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Line Cook
BLUE MOUNTAIN SKI RESORT
12.2022 - 03.2023
- Engages in daily restaurant food prep, consistent plating/culinary execution workstation
organization, and quality control
- Participates in restaurant opening and closing activities
- Support prep/porter staff as
needed
- Responsible for all areas of production, including both hot and cold production
- Taking all the orders and plating for the take outs and for the food of the guest
- Helping refilling food in the brunch buffet, cutting vegetables for garnish, and cutting
vegetables needed for the menus.
Server RED LOBSTER
10.2022 - 11.2022
- Arranging all the ingredients and seasonings and tools needed inside the kitchen,
cleaning pot wash and grease trap
- Make sure all foods are stored in appropriate containers at proper holding
temperatures
- Learn preparation for all menu items in accordance with the Blue Mountain standard
menu quality standards
- Handle high-volume gas range prep and execution, ensuring all orders are cooked
promptly, accurately, and to order
- Develop and execute food cost and control procedures and strategies.
Graduate - Culinary Management
Fanshawe College
December 2023
- Able to stand and walk throughout the shift and work in fast-paced work environment
- With repetitive task
- Excellent ability to tolerate high stress and uncomfortable working environments
- Machinery Operation: Expertise in operating food production machinery while
- Maintaining quality and safety standard
- Team Collaboration: Strong team work and communication skills to collaborate
- Effectively in various roles and environment
- Consistently meets and exceeds productive goals with patience and efficiency
- Well verse in HACCP and WHMIS
Line Cook
BLUE MOUNTAIN SKI RESORT
12.2022 - 03.2023
Server RED LOBSTER
10.2022 - 11.2022
Graduate - Culinary Management
Fanshawe College
