Jason Sookhoo
Toronto,ON
Summary
Seasoned Kitchen Cook with 11 years of experience preparing delicious, nutritious food in multiple food industries as well as being a free-lance cook on occasions. Works closely with others to plan and order specific quantities to serve our clients per day. Maintained organized, clean kitchen environment to promote food safety and quality.
Overview
12
12
years of professional experience
Work History
Catering Cook
Compass-Google, Restaurant Associates
12.2023 - Current
- Followed orders from head chef to establish productive and timely preparation of meals.
- Controlled food cost and waste by selecting and using correct ingredients and amounts.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Adjusted recipes based on ingredient availability or customer request.
- Mentored junior cooks in advanced culinary techniques, improving overall team performance and skill set.
- Collaborated with event planners to design customized menus tailored to client preferences and dietary restrictions.
- Ensured food safety compliance by strictly adhering to sanitation guidelines and maintaining a clean workspace at all times.
- Promoted excellence in food quality and presentation for kitchen staff.
Prep Cook
Eataly
12.2022 - 08.2023
- Trained and assisted new kitchen staff members.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Identified inefficiencies leading to improved productivity.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
Production Cook
Marigolds & Onions
07.2019 - 06.2022
- Followed production forms to accommodate any dietary restrictions and packaging requirements from hot kitchen department in chaffers, or from cold station items such as salads, crudités, charcuteries, etc. created on platters.
- Prepped, cooked and packed food items and sauces for our clients on site at our production warehouse facility.
- heated up meals for hotbox deliveries to be delivered to clients.
- Assist in any occasional offsite catering events, such as equipment, menus, and planning out daily workflow with organizers.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses
- Prepared ingredients ahead of time to promote efficiency in dish garnishing
Line Cook
ICONINK
06.2018 - 05.2019
- Upscale restaurant within Midtown Toronto area, cooking Mediterranean dishes for guests and VIP guests for their satisfactory experience.
- Provided constructive suggestions and encouragement to my fellow co-workers to create positive work environment.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Consulted with front-of-house staff to understand customer desires and meet special dietary considerations.
Lead Line Cook
Firkin Group of pubs
03.2015 - 04.2019
- Made Pub, English-style food for customers by following corporate-provided instructions and recipes.
- Hosted occasional party platters for special functions.
- Made sure portion control of food items, consistencies were being followed, as well food cost, waste kept to minimum.
- Performed consistently kept safe and clean environment.
Lead Line Cook
Imago
07.2015 - 03.2017
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Improved employee performance by providing constructive suggestions and encouragement.
- Modified standard recipes to account for ingredient issues or customer requests, including allergy concerns.
Line Cook
FOUR Restaurant
09.2014 - 06.2015
- Kept stations stocked and ready for use to maximize productivity.
- Prepared multiple items while closely monitoring cooking times to serve entire order hot.
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
- Cleaned kitchen equipment by scrubbing grill, cleaning out fryers and wiping down surfaces.
Line Cook/Prep/Dishwasher
Atlantic on Dundas
08.2012 - 09.2014
- Stored and organized incoming kitchen supplies with every delivery.
- Sanitized counters and wiped down surfaces following food preparation to prevent cross-contamination from raw meats.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Education
Food Handlers Certificate -
Toronto Public Health
Toronto2016
High School Diploma -
Sir Robert L. Borden Business and Technical Institute
Toronto, ON2008
Skills
- Friendly and hardworking
- Focused and disciplined
- Quick Learner
- Food preparation
- Multi-tasking
- Patient and reliable
- Energetic work attitude
- Highly motivated
- Ingredient Preparation
- Food Preparation and Safety
- Stocking and Replenishing
Timeline
Catering Cook
Compass-Google, Restaurant Associates
12.2023 - Current
Prep Cook
Eataly
12.2022 - 08.2023
Production Cook
Marigolds & Onions
07.2019 - 06.2022
Line Cook
ICONINK
06.2018 - 05.2019
Lead Line Cook
Imago
07.2015 - 03.2017
Lead Line Cook
Firkin Group of pubs
03.2015 - 04.2019
Line Cook
FOUR Restaurant
09.2014 - 06.2015
Line Cook/Prep/Dishwasher
Atlantic on Dundas
08.2012 - 09.2014
Food Handlers Certificate -
Toronto Public Health
High School Diploma -
Sir Robert L. Borden Business and Technical Institute
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