Jemes VIllasencio
Coquitlam,British Columbia
Summary
Hardworking and enthusiastic Cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
5
5
years of professional experience
1
1
Certification
Work History
1st Cook
BC Place Stadium (Sodexo)
04.2023 - Current
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- 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.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and presentation to maintain high standards.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced [Type] environment.
- Identified inefficiencies leading to improved productivity.
- Maintained food safety and sanitation standards.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
Line Cook and Prep Cook
Westwood Plateau Golf & Country Club
03.2019 - 09.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Line Cook
The Taphouse Coquitlam
01.2021 - 03.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
Education
Professional Cook 2 Certificate - Culinary Arts
Vancouver Community College
Vancouver, BC04.2022
Skills
- Adaptability
- Sanitation practices
- Portion control
- Continuous learning attitude
- Professionalism in the kitchen
- Quality control
- Teamwork abilities
- Mise en place organization
- Attention to detail
- Contamination Prevention
- Performance Improvement
- Ingredient Inspection
- Efficient Multitasking
Languages
English
Native or Bilingual
Certification
- Licensed Food Safe Level 1 - [September 2020 - September 2025]
Timeline
1st Cook
BC Place Stadium (Sodexo)
04.2023 - Current
Line Cook
The Taphouse Coquitlam
01.2021 - 03.2021
Line Cook and Prep Cook
Westwood Plateau Golf & Country Club
03.2019 - 09.2023
Professional Cook 2 Certificate - Culinary Arts
Vancouver Community College
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