Hospitality and Restaurant Management Post Graduate Master's Program -
Niagara College Canada
Niagara Falls, ON01-2015
GLEN DSOUZA
Edmonton,AB
Summary
Passionate culinary professional with 12 years of hospitality experience, specializing in high-volume kitchen operations and quality food preparation. Holds a Bachelor’s in Culinary Arts and Postgraduate Diploma in Restaurant Management, along with Advanced Food Safety and HACCP certifications. Preparing to challenge the Red Seal Cook exam. Known for strong cooking talent, creativity, and consistent efficiency, maintaining excellent food safety and contributing to smooth, professional kitchen operations.
Education
Hospitality And Culinary Arts Management Graduate Bachelor's Degree - Culinary Arts
Rizvi College of Hospitality And Culinary Arts
Mumbai, India05.2013
Management Training - Novotel Hotel -
Mumbai
Mumbai, India01.2013
Accomplishments
Red Seal Endorsement (in progress)
SafeCheck Canadian Food Safety Certification
HACCP Certification
WHIMS
Work History
Chef and General Manager
Quality Inn and Suites
04.2020 - 03.2025
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Sous Chef
Chop Steakhouse
06.2017 - 03.2020
- Planning and directing food preparation- Managing kitchen staff to ensure food is prepared properly
- Problem solver- Ready to come up with on-the-spot solutions for problems that may occur in the kitchen
- Managing kitchen staff- Ensuring that all kitchen workers are performing at the level required by a professional kitchen
- Quality Control- Ensuring that food that leaves the kitchen is of the highest quality and will make diners happy.
Kitchen Supervisor
The Canadian Brewhouse
07.2017 - 01.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Line Cook
Ricky's All Day Grill
02.2018 - 07.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook
MR MIKES SteakhouseCasual
03.2017 - 01.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Banquet Cook
Roots Kitchen & Bar
02.2016 - 03.2017
- Improved team efficiency by implementing streamlined BOH processes and procedures.
- Optimized inventory management for reduced food waste and cost savings.
- Trained new staff members on proper kitchen techniques, leading to increased productivity and workplace safety.
Prep Cook
Tony Romas
03.2016 - 09.2016
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Certified Grill Master
Red Lobster
02.2016 - 08.2016
- Streamlined grill station operations for increased efficiency and reduced food waste.
- Shared knowledge of grilling techniques with fellow team members, elevating overall skill level within the kitchen.
- Reduced cross-contamination risks by diligently adhering to allergen-safe cooking practices.
Line Cook
Mill Street Brewpub and Beer Hall
02.2015 - 02.2016
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Assistant Kitchen Manager
Impact Kitchen
01.2015 - 02.2016
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Line Cook
The Local
02.2015 - 10.2015
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Line Cook
Hard Rock Café
04.2014 - 01.2015
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Commis 2 (Olio - Fine dining Italian restaurant)
Novotel Hotel
05.2013 - 01.2014
- Maintain daily mi-sen place - To prepare certain food items for the following days duties
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
Skills
- Cooking techniques
- Kitchen management
- Attention to detail
- Kitchen operations
- Ingredient knowledge
- Recipes and menu planning
- Food safety and sanitation
Computer Skills
Microsoft Word
Full Professional
Microsoft Excel
Full Professional
Outlook
Professional Working
Sysco
Full Professional
GFS,TGP, CALAHOO
Full Professional
Timeline
Chef and General Manager
Quality Inn and Suites
04.2020 - 03.2025
Line Cook
Ricky's All Day Grill
02.2018 - 07.2019
Kitchen Supervisor
The Canadian Brewhouse
07.2017 - 01.2019
Executive Sous Chef
Chop Steakhouse
06.2017 - 03.2020
Line Cook
MR MIKES SteakhouseCasual
03.2017 - 01.2018
Prep Cook
Tony Romas
03.2016 - 09.2016
Banquet Cook
Roots Kitchen & Bar
02.2016 - 03.2017
Certified Grill Master
Red Lobster
02.2016 - 08.2016
Line Cook
Mill Street Brewpub and Beer Hall
02.2015 - 02.2016
Line Cook
The Local
02.2015 - 10.2015
Assistant Kitchen Manager
Impact Kitchen
01.2015 - 02.2016
Line Cook
Hard Rock Café
04.2014 - 01.2015
Commis 2 (Olio - Fine dining Italian restaurant)
Novotel Hotel
05.2013 - 01.2014
Management Training - Novotel Hotel -
Mumbai
Hospitality and Restaurant Management Post Graduate Master's Program -
Niagara College Canada
Hospitality And Culinary Arts Management Graduate Bachelor's Degree - Culinary Arts
Rizvi College of Hospitality And Culinary Arts
Height
5.09"
Weight
75 Kg
Overview
12
12
years of professional experience