Food Service Industry

ADNAN JASAREVIC **** Marble Arch Mews, Mississauga ON,

L5M 7P7

416-***-**** *********@*****.***

EDUCATION

HUMBER INSTITUTE OF TECHNOLOGY AND ADVANCED LEARNING

Toronto, ON

• Graduated with honours from the Hospitality Management Program (2013)

LIAISON COLLEGE

Mississauga, ON

• Chef training school

• Completed a two stage program (basic and advanced) 2001

QUALIFICATIONS AND CERTIFICATIONS

• Over 9 years of working experience in the hospitality industry

• Smart Serve certified

• Food Handlers Certification (Basics.fst)

• Beer Certification (Level 1-Beer Enthusiast)

• Good knowledge of Microsoft Word, Excel, PowerPoint

• Great communicational and organizational skills

• Language proficiency: Fluent in Bosnian and German, strong communicational skills in French

• Knowledge of the P.O.S system

• Customer Service Skills certification

• Emergency First Aid \CPR certified

• Security guard license

EMPLOYMENT HISTORY

Holiday Inn Oakville, ON (June 2013-

Present)

• Currently working as a first cook

• Responsible for the set up and execution of dinner service

• Supervising duties in Chef’s absence

OAKVILLE YACHT CLUB Oakville, ON (May 2012-

January 2013)

2nd Cook

• Assisted the chef and sous-chef in food preparation, lunch and dinner service, functions

• Duties included: Preparing food for lunch and dinner service, working the pantry station, hot line,

calling out orders and directing the kitchen staff

WATERSIDE INN Mississauga, ON (April 2011-September

2011)

Pantry Cook

• Prepared meals in a high-volume kitchen with great quality, precision, and presentation

• Duties and responsibilities included: Setting up the pantry station, preparing appetizers and

desserts from scratch.

COURTYARD BY MARRIOTT Mississauga, ON (November 2008-March

2011)

Chef

• Responsible for creating the dinner menu, production and service of several functions and a la

carte

• Other responsibilities included: Placing orders, keeping track of food stock, making sure that the

quality of food is at a high level, utilizing proper cooking procedures

TRAFALGAR GOLF AND COUNTRY CLUB Mississauga, ON (April 2006-October

2008)

Sous Chef

• Co-assisted in planning the breakfast, lunch, and dinner menu

• Was in charge for creating menus for functions

• Supervised the staff

• Assisted the chef with inventory control, purchasing, and recipe tasting

HUMBER COLLEGE Toronto, ON (August 2005-April

2006)

Security Guard

• In charge of the safety and security of the people and the property

• Duties included: Patrolling the premises, calling 911 in case of emergencies, filling out reports,

preventing criminal activities, customer service

TUCKERS MARKETPLACE RESTAURANT Mississauga, ON (November2001-

January2005)

Line cook

• Main duties included: Setting up for lunch and dinner service (preparing and cooking the food for

the buffet)

• Quality control, running the line station with efficiency under pressure

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