Cook - Majors Homestyle - Grande Prairie, AB
(2023-01)
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Streamlined kitchen operations with effective communication and collaboration among team members.
Cook - Delta Hotels By Marriott - Grande Prairie, AB
(2022-07 - 2022-12)
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Cook - Worsley Gateway Inn - Worsley, AB
(2020-02 - 2022-07)
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Streamlined kitchen operations with effective communication and collaboration among team members.
Pastry Cook - Gerard Mendis Chocolatier - Colombo, Sri Lanka
(2019-06 - 2019-12)
- Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Scaled out and mixed ingredients according to recipes and procedures.
- Mentored junior pastry cooks, sharing knowledge and expertise to foster skill development and professional growth.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Developed system for inventory management, reducing waste and cutting costs.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
Mess Man (2nd Cook) - Nord Ship Management (Nord Ocean) - Worldwide Oil And Chemical Tanker
(2016-09 - 2017-08)
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Mess Man (2nd Cook) - Wallem Shipmanagement, WSM (MV Pine 3) - Worldwide General Cargo Ship
(2015-10 - 2016-07)
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Mess Man (2nd Cook) - Wallem Shipmanagement, WSM (MV Pine6) - Worldwide General Cargo Ship
(2014-12 - 2015-10)
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Developed system for inventory management, reducing waste and cutting costs.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
Kitchen Steward - Star Cruises - Asia Pacific Cruise Ship
(2013-01 - 2013-11)
- Washed utensils, cookware, dishes and trays.
- Enhanced kitchen efficiency by streamlining dishwashing and cleaning processes.
- Maintained high standards of cleanliness in the kitchen, resulting in improved health and safety inspections.
- Drained, stacked and dried items after washing.
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
- Assisted cooks with basic food preparation tasks when needed, aiding in meeting tight deadlines during busy periods.
