Ishan Ahuja
Scarborough,ON
Summary
Dedicated and creative chef with over 5 years of hands-on culinary expertise in a variety of restaurant settings. Passionate about Halal, Middle Eastern, and Indian cuisines, adept at menu planning and execution, and proficient in a variety of cooking techniques. Strong attention to detail and commitment to food safety and sanitation. Experienced in team leadership and effective communication, with a track record of ensuring high-quality culinary offerings. Seeking a challenging chef position to continue showcasing culinary talents and contributing to the success of a dynamic restaurant or culinary establishment.
Overview
12
12
years of professional experience
Work History
Chef- Inflight Catering
Newrest Ont, Mississauga
02.2024 - Current
- Demonstrated expertise in Halal, Middle Eastern, and Indian cuisines, showcasing a deep understanding of required menus.
- Prepared and cooked meats, fishes, pastas, side dishes, and garnishes according to specified recipes, ensuring high-quality standards. Cleaned, peeled, minced, cut, chopped, mixed, portioned, measured, packaged, and labeled ingredients for efficient kitchen operations.
- Proficient in roasting, frying, steaming, grilling, and baking meats, fishes, and vegetables as per recipe requirements, ensuring delicious and visually appealing dishes.
- Managed prep lists, coordinated special menus, and ensured all kitchen equipment was in working order and kept clean at all times, enhancing operational efficiency.
- Maintained proper food production records, followed health and safety procedures, and adhered to food safety requirements, ensuring a safe and hygienic kitchen environment.
- Ensured standard recipes were followed to maintain consistent quality, monitored food temperatures during preparation and service, and tasted and smelled prepared food to determine quality and palatability.
- Effectively communicated with kitchen personnel and other unit departments, fostering a collaborative work environment and ensuring smooth kitchen operations.
- Ensured compliance with all company service standards, health and safety procedures, and food safety requirements, maintaining accurate records and documentation.
- Identified maintenance repairs needed or unsafe conditions, promptly notifying management and taking corrective actions, demonstrating adaptability and problem-solving skills.
Indian Chef
Desi Bar & Grill
Mississauga, ON
01.2024 - 02.2024
- Prepare and cook complete meals or individual dishes and foods
- Inspect kitchens and food service areas
- Managed financing, budgets, and financial planning successfully
- Train staff in preparation, cooking and handling of food to maintain high-quality food preparation and presentation
- Maintain inventory and records of food, supplies and equipment.
Chef
Moga Meat and Tandoori Hut
Mississauga, ON
12.2023 - 01.2024
- Prepare and cook complete meals or individual dishes and foods
- Inspect kitchens and food service areas
- Maintain inventory and records of food, supplies and equipment.
Entrepreneur
Own Business
Delhi
07.2016 - 11.2023
- Founded and established 'Panj Tara,' a multi-cuisine restaurant from the ground up
- Conceptualized the restaurant's vision and brand identity, including menu development and design
- Managed financing, budgets, and financial planning successfully
- Led a team of culinary professionals, including chefs and kitchen staff, to maintain high-quality food preparation and presentation
- Developed and maintained supplier relationships for sourcing high-quality ingredients and products
- Managed day-to-day operations, including staffing, inventory control, and customer service, to achieve exceptional customer satisfaction.
Junior Sous Chef
Le Meridien Hotel
Delhi
04.2013 - 07.2016
- Demonstrated exceptional culinary expertise as a Junior Sous Chef at Le Méridien, contributing to the creation of gourmet dishes that meet the high standards of the renowned establishment
- Assumed a leadership role in the kitchen, overseeing the work of culinary staff, managing food production, and ensuring the smooth operation of the kitchen, all while maintaining the hotel's commitment to excellence in dining experiences.
Commis Chef
Smoke House Deli
Delhi
05.2012 - 03.2013
- Served as a dedicated Commis Chef at Smoke House Deli, contributing to the preparation and presentation of high-quality dishes in a fast-paced, upscale restaurant environment
- Worked collaboratively with the culinary team, assisting in food preparation, cooking, and plating, while adhering to the restaurant's recipes and quality standards.
Education
Bachelor in Hotel Management -
Amrapali Institute of Hotel Management
Delhi, IN05-2015
12th From CBSE Board -
Guru Tech Bahadur Public School
Delhi, IN05-2011
10th From CBSE Board -
Guru Tech Bahadur Public School
Delhi, IN 05-2009
Skills
- Culinary Expertise
- Cooking Techniques
- Meal Preparation
- Menu Planning
- Food Safety and Sanitation
- Food Presentation
- Attention to Detail
- Organizational Skills
- Adaptability
- Communication Skills
- Team Leadership
- Budgeting and Cost Control
Languages
- English
- Hindi
- Punjabi
Timeline
Chef- Inflight Catering
Newrest Ont, Mississauga
02.2024 - Current
Indian Chef
Desi Bar & Grill
01.2024 - 02.2024
Chef
Moga Meat and Tandoori Hut
12.2023 - 01.2024
Entrepreneur
Own Business
07.2016 - 11.2023
Junior Sous Chef
Le Meridien Hotel
04.2013 - 07.2016
Commis Chef
Smoke House Deli
05.2012 - 03.2013
Bachelor in Hotel Management -
Amrapali Institute of Hotel Management
12th From CBSE Board -
Guru Tech Bahadur Public School
10th From CBSE Board -
Guru Tech Bahadur Public School
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