Date Listed 05-Jan-11
Address 31 Colossus Dr #110, Vaughan, ON L4L 9J8, Canada
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Restaurant & Bistro
Now Hiring
Experienced Kitchen Manager and Line Cooks
Please drop by with your resume at
31 Colossus Drive Unit #110
Woodbridge, Ontario
905-265-1099
1 comment:
I am Eduardo Antonio Lauzon, applying for a Line Cook position, I am twenty eight years old presently employed as Assistant Kitchen Manager in one of the best known American restaurant that is originated here in the Philippines. I have ten years going to eleven years working experience in food service industry. I'm just a high school graduate but I do believe that this educational attainment will not be the reason for me to go further. By the way, do you accept foreign worker? i am from Philippines. I started to work when I was seventeen in JOLLIBEE FOODS CORP. the no. 1fast food company in the Philippines I work there as fry person the one responsible for frying fried chicken, French fries and other fried items, but given chance to cross trained in pantry station who prepares pasta and other dishes and back-up station who prepares all the needs of all the station in the kitchen. After that I transferred to another branch of JOLLIBEE then they give me the chance to train all the stations in the kitchen such as fry
station, grill station, pantry station and
back-up station. They also trained me how to trained newly hired staff they want me to be regularized but sad to say I was not able to continue my study by that time. So I have my end of contract and then apply for another company THE FRENCH BAKER INC. I hired as the grill person and the after that I tried to apply in one of the best known restaurant here in the Philippines the ANYTHING GOES AT BURGOO AMERICAN BAR AND RESTAURANT it is under the Specialty Restaurant inc. I started as a prep person the one who set up the line cooks for a smooth shift. The one, who cook the pasta, cut the vegetables, cook the sauces and clean the seafood I stayed for about 10 months in one of their branch then I applied again same company but different branch I started again as a prep person then they trained me as pizza person who makes pizza and some appetizers, also in fry/broiler station who is in-charge in broiling chops, steak and seafood; and also pasta station who
is in-charge cooking sauces of pasta and making pasta dishes. I got a chance to be trained as an in-store trainer, they taught me how to train newly hired people and also given the chance to be regularized and be part of the New store opening team Of BURGOO Mall of Asia where I stayed there for one month, we train people and responsible in the opening of the restaurant and also open another concept of our company the GUMBO A TASTE OF NEW ORLEANS RESTAURANT its very uplifting because they trust me to train people even i don't have the knowledge in the concept I stayed here for three weeks they brought me back to my branch in Rockwell and after my three weeks stay in this branch they pulled me out to open and train again another branch the BURGGO NORTH EDSA . Finally after my one week of stay in north edsa I got my promotion from rank and file to kitchen supervisor. One year and a half later they transferred me to BURGOO TOMAS MORATO which is our first
branch and also our commissary kitchen. From which i do believed that i learned a lot. From ordering of local produce, perishable and non - perishable, proper storage of everything... frozen items, supervising staff, how to cut top blade for steak, cutting of mozzarella sticks from mozzarella block, cutting of salmon, how to accept reservation, how to attend guest complain, how to deal with different kinds of people and most especially how to be professional. And now i am working as an Assistant Kitchen Manager and want to accept more opportunity and development.
Thank you!
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