Jigar Patel
Montreal,QC
Summary
Accomplished and passionate Sous Chef with a proven track record in diverse cuisines and innovative culinary techniques. Expertise in thriving within fast-paced, high-pressure environments, complemented by strong multitasking, time management, and problem-solving skills. Demonstrated ability to lead and inspire kitchen teams, effectively train staff, and ensure seamless coordination between stations and service. Committed to upholding the highest standards of quality and consistency while actively contributing to menu development and enhancing operational efficiency, driven by a lifelong passion for culinary excellence.
Overview
6
6
years of professional experience
Work History
Sous-chef
La Belle & La Boeuf
Montreal, QC
10.2024 - 06.2025
- Supervised 8-10 staff members ensuring compliance with food safety regulations and operational standards.
- Developed and executed seasonal menus, enhancing overall dining experience and customer satisfaction.
- Collaborated with front-of-house staff to streamline service flow during peak hours, improving efficiency.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enforce hygiene standards (e.g. MAPAQ). Oversee clean‐ups, sanitation schedules of equipment and workspace. Ensure all staff follow safe handling, proper storage, labeling, etc.
Cook
Venice Mtl
Montreal, QC
02.2023 - 02.2024
- Coordinated with other staff member to get prepare meals on time.
- Worked supportively with front-of-house staff to provide phenomenal customer service.
- Worked effectively on Poke , Tacos and Salad sections.
- Kept up with high food quality norms by checking conveyance items to confirm item quality and amount.
- Serving more than 90 people during rush hours.
- Always ensured workspaces, gear and utensils are cleaned.
- Followed safety measures and disinfection rules.
- Supplied and rotated food items according to expiry dates.
- Prepared Pokes, Salad and Tacos according to clients allergy note and delivered safely even during rush hours.
Cook
3 Amigos
Montreal, QC
02.2022 - 02.2023
- During extremely busy periods, prepared several orders simultaneously with high accuracy, ensuring client fulfillment and repeat customers.
- In order to maintain safety and quality of food preparation process, kept organized and clean platform.
- Worked in hectic environment with more than 250 people reservations.
- Expertise in working on salad station including grill, fry pan, and fryers.
- Prepared foods which meet suggested recipes and weight with required quantity.
- Double-checked for consistency, maintained track of both new and old inventory. Rotated stocks to make sure that both food and components remained fresh.
Bar Manager
3 Amigos
Montreal
08.2021 - 11.2021
- Explored chances to improve management and craft cocktails learning, improving customer service with sophisticated and up-to-date information.
- Reduced staff routines and activities to optimize individual skills and perfect candidate projected customer demands, resulting in lower personnel costs by 20%.
- Assisted General managers in organizing special occasions and sales.
- Performed greater role in keeping alcohol and other products very much loaded and coordinated to fulfill anticipated needs.
Cook
Uni Burger
Montreal, QC
03.2020 - 06.2020
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Ordered and received products to stock kitchen areas.
- Reduced restaurant's annual food and labor costs by 5-10 % through proper budgeting, scheduling, and management of inventory.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
Cook
Thursday’s Bar And Bistro
Montreal, QC
02.2019 - 01.2020
- Assisted chef with planning easy but elegant appetizers to spark customer interest by 10% overall.
- Prepared food items to meet recipes, portioning, cooking, and waste control guidelines.
- Received food orders from cashiers and cooked items quickly to serve entire order together and serve hot.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained skill level of kitchen staff by properly coaching, counseling, and disciplining employees.
Education
Business Administration - Sales And Marketing
Herzing College
04.2021
High School Diploma -
Devasya International Public School
04.2018
Skills
- Inventory control
- Team management
- Proper food handling techniques
- Customer engagement
- Proficient knife skills
- Guiding team members
- Financial monitoring
- Plating techniques
- Team development
Accomplishments
- Managed 8-10 kitchen staff in restaurant with 150-200 seat capacity.
- Promoted to sous chef in only 2 months.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Increased productivity by revamping workflow and restructuring line.
Languages
English
Native or Bilingual
French
Professional Working
Timeline
Sous-chef
La Belle & La Boeuf
10.2024 - 06.2025
Cook
Venice Mtl
02.2023 - 02.2024
Cook
3 Amigos
02.2022 - 02.2023
Bar Manager
3 Amigos
08.2021 - 11.2021
Cook
Uni Burger
03.2020 - 06.2020
Cook
Thursday’s Bar And Bistro
02.2019 - 01.2020
Business Administration - Sales And Marketing
Herzing College
High School Diploma -
Devasya International Public School