ELORD AGLOSOLO
EDMONTON
Summary
Hardworking and professional individual with a detail-oriented approach to food preparation and handling. Possessing excellent communication and problem-solving strengths, reliable and punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasking skills recognized for supporting successful kitchen operations. Focused professional with expertise in preparing meals for customers in busy establishments, versatile and experienced in food safety, supply management, and plating. Courteous, bilingual, and possess excellent multitasking and presentation skills. Several years of experience preparing food for restaurant customers, structured professional who is customer-oriented and a team player skilled in kitchen equipment operations, menu design, and kitchen supervision. Familiar with various cooking methods and sanitation procedures, dynamic food service professional with excellent teamwork skills and the ability to learn new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques, equipped with several years of related experience. Detail-oriented Prep Cook successful in high-volume fast food settings, highly skilled in different stations, cooking methods, and presentations. Hardworking employee with customer service, multitasking, and time management abilities. Devotion lies in giving every customer a positive and memorable experience.
Overview
5
5
years of professional experience
1
1
Certification
Work History
2nd COOK
ATCO Frontec
09.2024 - Current
- ATCO – FRONT TEC
- Making soups
- SALAD MAKER
- CUTTING FRUITS Ensure all meal prep is organized and completed as required All dishes are prepared and served to the highest standard
- Assist in stocking of all food serving areas according to the number of persons to be served, with a focus on quality, appearance, adequate stocking levels, and minimizing leftovers and product waste
- Prepares and cooks food according to standardized recipes, ensuring food is cooked at the proper temperature and at the proper length of time
- Prepares, serves, and clears resident steam table/tray line as required
- Maintains established food rotations in storage in order to minimize spoilage and waste
- Operates food services equipment in a safe manner and according to established policies and procedures
- Follows principles of sanitation and safety in handling food, work area and equipment
- Ensure that all prepared products are correctly recorded on daily kitchen logs for hot and cold holding, temperature logs and daily cleaning schedules
- Cut vegetables, fruits, wraps pastries and other snacks
- Produce quantity of sandwiches
- Assisting chef and first cook
- Maintained cleanliness of work area and equipment according to health regulations
- Ensured all food items were stored properly and labeled correctly
- Monitored food inventory levels and placed orders as necessary
- Cooked meats, poultry, fish and shellfish dishes according to recipes or customer specifications
- Coordinated with wait staff to ensure timely delivery of food orders
- Conducted quality control inspections on prepared food items prior to serving
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate
- Chopped, diced and sliced vegetables and fruit ahead of rush periods
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures
- Operated grills, fryers and broilers to cook items to quality guidelines
- Replenished food items from inventory and rotated ingredients
- Prepared and served meals by reviewing recipes and combining and cooking ingredients
- Distributed food to service staff for prompt delivery to customers
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Consistently met tight deadlines for meal service during peak dining hours, maintaining a calm demeanor under pressure.
- Implemented seasonal menu changes smoothly while retaining popular offerings for loyal clientele.
3rd Cook
Aramark
05.2024 - 09.2024
- Ensure all meal prep is organized and completed as required
- All dishes are prepared and served to the highest standard
- Assist in stocking of all food serving areas according to the number of persons to be served, with a focus on quality, appearance, adequate stocking levels, and minimizing leftovers and product waste
- Prepares and cooks food according to standardized recipes, ensuring food is cooked at the proper temperature and at the proper length of time
- Prepares, serves, and clears resident steam table/tray line as required
- Maintains established food rotations in storage in order to minimize spoilage and waste
- Operates food services equipment in a safe manner and according to established policies and procedures
- Follows principles of sanitation and safety in handling food, work area and equipment
- Ensure that all prepared products are correctly recorded on daily kitchen logs for hot and cold holding, temperature logs and daily cleaning schedules
- Acts in a courteous, efficient, and friendly manner in all customer and employee interactions
- Provided excellent customer service by addressing concerns or feedback promptly and professionally during meal services.
- Improved customer satisfaction with timely and accurate completion of special dietary requests.
- Provided backup support to other kitchen positions during staff shortages or high demand periods, demonstrating versatility and commitment to overall team success.
- salad maker
- cutting fruits and vegetables
3RD COOK
SODEXO
07.2020 - 07.2022
- Facilitated effective communication within the kitchen team, promoting collaboration towards common goals while preventing conflicts or misunderstandings.
- Handled multiple duties simultaneously including prep work, cooking stations support and final plating touches leading to successful daily operations.
- Ensured recipe consistency across all dishes served by strictly following established guidelines for ingredient measurements and cooking times.
- Improved customer satisfaction with timely and accurate completion of special dietary requests.
- Completed tasks efficiently under pressure during peak hours while maintaining focus on producing exceptional results consistently.
- Maintained safe working conditions by adhering to sanitation guidelines and following established safety procedures.
- Upheld high-quality presentation standards for each dish before being served to customers, reflecting attention to detail and pride in craftsmanship.
- Reduced food waste by managing proper storage and rotation of ingredients, ensuring freshness and quality.
- ASSISTING 2ND COOK
- Salad maker
- cutting fruits and vegetables
Education
Bachelor Degree - Bachelor of Science In Business Administration (Management)
Adamson University
03.2007
Skills
- Food presentation
- Portion Control
- Knife Skills
- Menu Planning
- Team Management
- Food Preparation
- Sanitation
- Frying
- Grilling
- Recipe-based cooking
- Order Verification
- Fine Dining
- Supply Restocking
- Dish preparation
- Surface cleaning
- Food handling
- Customer Service
- Grilling Techniques
- Sanitation Practices
Accomplishments
- Documented and resolved [Issue] which led to [Results].
- Catered local Charity Ball for dozens of prestigious guests, including local politicians and celebrities.
Certification
- Food Safety
- CSTS
- WHIMIS 2015
Languages
English
Professional Working
Interests
- Cooking
- Tech enthusiast, passionate about exploring the latest advancements and innovations
- Participating in local clean-up initiatives
- I enjoy helping others and giving back to the community
- Sharing travel tips, recommendations, and insights with fellow enthusiasts
- I participate in various sports activities for physical activity, camaraderie, and personal growth
- I like working with my hands and fixing things
BITH DATE : JULY 27, 1986
STATUS IN CANADA : PERMANENT RESIDENCE
NATIONALITY : FILIPINO
Timeline
2nd COOK
ATCO Frontec
09.2024 - Current
3rd Cook
Aramark
05.2024 - 09.2024
3RD COOK
SODEXO
07.2020 - 07.2022
Bachelor Degree - Bachelor of Science In Business Administration (Management)
Adamson University
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