This document is a resume for Nicolas Junginger applying for a position in the culinary industry. It outlines his contact information, objective, skills, education, work experience, volunteer activities, certifications, and references. He has over 15 years of experience in various culinary roles, is bilingual, and seeks to further develop his skills and provide excellent customer service.

1. Nicolas Junginger
125B Rue St-Henri
Gatineau, Québec
J8X 2Y3
(819)708-2433
njunginger@hotmail.com
OBJECTIVE
To obtain part or full-time employment, in order to gain personal experience in the
culinary industry. To develop any existing skills and learn new ones, so as to provide every client
with the dining experience they seek, and surpass any expectations they may have.
SKILLS
• Fluently bilingual in both official languages (written and spoken)
• Fast learner of most foreign tasks required
• Punctual and responsible with excellent organizational skills
• Proven Team Leader and excellent problem solving skills
• Excellent management skills and abilities
• Very skilled in training new staff in all levels of their career
• Trusted keyholder to multiple establishments
• Advanced level understanding of common basic computer software
(Spreadsheets, Wordprocessing, internet, etc)
EDUCATION AND ACADEMIC ACTIVITIES
• Successfully completed the Food Services Training Program (Valedictiorian) offered by
the Ottawa Mission 2005-2006
• Successfully completed the Bartending/Mixology course offered by Algonquin College
2004
• Obtention of Ontario High School Diploma at De La Salle and l’Alternative High School
2001
• Obtention of Quebec High School Diploma (DES) 1999

2. WORK EXPERIENCE
NCJ Catering; Ottawa, ON. Owner, Executive Chef. Private outcall catering for parties and
banquets of all size. Liaison with Elite Catering.
Camelot Golf and Country Club; Cumberland, ON. Chef de Partie. Food preparation for the
club’s restaurant as well as banquets, creation of nightly specials, closing the premises.
Da Bombe Desserts and Fine Foods; Ottawa. Food preparation, Dessert preparation,
presentation and sale, serving clients.
Elite Catering; Royal Canadian Legion, Montgomery Branch, Ottawa. Sous-Chef and manager.
Food preparation for banquets and functions, managing a team of up to five or six employees
during functions, training employees, banquet hall setup and teardown, serving tables and
individual clients. Opening and closing the premises.
Bacci Bistro; Ottawa.Executive Chef and manager. Menu creations, Creation of up to 5 daily
specials, Managing and training a team of 7 employees, lowering and maintaining food and
labour costs, Food Orders and inventory, Food preparation for clients and VIP’s Opening and
closing of the premises,promotional media appearances for the restaurant (TV, radio)
Jazz’oo Restaurant; Ottawa. Sous-Chef, Food prep, opening and closing of the kitchen, training
new employees, inventory, line cooking.
Friday’s Roast Beef House and Fine Dining; Ottawa. Sous-Chef. Food prep, opening and closing
of the kitchen, training new employees, ordering and inventory, line cooking.
Holiday Inn Hotels; Calgary, AB; Banquet cook, Line cook. Food prep, opening and closing of
the kitchen, assisting Chef and Sous-Chef with daily duties, training new employees.
The Cock and Lion Pourhouse and Pub; Ottawa. Sous-Chef, asst-manager, Quality Control
Supervisor. Short-order food preparation, ensuring best possible quality of plates and preparation
of dishes prior to service, opening and closing of the kitchen, assisting the KM with daily duties,
training of new employees.
The Ottawa Mission; Ottawa. Food Services Training Program; Teacher’s aide, tutor to the Food
Services students, assisting students with practical or theory assignments.
The Ottawa Mission; Ottawa. Kitchen assistant, cook, prep cook. Dishwasher, serving food for
the Ottawa homeless. Preparation of avg. to 1100 meals a day. Opening and closing premises.
Training volunteers and new employees.
National Arts Center; Ottawa. Cook, food preparation, server, cashier, Green Room and special
event, catering for banquets of all types.

3. VOLUNTEER AND EXTRACURRICULAR ACTIVITIES
• The Ottawa Mission; Kitchen help, cook, prep cook, serving, dishwashing, inventory,
teaching and tutoring the Food Service Training Program (FSTP) students when needed
on homework or special assignments, public speaking for the FSTP as a graduate.
• Various outreach services for the Ottawa homeless, particularly youth on the streets
• Amnesty International
• YM-YWCA Outdoor Centre; Volunteer counsellor and aide to councillors.
• Red Cross Society of Canada; Emergency Field Operations during the 1998 Ice Storm.
CERTIFICATIONS
•St–John’s Ambulance First Aid and CPR level 2
•WHMIS
•City of Ottawa Food Safety and Food handling
•HACCP Training
•SMARTserve
Culinary influences/Mentors: - Kurt Waldele
- Ric Watson
- Georges Laurier
References available upon request