ROLAND SOLIGO
Address: 42 MYRTLE AVENUE.(UPPER)
City: TORONTO
State: ONTARIO
Country: Canada
objective
TO ATTAIN A POSITION WITH YOUR ESTABLISHMENT WHERE I MAY USE MY EXTENSIVE EXPERIENCE AND CULINARY BACKGROUND .Having had an accident two and a half years ago .I have been given a clean bill of health and now would llike to get back into the culinary world where my passion lies.I am apt to the position of demi chef/gardemanger having been trained at THE COSTELLATION HOTEL under the mentorship of CHEF JOSEPH VONLANTHEN and also working at THE KING EDWARD HOTEL under the instruction and leadership of CHEF JOHN HIGGINS ,I would be able to bring my extensive knowledge and my experience and would make a great addition to your company
Work Experience
CHEF (03/15/2007 – 12/15/2007)
Last Employer: STRATENGERS MAHARAJA RESTAURANT BAR
CHEF DE PARTIE (01/01/2007 – 03/01/2007)
Last Employer: DONATELLO RESTAURANT
CHEF DE PARTIE (10/15/2005 – 04/01/2006)
Last Employer: SUPERIOR RESTAURANT
DEMI CHEF /GARDEMANGER (03/15/1996 – 05/01/1998)
Last Employer: LE MERIDIAN THE KING EDWARD HOTEL
Contact Person: JOE GRADE -EXECUTIVE SOUS CHEF
EXECUTIVE CHEF (02/02/1998 – 10/01/2005)
Last Employer: IL POSTINO RESTAURANTE
Education
Establishment: WESTERN TECHNICAL COMMERCIAL SCHOOL
Education Period: 06/01/1983 - 11/30/-1
Average Grade: 10
Establishment: GEORGE BROWN COLLEGE`
Degree: RED SEAL
Details: BASIC AND ADVANCED CULINARY ARTS MANAGEMENT IN FRENCH CLASSICAL
Establishment: REGAL CONSTELLATION HOTEL
Degree: THREE YEAR APPRENTICESHIP PROGRAM
Education Period: 09/01/1988 - 12/31/1991
Speciality: JOURNEYMAN PAPERS
Details: COMPLETED
Skills
LINE SERVICE ,MENU PLANNING ,INNOVATIVE CREATIVE RECIPE BUILDING, GOOD LEADERSHIP SKILLS,TEAM PLAYER,GOOD GRASP OF CULINARY TECHNICAL CONCEPTS AND EXCECUTION,BUTCHERING OF FISH AND MEAT PRODUCTS ,AND VERY STRONG SERVICE SKILLS,ETC.
Foreign Language Skills: FRENCH ,ITALIAN
Interests
I DRUM,SKETCH ,SCULPT ,PAINT,LUV CYCLING,HIKING,CANOEING,MUSIC,AND EXPERIMENTING WITH OTHER CUISINES