Overview
Work History
Education
Skills
Languages
Volunteer Experience
Motivation
Timeline
Generic

BUKHBAT ZORIGOO

1740 Saint-Patrick #319,QC

Overview

13
13
years of professional experience

Work History

Line Cook Supervisor

Fleurs et Cadeaux
Montreal, Quebec
08.2023 - Current
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.

Sous Chef

Denise
Montreal, Quebec
08.2021 - 01.2023
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Developed daily specials utilizing seasonal ingredients.
  • Assisted in menu development and recipe testing.
  • Completed day-to-day duties accurately and efficiently.

Line cook (Chef de partie)

Foiegwa
08.2018 - 02.2020
  • Company Overview: French restaurant
  • Setting up and stocking stations with all necessary supplies
  • Preparing food for service
  • Cooking menu items in cooperation with the rest of the kitchen staff
  • French restaurant

Assistant Manager

Schlouppe Bistrot Nakamichi
01.2015 - 05.2018
  • Company Overview: Japanese bistro
  • Managed daily kitchen operations
  • Inventory check and placed purchase order
  • Managed, trained staff members
  • Responsible for client satisfaction
  • Advertisement planning
  • Collaborated in menu designed innovative recipes
  • Japanese bistro

HR

Otakuthon Cultural Society
01.2014 - 08.2014
  • Company Overview: Otakuthon Cultural Society
  • Otakuthon Cultural Society
  • Treasury

Cook

Misoya
10.2012 - 08.2014
  • Company Overview: Ramen shop
  • Food preparation
  • Prep work
  • Place order and inventory check
  • Ramen shop

Bookkeeping (internship)

LRDG
08.2012 - 05.2013
  • Company Overview: Company
  • Data entry
  • Processed documents and filed according to instructions
  • Company

Volunteer

Hungary Embassy
01.2019
  • Company Overview: Hungary Embassy
  • Prepared meals in a high volume
  • Cooking and plating meals for catered event
  • Hungary Embassy

Education

Diploma de cuisine -

Le Gordon Bleu
Tokyo
02.2020

Accounting and management - incomplete

Lasalle college
05.2018

Skills

  • Able to perform under pressure
  • Interpersonal skills
  • Menu development
  • Food preparation
  • Cooking techniques
  • Workstation setup
  • Recipe creation
  • Knife skills
  • Efficiency improvement
  • Cleaning procedures
  • Waste reduction
  • Food presentation
  • Kitchen management
  • Collaboration

Languages

English
Native/ Bilingual
French
Professional
Japanese
Full Professional
Mongolian
Native/ Bilingual

Volunteer Experience

  • YATAI MTL, 2017-2018, Helping out with event stands, Managing the staffs, Directing cooks
  • OTAKUTHON, 2014, HR, Treasury
  • Hungary Music Event, 2019, Prepared meals in a high volume, Cooking and plating meals for catered event

Motivation

  • My grandma's homemade cooking gives me the passion for cooking
  • Open-minded for experiencing different kind of cooking styles
  • Feeling of fulfillment and accomplishment en route to becoming a noted chef

Timeline

Line Cook Supervisor

Fleurs et Cadeaux
08.2023 - Current

Sous Chef

Denise
08.2021 - 01.2023

Volunteer

Hungary Embassy
01.2019

Line cook (Chef de partie)

Foiegwa
08.2018 - 02.2020

Assistant Manager

Schlouppe Bistrot Nakamichi
01.2015 - 05.2018

HR

Otakuthon Cultural Society
01.2014 - 08.2014

Cook

Misoya
10.2012 - 08.2014

Bookkeeping (internship)

LRDG
08.2012 - 05.2013

Diploma de cuisine -

Le Gordon Bleu

Accounting and management - incomplete

Lasalle college

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