Hi, I’m
Divyesh Khule
Kananaskis,AB
Summary
Experienced hospitality professional with over a decade of dedicated focus on customer service and relations. Proven track record of building strong client relationships, resolving issues efficiently, and enhancing overall guest experiences. Skilled in anticipating customer needs, implementing service improvements, and training teams to deliver exceptional service standards. Strong interpersonal and communication abilities with a commitment to ensuring guest satisfaction and fostering a positive, welcoming environment.
Overview
11
years of professional experience
Work History
Pomeroy Kananaskis Mountain Lodge
Team Leader
02.2024 - Current
Job overview
- Enhanced team productivity by implementing efficient work processes and regularly reviewing performance metrics.
- Streamlined workflows for increased efficiency, reducing turnaround times for critical tasks.
- Managed conflict resolution among team members, fostering a positive and collaborative work environment.
- Collaborated with other department leaders to establish shared goals and ensure alignment across teams.
- Increased customer satisfaction ratings by closely monitoring service quality standards and addressing any issues promptly.
Pomeroy Kananaskis Mountain Lodge
Server
03.2023 - 01.2024
Job overview
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
- Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.
- Handled cash transactions accurately, contributing to balanced daily financial reports.
- Assisted in training new hires, providing guidance on restaurant standards and best practices.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Contributed to inventory management by monitoring stock levels and notifying management when supplies were low.
- Consistently met or exceeded performance goals related to sales targets, customer satisfaction ratings, and order accuracy.
- Implemented effective communication strategies between front-of-house and back-of-house staff for streamlined operations.
- Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
Pomeroy Kananaskis Mountain Lodge
First Cook
12.2021 - 02.2023
Job overview
- Followed food production and handling guidelines.
- Planned and prepared menu items, continuously surpassing guest expectations.
- Minimized waste via effective planning, forecasting and stock control.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction.
- Enforced health and safety regulations, optimizing adherence to quality standards.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Reef Kitchens
Kitchen Supervisor
09.2021 - 12.2021
Job overview
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
- Supervised food presentation and plating to enhance visual appeal.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Directed food preparation and cooking activities to meet health and safety standards.
- Monitored food inventory and supplies to prevent waste.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
Kiss The Cook Catering Company
Line Cook
01.2020 - 06.2021
Job overview
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Kenzen Sushi And Tempura Bar
Chef De Partie
07.2019 - 12.2019
Job overview
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Acted as head chef when required to maintain continuity of service and quality.
J W Marriott Hotel
Demi Chef De Partie
01.2019 - 07.2019
Job overview
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Planned and directed high-volume food preparation in fast-paced environment.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with staff members to create meals for large banquets.
Royal Caribbean Cruieses LTD
Sushi Cook
08.2016 - 12.2018
Job overview
- Disciplined and dedicated to meeting high-quality standards.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Four Seasons Hotels And Resorts
Line Cook
06.2015 - 07.2016
Job overview
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Checked food temperature regularly to verify proper cooking and safety.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Taj Lands End, Mumbai, Maharashtra
Intern
10.2013 - 02.2014
Job overview
- Proven ability to learn quickly and adapt to new situations.
- Self-motivated, with a strong sense of personal responsibility.
- Managed time efficiently in order to complete all tasks within deadlines.
- Excellent communication skills, both verbal and written.
- Passionate about learning and committed to continual improvement.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Paid attention to detail while completing assignments.
Education
Anjuman-I-Islam's IHMCT , Mumbai
Bachelor of Science from Culinary And Hospitality Studies
06.2015
Skills
- Dietary Restrictions
- Culinary Techniques
- Verbal and Written Communication
- Portion Control
- Cleaning and Sanitizing Methods
- Contamination Prevention
- Food Allergies
- Proper Storage Procedures
- Waste Control
- Food Plating and Presentation
- Food Preparation and Safety
- Training Initiatives
- Production Standards
- Standardized Recipes
- High-Volume Environments
- Health Code Requirements
- Sushi Preparation
- Complaint resolution
- Mentoring
- Employee Evaluation
- Team Supervision
- Work Planning and Prioritization
- Conflict Resolution
- Teamwork and Collaboration
- Evaluating Employee Work
Timeline
Team Leader
Pomeroy Kananaskis Mountain Lodge
02.2024 - Current
Server
Pomeroy Kananaskis Mountain Lodge
03.2023 - 01.2024
First Cook
Pomeroy Kananaskis Mountain Lodge
12.2021 - 02.2023
Kitchen Supervisor
Reef Kitchens
09.2021 - 12.2021
Line Cook
Kiss The Cook Catering Company
01.2020 - 06.2021
Chef De Partie
Kenzen Sushi And Tempura Bar
07.2019 - 12.2019
Demi Chef De Partie
J W Marriott Hotel
01.2019 - 07.2019
Sushi Cook
Royal Caribbean Cruieses LTD
08.2016 - 12.2018
Line Cook
Four Seasons Hotels And Resorts
06.2015 - 07.2016
Intern
Taj Lands End
10.2013 - 02.2014
Anjuman-I-Islam's IHMCT
Bachelor of Science from Culinary And Hospitality Studies
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