Jaron Pitka

• Placed Sysco/GFS orders based on clientele food costs, specific dietary concerns and specified company scope demands
• Handled, stored and documented food and adhered to all HACCP regulations within the company to eliminate illness and prevent cross-contamination, and keep record.
• Training kitchen staff in all areas of their duties, including, but not limited to menu adhering, cross contamination prevention, knife and cooking techniques.
• Lead daily toolbox and production meetings for both day and night crew to discuss HACCP/food issues, and also, to praise them for their successes in both food production and safety culture.

• Acting chef when required to maintain continuity of service and quality, in both the Bistro and Catering Sector
• Planned and executed high-volume food preparation in fast-paced environment, while delegating to a large staff in food preparations for multiple catering events
• Mentored kitchen staff in cooking techniques, and extremely precise food platings
• Created and costed out special menu items with recommended wine pairings.

• Costing and creating high quality ingredient-based menus on my free time, as I was also with Royal Camp Services. Working closely with the Executive Chef and sommelier to create wine and Whisky pairings.
• Having as much physical involvement with the Chef on my time off to give him a break from the abundance of hours and time he was putting into his catering company

• Placed Sysco/GFS orders based on clientele food costs, specific dietary concerns and specified company scope demands
• Handled, stored and documented food and adhered to all HACCP regulations within the company to eliminate illness and prevent cross-contamination, and keep record.
• Training kitchen staff in all areas of their duties, including, but not limited to menu adhering, cross contamination prevention, knife and cooking techniques.
• Lead daily toolbox and production meetings for both day and night crew to discuss HACCP/food issues, and also, to praise them for their successes in both food production and safety culture.

Please Note that I left Royal Camp Services for a while during Covid, which is why you will see a gap in the consistent continuation of my work history