Garde Manger/First Cook
Rehab St. John Hospital
Total des années d'expérience :25 years, 5 Mois
• Garde Manger/First Cook Toronto, Ontario
• Create two new mixed salads from scratch on daily basis, Replenish 12 mini salad topping for the salad bar
• Responsible for producing specific meals for the patient in the hospital Assembly line
• Preparing breakfast lunch and dinner for the patients, preparing two hot entrée for the cafeteria daily
• Know proper handling of food, equipments and utensils
• Set up a daily mise-en-place, receive the food and check for quality
• Lead an afternoon shift; Cooking for a la cart menu Checking the kitchen before service, and special function
• Operated Grill, deli and Pizza section in Open kitchen,
• Over night first cook position getting the cafeteria ready for breakfast.
• Create the Sandwich of the day and operate the deli station.
Operating Grill in the consigns, Cold kitchen and plating for Banquet function up to 1000 covers
Prepared Pizza and Short order cooking, and massive production if different beef cut and lamb loans for parties
Prepared Pizza & Short order cooking; Steaks & Pasta in the afternoon, preparing the Mise en plat in the morning
The course had aimed at understanding the French cosine and the theory behind the basic food commodities. Also attending hand on lab in large quantities and a la Cart menus. Finally, understanding different types of restaurants along with strong course about food, Beverage and labor cost control.
The first two years geared toward hospitality in details. The second two years aimed at management, marketing, business plan and accounting; basic and managerial accounting.