Antonella Vassetta
Montreal,Qubec
Summary
Dedicated Cook experienced in high-pressure culinary environments and large volume food preparation. Delivered exceptional meals by implementing proper food handling methods and maintaining optimal food temperatures. Committed to enhancing kitchen collaboration through innovative recipes and cooking techniques.
Overview
17
17
years of professional experience
Work History
Cook/Aide-cuisinire/prpos service alimentaire
Ciusss Centre Ouest
Montreal, QC
09.2026 - Current
- Sought opportunities for process improvement in daily operations
- Proactively identified and completed additional tasks to support team efforts
- Cooked and prepped daily meals according to daily task sheets
- Set up the service for lunch and supper every day
- Took necessary steps to meet the needs of the residents
- Chsld Saint Margaret
- Chsld Saint Andrews
- Chsld Father Dowd
- Chsld Henri Bradet/Richardson Hospital
- Catherine Booth Hospital
Aide-Cuisinire/prepose service alimentaire
CIUSSS ouest de l'Ile de Montreal
Montreal, Quebec
02.2020 - 09.2026
- Collaborated with coworkers to address their requests and challenges.
- Sought opportunities for personal and team growth through feedback and training
- Addressed the needs of residents daily
- Set up the service for lunch and supper every day
- Consistently sought ways to enhance personal and team performance.
- Fostered a welcoming environment for coworkers and residents through positive interactions
- Helped give training to every new transfer or hire and helped guide them to where things go
- Provided support at Chsld Lachine and Chsld Dorval facilities
Cook (dollard des ormeaux and Beaconsfield location)
Sunrise senior living
05.2018 - 09.2018
- Assisted coworkers with various tasks.
- Sought opportunities for personal and team improvement
- Performed both opening and closing of the kitchen
- Proactively sought extra responsibilities to contribute to team efficiency.
- Took initiative to find extra tasks when duties were completed.
- Strived to enhance personal skills and team performance.
- Helped out fellow coworkers whenever needed and whenever asked
- Displayed a positive and friendly attitude towards fellow coworkers and residents.
Cook/cashier
A & A Gourmet Catering
01.2017 - 01.2018
- Served customers and processed their orders promptly.
- Correctly received orders, processed payments and responded appropriately to guests concerns.
- Addressed customer needs and resolved food or service issues effectively.
- Correctly received orders, processed payments and responded appropriately to guests' concerns.
- Proactively sought out extra responsibilities to support team operations. Identified additional tasks to assist team after completing primary responsibilities.
- Executed daily opening procedures, including cash register setup and inventory check. Managed closing procedures for cafeteria, including cash register reconciliation and inventory assessment.
- Maintained and serviced coffee machines, ensuring cleanliness and proper functionality. Performed daily maintenance on coffee machines, including cleaning and refilling supplies.
Cook/hostess (air Canada maple leaf lounge)
Compass group Canada
01.2016 - 01.2017
- Assisted fellow coworkers with tasks during busy periods
- Sought opportunities for personal and team improvement regularly.
- Assisted colleagues in various areas to ensure smooth operations.
- Constantly offered to stay longer to help out fellow coworkers whenever there were delayed flights
- Prepared ingredients for stir fry station, hot and cold buffet, and coordinated orders for other lounges
- Opened and closed the lounges, ensuring all operations were ready for guests.
- Volunteered to stay longer during delayed flights to support team members
- Constantly thrived to improve
Cook
Le Festigout Corbeille
01.2014 - 01.2016
- Effectively assisted kitchen staff in producing food for banquets and catered events.
- Mixed and weighed ingredients in accordance with the standardized recipes.
- Initiated and completed additional tasks to support kitchen operations.
- Assisted kitchen staff in efficiently producing food for banquets and catered events.
- Identified and pursued additional tasks to support kitchen efficiency.
- Assisted with various tasks during events on outside and in house catered events.
- Made sure each item was with the right contract.
- Maintained a positive and friendly demeanor to foster teamwork among colleagues.
Cook
Club de golf Saint-Ralphael, Ile Bizard
Île bizard , QC
04.2013 - 10.2013
- Fostered positive interactions with customers and team members to create a welcoming atmosphere.
- Prepared sandwiches, mounted up the sweet table accordingly with the contract for each specific event going on that day.
- Assisted coworkers with various tasks during busy shifts.
- Assisted kitchen staff in food preparation for banquets and catered events, contributing to overall success of events.
Hostess/Cook
Boulangerie Premire Moisson, Dollard Des Ormeaux
09.2012 - 04.2013
- Addressed customer needs and resolved food or service issues to enhance guest satisfaction.
- Correctly received orders, processed payments and responded appropriately to guests' concerns.
- Set up and performed, prep work for food items such as soups, salads, sandwiches and catering orders.
- Recognized extra tasks to enhance workflow efficiency to improve workflow efficiency. to find extra tasks when duties were completed.
Banquet cook
Plaza Volare
Montreal, QC
11.2009 - 09.2012
- Assisted kitchen staff in producing high-quality food for banquets, catered events, and member dining areas.
- Set up and performed initial prep work for food items such as soups, salads and sauces.
- Mixed and weighed ingredients in accordance with the recipe given to me by chef.
- Recognized extra responsibilities to enhance team efficiency during slow periods. to support team operations during downtime.
- Coordinated with distributors to place orders based on the chef's instructions.
Cook/team leader/supervisor
Ssp Canada
01.2016
- Supervised daily operations of the team
- Ensured adherence to recipe portions for consistency in quality
- Made sure the recipe portions were being respected
- Sought opportunities for continuous improvement in processes
- Fostered a positive and friendly work environment for coworkers and clients
- Supported coworkers with various tasks with their tasks fellow coworkers whenever needed
- Displayed a positive and friendly attitude toward fellow coworkers and clients
Breakfast cook
Java U caf (Fairview pointe-claire)
01.2016
- Executed initial prep for breakfast items to ensure timely service
- Prepared the orders according to the customers' wishes
- Served customers and accurately took orders to enhance dining experience
- Assisted coworkers in preparing sandwiches during busy shifts
- Cleaned tables in dining area
- Put away orders and did rotation of inventory.
- Displayed a positive and friendly attitude towards fellow team members.
Sous chef
Beaconsfield Yacht Club, Beaconsfield
01.2014
- Fostered a welcoming atmosphere for customers and team members, enhancing overall dining experience.
- Prepared ingredients and equipment for cooking tasks in a timely manner.
- Mixed and weighed ingredients in accordance with the recipes.
- Executed initial prep work to ensure efficient kitchen operations and timely service.
- Coordinated task delegation among coworkers, optimizing workflow and team collaboration.
- Displayed a positive and friendly attitude towards customers and fellow team members.
Education
College Studies - Restaurant Management
LaSalle College
MontrealAttestation in Vocational Specialization - Contemporary Cooking
St. Pius X Culinary Institute
MontrealVocational Diploma - Professional Cooking
St. Pius X Culinary Institute
MontrealHigh School Diploma -
The High School of Montreal Adult Services
MontrealSkills
- Food preparation
- Portion control
- Ingredients measuring
- Food spoilage prevention
- Kitchen sanitation
- Kitchen equipment operation and maintenance
- Inventory rotation
- Event catering
- Shift opening
- Shift closing
- Employee training
- Communication skills
- Time management
- Attention to detail
- Focus and discipline
- Garnishing techniques
- Health and safety compliance
Highlights
Trilingual (English, French, Italian)
Timeline
Cook/Aide-cuisinire/prpos service alimentaire
Ciusss Centre Ouest
09.2026 - Current
Aide-Cuisinire/prepose service alimentaire
CIUSSS ouest de l'Ile de Montreal
02.2020 - 09.2026
Cook (dollard des ormeaux and Beaconsfield location)
Sunrise senior living
05.2018 - 09.2018
Cook/cashier
A & A Gourmet Catering
01.2017 - 01.2018
Cook/hostess (air Canada maple leaf lounge)
Compass group Canada
01.2016 - 01.2017
Cook/team leader/supervisor
Ssp Canada
01.2016
Breakfast cook
Java U caf (Fairview pointe-claire)
01.2016
Cook
Le Festigout Corbeille
01.2014 - 01.2016
Sous chef
Beaconsfield Yacht Club, Beaconsfield
01.2014
Cook
Club de golf Saint-Ralphael, Ile Bizard
04.2013 - 10.2013
Hostess/Cook
Boulangerie Premire Moisson, Dollard Des Ormeaux
09.2012 - 04.2013
Banquet cook
Plaza Volare
11.2009 - 09.2012
College Studies - Restaurant Management
LaSalle College
Attestation in Vocational Specialization - Contemporary Cooking
St. Pius X Culinary Institute
Vocational Diploma - Professional Cooking
St. Pius X Culinary Institute
High School Diploma -
The High School of Montreal Adult Services