Working the cold kitchen in a new and up-and-coming café and bakery. I was responsible for prepping all sandwiches and salads, and assisting the bakers with any side work that needed to be completed for the day.

I started as just a prep cook in this busy and established vegitarian restaurant. My skills and dependable, responsible nature were recognized early into my employment and I was promoted to Kitchen Supervisor. This allowed me the experience of directing activity in a busy kitchen environment but also allowed me to start to create new dishes and weekly features.

I took this role in an effort to increase my income as I was originally only working a part time job. Once I was promoted to full-time I had to leave this role. This is a fantastic company and I would highly recommend working there. I still go for the donuts!

I started as a co-op student working in the kitchen and after graduating and while in post secondary school, continued to work until I was offered a full time position.I learned a lot about food preparation, institutional cooking, ordering supplies and fresh items, directing staff and the flexibility of being a part of a team.

This was a summer position for a start-up company who were developing software to market the restaurant industry. I was in a data entry position which means I was responsible for updating new restaurant listings and menu items into the software.