HARI PRASATH GOWDA
Calgary
Summary
Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Line Cook
PHILS ON 11 AVE
02.2024 - Current
- 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.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
LINE COOK
RED LOBSTER
01.2022 - 11.2023
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Line Cook
Best Western Premier
03.2021 - 01.2022
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
LINE COOK
GOLDEN CINNAMON INDIAN CUISINE
02.2020 - 01.2021
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Lead Line Cook
Le Meridien
03.2016 - 12.2019
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
Education
Bachelor of Arts - Hotel Management
RVS COLLEGE OF ARTS AND SCIENCE
INDIA COIMBATORE02-2006
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Customer service
- Reliable and trustworthy
- Active listener
- Knife skills
- Kitchen sanitization
- Cleanliness standards
- Food safety
- Kitchen station setup
- Following cooking methods
- Quality control
- Food presentation
- Food allergen safety
- Frying techniques
- Portioning
- Ingredients measuring
- Food spoilage prevention
- Team collaboration
- Punctual and honest
- Ordering and stocking
Languages
English
Professional Working
Hindi
Native or Bilingual
Certification
- ServSafe
Timeline
Line Cook
PHILS ON 11 AVE
02.2024 - Current
LINE COOK
RED LOBSTER
01.2022 - 11.2023
Line Cook
Best Western Premier
03.2021 - 01.2022
LINE COOK
GOLDEN CINNAMON INDIAN CUISINE
02.2020 - 01.2021
Lead Line Cook
Le Meridien
03.2016 - 12.2019
Bachelor of Arts - Hotel Management
RVS COLLEGE OF ARTS AND SCIENCE