Jonas Korys
North Vancouver,BC
Summary
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
12
12
years of professional experience
Work History
Sous Chef
Modern Thai Restaurant Maenam
09.2019 - 04.2025
- Worked closely along executive and head chef de cuisine in creating and developing seasonal menus
- Ensured all the tasks are executed with food safety and HACCP procedures
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards
- Trained and supervised kitchen staff members ensuring highest quality standards
- Worked closely with front-of-house staff to facilitate excellent customer service
Chef De Partie
South-East Asian counter restaurant PingPong
11.2018 - 08.2019
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Commis Chef
Asian Fusion restaurant Chin Chin
08.2017 - 06.2018
- Performing tasks in accordance with food safety and HACCP procedures
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Developed understanding of all kitchen stations including grill, sauté, larder, and prep
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Commis Chef
Pan-Asian restaurant Rick Shores
12.2016 - 07.2017
- Assisted Executive Chef in all duties assigned
- Developed understanding of all kitchen stations including grill, sauté, garde manger, and prep
- Responsible for butchering of meats and fish
- Assured quality and consistency of product following proper food handling procedures, knife skills and cooking techniques
Chef de Partie
Spanish restaurant Don Miguel’s
08.2016 - 12.2016
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
Baker
Italian Bakery Gatves Kepejai
03.2015 - 04.2016
- Production of traditional Italian breads
- Production of traditional Italian pizza, focaccia
- Production of puff pastry
- Production of various brioches (cornetti, faggotini, giruvette, sfogliatelle)
Commis Chef
Restaurant Principe delle Nevi
12.2014 - 01.2015
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Maintained well-organized mise en place to keep work consistent.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
Chef De Partie
French Restaurant Balzac
10.2013 - 05.2014
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Diploma - Culinary Arts
IFSE Italian Food Style Education
Piedmont, Italy03-2015
Professional Course in Sommelier Basics - Wine Service
Vyno Klubas
Vilnius, Lithuania02-2014
Certificate - Culinary Arts Program
Vilnius Labour Market Learning Centrer
Vilnius, Lithuania08-2013
High School Diploma -
Vilnius Antakalnis Gymnasium
Vilnius, Lithuania07-2013
Skills
- Team leadership
- Inventory management
- Staff training and development
- Multitasking and organization
- Positive attitude
- Customer service
Languages
Lithuanian
Native or Bilingual
English
Full Professional
Italian
Limited Working
Technical Skills
Microsoft Excel, Microsoft Power Point, Microsoft Word
Driving License
AM, B1, B
Timeline
Sous Chef
Modern Thai Restaurant Maenam
09.2019 - 04.2025
Chef De Partie
South-East Asian counter restaurant PingPong
11.2018 - 08.2019
Commis Chef
Asian Fusion restaurant Chin Chin
08.2017 - 06.2018
Commis Chef
Pan-Asian restaurant Rick Shores
12.2016 - 07.2017
Chef de Partie
Spanish restaurant Don Miguel’s
08.2016 - 12.2016
Baker
Italian Bakery Gatves Kepejai
03.2015 - 04.2016
Commis Chef
Restaurant Principe delle Nevi
12.2014 - 01.2015
Chef De Partie
French Restaurant Balzac
10.2013 - 05.2014
Diploma - Culinary Arts
IFSE Italian Food Style Education
Professional Course in Sommelier Basics - Wine Service
Vyno Klubas
Certificate - Culinary Arts Program
Vilnius Labour Market Learning Centrer
High School Diploma -
Vilnius Antakalnis Gymnasium
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