Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Joshua Trujillo

Burnaby,BC

Summary

Passionate culinary professional with a commitment to continuous improvement and excellence in cooking. Experience working alongside top chefs in high-standard environments, focusing on skill enhancement and quality. Aspires to achieve a position in Michelin-starred restaurants and prestigious hotels to elevate culinary standards. Dedicated to hard work and personal growth to meet and exceed employer expectations.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

The Boathouse Restaurant
New Westminster, British Columbia
10.2024 - 10.2025
  • Developed and managed kitchen work schedules, balancing staff availability with weekly projection sales, and labor budgets.
  • Conducted comprehensive bi-weekly inventory management and counts. Balanced variances and created action plans in order to lower overall food costs and food variances.
  • Managed ordering, inventory levels, receiving, and invoice settling from GFS, 7seas, ICP, Freshpoint, and Bargreens.
  • Trained new kitchen staff on cooking techniques and safety protocols in order to be an integral part of the team.
  • Supervised specialty dish questions and preparation to satisfy customer requests, and cater to various dietary needs.
  • Cooked alongside the kitchen team to further develop their skills and to ensure bill times are up to company standards.
  • Managed hotel catering services, ensuring high-quality food, proper par levels, and helping during the execution of the events.

Lead Kitchen Supervisor

The Boathouse Restaurant
Port Moody, British Columbia
08.2017 - 10.2024
  • I started as a dishwasher at the age of 18 and slowly worked my way up the line, learning every station and responsibility until I was promoted to Lead Kitchen Supervisor.
  • Learned over 60 recipes, from prep to line service, in order to cover all stations in the restaurant at any given time.
  • Oversaw the execution of special requests made by the chefs, whether they were delegated work, cleaning, or customer dietary meals.
  • Trained all new employees in various stations until they could independently operate the station confidently.
  • Helped during any special events and holidays to ensure smooth service and execution.
  • In charge of weekend brunch execution, from opening the restaurant line to cooking the brunch service.
  • The main stations I operated were the sauté and grill stations.

Pizza Cook

Fresh Slice Pizza
Port Moody, British Columbia
02.2016 - 01.2017
  • Prepared fresh pizza dough and toppings daily for high-volume service.
  • Operated ovens and cooking equipment to ensure optimal baking conditions.
  • Maintained cleanliness of kitchen areas, adhering to health and safety standards.
  • Fresh slice pizza was my first real job during high school that involved any kind of cooking and what sparked my eventual love for food.

Education

High School Diploma -

Heritage Woods Secondary
Coquitlam, BC
06-2017

Skills

  • Inventory management
  • Food cost control
  • Menu development
  • Kitchen safety protocols
  • Banquets and catering
  • Quality assurance
  • Recipe creation
  • Attention to detail
  • Performance improvement
  • Strong work ethic

Certification

  • Food Safe level 1

Timeline

Executive Sous Chef

The Boathouse Restaurant
10.2024 - 10.2025

Lead Kitchen Supervisor

The Boathouse Restaurant
08.2017 - 10.2024

Pizza Cook

Fresh Slice Pizza
02.2016 - 01.2017

High School Diploma -

Heritage Woods Secondary

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Joshua Trujillo