Skills
Ability to Multitask
Adaptability
Ability to Work in a Team
Cleaning and Hygiene
Quality control
Food safety and sanitation practices
Proper food handling techniques
Experiences
Seaside Hotel Feb 2020 - Apr 2020
Line Cook
North Vancouver BCC
Prepare certain ingredients for multiple dishes and cuisine
Preparation of all stations soups, sauces and salads
Proper storage, sanitation and handle of all foods
Maintain high standard procedure for sanitation
Transported dirty utensils, dishes and trays in kitchen
prepare different types of stock
Quayside Restaurant May 2016 – Dec 2019
Sous Chef
Wan Chain, Hong Kong
Kitchen Safety and Hygiene
Presentation, platting and garnishing
Prepare soups, sauces and dressing
Transported dirty utensils, dishes and trays in kitchen
Operated the fryer and cooked meats on the grill
Presentation, platting and garnishing
Magnolia Restaurant Jan 2004 - May2005
Cook
Sheung Wan, Hong Kong
Prepare soups, sauces and dressing
Prepare canapes for cocktail parties and catering events
Specializing in Cajun dishes
Operated the fryer and cooked meats on the grill
Education
Culinary Arts Diploma Dec 2020
La Salle College Vancouver BC Canada
Food Hygiene Management Certificate Mar 2018
Hygiene Management Institution - Wan Chai, Hong Kong
Senior Secondary School Certificate Jul 2001
Paul's Secondary School - Volta Region, Ghana