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Compass Group

Sent via email

Re: Food Service Worker

I am a professional employee seeking employment that can help myself grow as I help those around me grow. I have graduated from the culinary arts program at SIAST in Saskatoon and in addition to everything I learned there, I have also spent countless hours in other kitchens as well; Prairieland Park, the Sheraton Cavalier hotel, the Park Town hotel, and I was the sous chef at a restaurant in Australia for a time. I have been all over the kitchen, and can effectively produce in any type of environment that I am in. My grade A attitude and nature make myself, and the people around me more efficient.

My main goal is to use my skills and training to vault any business I work for to new heights and new standards. Not only do I have the training and experience that’s needed, one of my greatest assets is my outstanding work ethic. If you’re looking for someone who is always determined, reliable, and punctual, I would love to work for you.

I can be reached anytime by cell at 306-***-****, and by email, at adfzgy@r.postjobfree.com .

Thank you -

Jeff Knuttila

Jeff Knuttila

121 Clancy Drive, Saskatoon SK

306-***-****

adfzgy@r.postjobfree.com

Education:

2017 - 2019: Graphic Design, Saskatchewan Polytechnic, Prince Albert, SK

2012: Culinary Arts, SIAST, Saskatoon, SK

2011: Grade 12, Centennial Collegiate, Saskatoon, SK

Work Experience:

2020: Stocker, Bioriginal, Saskatoon, SK

Duties: Worked with Bioriginal through Adecco Employment Services.

Working on assembly line to pack products, and stack onto pallets for shipping.

2019-2020: Production Coordinator, Innovative Stonecraft, Saskatoon, SK

Duties: Prepping production area each day, ensuring production goes smoothly, quality control, taking and keeping inventory, taking calls when owner away

2018-2019: Line Cook, Tartan Table, Prince Albert, SK

2018 (Summer): Sous Chef, Sunset Bay Resort, Emma Lake, SK

2017: Line Cook, Signature 22, Prince Albert, SK

2016 – 2017: Banquet Cook, Sheraton Cavalier Hotel, Saskatoon, SK

Duties: Prepping and cooking large quantities of food for banquets, working with time constraints to produce quality food in time, helping line cooks when needed

2015 – Sous Chef, Dear Liza Restaurant, Melbourne, AUS

Duties: Taking over as team leader in the owners stead, ordering, cleanup

2014 – 2015: Banquet Cook, Sheraton Cavalier Hotel, Saskatoon, SK

Duties: Prepping and cooking large quantities of food for banquets, working with time constraints to produce quality food in time, helping line cooks when needed

2012 – 2014: Line Cook, Park Town Hotel, Saskatoon, SK

2012 – Line Cook, Boston Pizza

2008 – 2009: Shipping & Receiving, Canadian Tire, Saskatoon, SK

Duties: Unloading shipments from deliveries & organizing into categories, purchasing supplies

Banquet Cook, Prairieland Park, Various school functions

Schooling (SIAST Kelsey – Cafeteria)

Volunteer Work – Making soup & sandwiches for church functions

Certificates:

Food Safe

CPR & First Aid

WHMIS (Workplace Hazardous Materials Information System)

Saskatoon Youth Police Academy

Forklift Operation

Skills & Attributes:

Reliability

Punctuality

Creativity

Productivity

Enthusiasm

Interests:

Cooking

Sports

Games

Exercise

Drawing/Illustation

Music

References:

Parmjot Singh, Innovative Stonecraft, 1-306-***-**** (Bus.) 1-306-***-**** (Cell)

adfzgy@r.postjobfree.com

Chef Niall Kerr, Tartan Table, 1-306-***-****, Prince Albert, SK

Chef Robin Andreas, Sheraton Cavalier Hotel, 306-***-****, Saskatoon, SK

adfzgy@r.postjobfree.com

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