Forward Thinking Hospitality Professional - Passionate about blending culinary creativity with the dynamic world of technology Sales. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Hi, I’m
Lanvin Dsouza
Inglewood,ON
Summary
Overview
8
years of professional experience
Work History
Naguk Inc
Executive Chef
01.2022 - Current
Job overview
- Direct culinary operations on shift basis to ensure clean, organized, and successful kitchen with focus on fresh ingredients and quality control
- Managing sales and profit budgets
- Consistent attention to developing others
- Being part of the hiring process, including training, scheduling for multiple positions
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Executing menu items according to company specifications in both prep and line areas
Amal
Sous Chef
07.2020 - 12.2021
Job overview
- Assisting the Executive Chef for setting up and planning the layout of the kitchen
- Setting up food cost and staffing for smooth functioning of the restaurant
- Acted as head chef when required to maintain continuity of service and quality.
- Recruiting and training staff to be a part of the pre-opening team
- Coordinating with the Restaurant Management Team on Supply Ordering, budget and kitchen efficiency
- Working with Marketman (Inventory and Supply Management System) to improve waste reduction and manage budgetary concerns.
Ricarda’s Mediterranean Restaurant
Chef De Partie
01.2020 - 07.2020
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Placed orders to restock items before supplies ran out.
- Complied with portion and serving sizes as per restaurant standards.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Fairmont Banff Springs Hotel
Second Cook
09.2019 - 12.2019
Job overview
- Student Work Experience Program)
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Getting trained in Various Hot & cold sections of the Kitchen
- Following the guidelines given by the Chef De Partie & Sous Chef
- Working for A’la Carte & Various Banquet Functions.
Shangri-La Hotel
Cook
09.2018 - 08.2019
Job overview
- With Menus and tastings
- Being part of events and A’la Carte Service
- Collaborating with the team to create an excellent experience for the guests., Responsible for maintaining cleanliness, sanitation at the assigned work area
- Responsible for preparing and cooking all food items by the recipe and to specification
- Prepare ingredients for cooking, including portioning, chopping, and storing food
- Prepare all menu items by strictly following recipes and yield guide
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist
- Cook for events at the hotel as per the Banquet Order Ticket.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
The Taj Mahal Palace
Chef De Partie
07.2015 - 12.2017
Job overview
- Handles operations in Banquets In-room Dining Kitchen
- Worked for A’la Carte Mediterranean Restaurant – Souk & Sea LoungeRestaurant
- Managed Poolside Barbeque Kitchen (Seasonal)
- Handling Kitchen as shift In-charge, Planning Menu and Weekly Staffing
- Indenting for Ingredients and Controlling Cost as per the Monthly Budget
- Following the Audit guidelines, maintaining hygiene in the kitchen and following the food safety procedures
- Handling requests of the guests and being a point of contact with guests for their needs, to enhance their dining experience
- Training the staff to provide excellent guest service.
Education
UvaroToronto, ON
Certificate from Tech Sales - SaaS
06.2023
University Overview
George Brown CollegeToronto, ON
Associate Degree from Integrated Culinary Management
12.2019
University Overview
Mumbai UniversityMumbai, India
Bachelor of Science from Hospitality Studies & Hotel Management
05.2015
University Overview
- General Secretary, Student Senate
- Hospitality Intern, Oberoi Mumbai, Completed 2013
Skills
- Prospecting Skills
- Product and Service Knowledge
- Post-Sales Support
- Inside and Outside Sales
- Problem-Solving Strengths
- B2B Sales
- Customer Relations
- Interpersonal Communication Skills
- Complex Problem-Solving
- Qualified Lead Generation
- Upselling Techniques
Accomplishments
Accomplishments
- Supervised team of 30 staff members.
- Achieved Faster Inventory Management by introducing Marketman for Inventory tasks.
- Resolved product issue through consumer testing.
- Increased food and beverage sales from $1500/Day $3500 - $4000/Day after being promoted to Executive Chef.
Timeline
Executive Chef
Naguk Inc
01.2022 - Current
Sous Chef
Amal
07.2020 - 12.2021
Chef De Partie
Ricarda’s Mediterranean Restaurant
01.2020 - 07.2020
Second Cook
Fairmont Banff Springs Hotel
09.2019 - 12.2019
Cook
Shangri-La Hotel
09.2018 - 08.2019
Chef De Partie
The Taj Mahal Palace
07.2015 - 12.2017
Uvaro
Certificate from Tech Sales - SaaS
George Brown College
Associate Degree from Integrated Culinary Management
Mumbai University
Bachelor of Science from Hospitality Studies & Hotel Management
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