DINESHKUMAR KANAGARAJ
Toronto,CA-ON
Summary
Accomplished Chef De Partie with a proven track record at Oliver & Bonacini Hospitality, adept in team management and sauce preparation. Spearheaded multicuisine menu expansions and efficiently managed large-scale events, showcasing exceptional food presentation and allergen awareness. Achieved significant client satisfaction by preparing over 500 daily meals for top-tier companies.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef De Partie
Oliver & Bonacini Hospitality
Toronto, Canada
04.2024 - Current
- Oversaw both Entremet and Garde Manger stations at Gather by O&B, an online food delivery service.
- Compiled daily prep lists to supervise 5-7 cooks and manage task completion.
- Prepared daily packed lunch meals for major clients including BCG, Netflix, Snowflakes, TD Bank, Torys, and Deloitte with minimum 500 orders.
- Executed various offsite events, such as a German gala and a Burgundy ball at the Royal Ontario Museum, providing pre-plated service, live stations, and passed canapés for 900 guests at each event consecutively.
- Collaborated with esteemed chefs including Chef Michael Bonacini during two years of offsite catering at RAWF.
Cook
Oliver & Bonacini Hospitality
Toronto, Canada
05.2023 - 03.2024
- Enhanced skill set through seasonal employment at the Cabana pool bar.
- Handled diverse culinary responsibilities during events accommodating up to 2000 guests efficiently.
- Managed production of essential ingredients such as pizza sauces and burger patties.
- Oversaw planning and deployment of canapé services alongside live stations for business gatherings.
Demi Chef De Partie
Orange Coconut Thai Restobar
Chennai, India
06.2022 - 05.2023
- Expanded menu offerings to include diverse cuisines such as western, Mexican, South Indian, and Tandoor.
- Expanded multicuisine menu with new dishes including pizzas, burgers, burritos, tacos, and tandoori grilled items.
- Spearheaded distinct dining events such as celebrations of Mexican cuisine, street fare, and Thai dishes to lure additional guests.
- Collaborated with restaurant manager to manage party orders for various events including birthdays, weddings, and sports gatherings.
Commis I
Flavour Bay
Chennai, India
09.2020 - 01.2022
- Developed packaged offerings including high-protein, low-carb, keto, and vegan selections served daily to at least 150 people.
- Receives and processes customer orders through digital platforms and web interface.
- Led culinary operations by directing and coordinating 3 to 5 kitchen staff, with a limited budget.
- Administered all aspects of kitchen workflow, covering budget management and menu creation.
- Collaborated with a nutrition specialist and gym trainers for special diet-concern foods.
- Enhanced alternative cuisine menu options on website portal for Flavours & Calories, Eat South, Club-77, Tasty Bamboo, Grillscape, Squeezy Juicy, and Keto Bay.
Commis II
Le Royal Meridien
Chennai, India
07.2018 - 01.2020
- Led projects such as state government programs and a global investors meet, serving meals to 8000 attendees over five days.
- Specialized in creating diverse Asian dishes, including various sauces.
- Proficient in crafting fried rice and noodles with a Chinese wok.
- Planned and prepared daily buffet menus for lunch and dinner, serving 500+ guests.
- Aided kitchen staff in busy periods, handling simultaneous breakfasts for 10 people swiftly.
- Enhanced understanding of daily kitchen operations, both a la carte and buffet service, along with menu planning and biannual menu update
- Supported team in organizing kitchen inventory and conducting monthly evaluations.
Kitchen Operational Trainee
Le Royal Meridien
Chennai, India
07.2017 - 07.2018
- Obtained role by excelling in college campus interview.
- Gained proficiency in multiple cuisines at the hotel, covering Western, Indian, South Indian, and Asian kitchens.
- Enhanced basic kitchen skills including vegetable and meat chopping, kitchen cleanliness, appliance operation such as blenders, choppers, Robocoupes, peelers, grinders, ovens, and steamers.
- Managed entries for routine product orders while ensuring supplier deliveries met quality standards.
Industrial Trainee
Crowne Plaza Chennai Adyar Park
Chennai, India
10.2015 - 03.2016
- Completed one-month training across key departments: front office, housekeeping, food and beverage service, and kitchen.
- Aspired to pursue a culinary career following completion of extra kitchen training.
- Learned essential knife skills and crafted sauces from scratch, such as Bechamel, Tomato, and Mayonnaise.
Education
Master of Business Administration - Hotel & Tourism Managaement
Periyar University
Salem, India04-2019
Bachelor Of Science - Hoel Management & Catering Technology
Alagappa University
Karaikudi, India04-2017
Skills
- Proper food handling
- Portion standards
- Food spoilage prevention
- Allergen awareness
- Roasting methods
- Food presentation
- Potato cookery
- Inventory oversight
- Cold food preparation
- Garnishing techniques
- Pizza making
- Team management
- Knife skills
- Sauce preparation
Certification
Food Handlers Certificate, Canadian Food Safety Group
Languages
Tamil
Native language
English
Advanced (C1)
C1
Hindi
Intermediate (B1)
B1
Timeline
Chef De Partie
Oliver & Bonacini Hospitality
04.2024 - Current
Cook
Oliver & Bonacini Hospitality
05.2023 - 03.2024
Demi Chef De Partie
Orange Coconut Thai Restobar
06.2022 - 05.2023
Commis I
Flavour Bay
09.2020 - 01.2022
Commis II
Le Royal Meridien
07.2018 - 01.2020
Kitchen Operational Trainee
Le Royal Meridien
07.2017 - 07.2018
Industrial Trainee
Crowne Plaza Chennai Adyar Park
10.2015 - 03.2016
Master of Business Administration - Hotel & Tourism Managaement
Periyar University
Bachelor Of Science - Hoel Management & Catering Technology
Alagappa University
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