Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

REYNANTE AQUINO

Banff,CA

Summary

To obtain an entry level position as a kitchen staff and be able to contribute my expertise, knowledge, and skills in the hospitality industry.

Culinary professional with track record of delivering exceptional menu items and maintaining rigorous food safety standards. Adept at fostering collaborative kitchen environment and consistently achieving culinary excellence. Known for reliability and adaptability to dynamic kitchen needs, with strong skills in recipe development and culinary techniques.

Overview

3
3
years of professional experience
1
1
Certification

Work History

Chef De Partie/ Full Time

Royal Canadian Lodge
10.2024 - Current
  • Responsible for managing the hot line and cold line to have smooth flow every service.
  • Trained junior staff on culinary techniques and kitchen protocols.
  • Monitored food preparation processes for quality and consistency.
  • Assisted in inventory management, minimizing waste through efficient stock rotation.
  • Coordinated with front-of-house team to ensure timely meal service delivery.
  • Implemented new cooking methods, enhancing flavor profiles of dishes served.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Collaborated with head chef on menu development and ingredient selection.
  • Supervised kitchen operations, ensuring adherence to health and safety stands.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.

Prep / Line Cook/ part time

Famoso Neapolitan Pizzeria, Waterloo, ON
04.2023 - 10.2024
  • Responsible of opening line, prepping and set up the whole kitchen for lunch service.
  • Responsible for making pizza, pasta, salads and individual dietary preferences
  • Responsible for the frizzer pull and closing the kitchen

Line Cook/ part-time - full time

Wildcraft Grill + Long Bar
09.2023 - 10.2024
  • Work on the hot line as a entremetier, responsible for cooking pastas and other dishes.
  • Work on the cold line as a garde-manger, responsible for making salads, flatbreads and other appetizers.

Education

Culinary Management

Conestoga College
Ontario, CA
08.2024

Bachelor of Science - Hospitality Management

Nueva Vizcaya State University
PH
12.2022

Bachelor of Science - Accountancy Business and Management

King’s College of the Philippines
03.2020

Skills

  • Can communicate well with others professionally, sensitive to intercultural diversity, and ethical standards
  • Experienced in developing food and health safety protocols and practices
  • Committed to working and keeping a clean kitchen
  • Passionate about learning new things and skills
  • Team management
  • Knife skills
  • Sauce preparation
  • Grilling techniques
  • Menu development

Certification

  • Smart Serve- Responsible Service Training Program Valid until March 04, 2028
  • Food Handler Certificate – food basic Valid until February 21,2028

Timeline

Chef De Partie/ Full Time

Royal Canadian Lodge
10.2024 - Current

Line Cook/ part-time - full time

Wildcraft Grill + Long Bar
09.2023 - 10.2024

Prep / Line Cook/ part time

Famoso Neapolitan Pizzeria, Waterloo, ON
04.2023 - 10.2024

Bachelor of Science - Hospitality Management

Nueva Vizcaya State University

Bachelor of Science - Accountancy Business and Management

King’s College of the Philippines

Culinary Management

Conestoga College
REYNANTE AQUINO