Chef in Edmonton, Alberta

I come with two years of cooking experience behind me, I graduated from a two year culinary arts program in 2016 where I learned about the culinary industry and studied classical French cuisine. I have experience operating grills, ovens, stoves, fryers and cold cut stations. I have am familiar with portioning, cutting storing and plating food, I have a basic understanding of baking and international cuisines. I follow recipes accordingly and I always looking to better my skills. I am familiar with station break down, prep, opening and closing small restaurants and keeping my station clean as well as being a positive and reliable team player, striving to be a team leader. EXPERIENCE First Cook – Sunshine Village Ski Resort, Banff AB (Nov3rd – Nov21st) Duties: (Evening First Cook) Meal prep, cleaning station, closing kitchen, cooking with grill and deep fryer, salad station. Line Cook - Boston Pizza, St. Paul AB (Jan 2017 - Feb 2017) Duties: Grill cook, salad station, deep fryer station, dish washing, pizza making, portioning and cutting food. Cook - Tara’s Pizza, St. Paul AB (Sept. 2016 - Nov 2016) Duties: Measuring/mixing ingredients, preparing/cooking pizzas, prep and breakdown, assist in opening and closing restaurant, taking orders and working the p.o.s system, cleaning. Line Cook - Player's lounge, Bonnyville, AB (June 2016 – Aug.2016) Duties: Meal prep, making salads, wraps and sandwiches, working the deep fryer, washing dishes. Apprentice Cook - Portage College St. Paul AB (September 2014 – April 2016) Duties: cold and hot meal prep, desserts, variety of cold meats, sauces, cheeses and working variety of stations, working small dinners and buffet lines, menu planning. EDUCATION Portage College, St. Paul AB Culinary Arts Diploma (2 year program, Graduated 2016) 20.... Saddle Lake Education Center, Saddle Lake AB Grade 12, graduated June 2013. SKILLS My skills and experience are that of being a focused and detailed worker that will get the job done. I am positive and reliable with the drive and energy needed to be a successful team member, I am adaptable and intuitive. I understand the importance of customer service and what it takes to create a satisfactory customer experience. Being creative and showcasing well-presented food that taste great is what I love to do, I am Always eager to learn and create new things inside and outside of the kitchen. Qualifications SECOND YEAR AIT COOK – APPRENTICE Culinary Arts Diploma, Portage College WHMIS | FOOD SAFETY | FIRST AID