ANURAG CHAUDHARY

Moncton,AB

Summary

Initiative-taking and meticulous professional with over one year of chef experience in Canada and previous experience in machine operation and sales. Equipped with a diploma in Business from Niagara College, I am seeking a challenging role in the culinary or hospitality industry where I can contribute my skills and grow professionally.

Overview

years of professional experience

Work History

Line Cook

Earls Kitchen + Bar

08.2024 - Current

- Prepare appetizers, entrees, and desserts according to restaurant standards.
- Maintain cleanliness and hygiene of the kitchen area.
- Ensure proper food storage, rotation, and labeling.
- Work collaboratively with the kitchen team to manage high-volume orders.

COOK

Cora Breakfast And Lunch

Grande Prairie, AB

10.2024 - 02.2025

Prepared high-quality meals in fast-paced kitchen environment, ensuring adherence to food safety standards.
Managed inventory levels to minimize waste and improve cost efficiency in food preparation processes.
Collaborated with team members to streamline kitchen operations and enhance overall service delivery.
Developed new recipes, incorporating seasonal ingredients to diversify menu offerings and attract customers.

Machine Operator

Giesecke+Devrient (G+D)

03.2023 - 08.2024

- Operated high-precision machinery to produce secure documents, adhering to safety and quality standards.
- Performed routine maintenance and troubleshooting, reducing unplanned downtime by 15%.
- Recorded detailed production data, contributing to process improvements and inventory accuracy.

Education

Business Diploma - Business Management and Financial Management

Niagara College

08.2024

High School - Commerce and Finance

SH, T.C Agg. S.D School

03.2018

Skills

Management - Workflow Optimization: Reduced downtime by 20% at GD through production schedule optimization
- Quality Control: Implemented quality procedures leading to a 10% reduction in defects
Culinary Operations - Food Preparation: Skilled in preparing high-quality dishes in a fast-paced restaurant environment
- Kitchen Management: Maintain cleanliness, inventory, and safety standards in line with restaurant protocols

Communication - Team Collaboration: Worked effectively with kitchen staff and front-of-house teams to ensure service flow
- Customer Service: Delivered a positive dining experience by ensuring food quality and timely service
Leadership - Task Coordination: Led small teams during busy hours, ensuring consistency and pace in meal production
- Training: Assisted in training new kitchen staff on standard recipes and safety procedures

Languages

Punjabi

Timeline