Summary
Overview
Work History
Education
Skills
Additional Information
Languages
Certification
Timeline
Generic

Archit Chepe

Burlington,ON

Summary

Detail-oriented professional with a strong background in food production, inspection, and monitoring to ensure compliance with industry standards and regulations. My experience, adaptability and resilience can enhance team and organizational success. Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Station Head

Pearl Morissette
03.2022 - Current
  • Detail-oriented professional with a strong background in food production, inspection, and monitoring to ensure compliance with industry standards and regulations
  • My experience, adaptability and resilience can enhance team and organizational success
  • Taking care of Working with fresh Canadian ingredients
  • Working with different vegetables and produce which are coming from our own garden and also communicating with farmer
  • Picking our own garnishing from our herb garden just before the service just to give fresh ingredient and best experience to guest
  • Taking care of all butchery on the station
  • Butchery come from different local and Canadian suppliers and wild caught fishes
  • Following and practicing FIFO
  • Managed high-pressure situations during peak production periods, consistently meeting or exceeding quality targets.

Chef DE Partie

Trius Winery & Restaurant
03.2018 - 09.2022
  • Started working on Grade manger and the worked towards pans and sauce station
  • Making sure food safe standards are met
  • Ordering, performing thorough inspection at receiving and stocking using FIFO
  • Maintain quality assurance documentation, performing routine inspection and quality tests.
  • Evaluated food products to verify freshness and quality.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Jr sous Chef

Gretzky Winery
03.2019 - 04.2021

Cook 2

Milestones
02.2017 - 03.2018

Cook 1

Sodexo (Niagara Falls Comic Con)
11.2016 - 03.2023

Education

Diploma - Culinary Management

Niagara College
Niagara-on-the-Lake, ON
07.2018

Hospitality and Culinary Management -

University of Mumbai
06.2016

Skills

  • Culinary Expertise
  • Leadership
  • Menu Development
  • Time Management
  • Communication
  • Food safety and sanitation
  • Problem Solving
  • Attention to detail
  • Organization
  • Adaptability

Additional Information

Taking care of Working with fresh Canadian ingredients. Working with different vegetables and produce which are coming from our own garden and also communicating with farmer. Picking our won garnishing from our herb garden just before the service just to give fresh ingredient and best experience to guest. Taking care of all butchery on the station. Butchery come from different local and Canadian suppliers and wild caught fishes. Following and practicing FIFO Managed high-pressure situations during peak production periods, consistently meeting or exceeding quality targets.

Languages

English
Native or Bilingual
Marathi
Native or Bilingual

Certification

  • Certified - Food and safety 2025

Timeline

Station Head

Pearl Morissette
03.2022 - Current

Jr sous Chef

Gretzky Winery
03.2019 - 04.2021

Chef DE Partie

Trius Winery & Restaurant
03.2018 - 09.2022

Cook 2

Milestones
02.2017 - 03.2018

Cook 1

Sodexo (Niagara Falls Comic Con)
11.2016 - 03.2023

Diploma - Culinary Management

Niagara College

Hospitality and Culinary Management -

University of Mumbai

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Archit Chepe