ARULRAJAN RAMACHANDRAN
EDMONTON,Alberta
Summary
Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with 18 years of related experience. Entry-level Head Cook with well-established knowledge of cooking . Looking to bring further success to organization by applying well-developed skill set and proactive demeanor. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
17
17
years of professional experience
Work History
First Cook
HORIZON NORTH
EDMONTON, AB
09.2021 - 12.2023
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Instructed other cooks on how to prepare a variety of menu items.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Generated food production sheets to forecast product and volume requirements based on menu selections.
- Used computer to store and retrieve data and online orders.
Lead First Cook
CIVEO REDTABLE
EDMONTON, AB
10.2019 - 09.2021
JOURNEMAN COOK
CIVEO CAMP
Fort McMurray, AB
03.2018 - 11.2019
Sous Chef
RUTH'S CHRIS STEAK HOUSE
Edmonton, AB
08.2015 - 03.2018
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Line Cook Supervisor
ORIGINAL JOE'S RESTAURENT & BAR
Sherwood Park, AB
11.2012 - 08.2015
Chef De Partie
ROYAL CARIBBEAN CRUISES LTD
Miami, FLORIDA
08.2006 - 12.2011
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Abided by company standards in terms of portion and serving sizes.
Education
Associate of Arts - CERTIFED INTERPROVINCIAL REDSEAL
NAIT
EDMONTON04-2017
Associate of Arts - DIPLOMA IN HOTEL MANAGEMENT AND CTERING SCIENCE
SRM INSTITUTE OF HOTEL MANAGEMENT AND CATERING
TRICHY05-2005
Skills
- Cooking Techniques
- Menu Planning
- Cost Control
- Food Plating
- Team Management
- Food Preparation
- Knife Skills
- Sanitation Practices
- Special Diets
Timeline
First Cook
HORIZON NORTH
09.2021 - 12.2023
Lead First Cook
CIVEO REDTABLE
10.2019 - 09.2021
JOURNEMAN COOK
CIVEO CAMP
03.2018 - 11.2019
Sous Chef
RUTH'S CHRIS STEAK HOUSE
08.2015 - 03.2018
Line Cook Supervisor
ORIGINAL JOE'S RESTAURENT & BAR
11.2012 - 08.2015
Chef De Partie
ROYAL CARIBBEAN CRUISES LTD
08.2006 - 12.2011
Associate of Arts - CERTIFED INTERPROVINCIAL REDSEAL
NAIT
Associate of Arts - DIPLOMA IN HOTEL MANAGEMENT AND CTERING SCIENCE
SRM INSTITUTE OF HOTEL MANAGEMENT AND CATERING
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