Kalyan vattikuti
Charlottetown,Canada
Summary
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef De Partie
Delta By Marriott
04.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Demi Chef de Partie
Delta By Marriott
06.2023 - 04.2024
- Develop and maintain positive and productive working relationships with other employees and departments.
- Quality Assurance/Quality Improvement
- Comply with quality assurance expectations and standards.
- Physical Tasks
- Stand, sit, or walk for an extended period of time or for an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
- General Kitchen
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
- Ensure the quality of the food items and notify manager if a product does not meet specifications.
- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
- Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
- Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
- Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
- Maintain up-to-date knowledge of company Food Safety Programs within assigned areas of responsibility, as well as all local, state, and federal regulations.
- Inform Chef of any excess food items that can be used in daily specials or elsewhere.
- Maintain food logs for all food products (e.g., production charts).
- Sanitation and Maintenance
- Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
- Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
- Disassemble and assemble kitchen equipment following safety procedures when cleaning.
- Kitchen Tools & Equipment
- Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
- Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
- Food Preparation
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
- Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
First Cook
Delta By Marriott
04.2023 - 06.2023
- Cooked and prepared food to be served complying with all sanitation, health, and personal hygiene standards.
- Followed established recipes, portions, programs, and procedures.
- Properly assembled and plated food according to menu descriptions.
- Fulfilled 200+ daily orders in a fast, efficient and timely manner.
- Worked cooperatively with all restaurant employees.
- Storied food properly and safely by checking dates and labeling items.
- Prepped ingredients for daily specials and followed recipes from head chef.
- Organized supplies, tools and dishes ahead of dinner rush.
Second Cook
Delta By Marriott
06.2022 - 04.2023
- Cooked, seasoned and served variety of food products in a timely manner.
- Cooked and provided all food items in a timely manner and in appropriate portions.
- Examined and verified new food products for quality and taste.
- Set up kitchen stations, cooking sequence and plating arrangement
- Interpreted and followed facility and departmental policies and procedures, as applicable.
- Cleaned and disinfected kitchen area and maintained its organization.
- Examined and tasted all food products to ensure taste and quality.
- Dated, labeled and stored all food materials and cooked food products.
- Cleaned and maintained kitchen area, freezer, dining place and storerooms in an orderly fashion.
- Utilized, washed and maintained a variety of kitchen equipment's and utensils.
- Prevented over production of food and minimized food wastage by following food-portioning practices.
Line Cook
Passage to India
09.2019 - 05.2021
- Prepared food in accordance with applicable federal, state, and corporate standards, guidelines and regulations.
- Prepare all food items in a timely and hygienic manner.
- Prepared 15+ gastronomic menu according to recipes and instructions.
- Efficiently operated and maintained kitchen equipment.
- Set up and stocked stations with necessary supplies.
- Successfully executed techniques under the direction of the sous chef and executive chef.
Line Cook
Little India
04.2018 - 08.2019
- Cooked and prepared food to be served complying with all sanitation, health, and personal hygiene standards.
- Followed established recipes, portions, programs,and procedures.
- Properly assembled and plated food according to menu descriptions.
- Worked cooperatively with all restaurant employees.
- Storied food properly and safely by checking dates and labeling items.
Cook
Santoro's Sub & Pizza
08.2017 - 03.2018
- Assisted with preparation of salads, desserts and cold plates in a small tavern.
- Ability to multitask in cooking assignments as well as food handling and packaging.
- Clean, stock, and restock workstations and display cases.
- Clean food preparation areas, cooking surfaces, and utensils.
- Prepare multiple pizza orders using ticket printing system.
Education
Culinary Arts
Holland College
04.2023
Bachelor's - Computer Science
SSIT
03.2011
Skills
- Computer Skills
- Communication Skills
- Food Safety
- Fast Learner
- Inventory Control
- Effective Time Management
- Ability to Work Under Pressure
- Menu development
- Allergen awareness
- Recruiting and training
- Staff training
- Cost control
- Team leadership
Languages
English
Hindi
Certification
- Food Handler Certification September 2021 — September 2026
- First Aid & CPR/AED level C September 2021 — September 2024
- WHMIS2015 September 2021
- Workplace Hazardous Materials Information System (WHMIS)
Timeline
Chef De Partie
Delta By Marriott
04.2024 - Current
Demi Chef de Partie
Delta By Marriott
06.2023 - 04.2024
First Cook
Delta By Marriott
04.2023 - 06.2023
Second Cook
Delta By Marriott
06.2022 - 04.2023
Line Cook
Passage to India
09.2019 - 05.2021
Line Cook
Little India
04.2018 - 08.2019
Cook
Santoro's Sub & Pizza
08.2017 - 03.2018
Bachelor's - Computer Science
SSIT
Culinary Arts
Holland College
Internships
- Line Cook, Salt & Sol, Charlottetown May 2022 — September 2022
- Sets up and stocks food items and other necessary supplies.
- Prepares food items by cutting, chopping, mixing, and preparing sauces.
- Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
- Cleans and sanitizes cooking surfaces at the end of the shift.
- Performs inventory checks and completes food storage logs.
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