JULIEN JOSHUA CAWAGAS

OBJECTIVE

* ***** ** ********** ** a high-pressure culinary environment. Skilled in preparing food quickly and efficiently. Seeking to apply my culinary expertise in a reputable company that will allow me to utilize my skills and experience.

SKILLS

Strong leadership skills

High standard of cleanliness and organization

Staff development and training

Well-tuned palette

Extensive experience in food preparation, production and management

EDUCATION

CULINARY MANAGEMENT DIPLOMA

Liaison College Oakville – 2016

EXPERIENCE

EATALY TORONTO – SOUS CHEF

October 2019 – Present

Contributed to the opening and development of the restaurant

Trained and managed cooks and prep cooks

Maintained inventory by ordering, receiving and accounting for all food products

Ensured food standards and presentation were maintained and continuously improving

Provided input on daily food specials to minimize food cost

Managed labor hours effectively and on scale appropriate to business needs

Built and maintained relationships with cooks and FOH staff

BAZILLE – LEAD LINE COOK

February 2019 – October 2019

Prepare food for service

Follow recipe and presentation guidelines to meet and/or exceed the customers’ expectations

Manage and expedite food for daily service

Meet the customers’ requests while ensuring the same high quality standard

Check the quantity and quality of deliveries

Ensure that the kitchen is following health and safety regulations

Work closely with other cooks to ensure successful daily operation

BAR BUCA – SENIOR CHEF DE PARTIE

September 2018 – February 2019

Manage and expedite food for daily service

Set up stations and ensure equipment is functional for service

Ordering and receiving food and supplies for restaurant production

Organize, label and record all dry and freezer storage areas

Assist Chef De Cusine and Sous Chef in daily operations

Assist with seasonal menu development

Manage line cook team in following food safety regulations and going through safety checklist

RH COURTYARD CAFE – LEAD LINE COOK

October 2017 – September 2018

Contributed to the upstart and development of the restaurant

Lead the line cook team on the production schedule of the day, ensuring that cleanliness and food handling standards are met.

Trained and mentored 6 line cooks and 3 prep cooks

Improved recipes and made minor operational corrections to improve efficiency

Manage the expediting station by making sure that all orders are prepared according to time of receipt

Ensure line cook team is following food safety regulations and are going through safety checklist

CHRISTIE GARDENS – LINE COOK

Feb 2017 – October 2017

Maintained a preparation list of station duties

Conducted food preparation procedures on all food items

Clean up station and stocked inventory suitably

CELLAR DOOR – LINE COOK/PREP COOK

Feb 2015 – Feb 2017

Prepared all food items in a hygienic and timely manner

Upheld the stocking of items throughout shift

Made dishes according to Executive Chefs recipe and specification

adju5u@r.postjobfree.com

(647) 278 - 4459

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