Summary
Overview
Work History
Education
Skills
Timeline
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ROSEMARIE MARKOJA

Toronto,Canada

Summary

Experienced Junior Sous Chef with two decades in high-pressure culinary environments, focusing on European cuisine. Demonstrated ability to train teams, improve operational efficiency, and manage kitchen costs effectively. Dedicated to upholding exceptional food quality and presentation standards. Seeking opportunities for professional growth within a respected organization.

Overview

20
20
years of professional experience

Work History

Junior Sous Chef

Sodexo
Toronto, Canada
09.2023 - 06.2025
  • Demonstrated strong leadership by ensuring accurate and high-quality item preparation.
  • Maintained proper food temperature control to ensure safety and quality.
  • Prepared daily menu items to facilitate prompt delivery upon request.
  • Plated each dish attractively to enhance presentation.

CHEF DE PARTIE

Villa Charities, Ristorante Boccaccio
04.2019 - 11.2021
  • Streamlined mise en place to enhance efficiency and consistency in food preparation.
  • Executed Summerlicious and Winterlicious events, managing both prefix menus and a la carte services during lunch and dinner.
  • Provided exemplary service for banquets, in-house special events, and set parties.
  • Plated meals with meticulous attention to garnishes and presentation quality.

JUNIOR SOUS CHEF

Padella Italian Eatery
Toronto, Canada
11.2020 - 06.2021
  • Prepared all pastas, meats, seafood, and garde manger for take-out and a la carte service.
  • Maintained organized mise en place to ensure product freshness and efficiency on the line.
  • Developed new menu items and innovative plating designs to enhance visual appeal.
  • Conducted regular line checks to maintain proper food temperatures in holding zones.

Line Cook

Air Canda Centre
York, ON
01.2013 - 03.2019

CHEF DE PARTIE - PASTA COOK

Joe Baladi Cucina and Bar
Toronto, Canada
03.2017 - 01.2018
  • Executed all pasta cooking and managed station for a la carte and private functions.
  • Developed daily pasta specials and conducted monthly inventory checks.
  • Adhered to portion control and serving sizes according to restaurant standards.
  • Implemented strict cross-contamination prevention measures for allergy-sensitive meals.
  • Designed menus for various events, seasonal offerings, and client preferences.

CHEF DE PARTIE - GRILL COOK

Royal Canadian Yacht Club
Toronto, Canada
05.2015 - 09.2016
  • Ensured smooth operation of grill station, managing meat counts and prep lists for next day.
  • Ran bistro side of kitchen, supervising daily activities and workflow.
  • Set up buffet service for race nights, enhancing guest experience.
  • Cleaned and butchered meats, including dry-aging for service preparation.
  • Executed cooking across all stations: garde, fryer, grill, and pans.
  • Prepared menu items and seasonal offerings per corporate standards and guidelines.
  • Operated kitchen equipment safely to minimize risk of injuries.
  • Restocked and rotated food items based on expiry dates to reduce waste.

CHEF DE PARTIE

Jacob Steakhouse
06.2010 - 04.2011

SOUS CHEF/PASTRY CHEF

Wildfire Steakhouse & Wine Bar
Toronto, Canada
01.2007 - 03.2010
  • Assessed produce and dry goods to optimize food costs.
  • Spearheaded service for lunch and dinner, serving 4,200 guests and creating 8,400 dishes.
  • Prepared soups from scratch and plated hot mains efficiently.
  • Redesigned pastry menu from scratch, including sauces, and refined baking methods.
  • Maintained equipment to enhance food control and safety.
  • Prevented cross-contamination during meal preparation for allergy-sensitive diners.
  • Trained new team members on culinary techniques to boost productivity.

Lead Cook

Liberty Grand Entertainment Group
Toronto, Canada
03.2005 - 01.2007

Education

Food Handlers Certified -

Canadian Institute of Food Safety
Toronto, ON
07.2022

Red Seal Certified -

College of Trade
Toronto, ON
01.2005

Chef Diploma -

Liaison College of Culinary Arts
Toronto, ON
01.1997

Skills

  • High-quality ingredients
  • Dish preparation
  • Kitchen management and leadership
  • Catering expertise
  • Quality control
  • Safe food handling
  • Cleaning and sanitizing methods
  • Menu development
  • Farm-to-table practices
  • Recipe portioning
  • Food presentation
  • Cooking techniques
  • Inventory management
  • Sanitation practices
  • Recipe creation

Timeline

Junior Sous Chef

Sodexo
09.2023 - 06.2025

JUNIOR SOUS CHEF

Padella Italian Eatery
11.2020 - 06.2021

CHEF DE PARTIE

Villa Charities, Ristorante Boccaccio
04.2019 - 11.2021

CHEF DE PARTIE - PASTA COOK

Joe Baladi Cucina and Bar
03.2017 - 01.2018

CHEF DE PARTIE - GRILL COOK

Royal Canadian Yacht Club
05.2015 - 09.2016

Line Cook

Air Canda Centre
01.2013 - 03.2019

CHEF DE PARTIE

Jacob Steakhouse
06.2010 - 04.2011

SOUS CHEF/PASTRY CHEF

Wildfire Steakhouse & Wine Bar
01.2007 - 03.2010

Lead Cook

Liberty Grand Entertainment Group
03.2005 - 01.2007

Food Handlers Certified -

Canadian Institute of Food Safety

Red Seal Certified -

College of Trade

Chef Diploma -

Liaison College of Culinary Arts

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