Chandan Sindhwal
Toronto,ON
Summary
Adept at menu development and dish preparation, I significantly enhanced dining experiences at The Copper Chimney, mastering food and beverage pairing and schedule implementation. My leadership in training staff and innovating recipes secured repeat business, showcasing my culinary expertise and team management abilities.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Chef
The Copper Chimney
Toronto, Ontario
01.2023 - 12.2024
- Prepared high-quality dishes according to established recipes.
- Supervised food preparation staff to deliver high-quality results.
- Distributed food to service staff for prompt delivery to customers.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Trained kitchen workers on culinary techniques.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Exercised portion control for items served, eliminating waste.
- Prepared workstations with ingredients and tools to increase efficiency.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Curry Chef
Tich
Toronto, Ontario
06.2015 - 03.2017
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared Curries for different recipes.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored temperatures of prepared food and cold-storage areas.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Established controls to alleviate supply and food waste.
- Stored foods correctly using correct storage containers and labelling systems.
Junior Sous Chef
Cluny Bistro & Boulangerie (Distellery District)
Toronto, Ontario
04.2013 - 04.2015
- Plated dishes according to established specifications for presentation purposes.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Ensured adherence to sanitation procedures throughout the kitchen operation.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Head Chef
Rice Factory
Toronto, Ontario
06.2007 - 02.2013
- Trained and supervised line cooks to develop new skills and improve team performance.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Cooked and served to Indian Diplomats
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Supervised food preparation staff to deliver high-quality results.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Trained kitchen workers on culinary techniques.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Chef De Partie
Taj Hotels
Chandigarh
01.2004 - 04.2007
- Checked quality of food products to meet high standards.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Observed food safety and sanitation protocols to reduce germ spread.
- Distributed food to service staff for prompt delivery to customers.
Education
Hotel Management
Chandigarh Institute of Hotel Management
India 04-2003
Skills
- Food and beverage pairing
- Dish preparation
- Menu development
- Pantry restocking
- Purchasing
- Schedule implementation
Certification
- Food Handling Certification
Timeline
Chef
The Copper Chimney
01.2023 - 12.2024
Curry Chef
Tich
06.2015 - 03.2017
Junior Sous Chef
Cluny Bistro & Boulangerie (Distellery District)
04.2013 - 04.2015
Head Chef
Rice Factory
06.2007 - 02.2013
Chef De Partie
Taj Hotels
01.2004 - 04.2007
Hotel Management
Chandigarh Institute of Hotel Management
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