REJO REJI
Halifax,Canada
Summary
Hardworking and enthusiastic chef trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
1
1
year of professional experience
1
1
Certification
Work History
Line Cook
CUT Steakhouse
03.2025 - Current
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Butcher apprentice (PT)
Getaway farms (Osprey roost butchery and Provision)
12.2024 - Current
- Gained hands-on experience in whole animal butchery, including breakdown and primal cuts.
- Maintained portion control standards to ensure product consistency and minimize waste.
- Supported daily butchery production operations, preparing cuts for retail and wholesale.
- Assisted in setting up and maintaining meat processing machines and tools.
- Developed comprehensive knowledge of various meat types, cuts, and proper handling techniques.
- Followed strict hygiene and food safety protocols in all aspects of meat processing.
Line Cook
Cable Wharf Kitchen and Patio
05.2024 - Current
- Proficiently operated various kitchen appliances such as grills, ovens, fryers and other equipment.
- Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment.
- Expected food consumption, requisition, and purchase supplies and procured food from storage.
- Sliced and weighed meats to maintain portion control standards.
- Inspected and cleaned food preparation areas, equipment, work surfaces and service areas to follow safe and sanitary food-handling practices.
- Adapted well under pressure in high volume environments while maintaining focus on quality execution.
- Memorized restaurant recipes to accurately and quickly prepare dishes.
- Utilize grills, fryers and ovens to heat food to appropriate serving temperatures.
- Observed all food safety guidelines and regulations to reduce risks.
Education
Diploma - Culinary Management
NSCC
04.2025
Skills
- Time Management
- Cleaning and organization
- Highly motivated
- Active listener
- Customer Service
- Food Preparation
- Attention to Detail
- Knife Skills
- Problem-Solving
- Food Safety
- Kitchen Sanitation
- Food presentation
- Food Storage
- Kitchen Organization
- Line Management
- Allergen awareness
- Ingredient Preparation
- Equipment Maintenance
- Supply Management
- Back of House Operations
- Recipe Adaptation
- Meat Cutting
- Portion Control
- Portion Management
- Stock making
- Sauce preparation
- Ingredient inspection
- Frying techniques
- Entree Preparation
- Cleanliness standards
Certification
- WHIMS
- Food safety and Handling
- OHS
Timeline
Line Cook
CUT Steakhouse
03.2025 - Current
Butcher apprentice (PT)
Getaway farms (Osprey roost butchery and Provision)
12.2024 - Current
Line Cook
Cable Wharf Kitchen and Patio
05.2024 - Current
Diploma - Culinary Management
NSCC
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