Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Timeline
Generic

Glauber Baldo

Summary

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

Overview

11
11
years of professional experience
1
1
Certification

Work History

Galley Host

Rocky Mountaineer
05.2023 - Current
  • Provide our guest an amazing experience on board of a luxurious train, during a life-time experience.
  • Greeted guests upon arrival and offered assistance.
  • Presenting the menu itens, in order to exceed the guests expectations.
  • Answered the guests inquiries about dietary restrictions with efficiency and professionalism.
  • Coordinating the meal services hours, with plating and serving.

Kitchen Helper, Prep Cook, Steward

Tableau Bar and Bistro
02.2021 - 05.2023
  • Prepare and provide a healthy, clean and safe environment to whole team
  • Responsible for food safe procedures and inventory management
  • Assist the team in preparation of shellfish, ingredients and daily needs on menu items.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Operated standard kitchen equipment with focus on safety and sanitation.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.

Steward

Wall Centre Vancouver
01.2018 - 01.2020
  • Prepare and provide a healthy, clean and safe environment to whole team, as an agent of cleanliness and sanitary procedures, to all kitchen environment and tools
  • Inventory management procedures and control of supplies for the stewarding operations
  • As an active team member also helping in prepping and pre-cooking procedures.
  • Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.

Line Cook (Appetizer/Oyster Bar and Pastry)

Glowbal at Telus Garden - (Glowbal Restaurant Group)
01.2017 - 01.2018
  • Transferred from Nosh to experience and learn new tasks as a versatile line cook
  • Working on a display kitchen in charge of general preparation, appetizer and Oyster bar and dessert station
  • Focus on producing high quality/volume meals from a vibrant menu with exclusive features and personalized services.

Cafeteria Prep/Production Cook

NOSH (Glowbal Restaurant Group)
01.2016 - 01.2017
  • Prepare and provide ingredients for the line, organize food display seeking high quality standards
  • In charge of cooking and packing catering orders
  • Manage material inventory, specialty foods and daily features.

Buffet Attendant/Line cook

MSC Cruises – On Board/Europe and South America
01.2013 - 01.2015
  • Clean, organize, prepare cooking line in order to serve guests
  • Deal with large volume of production
  • Manage material inventory. Meet high quality standard of service.
  • Resolved guest concerns quickly regarding food selection, beverage availability and freshness.
  • Improved guest comfort and satisfaction through personalized service and support.

Education

Butcher Apprenticeship course -

University Senac Sao Paulo BR

Culinary Arts Diploma -

Vancouver Community College (VCC)
01.2017

Skills

  • Guest Communication
  • Sanitation
  • Contamination Prevention
  • Food Presentation
  • Food Handling
  • Food Plating and Presentation

Certification

  • Food Safety Certified
  • Serve It Right Certified

Languages

English
Full Professional
Portuguese
Native or Bilingual
Spanish
Professional Working

References

  • Chef Sylvia Katynski, sylviakatynski007@gmail.com, 778-868-4384
  • Chef Jason Vallee, chef_jason@shaw.ca, 604-619-2353
  • Chef Ben Kuan, bkuan521@gmail.com, 778-997-5632
  • Chef Hamid Salimian, hsalimian@vcc.ca
  • Sebastian Palma, spalma@wallcentre.com, 604-356-2852

Timeline

Galley Host

Rocky Mountaineer
05.2023 - Current

Kitchen Helper, Prep Cook, Steward

Tableau Bar and Bistro
02.2021 - 05.2023

Steward

Wall Centre Vancouver
01.2018 - 01.2020

Line Cook (Appetizer/Oyster Bar and Pastry)

Glowbal at Telus Garden - (Glowbal Restaurant Group)
01.2017 - 01.2018

Cafeteria Prep/Production Cook

NOSH (Glowbal Restaurant Group)
01.2016 - 01.2017

Buffet Attendant/Line cook

MSC Cruises – On Board/Europe and South America
01.2013 - 01.2015

Butcher Apprenticeship course -

University Senac Sao Paulo BR

Culinary Arts Diploma -

Vancouver Community College (VCC)

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Glauber Baldo