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About me
I aspire to travel internationally to not only continue to excel in the culinary industry at higher establishments, but too indulge in the cultural aspect of international positions. In regards to the lifestyle, cuisine, culture. I am extremely determined to let my passion and work give me the opportunity to meet my goals of traveling abroad and working alongside different chefs from different cultural backgrounds.
Experience
7 years and 4 months
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Second Cook
Fairmont Château Laurier - Ottawa, Canada
F&B kitchenNovember 2017 - Now · 6 years and 5 monthsResponsibilities include, preparing fish, meat, sauces, cold items for service. Working in multiple departments such as banquets, and restaurant. Multiple stations worked within the restaurant and fine dining restaurant.
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Third Cook
Fairmont Jasper Park Lodge - Jasper, Canada
F&B kitchenJune 2017 - October 2017 · 5 monthsPrepare fresh ingredients such as proteins and fish products daily to exceed guest’s expectations. Responsibilities include preparing hot menu items delivered promptly and consonantly. Insuring the proper rotation, quantity and freshness of ingredients are equivalent with hotel standards. Creating attractive amuse bouches for guests daily with various ingredients.
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Garde Manger
The Shore Club - Westin Hotel - Ottawa, Canada
F&B kitchenDecember 2016 - May 2017 · 6 monthsDuring service responsibilities include cooking and assembling of appetizers, salads, and desserts. Preparation of cold side menu items such as salads, desserts and fish products. Insuring each plate is assembled in a consistent, appealing and proper manner. Insuring quality of fish products are properly cleansed and cold menu items are inspected and logged.
Education
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Algonquin College - Woodroffe Campus - School of Hospitality and Tourism
September 2014 - April 2017
Personal information
Nationalities
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Canadian
Date of birth
June 13th 1995
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