Linh Bui
Vancouver,BC
Summary
Ambitious graduated Culinary Arts diploma eager to contribute developed knowledge in Cook role with experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Adaptable and driven with strong work ethic and ability to thrive in team-based or individually motivated settings.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Banquet Cook III
JW Marriott Parq Vancouver
03.2023 - Current
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Action stations from breakfast to dinner.
- Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
- Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
Line Cook, Prep Cook
Carlino
08.2022 - 04.2023
- Line cook and prep cook for breakfast.
- Line cook and prep cook for Garde Manger section.
- Maintained clean, hygienic kitchen workspace.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
Banquet Cook
Shangri-La hotel
08.2022 - 04.2023
- Learned menu items produced by assigned station to achieve proper quantities within designated timeframe.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Prep for events in advance according to BEO.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Done several action station, such as pasta or carving meat.
Line Cook/ Prep Cook
Cafe Kitsune
06.2022 - 08.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepare dishes Japanese- French fusion cuisine.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Line Cook
Le Petit Belge
04.2022 - 06.2022
- Prepared multiple brunch menu orders during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Take care of any special orders.
Line Cook/Prep Cook Trainer
Paul's Bakery And Bistro
07.2021 - 04.2022
- Prepared multiple orders for brunch menu, such as, omelette and crepes.
- Make pizza from scratch, and other prep items by following recipes.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation, also time frame for each items should be done for display.
Education
Diploma - Culinary Arts
Vancouver Community College
Vancouver, BC04.2022
Skills
- Food Allergen Safety
- Team Coordination
- Inventory Management
- Teamwork and Collaboration
- Special Requests
Certification
- Foodsafe Level 1, Fraser Health Authority - 2021
- Serving It Right, Responsible Service BC - 2021
Timeline
Banquet Cook III
JW Marriott Parq Vancouver
03.2023 - Current
Line Cook, Prep Cook
Carlino
08.2022 - 04.2023
Banquet Cook
Shangri-La hotel
08.2022 - 04.2023
Line Cook/ Prep Cook
Cafe Kitsune
06.2022 - 08.2022
Line Cook
Le Petit Belge
04.2022 - 06.2022
Line Cook/Prep Cook Trainer
Paul's Bakery And Bistro
07.2021 - 04.2022
Diploma - Culinary Arts
Vancouver Community College
- Foodsafe Level 1, Fraser Health Authority - 2021
- Serving It Right, Responsible Service BC - 2021
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