Marcus Abrahamsson

In partnership with my wife, we have developed a beautiful boutique hotel in the heart of the Canadian Rockies. Due to the nature of a small business like our own, we have worked on every task required in our operation. I can say that i am a jack of all trades in hospitality with cooking being my primary focus. We have successfully catered hundreds of weddings, and started two beautiful restaurant concepts within our venue.

I Have specialized in both caribbean and european cuisine with a farm to table approach.

Since starting my cooking career at the age of 15, i have had the opportunity to work in every department.

My Culinary Skillsets Include:

• Baking/Pastry
• Fine Desserts
• Curing Fish and Meats of all sorts
• Cold and Hot Smoke
• Sous Vide
• Grilling and Pan work
• Stocks and Sauces
• Butchering
• Preserves

Skate Park Laborer.

• Cutting Concrete Slabs
• Concrete Removal
• Rebar preparation for concrete pours
• Mixing and Pouring Concrete
• Building Wooden Forms
• Troweling
• Welding Steel Forms
• Operating Skid Steers
• Using multiple types of power tools
• Towing Large Trailers
• Everything from repairs to new builds. All for the love of skateboarding!

This is a seasonal Position. I intend returning to the company during the summer of 2025.

At Bogners i had to opportunity to work alongside Chef and Owner Darin Patterson. We truly did it all from the farm to the table. My Experience working for Darin redefined my relationship with food. I learned to plant, harvest and butcher. It was truly a unique learning experience which enhanced my appreciation for quality produce and meats. Nothing went to waste here.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Planned and directed high-volume food preparation in fast-paced environment.

I Spent one season working on Spirit. We traveled from Grenada to Long Island with many stops along the way. During this time i Catered to a crew of 6 with occasional groups of guest. It was a demanding title for a young chef but also very rewarding. I learned essential provisioning skills that benefit my work to this day.

• Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
• Safely packaged and labeled each individual meal.
• Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.
• Collaborated with other Yacht staff to provide seamless services for clients, fostering a positive work environment.

During my time at Lydmar Hotel i apprenticed under a chef named Lelle Rossler. Lelle is well accomplished and serious about his kitchen. I learned all there is to know about the structure of a traditional european kitchen. It was a very disciplined and competitive environment to work in.

I was fortunate enough to learn multiple stations at Lydmar but i spent the majority of my time working in Garde Manger where we executed a variety of dishes on a high paced line.

• Set up food stations by following chef's orders.
• Learned over [Number] different procedures of food preparation.
• Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
• Maintained well-organized mise en place to keep work consistent.
• Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.

I spent much of my younger years working within this company on and off. It was my families company. this is where i gained my first work experience. I would fit in wherever i was needed at a host of establishments. Friendship Bay Company Included Mosquito Beach Bar, Jacks Bar, Devils Table and Papas Bar.

• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Reduced food waste significantly by implementing proper portion control and storage techniques.