Ashish Joel Roy
Calgary,AB
Summary
Demonstrated expertise in managing food and beverage budgets, achieving 100% compliance over 13 years in direct culinary managerial role while overseeing kitchen operations in high-end dining environments. Successfully planned and executed seasonal menus that adhered to nutritional standards and resident preferences, resulting in a consistent increase in customer satisfaction survey results. Maintained strict quality control of food supplies and ensured compliance with health regulations, contributing to operational efficiency and cost management. Proven ability to lead culinary teams, implement waste reduction strategies, and foster a collaborative work environment.
Overview
1
1
Certification
16
16
years of post-secondary education
20
20
years of professional experience
Work History
Executive chef / Food services manager
Chartwell
Calgary, AB
07.2019 - Current
- Maintained yearly food & beverage and labor budgets set by corporate office, ensuring 100% compliance throughout 7.5 years.
- Oversaw housekeeping supply budgets, achieving 100% compliance while maintaining operational efficiency and quality standards over 7.5 years.
- Planned weekly menus, strictly resorting to scratch cooking techniques adhering to Chartwell rule of 98% food to be made inhouse from scratch.
- Increased the Resident satisfaction survey results over a 2-year span by 20%
- Directed Chartwell dining services team across senior living meal periods.
- Planned seasonal menus aligned with resident preferences and Alberta nutrition standards.
- Prepared specialty menus, buffets and dishes for assisted living and independent living residents.
- Planned and executed specialty tasting seasonal menus.
- Planned menus for corporate office meetings.
- Executed clean compliance with all public health inspections, HACCP & OHS
- Maintained cordial relationships with vendors and ensuring strict quality control of received food consignments.
- Participated in corporate communities of practice program as culinary leader, promoting food cost-saving strategies and effective labor and time management.
Sous Chef
Sheraton luxury suites by Marriott
Calgary, Alberta
09.2018 - 09.2019
- Maintained over all operations management of high-end restaurant Flower and wolf.
- Maintained restaurant food cost under 22%.
- Supervised Sheraton luxury suites kitchen line during peak service periods.
- Maintained banquet food cost under 18 %
- Assisted restaurant in meeting financial targets and quarterly profit assessments by achieving food quality, portion and cost control objectives.
- Prepared banquet menus and specialty dishes for luxury guest dining.
- Coordinated kitchen staff schedules, task assignments, and daily workflow.
- Trained cooks on recipes, plating, and kitchen procedures.
- Managed inventory, storage, and ingredient rotation for fresh supplies.
- Supported executive chef with menu planning and seasonal specials.
- Inspected dishes for quality, taste, and presentation before service.
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Maintained accurate records for cost analysis purposes.
- Assisted with interviewing, hiring and training kitchen personnel.
Senior Sous chef
Grey Eagle 4 star Resort and Casino
Calgary, Alberta
09.2013 - 09.2018
- Successful culinary leader for Blaze bar&Grill and Casino Buffet restaurant.
- Successful culinary leader for Casino event centre. Efficient execution of all large volume buffets catering to over two thousand people per event.
- Created profitable menus using scratch cooking techniques and maintained low food costs under 22% for speciality Asian restaurants and under 18% for event centre buffets. Quarterly and annual budgets were consistently achieved with a proven profit record across all outlets.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Achieved on point annual labor budget targets by efficient labor and time management strategies.
- Supervised banquet, buffet, and restaurant kitchen operations in resort and casino setting
- Coordinated daily food preparation with strict adherence to recipes and portion control and waste reduction strategies.This was done across multiple Grey Eagle outlets
- Directed line cooks and prep staff during high-volume meal periods
- Enforced sanitation, safety, and food handling standards throughout kitchen areas
- Monitored inventory levels and ordered ingredients for resort kitchen production
- Reviewed recipes and plating standards to maintain consistent menu presentation.
Sous Chef
Sunshine village Ski resort
Banff, Alberta
07.2012 - 09.2013
- Being a seasonal luxury resort, I assisted the Food and beverage manager with scratch opening of all outlets.
- A culinary leader and Operations manager directly responsible for the smooth profitable functioning of restaurant outlets- Eagle's nest and Chimney Corner.
- Achieved on point seasonal food and labor budget targets providing the expected profit turnover at the end of the season.
Kitchen executive manager
Taj mahal palace- Taj luxury hotels
Maharashtra, Mumbai
06.2008 - 05.2011
- Hands on training in luxury restaurant outlets like- Shamiana, Zodiac Grill and Souk Mediterranean kitchen. After 2 years of training, I graduated as a kitchen executive manager.
- Led luxury hotel kitchen operations across Taj Hotels dining and banquet venues.
- Supervised kitchen teams, assigning daily prep, service, and closing duties.
- Managed food safety standards, hygiene checks, and compliance procedures.
- Coordinated menu execution with chefs, banquet staff, and service managers.
Kitchen apprentice
Oberoi luxury hotels
Maharashtra , Mumbai
06.2006 - 03.2008
- Hands on training in multi cuisine restaurant- Tiffin.
- Hands on training with master chefs in western and Japanese cuisine.
- Prepared Tiffin outlet dining areas for breakfast, lunch, and dinner service.
Education
MBA - Hospitality Administration and Management
University of Guelph-humber
Toronto 05.2017 - 09.2026
Master of Arts -
Indira Gandhi National University
Delhi, Delhi 05.2005 - 05.2008
Three Year Diploma in Culinary Arts - Hospitality Administration And Management
Cidade De Goa
Goa , Goa 04.2005 - 05.2008
Skills
- Profit oriented culinary leader
- Food cost control
- Kitchen operations
- Budget management
- Staffing
- Order management
- Decision-making
Certification
- Red seal interprovencial
Timeline
Executive chef / Food services manager
Chartwell
07.2019 - Current
Sous Chef
Sheraton luxury suites by Marriott
09.2018 - 09.2019
MBA - Hospitality Administration and Management
University of Guelph-humber
05.2017 - 09.2026
Senior Sous chef
Grey Eagle 4 star Resort and Casino
09.2013 - 09.2018
Sous Chef
Sunshine village Ski resort
07.2012 - 09.2013
Kitchen executive manager
Taj mahal palace- Taj luxury hotels
06.2008 - 05.2011
Kitchen apprentice
Oberoi luxury hotels
06.2006 - 03.2008
Master of Arts -
Indira Gandhi National University
05.2005 - 05.2008
Three Year Diploma in Culinary Arts - Hospitality Administration And Management
Cidade De Goa
04.2005 - 05.2008