Hospitality Professional
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I am a Culinary School graduate, red seal chef. Working in hospitality 10+ Years. Experience in all areas of food service.
Throughout my career, I have worked as a Line Cook and Sous Chef at Kitchen Table in Vancouver, as well as a at Hotel Georgia in Vancouver. In these roles, I was responsible for supervising and training kitchen staff, practicing inventory and cost control, maintaining kitchen sanitation standards, adapting to guests' allergies and dietary requests, preparing food items according to restaurant management's specifications, receiving orders, maintaining storage areas, working with accuracy and efficiency, prioritizing tasks, and communicating clearly and openly in all interactions.
Currently, I work at Parc: Cedar Springs in North Vancouver, where I am responsible for creating an incredible dining experience for residents and guests, helping prepare meals according to established menus, maintaining a clean kitchen and workspace, receiving deliveries, providing creative input on regular and special-event menus, supporting the Executive Chef, and monitoring resident satisfaction.
I have experience working in the culinary industry. I hold a Culinary Arts Certificate from Vancouver Island University and have received several certificates and awards, including Foodsafe, Serving it Right, WHMIS, Squirrel Training, Culinary Arts Certificate, Giglio Culinary Institute Certificate, Brand Ambassador 2018 for Hotel Georgia, Red Seal Certificate, and CPR certification.
