• Maintained organization and rotation of walk-in coolers to support large-scale event preparation
• Ensured consistent food quality and presentation under fast-paced service conditions
• Provided guest-facing buffet service, ensuring a positive dining experience

Chef de Cuisine diploma – Liaison College Barrie (2018)