Experience

• 

  Argus Hospitality Group

  • Canada

  • Employed

    • Sep 2022 - Present
    • Canada

• 

  Cook brothers hospitality

  • Christchurch, Canterbury, New Zealand

  • Sous Chef

    • Feb 2021 - Aug 2022
    • Christchurch, Canterbury, New Zealand

• 

  Morrell and co.

  • Sous Chef

    • Aug 2020 - Feb 2021

• 

  Shed 5 Restaurant & Bar

  • Wellington, New Zealand

  • Chef De Partie

    • Feb 2020 - Jul 2020
    • Wellington, New Zealand

• 

  Daydream Island Resort and Living Reef

  • Queensland, Australia

  • Chef De Partie

    • Jun 2019 - Dec 2019
    • Queensland, Australia

• 

  Cradle Mountain Hotel

  • Tasmania, Australia

  • Demi Chef De Partie

    • Jan 2019 - May 2019
    • Tasmania, Australia

• 

  Fairmont Chateau Lake Louise

  • Canada
  • Hospitality
  • 300 - 400 Employee

  • Second cook

    • Jan 2018 - Nov 2018

  • Prep cook

    • Jul 2017 - Jan 2018

• 

  Mr. Mikes Casual Steakhouse

  • Dawson Creek, B.C

  • Line Cook

    • Sep 2016 - Mar 2017
    • Dawson Creek, B.C

    It is my job to run the appy section of the line,making sure that all the deep fryer items are dropped, the bread for burgers and steak sandwiches are on the griddle and all the respective oven items are in. I have had some training on the saute station/ plating and I am just waiting for school to end so I can gain more experience on saute and move up the line to grillardin. On weekends I close the restaurant which requires; pulling out the range top, fryers, and cold tables and sweeping/ mopping behind them making sure to clean the walls, hood vents and making sure the griddle is back to silver. Also cleaning all stainless surfaces making sure everything is properly sanitized with no food particles on the ground or cutting surfaces.

• 

  Boston Pizza International Inc

  • Fort St. John B.C

  • Supervisor

    • Jan 2012 - Feb 2013
    • Fort St. John B.C

    knowing and understanding all aspect of the line including; "Build"(pizzas and sandwiches), Pasta, "Cut"(plating and cutting pizzas) and Salads/ grill.My duties were to close the restaurant making sure all of the equipment was shut off and everything had been cleaned properly as in; sweep/ mop, cleaning the drawers seals, wiping/ sanitizing all equipment and making sure the dish area was free of food particles and wiped down.It was also my job to make sure that all kitchen staff had completed their duties before leaving.

• 

  Tony Roma's

  • Prep Cook

    • Jun 2006 - Oct 2006

    Handling and receiving ordersmise en place for the day including braising ribs, slicing onions, cutting vegetable for salads, making sauces etc..