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Lovely Rose Gallarde
Edmonton,Canada
Summary
Highly motivated, adaptable, and efficient Institutional Cook with extensive experience managing high-volume kitchen operations and diverse food stations (Main Entrees, Sauces, Proteins, Prep, Stir-fry, Starches, Caterings, Quick Eats, Pasta Bar, Soups, and Breakfast). Strong expertise in dinner service preparation, specializing in efficient ingredient prep, menu adherence, and timely station setup to ensure smooth, high-capacity evening operations. Proven track record of working calmly under pressure, maintaining strict food safety compliance, and collaborating seamlessly within remote lodge teams to deliver high-quality, nutritious meals.
Experienced with food preparation and cooking techniques essential for kitchen success. Utilizes efficient methods to support head chefs and ensure timely meal delivery. Knowledge of safety and sanitation regulations critical to maintaining clean work environment.
Overview
1
1
Certification
14
14
years of professional experience
Work History
2nd Cook (Promoted to First Cook)
Horizon North Dexterra Group – Suncor Firebag
01.2021 - 01.2026
- Earned a promotion to First Cook by demonstrating strong reliability, culinary expertise, and adaptability in high-volume lodge dining operations.
- Led the kitchen team during critical dinner preparation and evening food service windows to ensure seamless operations.
2nd Cook
ESS Compass Group – Suncor Firebag
01.2018 - 01.2021
- Efficiently managed food service and station preparation across multiple shifts, specializing in dinner service, breakfast execution, and catering operations.
- Prepared high-quality dishes while keeping pace with peak rush periods and strict camp timelines.
- Collaborated closely with the culinary team to ensure ingredient freshness, proper station setup, and food waste reduction.
2nd Cook
Atco Structures & Logistics – Barge Landing Lodge
03.2017 - 04.2018
- Managed and executed food preparation efficiently at the Stir-fry and Fry stations during high-volume shifts.
- Supported the dinner service team to ensure timely delivery and high-quality presentation of all meals.
- Oversaw the Pasta Bar, maintaining food safety standards, ingredient freshness, and excellent presentation.
- Collaborated closely with the kitchen staff to maintain a clean, organized, and safe working environment.
2nd Cook
ESS Compass Group Canada – CNRL Richardson Lodge
04.2016 - 10.2016
- Supported the kitchen operations team in preparing balanced, nutritious meals for camp residents under demanding timelines.
- Maintained consistency in high-volume meal preparation and strict adherence to recipe specifications.
2nd Cook
Aramark Remote Workplace Services – Poplar Ridge Lodge (MEG Energy)
11.2011 - 03.2016
- Gained comprehensive hands-on kitchen experience over 4 years and 4 months, rotating successfully through all major kitchen stations including Line, Breakfast, Prep, and Grill.
- Assisted First Cooks with comprehensive dinner service preparation, including production of main entrees, starches, and daily vegetable features.
- Managed specialized stations, producing scratch-made pizzas, custom sauces, burgers, daily features, soups, stews, and dynamic salad bars.
Education
Culinary Arts - Completed Levels 1 & 2
College of New Caledonia
Prince George, BC01-2011
Bachelor of Arts & Sciences - undefined
Silliman University
Dumaguete City, Philippines01-2007
Skills
- Culinary Arts: Main Entrees, Sauces, Proteins, Dinner Service Preparation, Starches, Stir-Fry Station Management, Fry Station Operation, Pasta Bar Coordination, Soups, and Breakfast
- Kitchen Operations: High-volume meal preparation, Catering service execution, Menu adherence, Food safety compliance, and Quick Eats station management
- Soft Skills: Adaptable team player, strong communication, efficient time management, kitchen leadership, and a calm demeanor under pressure
Accomplishments
- Supervised team of 10 staff members
Languages
English
Full Professional
Certification
- Certificate of Qualification in the Trade of Professional Cook 1 – Industry Training Authority (ITA) (April 2011 – Present)
- Certificate of Apprenticeship in the Trade of Professional Cook 1 – Industry Training Authority (ITA) (April 2011 – Present)
- SafeCheck Advanced Alberta Food Safe Certification – (Valid until 2027)
- Common Safety Orientation (CSO) – (Certified 2026)
- OSSA Basic Safety Orientation (BSO)
Timeline
2nd Cook (Promoted to First Cook)
Horizon North Dexterra Group – Suncor Firebag
01.2021 - 01.2026
2nd Cook
ESS Compass Group – Suncor Firebag
01.2018 - 01.2021
2nd Cook
Atco Structures & Logistics – Barge Landing Lodge
03.2017 - 04.2018
2nd Cook
ESS Compass Group Canada – CNRL Richardson Lodge
04.2016 - 10.2016
2nd Cook
Aramark Remote Workplace Services – Poplar Ridge Lodge (MEG Energy)
11.2011 - 03.2016
Bachelor of Arts & Sciences - undefined
Silliman University
Culinary Arts - Completed Levels 1 & 2
College of New Caledonia
Desired Job Details
Job Types: Permanent, Full-time