Objective
  • To become a better version of my self every day; As a person, team member and a cook. Eventually be the best chef i could ever be.


Highlights of Qualifications
  • Common Sense
  • Initiative, professionalism and commitment.
  • Quick and quality food expediting.
  • Minimal supervision needed.
  • Food handler's certificate. (to be renewed)
  • Great adaptation and memory for recipes and procedures.
  • Committed to provide quality service.
  • Knowledge of specialized cooking equipment.
  • Understanding of professional cooking and knife skills.


Education


Culinary Management - Theory and Practice            2008-2010
Niagara College Canada
Niagara-on-the-lake, Ontario, Canada
  • Basic culinary techniques. (For individual dishes and foods)
  • Baking. (Sweet and salted)
  • Food principles. (Basic knowledge for best results on almost every food)
  • Health and safety. (Certified)
  • Computer applications. (Office pack for recipes, menus, cost and price tables, presentations, etc.)
  • Basic Garde manger. (Salads,vinaigrette and dips)
  • Culinary principles applied. (For individual dishes and foods)
  • Modern pastry craft. (Making art with food)
  • Culinary cost control. (Managing the economy of the restaurant)
  • Food and beverage marketing. (Selling products and services)
  • Integrated kitchen production. (Conserves, sausages,etc.)
  • Exploring international cuisine. (Knowledge behind international ingredients)
  • Global gastronomy. (International knowledge applied)
  • Kitchen operations. (Theory behind wages, schedules, employees, etc.)
  • Hospitality supervision. (Knowledge to give the best training and supervising)
  • Event management. (Knowledge in event planning and managing)
  • Contemporary cuisine. (Different and innovative cooking methods)
  • Food and wine dynamics. (Oenology plus food and wine paring)
  • Food Combination. (Food present, past and future and how to apply this in service)


Experience

  • From May to October 2009 I worked at Wellington Court Restaurant & Catering as my Co-op. Where I started as a dishwasher then moved up to be prep cook and also in charge of the garde manger and desserts station, in the end I was doing mostly catering being in the kitchen on the prep team or at any given station at the functions.
  • On November the 5th, 2009 I volunteered to cook for the Prince Of Wales on the Royal visit to Niagara College were we had to follow a strict health and safety protocol to cook for his highness.
  • In month of February, 2010 I participated at the Red Ribbon Art Exhibition along with chefs Ana and Michael Olson at the Niagara College Kitchen doing prep and on site too by finishing and serving hors d’ouvres.
  • My last job starting from march 2010 up until march 2011 I worked  at TOI Vietnamese tapas and wine bar. On the line cook position switching through every station there was.
  • Starting from march 2011 to September 2013 I worked at Dani's Bistro started on the position of line/prep cook and in the following months I became kitchen manager and head chef, role in which i worked for over 18 months.

Activities and Interests


  • I like learning new cooking techniques, reading cooking books and gathering and collecting recipes.
  • My hobbies are: Juggling, meditation and quality time with friends and family.
http://www.wellington-court.com/page/home http://www.toirestaurant.com/home.cfm http://www.danisbistro.com