Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
<Enter your own>
Hobbies and Interests
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Debalina Saha

Toronto,Canada

Summary

A dedicated and enthusiastic individual with culinary experience as Garde Manger,Pastry and Pasta cook in a upscale Italian restaurant and experience as a production/banquet cook with one of the leading hotels in North America. Having a diploma in culinary management program at one of the top Culinary schools in Canada and 8+ years of prior IT industry experience , have exceptional problem solving and multitasking skills.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Line and Catering Cook

Canoe Restaurant
10.2023 - Current
  • Execute high-level culinary tasks in one of Canada’s top fine dining restaurants with a strong focus on French culinary techniques.
  • Promoted excellence in food quality and presentation for kitchen staff.
  • Gained extensive hands-on experience in butchery, seafood preparation, and the creation of sauces, farces, and mousses from various proteins.
  • Demonstrate strong organizational skills, ensuring station readiness, efficiency, and cleanliness at all times.
  • Developed strong relationships with vendors to ensure the consistent delivery of fresh, high-quality ingredients for catering orders.
  • Collaborate closely with the catering team to deliver high-volume, high-quality dishes for special events while maintaining Canoe's premium standards.


Production and Banquet Cook

Fairmont Château Whistler
04.2023 - 09.2023
  • Cut,chopped and prepped ingredients, mise en place and garnishes for multiple dishes and organized and labeled them accordingly for final cooking.
  • Prepared large quantities of stocks,soups,bisque,chowders,sauces and gravies for different dishes and events.
  • Executed breakfast events with preps for different egg based dishes like scrambled eggs,frittatas, sandwiches, baked vegetables and sausages.
  • Prepared different types of marination and rubs for meats and seafood; seared and grilled them and carved them according to the event specifications.
  • Finished plating and garnishes for events and maintained food temperature and freshness as required and up to the standards.
  • Took initiatives to find extra tasks when scheduled duties were completed, cleaned food prep ares,counter tops and maintained utmost level of hygiene and sanitation.
  • Communicated clearly and positively with co workers and management.

Line Cook

Capocaccia Trattoria
08.2021 - 03.2023
  • Southern Italian cooking, Working as Garde Manger,Pastry cook and Pasta cook with responsibilities of hot and cold line prep,coaching team members, opening or closing duties.
  • An open kitchen , working closely with service staff,extreme caution to cleanliness and organization.
  • Preparing mise en place, dressings,vinaigrette and garnishes for different salads and appetizers as well as storing them at desired temperatures to maintain best quality and food standards.
  • Preparing batches of meatballs from scratch and cooking them.
  • Making different pastries and cookies like tarts,cannoli,ammaretti cookies,frangipane,icings etc.
  • Preparing sauces ,mise en place,garnishes for pastas,working in coordination with grill chef and pizzaiolo to finish and send all hot line items at the same time.
  • Have done opening and closing duties regularly with great reponsibility.

Culinary Intern

Marben Restaurant
01.2022 - 04.2022
  • Worked as a Culinary intern ,developing skills in butchery, fermentation,bread making and pastries.

Line Cook

Costa Sorrento
06.2021 - 08.2021
  • Worked as a line cook in this Italian Restaurant, learned the basic skills in handling and cooking pasta,pizza,dough making.

Line Cook

Bar Mordecai
06.2021 - 08.2021
  • Spanish cooking, inventory management, handling line , all of cheese and charcuterie accompaniments for service.
  • Maintain safe, sanitary and orderly work area.

Line Cook

Adda Bistro and Kitchen
05.2021 - 06.2021
  • Indian Cooking, online order management, coordinating with customers for preferences and allergies,Inventory management.

Data Analyst

Tata Consultancy Services
03.2015 - 09.2019
  • Software programming , Requirement study,Design and Development, Impact analysis,Estimation and Project Planning.Proficient in taking care of issues and change request from Client,assisting team to implement the functional requirement.

Systems Engineer

Infosys Limited
02.2011 - 01.2015
  • Software development ,and maintenance, handling onsite-offshore project model.

Education

Diploma in Culinary Management Program -

George Brown College
06.2022

Bachelor of technology - Electronics and Communication

HALDIA INSTITUTE OF TECHNOLOGY
07.2010

Skills

  • Fast Learner
  • Ability to Work Under Pressure
  • Ability to Multitask
  • Food Prep
  • Butchery
  • Batch Cooking

Languages

English
Hindi
Bengali

Certification

  • Smart Serve Ontario, 2021-02-01
  • WHMIS 2015, 2021-07-01
  • Emergency First Aid/CPR/AED Level, 2021-03-01
  • Professional Digital photography by Nikon India, 2012-06-01

Timeline

Line and Catering Cook

Canoe Restaurant
10.2023 - Current

Production and Banquet Cook

Fairmont Château Whistler
04.2023 - 09.2023

Culinary Intern

Marben Restaurant
01.2022 - 04.2022

Line Cook

Capocaccia Trattoria
08.2021 - 03.2023

Line Cook

Costa Sorrento
06.2021 - 08.2021

Line Cook

Bar Mordecai
06.2021 - 08.2021

Line Cook

Adda Bistro and Kitchen
05.2021 - 06.2021

Data Analyst

Tata Consultancy Services
03.2015 - 09.2019

Systems Engineer

Infosys Limited
02.2011 - 01.2015

Bachelor of technology - Electronics and Communication

HALDIA INSTITUTE OF TECHNOLOGY

Diploma in Culinary Management Program -

George Brown College

<Enter your own>

Title: LINE COOK/PRODUCTION COOK

Hobbies and Interests

  • High Altitude Trekking
  • Gardening
  • Running
  • Landscape photography

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Debalina Saha