BLA BI
Lethbridge,AB
Summary
Experienced Cook with a proven track record of preparing large quantities of food items according to recipes or specific customer orders. Highly skilled in maintaining high levels of cleanliness and organization in the kitchen environment while adhering to safety protocols. Demonstrated ability to cook food according to recipes set by establishments and maximize downtime during off-peak periods. Possess expertise in using industrial kitchen equipment and preparing a variety of dishes. Strong communication and customer service skills.
Overview
16
16
years of professional experience
1
1
Certification
Work History
COOK
Water tower grill
07.2023 - Current
- Prepared large quantities of food items according to recipes or specific customer orders
- Maintained high levels of cleanliness and organization within the kitchen environment
- Performed prep work such as chopping vegetables or marinating meats prior to service hours
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer
- Cooked food according to recipes set by establishment
CAMP COOK
Horizon North
07.2022 - 04.2023
- Informed supervisors when equipment was not working properly and when food and supplies levels became low to order needed items
- Cut and ground meats, poultry and seafood to prepare for food service
- Cleaned and organized the kitchen to maintain a safe and sanitary environment
- Vacuumed or swept and mopped dining area and kitchen floor
- Monitored and recorded food temperatures to ensure food safety
- Requisitioned food supplies, kitchen equipment, and appliances based on estimates of future needs
- Inspected deliveries for freshness and accuracy prior to accepting shipment into the kitchen facility
- Washed pots, pans, dishes, utensils, or cooking equipment
- Took inventory of supplies and equipment
- Operated kitchen equipment such as ovens, fryers, mixers, and slicers safely according to manufacturer's instructions
COOK
Steamworks
09.2021 - 06.2022
- Prepared large quantities of food items according to recipes or specific customer orders
- Maintained high levels of cleanliness and organization within the kitchen environment
- Performed prep work such as chopping vegetables or marinating meats prior to service hours
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer
- Cooked food according to recipes set by establishment
DECKHAND/COOK
Sonangol group
04.2019 - 03.2020
- Deck cleaning mooring of the boat at the port, control of the loading of goods.prepare the food for the crew and passenger
- Kitchen cleaning food quality control
- Make the menu
- Excellent knowledge of anchoring techniques used for various types of vessels
- Tied barges together into tow units for tugboats handled, inspecting barges periodically during voyages and disconnecting them when destinations were reached
- Knowledgeable in the use of firefighting equipment for emergency situations
- Followed safety procedures to protect passengers and vessels
- Stood gangway watches to prevent unauthorized persons from boarding ships while in port
MARINE CHEF
Pélican marine service ship
02.2012 - 03.2019
- Prepared large quantities of food items according to recipes or specific customer orders
- Adhered to safety protocols at all times while preparing meals for customers
- Assisted with food prep tasks, maximizing downtime during off-peak periods
- Maintained temperatures of food products to reduce illness or waste
- Prepped items for various cooking methods by seasoning or marinating
- Organized and managed catered events, ensuring quality food and service standards were met
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Developed popular daily specials with personally sourced ingredients
- Trained and managed line cooks in the execution of all dishes
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer
- Developed relationships with vendors to source fresh produce, proteins and specialty items
- Developed recipes that were creative, innovative and visually appealing
- Analyzed food, labor and overhead costs to assign menu pricing
- Inspected deliveries upon arrival for quality assurance before accepting goods into inventory
COOK
Tramontane 7521778 boat offshore
04.2018 - 08.2018
- Trained and managed line cooks in the execution of all dishes
- Monitored inventory levels and enforced best practices, reducing waste
- Planned and prepared menus for a variety of events, utilizing seasonal ingredients and catering to dietary restrictions
CHEF
MY Ligaya yatch 8000103 worldwide
12.2016 - 05.2017
- Negotiated contracts with suppliers to secure the best prices for ingredients
- Monitored inventory levels to ensure sufficient supplies were available for daily operations
- Maintained high levels of cleanliness and organization within the kitchen environment
- Streamlined ordering processes to reduce wait times for customers and improve overall efficiency in the kitchen
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
- Developed recipes that were creative, innovative and visually appealing
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
CATERING MANAGER
BNETD-National Bureau of Technical Studies and Development
02.2009 - 01.2012
- Monitored budgets and payroll records to verify authorization of expenditures
- Trained catering associates in service techniques, menu presentation, and customer service
- Based on anticipated number of guests, nutritional value, palatability, popularity and costs
- Established relationships with local farmers and suppliers for fresh ingredients used in menus
- Investigated and resolved complaints regarding food quality and service
- Assessed staffing needs and recruited staff, using methods such as newspaper advertisements and attendance at job fairs
- Monitored employee performance to ensure quality service delivery at all times
COOK'S ASSISTANT
Belouga marine fish boats
04.2009 - 06.2009
- Removed trash and clean kitchen garbage containers
- Followed detailed instructions to prepare a variety of dishes
- Sliced, cut, or ground meat, poultry and seafood to prepare for cooking
- Weighed or measured ingredients
- Collaborated with other cooks to ensure a smooth and efficient flow in the kitchen
- Provided assistance to cooks whenever needed in order to maintain efficient workflow throughout the kitchen area
Education
Secondary School - Cook
Professional Culinary School
Ivory Cost 07.2019
Bachelor Of Administrative Studies - Business Management
Group Loko
Ivory Coast 08.2005
Skills
- Food Preparation
- Cleanliness and Organization
- Vegetable Chopping
- Meat Marinating
- Food Labeling and Storage
- Recipe Adherence
- Safety Protocols
- Food Temperature Management
- Seasoning
- Industrial Kitchen Equipment Usage
Languages
French
Native or Bilingual
English
Full Professional
Certification
- Certificate CPR & First Aid & AED
- Certificate H2S Awareness
- Certificate WHMIS (GHS)
- Certificate Confined Space
- Certificate in tanker operations liquefied gas
- Certificate safe food level 1
- Certificate of qualification as cook
- Certificate of rating as able seafarer deck
- Certificate for familiarization and basic safety
- Certificate of proficiency in survival craft and rescue boats
- Level 2 award in food safety for catering
- Certificate of rating as able seafarer deckhand
References
- CHRIS JONES, Water Tower Grill, General Manager, My Boss, (403) 715-2552, chris@thewatertowergrill.ca
- MHENG DOLOJAN, Telegraph Taphouse, General Manager, Manager, (403) 942-4136, mheng@taphouse.pub
- DANI HRDLITSCHKA, Steamwork Group, Human Resources Manager, My Boss, (604) 678-5782, dani@steamworks.com
- GABRIEL STEPHANE, Horizon North, Manager, My Boss, (403) 382-7828, Stgabriel82@gmail.com
- EMMANUEL MICHOT, Pelican Marine Service, Human Resources Manager, My Boss, 33695057146, e.michot@apremar.com
Timeline
COOK
Water tower grill
07.2023 - Current
CAMP COOK
Horizon North
07.2022 - 04.2023
COOK
Steamworks
09.2021 - 06.2022
DECKHAND/COOK
Sonangol group
04.2019 - 03.2020
COOK
Tramontane 7521778 boat offshore
04.2018 - 08.2018
CHEF
MY Ligaya yatch 8000103 worldwide
12.2016 - 05.2017
MARINE CHEF
Pélican marine service ship
02.2012 - 03.2019
COOK'S ASSISTANT
Belouga marine fish boats
04.2009 - 06.2009
CATERING MANAGER
BNETD-National Bureau of Technical Studies and Development
02.2009 - 01.2012
Secondary School - Cook
Professional Culinary School
Bachelor Of Administrative Studies - Business Management
Group Loko
Similar Profiles
Haley SowellHaley Sowell
SERVER/ HOSTESS at Moxie’s Grill and BarSERVER/ HOSTESS at Moxie’s Grill and Bar
Nicole GuzzoNicole Guzzo
Reception Supervisor at Water Tower InnReception Supervisor at Water Tower Inn
Daniel VillarrealDaniel Villarreal
Lead/Head Chef at The Water Tower GrilleLead/Head Chef at The Water Tower Grille
Chase HintzChase Hintz
Laborer at Prairie Concrete ConstructionLaborer at Prairie Concrete Construction
Liam WolseyLiam Wolsey
Supervisor at Firestone Restaurant & BarSupervisor at Firestone Restaurant & Bar