Chiraju Gupta
Vaughan,ON
Summary
Experienced culinary professional with a strong background in thriving in high-pressure kitchen environments. Demonstrated expertise in preparing diverse dishes while consistently upholding high standards of quality and presentation. Proven track record of effective collaboration and quick adaptation to changing needs. Recognized for reliability, culinary creativity, and an unwavering focus on achieving outstanding results.
Overview
6
6
years of professional experience
Work History
Line Cook
The National Golf Club
03.2022 - Current
- Plated and presented all dishes to match established restaurant standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Sous Chef
Magnone's Italian Kitchen
02.2021 - 03.2022
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Line Cook
St. Louis Bar and Grill
03.2020 - 02.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Front Desk Agent
Living Water Resort & Spa
09.2018 - 03.2020
- Collected room deposits, fees, and payments.
- Maintained accurate records of guest information, payments, and reservations using hotel management software systems.
- Provided exceptional service during high-volume periods or challenging situations, ensuring a seamless experience for all guests.
- Resolved guest issues promptly, resulting in positive feedback and return visits.
Education
Hotel And Resorts Operations Management - Hospitality Administration And Management
Georgian College of Applied Arts And Technology
Barrie, None04-2020
Skills
- Crew training
- Grill operation
- Food handling
- Plating and presentation
- Multitasking Abilities
- Team Leadership
- Kitchen Management
Languages
English
Native or Bilingual
Hindi
Native or Bilingual
Punjabi
Native or Bilingual
Timeline
Line Cook
The National Golf Club
03.2022 - Current
Sous Chef
Magnone's Italian Kitchen
02.2021 - 03.2022
Line Cook
St. Louis Bar and Grill
03.2020 - 02.2021
Front Desk Agent
Living Water Resort & Spa
09.2018 - 03.2020
Hotel And Resorts Operations Management - Hospitality Administration And Management
Georgian College of Applied Arts And Technology
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