Hello, my name is Liv Bjerke (They/Them)I am a graduate from NSCC's Culinary Management program and a cook with 6+ years of experience in the Food & Service industry. I started working in the industry at age 16 to follow in my Aunt's footsteps as well as to aspire to one day open my own eatery or business. Since then I have worked at many different locations and learned many different tools of the trade (including some things I had only touched upon prior to community college that I had learned from my mother who has her own business.)I am also a Type 1 Diabetic of 12+ years, using my knowledge and skills to prove that diabetics who want to get involved in the industry can, and overcome any obstacles that may keep them back. Despite the irony, this industry is quite flexible and welcoming to us, and I want to help others get inspired to follow what they want to do for their future careers. To add to my resume I am also a massive nerd and cosplay enthusiast of 8+ years where I've used my creativity and resources to make many costumes come to life and even win some awards while doing so!I may not be as responsive on LinkedIn but I am easy to reach out to if you need to contact me.Thank you for you time and have a great day.Cheers!
Black Sheep Restaurant
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Chef De PartieBlack Sheep Restaurant Aug 2021 - PresentHalifax, Nova Scotia, CanadaChef de Partie/Line Cook at the Black Sheep Restaurant in Halifax, Nova Scotia.
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Barista 'Tea-Rista'/CashierHoly Moly Milk Tea Feb 2021 - PresentDartmouth, Nova Scotia, CanadaI am currently working at Holy Moly as a main “tea-rista” as well as a cashier. I started the job while it was still in the early stages of the business being opened. I have been at the shop since day 1 and have learned everything that has to do with creating and serving Boba Tea (Bubble Tea). I learned how to mix drinks, make the specific prep for the toppings and sauces, took inventory, stocked up shelves and also held a key to both open and close the shop.
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Line Cook/ServerIkea Jul 2020 - Oct 2020Dartmouth, Nova Scotia, CanadaI worked at IKEA for 3 months the summer I graduated from my Culinary Management program. I learned to do the back line/prep work position which meant I took care of all desserts, sandwiches, salads, appetizers and any specials that were sold on the service line. I cooked food for both the main customer service line but also the staff cafeteria where I’d go between the two doing serving and food preparation. I also learned how to properly clean and close the service line during the COVID-19 Pandemic as well as cleaning and draining the equipment like deep-fryers. Since it was a massive cooperation instead of a smaller scale establishment it was much more contained and specific to food preparations than any other places I have been employed at. -
Line Cook / Kitchen StaffVicki'S Seafood Restaurant Dartmouth Feb 2020 - Mar 2020Dartmouth, Nova ScotiaI worked at Vickie’s for 2 months during my time of my second year of Culinary Management program. I was let go that march due to the lack of work and the start of the COVID-19 Pandemic. Sadly, the restaurant (specifically the Dartmouth location of the chain) was closed later in 2020 and is now defunct. I learned mostly to do the back line/prep work position which meant I took care of all the sandwiches, salads, appetizers and any specials on my line. I also did prep work and take-out orders as well. I learned how to set up, tear down and prepare the backline and did varied open and closing shifts during my time.
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Line Cook / Garde MangerThe Wooden Monkey Mar 2019 - Nov 2019DartmouthI worked at the Wooden Monkey for my 6 month Co-Op placement this past summer for my Culinary Management program. I learned mostly to do the back line/garde manger position which meant I took care of all desserts, pizzas, salads, appetizers and any specials on my line. I also did some baking through the summer as well. I learned how to set up, tear down and prepare the backline and did mostly closing shifts during my time.
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Assistant Baker/Buffet AttendantWhite Point Beach Resort Apr 2016 - Aug 2018Liverpool, Nova ScotiaI have worked at the resort since I was 16, learning various different skills and techniques critical to culinary arts varying from buffet prep work, bread making, meat carving, setting up & putting away the night buffet and set up for the breakfast buffet, dessert prep & decoration as well as the various allergy-related items in case guests needed to know. Worked under the head chef Alan Crosby and had been awarded the lodge’s scholarship.
Liv Bjerke (They/Them) Education Details
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Restaurant, Culinary, And Catering Management/Manager -
Liverpool Regoinal High SchoolHigh School Diploma
Frequently Asked Questions about Liv Bjerke (They/Them)
What company does Liv Bjerke (They/Them) work for?
Liv Bjerke (They/Them) works for Black Sheep Restaurant
What is Liv Bjerke (They/Them)'s role at the current company?
Liv Bjerke (They/Them)'s current role is Chef de Partie/NSCC Culinary Management Graduate.
What schools did Liv Bjerke (They/Them) attend?
Liv Bjerke (They/Them) attended Nova Scotia Community College, Liverpool Regoinal High School.
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