Summary
Work History
Education
Skills
Languages
EXPERIENCE SUMMARY
Timeline
Hi, I’m

Brendan Kokolsky

Winnipeg,MB

Summary

Full-time position with an established company where my skills and abilities can be used to achieve the company’s long-term goals.

Diligent cook helper with strong background in assisting kitchen operations. Supported chefs by preparing ingredients and maintaining clean workspace. Demonstrated efficiency and teamwork in high-pressure environments.

Experienced with food preparation, kitchen safety, and supporting chefs. Utilizes effective communication and multitasking to ensure smooth kitchen operations. Knowledge of maintaining cleanliness and organization in high-volume environment.

Professional culinary support with strong background in kitchen operations and food preparation. Focus on team collaboration and achieving high-quality results. Known for reliability and adaptability, ensuring smooth kitchen workflow. Expertise in maintaining cleanliness, assisting in meal prep, and following safety protocols.

Diligent cook with proven track record in high-volume kitchen environments. Demonstrated expertise in preparing diverse culinary dishes and maintaining kitchen efficiency. Displayed proficiency in teamwork and adaptability to changing menus and customer preferences.

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation, and stock management. Efficient multitasker with talents in recipe management and development.

Attentive cook with wide-ranging culinary experience in various settings. Produces quality meals while adhering to safety and sanitation guidelines. Possesses excellent organization and time management skills for smooth kitchen operation.

Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.

Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.

Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Work History

JUNCTION59 RESTAURANT

Supervisor In Training
12.2023 - Current

Job overview

  • Duties: Stock line
  • Clean kitchen
  • Assist with all preps
  • Close kitchen

FAMOUS DAVE’S BAR-B-QUE

Prep Cook/Line Cook/Line Opener
10.2023 - 03.2024

Job overview

  • Duties: Count inventory on the line and determine preps required
  • Heat sauces and backups
  • Set up line and dishes for service
  • Stock line
  • Prep line stock (sauces, fresh cuts, portioning and bread pulls)
  • Assist main preps as needed
  • Help on the line with appetizers and cold sides

ELMHURST GOLF AND COUNTRY CLUB

Junior Sous Chef
05.2023 - 10.2023

Job overview

  • Duties: Prepared daily menu specials
  • Equipment cleaning and sanitization
  • Menu preps
  • Assisted in banquet plating and kitchen preps organization
  • Food quality plating checks
  • Line coaching

THE GATES ON ROBLIN

Line Cook
11.2022 - 03.2023

Job overview

  • Duties: Stock the line
  • Cleaned kitchen
  • Assisted with all preps
  • Open and closed kitchen
  • Counted inventory on the line to determine required preps
  • Prep line stock (sauces, fresh cuts, portioning and bread pulls)
  • Assisted main preps as needed
  • Helped on the line cooking as required

BROWNS SOCIALHOUSE

Line Cook
03.2022 - 08.2022

Job overview

  • Duties: Stock the line
  • Sanitized kitchen
  • Assisted with all preps
  • Open and closed kitchen
  • Maintained required inventories for all preps
  • Prep line stock
  • Assisted main prep
  • Helped on the line cooking as needed

JOEY Kenaston

Night Sous Chef
02.2021 - 03.2022

Job overview

  • Duties: Performed all cooking/prep duties as required for service
  • Determined labor costs when assisting Head Chef with staff scheduling
  • Maintained required stock inventories for service
  • Closed and cleaned kitchen
  • Ensured that all equipment and kitchen was properly sanitized

Education

Red River College Patterson Global Foods Institute
Winnipeg, MB

Culinary Arts Apprenticeship Level2
06.2018

Carman Collegiate
Carman, MB

G.E.D. Grade12
06.2016

Skills

  • Kitchen preparations and inventory quality control –3 years
  • Restaurant equipment knowledge and maintenance –3 years
  • Staff management and on the line coaching –3 years
  • Food storage
  • Cleanliness standards
  • Menu planning
  • Knife skills
  • Pastry techniques
  • Ingredient measuring
  • Basic nutrition
  • Seafood preparation
  • International cuisine
  • Cooking techniques
  • Baking basics
  • Kitchen safety
  • Food preparation
  • Food handling
  • Vegetable prep
  • Sanitation practices
  • Stock rotation
  • Food presentation
  • Meat cutting
  • Food plating
  • Grilling expertise
  • Sauce making
  • Portion control
  • Temperature monitoring
  • Special diets
  • Food costing
  • Recipe reading
  • Spice knowledge
  • Team collaboration
  • Equipment cleaning
  • Chopping vegetables
  • Cleaning proficiency
  • Complex Problem-solving
  • Sanitation and sterilization procedures
  • Kitchen operations
  • Food safety measures
  • Customer service
  • Sanitation procedures
  • Inventory oversight
  • Cleaning and sanitation
  • Kitchen organization
  • Order accuracy
  • Surface cleaning
  • Punctual and reliable
  • Heavy lifting
  • Food plating and garnishment
  • Commercial dishwashers
  • Trash removal
  • Waste reduction
  • Sauce preparation
  • Positive attitude
  • Time management
  • Kitchen cleaning and maintenance
  • Dedicated work ethic
  • Workplace health and safety
  • Verbal and written communication
  • Food safety
  • Dishwashing
  • Cooking
  • Food quality standards
  • Trash removal and recycling
  • Safe chemical handling
  • Ingredient preparation
  • Trash collection
  • Continuous improvement
  • Supply restocking
  • Pantry restocking
  • High volume dining
  • Stock management
  • Food portioning
  • Catering support
  • Salad preparation
  • Hygiene standards
  • Utensil sanitizing
  • Safe food handling
  • Grill maintenance
  • Meat and poultry slicing

Languages

English
Professional Working

EXPERIENCE SUMMARY

Extensive culinary experience in the hospitality industry. Currently working to complete Red Seal Certification.

Timeline

Supervisor In Training

JUNCTION59 RESTAURANT
12.2023 - Current

Prep Cook/Line Cook/Line Opener

FAMOUS DAVE’S BAR-B-QUE
10.2023 - 03.2024

Junior Sous Chef

ELMHURST GOLF AND COUNTRY CLUB
05.2023 - 10.2023

Line Cook

THE GATES ON ROBLIN
11.2022 - 03.2023

Line Cook

BROWNS SOCIALHOUSE
03.2022 - 08.2022

Night Sous Chef

JOEY Kenaston
02.2021 - 03.2022

Red River College Patterson Global Foods Institute

Culinary Arts Apprenticeship Level2

Carman Collegiate

G.E.D. Grade12
Brendan Kokolsky