Jerry Niroshan Sebastiampillai
Ste Anne De Bellevue,QC
Summary
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Chef de cuisine position. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
18
18
years of professional experience
Work History
Chef De Cuisine
Cafe D'orsay
02.2011 - 04.2023
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created menus and designed corresponding recipes for Cafe D'Orsay.
- Oversaw preparation of creatively-designed recipes for Cafe D'orsay.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Arranged for kitchen equipment maintenance and repair when needed.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Chef De Partie
La Petit Rotonde
12.2020 - 06.2022
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Acted as head chef when required to maintain continuity of service and quality.
Commis Patissier
Di-pro-suc
03.2008 - 01.2010
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Passionate about learning and committed to continual improvement.
- Proved successful working within tight deadlines and a fast-paced environment.
- Strengthened communication skills through regular interactions with others.
- Organized and detail-oriented with a strong work ethic.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Paid attention to detail while completing assignments.
- Worked flexible hours across night, weekend and holiday shifts.
- Cultivated interpersonal skills by building positive relationships with others.
Commis De Cuisine
Au Coin De La Rue
02.2005 - 05.2008
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Seasoned and marinated cuts of meat, poultry and fish.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Education
No Degree - Commerce And Business Administration
Vavuniya Tamil Madyamaha Vidyalayam (Grade12 &13)
Vavuniya, Sri Lanka04.2001
High School Diploma -
Vavuniya Madyamaha Vidyalayam (Grade 1 To 11)
Vavuniya,Sri Lanka04.1998
Skills
- Food Spoilage Prevention
- Food Preparation Techniques
- Heat Control
- Process Improvement
- Knife Skills
- Production Preparation
- Kitchen Sanitation
Timeline
Chef De Partie
La Petit Rotonde
12.2020 - 06.2022
Chef De Cuisine
Cafe D'orsay
02.2011 - 04.2023
Commis Patissier
Di-pro-suc
03.2008 - 01.2010
Commis De Cuisine
Au Coin De La Rue
02.2005 - 05.2008
No Degree - Commerce And Business Administration
Vavuniya Tamil Madyamaha Vidyalayam (Grade12 &13)
High School Diploma -
Vavuniya Madyamaha Vidyalayam (Grade 1 To 11)
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