Kailash Solanki
Calgary,AB
Summary
Detail-oriented Chef de Partie with experience working in several French Hotel restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in French cuisine.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Crowne Plaza République
01.2021 - 06.2023
- 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Collaborated with staff members to create meals for large banquets of up to 200 people.
Demi-Chef De Partie
Crowne Plaza Neuilly
06.2019 - 11.2021
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Line Cook
Cactus Club Cafe West Edmonton Mall
07.2017 - 05.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Line Cook
Via Cibo
02.2016 - 08.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Grounds Maintenance Worker
Blue Devil Golf Club
06.2015 - 11.2015
- Maintained grounds tools and equipment free from mechanical or safety defects and in top operating condition.
- Complied with safety regulations and procedures to prevent accidents and injuries on job sites.
Education
Culinary Diploma - Culinary Arts
Northern Alberta Institute of Technology
Edmonton, AB04.2018
High School Diploma -
Western Canada High School
Calgary, AB06.2014
Skills
- Proper Food Handling
- Kitchen Preparation
- Proper Food Storage
- Station Preparation
- Banquets and Catering
- Dish Preparation
- Cook Consistent Dishes
- Cleaning and Sanitation
- Portion Sizes
- Food Allergy Understanding
- Verify Food Quality
- Safety Standards
Additional Information
- Volunteer at the Calgary Drop in Center once a month from 2007-2018
- Fluent in French and English
- Personal interests are Soccer, Basketball and Music.
Timeline
Chef De Partie
Crowne Plaza République
01.2021 - 06.2023
Demi-Chef De Partie
Crowne Plaza Neuilly
06.2019 - 11.2021
Line Cook
Cactus Club Cafe West Edmonton Mall
07.2017 - 05.2019
Line Cook
Via Cibo
02.2016 - 08.2016
Grounds Maintenance Worker
Blue Devil Golf Club
06.2015 - 11.2015
Culinary Diploma - Culinary Arts
Northern Alberta Institute of Technology
High School Diploma -
Western Canada High School
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