GERARD JAMES M. AGREGADO
Halifax,NS
Summary
- Graduate in Culinary Management and seeking full - time opportunities.
- More than five years experience working in the hotel and restaurant
- Has ability to manage the kitchen efficiently while ensuring food safely and freshness of ingredients.
- Self - motivated, team player, hardworking, organized and has excellent skills in taking orders from superiors.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Cook 2
Parkland at the Gardens, Shannex
04.2023 - Current
- Assigned in Cold Station and Hot station
- Doing breakfast
- Serving puree foods
- Planning and preparing meals accoding standards,procedures and recipes
- Preparing and serving the diet restriction, allergies of the client and special requests
- Preparing soup
SECOND COOK
Hyatt Regency Toronto
08.2022 - 04.2023
- Preparing cold dishes and hot dishes in the restaurant
- Planning and preparing special dishes
- Assigned in Banquet and Restaurant
Junior Cook
The Ritz Carlton Toronto
04.2022 - 06.2022
- Assigned in Banquet
- Assigned in Cold Kitchen
- Preparing fresh salad, fruits plates
COOK
Parkland at the Gardens, Shannex
11.2021 - 03.2022
- Serving puree foods
- Planning and preparing meals accoding standards,procedures and recipes
- Preparing and serving the diet restriction, allergies of the client and special requests
- Preparing soup
LINE COOK
Best Western Chocolate Lake Hotel
04.2021 - 03.2022
- Grill Station: grilling burgers
- Fry Station: frying fish and chips, fries, chicken wings and tenders.
- Making salads and sandwich
- Halifax, Nova Scotia
LINE COOK
Four Points by Sheraton
02.2019 - 12.2020
- Making fresh salads
- Grilling Steak
- Making fresh pizza
- Making fresh soups
- Making fresh sandwiches
- Doing special menu or dishes
- London Ontario Canada
BANQUET COOK
Four Points by Sheraton
02.2019 - 12.2020
- Making soups, sandwiches, cold food platter, fruit platter salads
- Plates salads, entrees, and desserts
- Preparing crudities
- Doing omelet and pasta
- Carving Prime in front of the guest
- London Ontario Canada
BANQUET COOK/ LINE COOK
Snowshoe Mountain Inc.
11.2016 - 03.2017
- Making salad, sandwiches, dressings, sauces
- Making gourmet food
- Snowshoe West Virginia USA
LINE COOK
Bar Harbor Regency
05.2016 - 11.2016
- Preparing and frying raw seafood like haddock, clams, and shrimp.
- Cooking live lobster, clams, mussels
- Weighing and portioning of lobsters
- Bar Harbor Maine USA
BANQUET COOK
Marriott Grand ballroom
03.2015 - 02.2016
- Makes Greek salad, tuna niçoise salad, tuna sandwich, bacon lettuce tomato sandwich, ham and cheese sandwich, barbeque chicken tortilla wrap, mushroom sandwich
- Makes salads, dressings, sandwiches and canapes, cold cuts platter, cheese platter
- Plates salads for the functions
- Manila, Philippines
LINE COOK
Park Hyatt Aviara
02.2013 - 02.2014
- Assigned on Pantry Station, making fresh appetizer like salads, cold soup
- Prepared fresh mozzarella, mascarpone, ricotta, fresh pasta, salads and soups
- Carlsbad, California USA
Education
Post - Graduate Diploma - Culinary Skills and Culinary Management
Fanshawe College
12.2020
Bachelor of Science - Hotel, Restaurant and Institution Management with Specialization in Culinary Arts
De La Salle - College of Saint Benilde
09.2012
Skills
- More than five years experience working in the hotel and restaurant
- Has ability to manage the kitchen efficiently while ensuring food safety and freshness of ingredients
- Self-motivated, team player, hardworking, organized and has excellent skills in taking orders from superiors
Certification
- Food Handler Training Certificate, Middlesex - London Health Unit, 2019-03-18, 2024-03-17
- Smart Serve, Smart Serve Ontario, 2019-12-04
- First Aid Certificate, Canadian Red Cross, 2019-03-16, 2022-03-15
Timeline
Cook 2
Parkland at the Gardens, Shannex
04.2023 - Current
SECOND COOK
Hyatt Regency Toronto
08.2022 - 04.2023
Junior Cook
The Ritz Carlton Toronto
04.2022 - 06.2022
COOK
Parkland at the Gardens, Shannex
11.2021 - 03.2022
LINE COOK
Best Western Chocolate Lake Hotel
04.2021 - 03.2022
LINE COOK
Four Points by Sheraton
02.2019 - 12.2020
BANQUET COOK
Four Points by Sheraton
02.2019 - 12.2020
BANQUET COOK/ LINE COOK
Snowshoe Mountain Inc.
11.2016 - 03.2017
LINE COOK
Bar Harbor Regency
05.2016 - 11.2016
BANQUET COOK
Marriott Grand ballroom
03.2015 - 02.2016
LINE COOK
Park Hyatt Aviara
02.2013 - 02.2014
Post - Graduate Diploma - Culinary Skills and Culinary Management
Fanshawe College
Bachelor of Science - Hotel, Restaurant and Institution Management with Specialization in Culinary Arts
De La Salle - College of Saint Benilde