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Michael Koulikas

Michael Koulikas

Marketing Coordinator

Followers of Michael Koulikas286 followers
location of Michael KoulikasBrossard, Quebec, Canada

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  • Timeline

  • About me

    Cook (Garde Manger, Breakfast, Banquet) at W Montreal Hotel

  • Education

    • Concordia University

      2010 -
      Bachelor’s Degree Marketing

    • St. Pius X Culinary Institute

      2015 - 2016
      Diplôme D’Études Professionnel (D.E.P) Culinary Arts/Chef Training

    • BartenderOne

      2014 - 2014
      Certification: MasterClass

      MasterClass, 5-day Intensive bartender internship/training May 2014• Mastered the opening and closing procedures of a bar. • Studied cocktail and spirit history and their production methods.• Competed in speed rounds and free pour accuracy tests. • Training results: 90% accuracy in free pour + can produce 97 drinks/hour.

    • Institut de tourisme et d'hôtellerie du Québec

      2014 - 2014
      Diplôme : Service de Bar Bartending - Mixology

    • Vanier College

      2005 - 2010
      Business Administration DEC-Certificate Business Administration and Management, General

  • Experience

    • 3Heads Media

      Jun 2012 - Sept 2013
      Marketing Coordinator

    • La Belle et La Boeuf

      Feb 2015 - Jan 2016
      Line Cook

      • Efficiently cooked for a 300-seat restaurant with high turnover and low ticket times. • Ensured consistency for a rigid corporate environment.

    • Restaurant Lavanderia

      Feb 2015 - Aug 2015
      Bartender

      • Jointly created signature cocktails to compliment the day and evening menu.• Adaptively satisfied the needs of a demanding high-end clientele.

    • W Montreal Hotel

      Dec 2015 - now
      Cook (Garde Manger, Breakfast, Banquet)

      • Effectively perform the duties of a prep and line cook: Garde Manger/Breakfast/Banquet• Adapt to pressure of strict culinary environment and continue to prepare creative/composed plates.

    • Toqué!

      Apr 2016 - May 2016
      Garde Manger Commis - Intern

      • Learned to cook for a very high-end clientele while being exposed to the intricacies of nouvelle cuisine. • Appreciated the value of/contributed to very effective team work. • Endured the pressure of double-shift work days, 5 days a week, while simultaneously working part-time at E.A.T (The W Hotel).

  • Licenses & Certifications

    • Action Service

      Conseil d'éthique de l'industrie québécoise des boissons alcooliques