BALASUBRAMANIAM DHANABAL
Calgary,AB
Summary
Professional culinary leader with proven track record in kitchen supervision, known for strong team collaboration and achieving high-quality results. Expertise in menu planning, food preparation and kitchen safety standards. Reliable and adaptable, excelling in high-pressure environments and ensuring consistent excellence in service. Recognized for leadership skills, fostering positive and productive kitchen atmosphere.
Overview
23
23
years of professional experience
Work History
KITCHEN SUPERVISOR
The Park Kitchen & Bar
09.2022 - Current
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
- Supervised daily kitchen operations while mentoring junior staff members by sharing valuable cooking techniques and industry knowledge for career development purposes.
- Streamlined communication between kitchen and front-of-house teams, resulting in improved service times and increased customer satisfaction ratings.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
EXECUTIVE SOUS CHEF
Radisson Salem
10.2017 - 09.2021
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
SOUS CHEF
Radisson Salem
10.2016 - 09.2017
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
SOUS CHEF
Le Meridien
04.2016 - 09.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality and presentation standards.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability.
JUNIOR SOUS CHEF
Le Meridien
04.2015 - 03.2016
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Led team by example in preparing items accurately and according to high-quality standards.
CHEF DE PARTIE
Le Meridien
05.2013 - 03.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
2ND GRILLS & ROAST COOK
Costa Cruise Liner
06.2007 - 12.2012
- Followed food safety standards to ensure cleanliness and prevent contamination.
- Enhanced recipe flavors with careful seasoning and ingredient selection.
- Executed cooking techniques for creating high-quality dishes.
- Improved kitchen efficiency by maintaining organized workstations.
TAJ HOSTPITALITY TRAINEE ( THT )
Taj Garden Retreat
08.2004 - 07.2006
- Learned new materials, processes, and programs quickly.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Attended training courses to build understanding of processes, techniques, and industry.
INDUSTRIAL EXPOSURE TRAINEE ( IET )
Dolphin Hotels Limited
04.2002 - 09.2002
Education
MBA - Tourism And Hotel Management
04-2009
BBA - Business Administration
04-2007
Diploma - Hotel Management & Catering Techonlogy
04-2004
Skills
- Kitchen organization
- Food safety protocols
- Scheduling staff
- Sanitation standards
- Food presentation
- Menu development
- Waste reduction
- Allergy awareness
- Special diets
- Menu costing
- Culinary trends awareness
- Food preparation techniques
Accomplishments
- USPH & HACCP Certification - COSTA CAMPUS ITALY
- FOSTAC Food Safety Training & Certificate - (Catering Level- 2) & COVID - Food Safety Supervisor. INDIA
- Trained in Basic & Advanced Hospitality Foundation Module- From Center of Excellence in TAJ group of Hotels,INDIA
- Innovating New Recipes for the Food Times Magazine.
- Mandatory training course in STCW 95 FROM DGS Government of India, HIMT ChennaI
- Won the prize for the DISH OF MONTH April 2006.Taj garden retreat, Madurai.
- Certificate of Appreciation for BEST HOTEL OF THE YEAR 2005-2006 among TAJ group of hotels.
- Certificate of Appreciation for NATIONAL QUIZ competition (Sub-Institution and Institution level) Trichy.
- Won the 1st prize in FORT FEAST 2004 Exclusive Culinary competition for Catering Colleges) Trichy.
- Certificate of Honour for CENT PERCENT ATTENDANCE for the year 1997-98 & 1998-99.
Disclaimer
I hereby declare that the above furnished details are true to the best of my knowledge and belief.
Timeline
KITCHEN SUPERVISOR - The Park Kitchen & Bar
09.2022 - Current
EXECUTIVE SOUS CHEF - Radisson Salem
10.2017 - 09.2021
SOUS CHEF - Radisson Salem
10.2016 - 09.2017
SOUS CHEF - Le Meridien
04.2016 - 09.2016
JUNIOR SOUS CHEF - Le Meridien
04.2015 - 03.2016
CHEF DE PARTIE - Le Meridien
05.2013 - 03.2015
2ND GRILLS & ROAST COOK - Costa Cruise Liner
06.2007 - 12.2012
TAJ HOSTPITALITY TRAINEE ( THT ) - Taj Garden Retreat
08.2004 - 07.2006
INDUSTRIAL EXPOSURE TRAINEE ( IET ) - Dolphin Hotels Limited
04.2002 - 09.2002
Bharathiar University - MBA, Tourism And Hotel Management
Alagappa University - BBA, Business Administration
Jenneys Acadamey of Hotel Management - Diploma, Hotel Management & Catering Techonlogy
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