Food Service Cook
Resume:
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 ***********@*****.*** .
Thank you -
Jeff Knuttila
Jeff Knuttila
121 Clancy Drive, Saskatoon SK
***********@*****.***
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)
*******@********************.**
Chef Niall Kerr, Tartan Table, 1-306-***-****, Prince Albert, SK
Chef Robin Andreas, Sheraton Cavalier Hotel, 306-***-****, Saskatoon, SK
******@*****************.***
Contact this candidate