John Patrick Tapia Pacia
Montreal,QC
Summary
Adept Chef, kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Enhancing customer satisfaction through innovative menu, experienced with Italian, French, Filipino & Japanese cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles while ensuring high quality dining experiences
Overview
8
8
years of professional experience
Work History
Executive Chef/Sous Chef
Tiramisu
07.2022 - 04.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Line Cook/Sous Chef
Jatoba
03.2021 - 08.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Line Cook
Kwizinn
09.2020 - 12.2020
- Cooked and Prepped for service
Line Cook/Banquet Cook
McKiernan
10.2019 - 04.2020
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
Line Cook
Westmount Tennis Club
08.2019 - 10.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Pizzaiolo
Rita
06.2019 - 09.2019
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
Banquet Cook
Hotel Willlam Gray
05.2016 - 08.2019
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals
- Learned menu items produced by assigned station to achieve proper quantities
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently
Education
Associate of Applied Science - Social Science
Dawson College
Montreal, QC05.2014
Skills
- Food Safety
- Menu Planning & Development
- Cost/Labor/ Inventroy Control
- Team Leadership, Staff Training & Management
Languages
English
Native or Bilingual
French
Professional Working
Timeline
Executive Chef/Sous Chef
Tiramisu
07.2022 - 04.2024
Line Cook/Sous Chef
Jatoba
03.2021 - 08.2022
Line Cook
Kwizinn
09.2020 - 12.2020
Line Cook/Banquet Cook
McKiernan
10.2019 - 04.2020
Line Cook
Westmount Tennis Club
08.2019 - 10.2019
Pizzaiolo
Rita
06.2019 - 09.2019
Banquet Cook
Hotel Willlam Gray
05.2016 - 08.2019
Associate of Applied Science - Social Science
Dawson College