Erkut Avsar

Culinary Management Graduate from George Brown College, seeking a full-time
line Cook position in the Hospitality, Food, and Beverage industry. I am
continuously seeking opportunities to grow and learn in a dynamic restaurant. I am
resilient and only get stronger from the ups and downs. I don't give up and respond
quickly to changing environment .

Line Cook
REDS Steak House, Toronto, ON
Mar 2023 – Apr 2024
 Prepared dishes for customers with food allergies or intolerances.
 Trained and mentored junior kitchen staffs and newcomers in Garde
Manger and Hot Apps preparation techniques, cooking methods, and
plating presentations.
 Completed all required paperwork during shift such as waste and
temperature logs and order sheets.
 Received and stored food stock and confirmed products on invoices
have been delivered.
 Performed other duties as assigned and/or required.

Line Cook
Le Papillon on Front, Toronto, ON
Jun 2020 – Feb 2023
 Prepared a variety of French dishes, including Hors D’Ooeuvres, entrèes,
main courses, and desserts according to establishment’s reciped and
standards.
 Instructed cooks in preparation, cooking, and handling food.
 Demonstrated ability to handle all kitchen equipment, and demonstrated
safe handling to others.
 Maintained a clean and organized stations at all times, without
exception, adhered to food safety and sanitation regulations.

Line Cook
Marché Mövenpick, Toronto, ON
May 2019 – May 2020
 Prioritized and organized tasks for speed and quality assurance.
 Adhered to standardized recipes and specifications in order to maintain
consistency and ensure all standards are met.
 Made daily a thorough mise-en-place and all items featured.
 Maintained inventory and records of food, supplies, and equipment
 Re-organized refrigerators, re-stocked used items up to par, re-organized
section for next meal period.

Line Cook
Shark Club, Toronto, ON
Apr 2019 – May 2020
 Prepared from scratch, according to recipes, portion controls and
presentation specifications set out by the leadership team.
 Monitored and maintained portion control to minimize waste and
maximize profitability.
 Followed FIFO method to maximize product freshness.
 Properly downsized and labeled all products.
 Cleaned food prep areas, equipment, utensils, and strictly adhered to
sanitation, food safety, and hygiene guidelines.

Line Cook
Wahlburgers, Toronto, ON
Feb 2018 – Mar 2019
 Restocked any low items during shift.
 Kept workstations organized and well-stocked, ensured a smooth
workflow and minimized downtime.
 Worked with minimal supervision.
 Adhered to the Health and Safety policies and procedures outlined in the
Health and Safety program, WHMIS, and MSDS guidelines.
 Kept work stations clean and organized including fridges/freezers,
countertops and stove tops.

EDUCATION
Culinary Management Diploma
Program Sep 2022 – Dec 2023
George Brown College, Toronto, ON