Summary
Overview
Work History
Education
Skills
Timeline
Generic

Lisa Akter

Scarbrough,Ontario

Summary

PERSONAL PROFILE Experienced line cook with a strong culinary background and a proven ability to excel in diverse kitchen environments. Dedicated to delivering top-quality dishes and contributing to efficient kitchen operations. Seeking an opportunity to leverage my skills and passion for cooking in a dynamic culinary team. I am a strong team player who can quickly learn and implement new technologies. HIGHLIGHTS OF QUALIFICATIONS Over 5 years’ experience working in a Customer Service environment Highly effective in delivering prompt and courteous customer service with excellent problem solving skills ensuring repeat business. Excellent at welcoming customers as they entered, identified their needs, directed and helped and thanked customers for their business as they left. Resolved customer issues, concerns, and problems promptly, followed-up to ensure resolution and customer satisfaction.

Overview

9
9
years of professional experience

Work History

Cook

Pizza Hut Ltd.
07.2020 - Current
  • As a dedicated cook at the Pizza Hut, I successfully executed a range of culinary responsibilities that contributed to the establishment's exceptional dining experience
  • My role encompassed several key responsibilities:
  • Menu Creation and Planning: Collaborated with the culinary team to design menus that showcased a variety of dishes, taking into account seasonal ingredients and member preferences
  • Food Preparation: Skillfully prepared and cooked a diverse selection of dishes, ensuring consistent quality and presentation
  • Adhered to established recipes and techniques while demonstrating creativity in daily specials
  • Quality Control: Maintained high standards of food quality by inspecting ingredients for freshness, monitoring cooking processes, and tasting dishes for flavor accuracy before they were served
  • Kitchen Organization: Ensured a clean, organized, and well-stocked kitchen environment
  • Managed inventory levels, tracked ingredient expiration dates, and promptly restocked supplies as needed
  • Team Collaboration: Worked collaboratively with fellow cooks, sous chefs, and kitchen staff to efficiently manage orders during peak service hours
  • Communicated effectively to expedite orders and maintain a smooth workflow
  • Food Safety and Sanitation: Strictly adhered to food safety guidelines, including proper food handling, storage, and sanitation procedures
  • Regularly cleaned and sanitized kitchen equipment and surfaces to meet health and safety standards
  • Adaptability: Demonstrated flexibility in handling special dietary requests and last-minute menu changes while ensuring the same high level of quality and presentation
  • Time Management: Efficiently managed cooking times to ensure timely delivery of orders, minimizing wait times for club members and guests
  • Customer Interaction: Interacted professionally with members and guests, addressing any inquiries or concerns related to the menu
  • Received and implemented feedback to continually enhance the dining experience
  • Training and Mentorship: Assisted in training new kitchen staff, sharing culinary techniques, safety protocols, and operational procedures to maintain a skilled and capable team
  • Event Support: Collaborated with the team to cater special events and private functions, contributing to the success of weddings, parties, and other gatherings hosted at RCYC
  • Continuous Improvement: Actively participated in kitchen meetings and discussions, contributing ideas for menu enhancements, process improvements, and cost-saving measures
  • By diligently fulfilling these responsibilities, I played an integral role in upholding RCYC's reputation for delivering exceptional culinary experiences, contributing to its overall success and member satisfaction.

01.2020 - Current
  • Provided culinary support to diverse kitchens including Toronto Marriott City Centre, Four Elms in Vaughan, Granite Club, 255 by Alta Rossa, and Don Mills Retirement Centre
  • Adapted quickly to different kitchen settings, seamlessly integrating with existing teams and workflows
  • Excelled in maintaining quality and standards across multiple establishments, consistently delivering exceptional dishes.

Vaccine Clinic Clerk

University Health Network
03.2021 - 01.2022
  • Provide excellent customer service to patients who are coming to vaccination sites
  • Assist with physical set up of vaccination clinic and preparation of materials needed for vaccine administration
  • Prepare and print patient handouts and vaccine related paperwork
  • Prescreen patients for any illness symptoms prior to admission to vaccination site
  • Greet and escort patients into vaccination clinics and/or direct to open stations
  • Assist outside with traffic and/or patient flow Assist patients to complete screening forms prior to receiving immunization, and review screening forms for any contraindications to vaccine
  • Complete immunization card documenting dose vaccine dose and provide to patient, along with education on importance of maintaining vaccination card.

LINE CHEF

- 08.2020
  • Ensuring the preparation station and the kitchen are set up and stocked
  • Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces
  • Reporting to the executive chef and following instructions
  • Making sure food preparation and storage areas meet health and safety standards
  • Cleaning prep areas and taking care of leftovers
  • Stocking inventory and supplies
  • Cooking menu items with the support of the kitchen staff.

LINE CHEF

SSP Canada Food Services Inc
06.2019 - 02.2020
  • Prepare and serve breakfast, brunch, lunch and dinnertime meals as instructed by the shift’s lead chef in a timely enough manner so as to meet our customer satisfaction standards
  • Rotate on a daily basis (and during scheduled shifts) from various stations to perform different tasks, such as entrée, side dish, dessert and appetizer prep, plate garnishing, and food portioning
  • Work in conjunction with other line cooks and kitchen staff to ensure that food is rotated on schedule from freezers and walk-ins to prep areas, and then on to the line for cooking
  • Assist with shift changeover to ensure that customer’s orders are filled before leaving
  • Maintain a clean and sanitary working environment at all times by observing kitchen rules and our chef’s personal requirements
  • Ensure that all cooking, prep, and food handling areas and surfaces are thoroughly cleaned and sanitized at the end of every work day
  • Attend required training classes to augment your cooking skills as required by our team of chefs
  • Familiarize yourself with proper food handling regulations as well as contamination controls.

Course Coordinator

West Coast Institute of Management and Technology
02.2016 - 09.2018
  • Greeted 200+ customers daily in a polite and courteous manner which ensued repeat business
  • Performs data entry functions and inputs information into the Provincial database system
  • Performs data entry checks for existing entries, verifies information from sources documents
  • Respond to internal and external HR related inquiries or requests and help
  • Redirect HR related calls or distribute correspondence to the appropriate person of the team
  • Maintain records of personnel-related data (payroll, personal information, leaves, turnover rates etc.) in both paper and the database and ensure all employment requirements are met Received payment by cash, check, credit cards, vouchers, or automatic debits, issued receipts, refunds, credits, or change due to customers
  • Maintains office filing system such as confidential files, records, correspondence, and reports
  • Performed cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary
  • Counted money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change
  • Guaranteed shelves were stocked with supplies, informed kitchen staff of food levels as needed which ensured the store not run out of menu items
  • Completed student registrations for two universities
  • Uploaded student/teacher information and exam results on Open University Malaysia (OUM) server every semester
  • Organized and conducted a start up meeting of all instructors at the start of each academic year
  • That meeting used to communicate the departmental expectations concerning syllabi, assessments and other teaching practices so that consistency with department goals and values for the course are maintained
  • Organized and conducted faculty observations
  • Each new adjunct should have one visit per semester during the adjunct's first year
  • Other adjuncts should have at least one class visit per year, unless either the Department Chair or a coordinator deem additional visits to be necessary
  • It is the duty of the Coordinator (or Co-coordinators), with the help of the Foundations Committee, to make these visits in a timely fashion each semester and give feedback to each faculty member as to what was observed, and share this information with the department chair.

Executive Service Co-Ordinator

03.2014 - 12.2016
  • Assessed the service needs of clients and connected them with the correct provider Created and maintained a directory of service providers and resources
  • Created and maintained a database of clients and client needs
  • Assessed client issues and provide recommendations to fix problems Ensured each client is given the necessary services and follow up to fill ongoing service needs
  • Maintained good relationships with service providers and clients to keep customer base Expanded the list of resources and providers to assure there are no gaps in services
  • Answered telephones and respond to email inquiries in the office.

Education

Associate of Science - Health Systems Management

Fanshawe College of Applied Arts And Technology
London, ON
01.2020

Bachelor of Science -

University Of Asia Pacific
09.2019

Skills

  • SKILLS AND ABILITIES
  • Microsoft Office
  • Scheduling
  • Customer satisfaction
  • Project management
  • Data entry
  • Microsoft Excel

Timeline

Vaccine Clinic Clerk

University Health Network
03.2021 - 01.2022

Cook

Pizza Hut Ltd.
07.2020 - Current

01.2020 - Current

LINE CHEF

SSP Canada Food Services Inc
06.2019 - 02.2020

Course Coordinator

West Coast Institute of Management and Technology
02.2016 - 09.2018

Executive Service Co-Ordinator

03.2014 - 12.2016

LINE CHEF

- 08.2020

Associate of Science - Health Systems Management

Fanshawe College of Applied Arts And Technology

Bachelor of Science -

University Of Asia Pacific

Similar Profiles

CREATE PROFILE
Lisa Akter