Certified Cook 2011 // Red Seal Standards Program

WHMIS Certificate 2013

Food Handler's Certificate 2013


Work Experience

Internship - Front House 2014 // Hawksworth - Vancouver

Responsibilities: Assisted Manager-On-Duty, Host, Expediter and Sommelier. Trained as Server's Assistant and worked as a banquet server for private event wedding of 150.

Accomplishments: Close to 100 hours of front of house experience at all levels from host to manager.


Chef de Partie 2011 – 2013 // OXO Tower Brasserie Restaurant – London, UK

ResponsibilitiesWorked in cold starters, hot starters, fish, meat and sauce sections. Occasionally aided with private functions including preparing canapés for up to 500 guests.

Accomplishments: Repertoire of international cuisine broadened and my confidence strengthened.


Chef de Partie 2010 – 2011 // The Church Key 

Responsibilities: Preparation, mise-en-place and service for regular pub menu and occasionally entree and game features. Called board for service and completed produce orders.

Accomplishments: Learn to pair food with beer. Worked in a tight space and fast-paced environment.


Chef de Partie / Jr. Sous-Chef 2008 – 2010 // Tru Restaurant & Lounge 

Responsibilities: Mise-en-place and service in all three sections of the line for a modern, casual upscale menu. Occasionally called board during service and assigned responsibilities to team members. 

Accomplishments: Learned to pair food with wine.


First Cook – 2008 // Spencer Hall Conference Centre 

Responsibilities: Action stations including omelet, pasta and carvery. Preparation of salads, soups, proteins, vegetables and starches for buffet. Also conceived menu and prepared dishes for cafeteria-style service.

Accomplishments: Developed service skills and professional demeanor while working in view of customer.


Chef de Partie 2007 – 2008 // Idelwyld Inn 

Responsibilities: Mise-en-place and service for à la carte menu and daily specials for breakfast, lunch and Sunday brunch services. Also completed inventory and produce orders, and created prep lists.

Accomplishments:  Learned to create daily soups and specials.


Garde-Manger 2006 // David’s Bistro 

Responsibilities: Mise-en-place and service for vegetables, starches, salads, desserts and garnishes for a classic French bistro.

Accomplishments: Learned classic French cooking techniques.


Line Cook 2005-2007 / Garde Manger 2003-2004 // Talbot Bar & Grille

Responsibilities: Mise-en-place and service for all stations for both à la carte and table d'hôte service. Occasionally completed riders for special events and concerts.

Accomplishments: Learned the importance of kitchen sanitation and safe food handling. 



Hospitality & Restaurant Business Management 2014 // Art Institute of Vancouver

Cook II Apprenticeship Program 2007 // Fanshawe College