Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
References
Timeline
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Dineshkumar Gunasekaran

Montreal,QC

Summary

Dynamic culinary leader with extensive experience at Hôtel Marriott Chateau Champlain, excelling in kitchen operations and staff training. Proven track record in menu implementation and cost-effective planning, ensuring high-quality dish delivery. Recognized for maintaining rigorous hygiene standards and fostering a collaborative team environment, enhancing overall guest satisfaction.

Overview

19
19
years of professional experience

Work History

Chef de Partie

Hôtel Marriott Chateau Champlain
05.2024 - Current
  • Cook menu items in cooperation with the rest of the kitchen staff and to exact recipe
  • Report and follow Executive or Sous Chef’s instructions in a timely and precise manner
  • Stock inventory appropriately and enforce no waste guidelines
  • Ensure that food comes out simultaneously, in high quality and efficient
  • Comply with nutrition and sanitation regulations and safety standards
  • Working in LLOYD Restaurant (French Seafood cuisine) for breakfast, lunch, brunch service
  • In charge for hot line in LLOYD Kitchen and buffet (menu planning, production)
  • Have to ensure the Allergen guest order should follow the Algerian protocol

Sous Chef

Hotel William Gray
Montreal
04.2023 - 05.2024
  • Company Overview: Montreal
  • Directed the food preparation process, ensuring efficient and effective operations.
  • Delegated tasks to kitchen staff, overseeing their performance to maintain quality and timeliness.
  • Actively participated in cooking and preparing high-quality dishes, demonstrating proficiency in various culinary techniques.
  • Collaborated with the Head Chef in creating menu items, developing recipes and refining dishes.
  • Managed and supervised all kitchen stations, ensuring each section operated seamlessly.
  • Assumed responsibility for health and safety within the kitchen, implementing and enforcing best practices.
  • Implemented and upheld strict food hygiene practices, ensuring compliance with industry standards and regulations.
  • Ensured the consistent delivery of high-quality dishes by maintaining rigorous standards.
  • Assisted in determining food inventory needs, actively participating in stocking and ordering processes.
  • Montreal

HEAD CHEF

Rockies Tavern & Grill
Alberta
02.2021 - 04.2023
  • Company Overview: Alberta
  • Conducting comprehensive assessments of kitchen operations to identify areas of improvements.
  • Staying updated on industry regulations and food safety standards to ensure compliance and best practices.
  • Developing and implementing innovative menu concepts that align with current food trends and client preferences.
  • Supervising and training kitchen staff to ensure high standards of food quality and safety.
  • Managing inventory levels and order supplies to maintain optimal stocks without overextending budgets.
  • Conduct kitchen audits to assess food safety, hygiene practices and overall kitchen operations.
  • Assist in sourcing high-quality ingredients and establishing supplier relationships.
  • Conducting regular quality control checks to ensure consistency and excellence in food preparations.
  • Evaluate and implement cost control measures to enhance profitability.
  • Alberta

Sous Chef

Opa Sushi
Prince Rupert, Canada
01.2019 - 01.2021
  • Company Overview: Prince Rupert, British Columbia
  • Served as Chef de Parties at Opa Sushi in Prince Rupert, BC.
  • Assumed full responsibilities for the designated kitchen section, showcasing leadership in the absence of supervisors.
  • Led food preparation with attention to detail and adherence to quality standards.
  • Collaborated with the culinary team in the preparation of standard recipes.
  • Ensured effective control of food costs and minimized wastage.
  • Maintained equipment and kitchen hygiene, adhering to Health & Safety regulations.
  • Consistently delivered high-quality dishes to achieve guest satisfaction.
  • Prince Rupert, British Columbia

Chef de Partie

Yara The Global Steakhouse
Grand Cayman
08.2016 - 12.2018
  • Company Overview: Margaritaville Beach Resort, Grand Cayman
  • Contributed as Chef de Partie in the pre-opening team of Yara The Global Steakhouse.
  • Demonstrated leadership by assuming full responsibilities in the absence of supervisors.
  • Played a key role in the preparation of standard recipes and their successful implementation.
  • Implemented effective control of food costs, minimizing wastage.
  • Ensured equipment maintenance and compliance with Health & Safety regulations.
  • Prioritized cleanliness and hygiene, contributing to a positive dining experience for guests.
  • Margaritaville Beach Resort, Grand Cayman
  • Awarded Chef of the Year in 2017 with one silver medal and two bronze medals in the Cayman Island Chef Competition conducted by the Cayman Island Culinary Society.

Sous Chef in Authentic Italian Cuisine

Tomato & Basilico Italian Restaurant
Dubai, UAE
08.2015 - 04.2016
  • Company Overview: Dubai, UAE
  • Oversaw kitchen operations in the absence of the Head Chef, demonstrating leadership and decision-making capabilities.
  • Ensured the culinary brigade maintained high standards, contributing to the authenticity of Italian cuisine.
  • Managed food purchasing and storage, optimizing inventory control and minimizing wastage.
  • Maintained a safe and hygienic kitchen environment, adhering to strict hygiene and safety protocols.
  • Planned and directed food preparation, contributing to the consistent delivery of high-quality dishes.
  • Implemented efficient staff scheduling to optimize kitchen workflow and ensure smooth operations.
  • Dubai, UAE

Chef de Partie

The Park Hotels
Chennai, India
03.2012 - 05.2015
  • Company Overview: Chennai, India
  • Produced products as per standards, following strict hygiene policies.
  • Prepared daily Mise-en-Place as per the menu and recipes for routine orders.
  • Checked and maintained the temperature of food items, ensuring safety and quality.
  • Supervised portion control, plating, garnishing, and storage. Trained new staff in line with restaurant standards.
  • Ordered vegetables, meat, and seafood as per business needs, conducted weekly inventory, and controlled wastage.
  • Ensured Algerian guest orders followed the Algerian protocol.
  • Worked on duty roasters, contributing to efficient kitchen operations.
  • Chennai, India

Chef de Partie

Royal Caribbean International
Miami, USA
09.2007 - 11.2011
  • Company Overview: Miami, Florida, USA
  • Monitored stock movement, responsible for ordering on the section, and ensured minimum kitchen wastage.
  • Maintained and communicated knowledge of products to relevant personnel.
  • Completed Mise-en-Place and learned skills and recipes from other department members.
  • Reported maintenance issues promptly, adhered to Royal Caribbean policies, and ensured statutory regulations were observed.
  • Liaised with Head Chef/Sous Chef to implement new menus, dishes, and systems when applicable.
  • Flexible and willing to assist the restaurant kitchen during busy times.
  • Miami, Florida, USA

Commis in Hot & Cold Kitchen

Intercontinental Hotel Marine
Mumbai, India
07.2006 - 08.2007
  • Company Overview: Mumbai, India
  • Prepared a variety of dishes efficiently, adhering to stipulated timeframes.
  • Demonstrated excellent managerial abilities, efficiently managing various teams.
  • Produced cost-effective, quality, healthy dishes through effective planning.
  • Worked according to ISO standards with HACCP implementation, ensuring compliance with international food safety standards.
  • Trained team members through practical and cooking classes, receiving appreciation and certifications.
  • Mumbai, India

Education

Bachelor of Hotel Management - Culinary Fundamentals

SRM University
Tamil Nadu
01.2006

Advance Diploma - Continental Cuisine

City & Guild
United Kingdom

Skills

  • Kitchen operations leadership
  • Culinary standards maintenance
  • Purchasing and storage management
  • Hygienic environment maintenance
  • Food preparation planning
  • Staff scheduling
  • Standard adherence
  • Mise en place preparation
  • Temperature control
  • Supervision and training
  • Inventory control
  • Guest protocol adherence
  • Duty roster management
  • Stock management
  • Product knowledge communication
  • Mise en place completion
  • Maintenance and compliance
  • Menu implementation
  • Operational flexibility
  • Culinary expertise
  • Managerial skills
  • Cost-effective planning
  • ISO and HACCP compliance
  • Training and certification management

Accomplishments

  • • Awarded ChefoftheYearin2017withonesilvermedalandtwobronzemedalsintheCaymanIslandChefCompetition conducted by the Cayman Island Culinary Society

Languages

English
Professional
Hindi
Professional
Tamil
Native/ Bilingual

References

References available upon request.

Timeline

Chef de Partie

Hôtel Marriott Chateau Champlain
05.2024 - Current

Sous Chef

Hotel William Gray
04.2023 - 05.2024

HEAD CHEF

Rockies Tavern & Grill
02.2021 - 04.2023

Sous Chef

Opa Sushi
01.2019 - 01.2021

Chef de Partie

Yara The Global Steakhouse
08.2016 - 12.2018

Sous Chef in Authentic Italian Cuisine

Tomato & Basilico Italian Restaurant
08.2015 - 04.2016

Chef de Partie

The Park Hotels
03.2012 - 05.2015

Chef de Partie

Royal Caribbean International
09.2007 - 11.2011

Commis in Hot & Cold Kitchen

Intercontinental Hotel Marine
07.2006 - 08.2007

Bachelor of Hotel Management - Culinary Fundamentals

SRM University

Advance Diploma - Continental Cuisine

City & Guild

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Dineshkumar Gunasekaran