Open To Work
Justine Levi Bumaat
Edmonton,AB
Summary
I am a safety conscious and highly motivated team player, bringing a strong foundation in precision and collaborative problem solving to a new career path. As a rapid learner who thrives in high pressure environments, I am eager to apply my strong work ethic and adaptability to drive efficient daily operations and support long term organizational success.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Freelance Digital Media Specialist
Self employed
Edmonton, Alberta
01.2024 - Current
- Managed online campaigns to boost brand visibility and drive audience engagement.
- Developed engaging content for digital platforms and social media channels, increasing audience interaction.
- Analyzed audience metrics to refine content strategies, optimizing outreach efforts.
2nd Cook- Supervisor
SODEXO
07.2020 - Current
- Supervised and trained junior kitchen staff, providing guidance and support.
- Taking the lead in the garde manger station, responsible for preparing cold dishes, salads, and appetizers.
- Ensured compliance with occupational health and safety regulations, fostering a safe and healthy work environment.
- Contributed to Joint Occupation Health and Safety Committee, helping develop and implement effective safety protocols and procedures.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote a safe working environment.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Maintained energy and enthusiasm in a fast-paced environment.
- Worked flexible hours: night, weekend, and holiday shifts.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Camp Cook
Civeo Wapasu Creek Lodge
09.2019 - 10.2019
- Verified portion sizes and ensured adherence to food safety and quality standards
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Maintained stocked stations with supplies and spices to support efficient kitchen operations
- Sanitized cutting boards, benches, and surfaces between tasks to prevent cross-contamination
- Safely used kitchen equipment such as industrial steamers, and kettle boilers , effectively reducing injuries and burns
- Safely used kitchen equipment such as industrial steamers, and kettle boilers, effectively reducing injuries and burns
Line Cook
LUX Steakhouse & Bar 94
- Collaborated with team to clarify special orders, ensuring accurate preparation for customers with food allergies and gluten intolerance
- Handled portion control activities according to specified instructions provided by chef
- Monitored product freshness and rotated stock according to restaurant management schedule to minimize waste
- Prepared food items according to recipes and portioning guidelines, maintaining cooking standards and controlling waste
- Assisted in preparing side dishes for main entrees in a fast-paced kitchen environment.
Sandwich/Salad Artist/Prep Cook
OUTLAND CAMPS
- Prepared a variety of sandwiches using fresh ingredients
- Prepared meats and vegetables for lunch and dinner service, maintaining high standards of food safety
- Created compound and non-compound salads for lunch and dinner menus, ensuring freshness and quality
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Maintained well-organized mise en place to keep work efficient and consistent
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
Line Cook
Duke & Devine's
- Prepared and seasoned meats, poultry, and fish for frying to ensure optimal flavor and presentation
- Monitored time and heat of equipment to maintain proper cooking conditions
- Handled portion control activities according to specified instructions provided by the chef
- Cooked and garnished food following restaurant standards
- Cooks and garnishes food according to standards
- Created daily specials for the menu, showcasing unique flavors and enhancing customer experience
Prep Cook/ Line Cook/ Garde Manger
SeaSalt & Ceviche Bar
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Prepared a variety of appetizers and hors d’oeuvres for events and restaurant service.
- Prepared entire cold section, including salads, sauces, fresh fish, and desserts, ensuring high quality and presentation
- Executed general cleaning tasks following standard kitchen procedures to ensure a hygienic workspace.
- Assisted in overseeing weekly and monthly inventories and ordering food supplies, maintaining optimal stock levels
- Recommended menu items to Executive Chef for dish development, holidays, special events, and promotions, contributing to menu innovation
- Proposed innovative menu options to Executive Chef, focusing on seasonal ingredients and customer preferences.
Education
Cookery - Crash Course Culinary Arts
Asian Divine Light College
Tagbilaran City, Central VisayasBachelor of Science - Nursing
Holy Name University
Tagbilaran City, Central VisayasSkills
- Presentation skills
- Proficient in Microsoft Office and Generative AI support tools
- Highly efficient in communication skills
- Attention to detail
- Good Problem-solving
- Customer service excellence
- Thrives in fast-paced environment
- Adaptability and Flexibility
- Teamwork and Collaboration
- Time Management
- Excellent Leadership and Supervision
- French language proficiency
- Knowledge of MSDS and SOPs
- Kitchen sanitation
- Culinary Expertise
- Food safety knowledge
- Active involvement in menu development
Affiliations
Joint Health and Safety
IIF
Languages
English
Certification
BLS First Aid
Food Safety
WHMIS
Mobile equipment awareness
Introduction to Respiratory protective equipment
Framing hazards and controls
Excavations and exposing utilities
Environmental protection
Controlling hazardous energy and LOTO
Construction Safety training system
Confined space awareness
Pumpjack scaffold safety
Basic scaffold safety
Basic ladder safety
Work Preference
Job Search Status
Open to workWork Type
Part TimeFull TimeLocation Preference
RemoteHybridOn-SiteSalary Range
$0/hr - $40/hrTimeline
Freelance Digital Media Specialist
Self employed
01.2024 - Current
2nd Cook- Supervisor
SODEXO
07.2020 - Current
Camp Cook
Civeo Wapasu Creek Lodge
09.2019 - 10.2019
Line Cook
LUX Steakhouse & Bar 94
Sandwich/Salad Artist/Prep Cook
OUTLAND CAMPS
Line Cook
Duke & Devine's
Prep Cook/ Line Cook/ Garde Manger
SeaSalt & Ceviche Bar
Cookery - Crash Course Culinary Arts
Asian Divine Light College
Bachelor of Science - Nursing
Holy Name University