Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Jolene Lahey

Catalone

Summary

Diligent Desired Position with proven track record in high-volume kitchen environments. Demonstrated expertise in preparing diverse culinary dishes and maintaining kitchen efficiency. Displayed proficiency in teamwork and adaptability to changing menus and customer preferences.

Overview

24
24
years of professional experience

Work History

Cook

NSHA
06.2001 - Current
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Excellent communication skills, both verbal and written.
  • Worked well in a team setting, providing support and guidance.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.
  • Passionate about learning and committed to continual improvement.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Organized and detail-oriented with a strong work ethic.
  • Paid attention to detail while completing assignments.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Strengthened communication skills through regular interactions with others.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Developed and maintained courteous and effective working relationships.
  • Demonstrated strong organizational and time management skills while managing multiple projects.

Education

Cook 3

NSCC
Sydney, NS

Cook Second Year

NSCC
Sydney, NS
07.2008

Diploma - Culinary Arts

Nova Scotia Community College
Sydney, NS
06.2000

Skills

    Working with time management Working through unexpected circumstances Sharp Knife skills and equipment knowledge Accustomed to working in a fast paced environment Menu planning and ordering of ingredients Organizing theme days with dietician interns Cooking menu's from different counrtys with foreign ingredients Making sure every thing is cooked to the recommended internal temperature Serving food that not only looks beautiful but tastes amazing Most importantly taking the extra steps that you dont need to take To make sure a patient or customer has something that they can eat Whether its cutting up a chicken leg, making a pancake, or searching the kitchen for a jello or a pudding It doesn't take much to make someone's day I think the most important qualities we can possess by working at a hospital are: love, compassion and empathy

Languages

English
Full Professional

Timeline

Cook

NSHA
06.2001 - Current

Cook 3

NSCC

Cook Second Year

NSCC

Diploma - Culinary Arts

Nova Scotia Community College

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Jolene Lahey