Carl Sawatsky
About Carl Sawatsky
Carl Sawatsky is a Service Sales Representative at Cintas, with extensive experience in the culinary field, including roles as Executive Chef and Chef Instructor. He holds a Red Seal Certification and has a strong background in menu development and food and beverage management.
Current Role at Cintas
Carl Sawatsky has been employed at Cintas as a Service Sales Representative since 2021. In this role, he is responsible for providing service solutions to clients, leveraging his extensive background in the culinary and food service industries. His experience allows him to understand client needs effectively and offer tailored services.
Previous Experience in Culinary Arts
Prior to his current position, Carl Sawatsky worked at Well Seasoned Gourmet Foods Inc. as both Chef Instructor and Executive Chef. He served as Chef Instructor from 2012 to 2017, where he taught culinary skills in Langley, BC. He later held the position of Executive Chef from 2017 to 2020, managing kitchen operations and menu development.
Education and Certifications
Carl Sawatsky studied at Vancouver Community College, where he completed the Professional Cook Level 3 program and achieved Red Seal Certification. His education spanned from 2004 to 2005. Additionally, he pursued further studies in Food Preparation and Professional Cooking from 2005 to 2012, culminating in his Professional Cook Red Seal certification.
Expertise in Culinary Operations
Carl Sawatsky possesses expertise in menu development and multi-unit operations within the restaurant industry. His skills extend to catering and food and beverage management, showcasing a comprehensive understanding of culinary operations. His diverse experience contributes to his effectiveness in service sales.
Background in the Restaurant Industry
Carl Sawatsky has a demonstrated history of working in the restaurant industry, where he has showcased a broad range of culinary skills. His roles have included various positions that emphasize his capabilities in kitchen management and culinary instruction, reflecting his commitment to the culinary arts.