Early Childhood Educator in Calgary, Alberta

Newton D Cruz 86 Martindale Blvd, NE, Calgary, AB, T3J 3G5 Cell 403-431-..., Home 587-717-... , [email protected] PROFESSIONAL SKILLS: Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as a dynamic leader in high pressure settings. Years of experience cooking in hotels and restaurants environment. Prior work as line cook , demi chef, chef de partie and sous chef. Good in managing kitchen staff and preparing food at reduced cost without compromising quality and taste REFERENCES • Ralf Wollmann, Executive Chef, Rimrock Resort Hotel Email: [email protected], Mob: 403-609-... • Patrick Lowing, Executive Sous Chef, Rimrock Resort Hotel Email: [email protected], Mob: 403-760-... James , Executive Chef , Calgary Zoo, Mob : 403 470 ... • Krish Nair , Executive sous chef , Calgary Zoo, Mob: 403 919 ... • Judy Laughy, HR Manager, Sheraton Red Deer Hotel Email: [email protected], Mob: 403 755 ... • Markus, Owner Big Rock Grill ,Mob: 403 890 ... • Chef David , Aramark, Mob 506 961 ... WORK EXPERIENCE: Chef de partie Calgary Zoo Aug 2016 till present Sous Chef Big Rock Grill & Brewery Feb 2015 -- June 2016 Line cook, Escoba Bistro & Wine bar Part Time Sep 2015 – June 2016 Cook Aramark Remote Workplace Services June 2014 - Jan 2015 Sous Chef Jan 2014 – May 2014 Sheraton Red Deer Hotel, Red Deer • Ensured that all Health and Safety legislation and guidelines are implemented at the work place, in respect of kitchen production, employees, machinery • Provided a high standard of service at all times • Produced all dishes to a high standard upon presentation of the recipe • Ensured all dishes are served at the correct portion size, quality and temperature • Assisted the Executive chefs in preparing duty schedules • Ensured when ordering on behalf of the Company, the most competitive price is obtained Line Cook- Part Time (Ricky’s All Day Grill, Banff) April 2013 - Dec 2013 Chef De Partie April 2008 – Jan 2014 Rimrock Resort Hotel, Banff • Ensured safe and correct use of the equipment, tools and machinery • Prepared food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures • Assisted the Sous Chef in the day-to-day operation of the kitchen and helped to maintain a high Standard of food preparation and presentation • Ensured all areas of the kitchen and its surroundings are clean and tidy before and after the service • Participated in development of dishes for menu designs • Developed recipe cards and products Demi Chef De Partie July 2004 – April 2008 Le Royal Meridien Resort & Spa, Dubai • Prepared food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures • Assists with Buffets decoration items and show pieces • Assisted the Chef De Partie in the day-to-day operation of the kitchen and helped to maintain a high Standard of food preparation and presentation EDUCATION: ===================================================================== Institute of Management Training & Catering Technology, Goa, India Hotel Management & Catering Goa Board of Secondary and Higher Secondary Education, Goa, India H.S.S.C in Commerce CERTIFICATION AND TRAINING: (May 2014) ===================================================================== * OSSA * WHMIS * Advanced Food Safety *First Aid * CSTS- 09