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I am a hardworking individual who is always willing to get the job done. I enjoy putting forth my best efforts to make sure the job is executed properly and exceptionally. I have excellent people skills as well as a great understanding and commitment to learning new tasks. I am a determined and punctual individual and I believe I would be an excellent candidate for your workplace.
Benchmark Restaurant - Niagara-on-the-Lake, CanadaF&B serviceSeptember 2012 - Now
While at Benchmark Restaurant my responsibilities include ensuring that all the guests and staff are enjoying their time in the restaurant. This is done by helping with the serving of tables, speaking to each of the guests to confirm their enjoyment, and maintaining an efficient and timely flow of service. In addition to this I am also responsible for representing Benchmark restaurants in many off-site functions, and maintaining the high quality standards found in the restaurant.
Taboo Golf Resort & Spa - Gravenhurst, CanadaF&B kitchenMay 2012 - August 2012
During my time at Taboo, I was utilized in each of the culinary avenues offered at the resort. This ranged from preparing and plating single dishes in the fine dining restaurant as entremetier, to working towards the successful execution of a wedding dinner as a banquet cook. I believe that my knowledge and understanding for the culinary industry were both greatly improved upon during my summer at the resort.
Urban Pantry - Uxbridge, CanadaF&B kitchenMay 2011 - September 2011
As a line cook at Urban Pantry, my primary responsibility was cooking a wide array of menu items. This ranged from appetizers such as the signature urban salad, to entrees such as the Jail Island salmon. Additionally, I was asked to prepare soup, sauces, and produce for the day’s service. I also frequently interacted with the guests in hopes of enhancing their dining experience.
Boston Pizza - Uxbridge, CanadaF&B kitchenMay 2010 - January 2011
During my time at Boston Pizza I learned much about food preparation as well as the day-to-day tasks required to run an effective restaurant. As a supervisor I was asked to maintain the productivity as well as the consistency in the dishes that the kitchen produced. Additionally, I was responsible for maintaining proper inventory for service.
Bachelor of Applied Business
Niagara College - Hospitality and Tourism ManagementJanuary 2012 - January 2014
Culinary Management Diploma
Fleming College - Peterborough, CanadaJanuary 2011 - May 2012
Nipissing UniversityJanuary 2008 - January 2010
Uxbridge Secondary SchoolJanuary 2002 - January 2008
EnglishNative or fluent100%