Kamal Kakkar
Calgary,AB
Summary
Trained and experienced hospitality & gastronomy professional seeking a challenging position where I can apply outstanding problem solving skills, business sense, Culinary arts and customer service; A quick-learner dedicated to the hospitality profession with a degree in Hospitality- Hotel Management and Graduate Certification in Concierge Services- Guest Relations Specialist; Highly adaptable and dependable with experience in working effectively as a dedicated team member to ensure the delivery of competent culinary & outstanding guest services in luxury, fine-dining and casual environments
Overview
14
14
years of professional experience
1
1
Certification
Work History
Line Chef
Sauvage
05.2023 - 11.2023
- Working at Line and Prep in Sophisticated, elevated dining experience with local food and crafted menu
- Preparing courses for ultimate culinary experience for guests with focus on International cuisine
- Executed daily high-volume orders in timely and efficient manner, completing orders with 94% accuracy in 10 minutes or less.
Sous Chef
Rocky Mountain Flatbread Co
09.2019 - 11.2023
- Focused with strong experience in Italian & Canadian cuisine
- Leading team, allocating work and coaching proper methods
- Maintain par stock, ordering, budgeting to ensure on time delivery of cooked items
- Responsible to be creative with Weekly feature flatbread, feature pasta and feature soups for special offer menu.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Culinary Supervisor
Moxies Grill & Bar
10.2018 - 09.2019
- Daily shift management, including labor controls and line check systems
- Oversee all revenue periods and preparation and management of kitchen recipes
- Management of prep charts ensuring freshness, shelf life and proper food safe practices are controlled
- Improved quality and efficiency of operations by 16%, decreased food waste by 28% and increased regular staff training by 42%.
Line Cook
Balkan Restaurant
05.2018 - 10.2018
- Setting up and stocking stations with all necessary supplies
- Prepared food for service (chopping vegetables, butchering meat, or preparing sauces)
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Line Cook
Jack Astor's
09.2017 - 04.2018
- Actively worked at all sections of line Sauté, Forno, Grill, Frier & Deserts
- Maintained hygiene in Kitchen by sanitizing & maintaining equipment's right temperature
- Ensure right methods & recipes are followed in kitchen resulting in enhanced product quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Restaurant & Bar Supervisor
The Oberoi Sukhvilas
08.2016 - 08.2017
- Responsibly prepared and served variety of alcoholic and non-alcoholic drinks to patrons in luxury bar
- Greeted guests as arrived and quickly created rapport; answered patrons' questions about food and beverages served as well as about surrounding area
- Communicated effectively with all staff to properly prioritize and coordinate guest orders
- Improved staff satisfaction ratings by 17%, reduced customer wait times by 15%, and increased average total check by 10%.
Restaurant Manager
Subway Restaurants
04.2010 - 12.2013
- Ensure staff followed all Food Safety & Sanitation standards
- Interacted with customers to provide excellent customer service
- Tracked food waste to minimize food cost
- Implemented effective team collaboration and morale-building activities, resulting in 10% increase in customer satisfaction ratings.
Education
Concierge Services- Guest Relations Expert -
Fanshawe College
London, On01.2017
Bachelor of Science in Hotel Management and Catering Technology -
Chandigarh University
Chandigarh, IND01.2016
Skills
- Culinary Skills
- Plant Forward cooking
- Leadership
- Food & Health Safety Procedures
- Quality Standards
- Ability to work under pressure
- Menu Planning
- Inventory Control
- Guest Contentment
- Portion Standards
Certification
WHMIS
Food handlers certificate
Pro serve
HACCP
Certified Guest Services Professional Gold
Timeline
Line Chef
Sauvage
05.2023 - 11.2023
Sous Chef
Rocky Mountain Flatbread Co
09.2019 - 11.2023
Culinary Supervisor
Moxies Grill & Bar
10.2018 - 09.2019
Line Cook
Balkan Restaurant
05.2018 - 10.2018
Line Cook
Jack Astor's
09.2017 - 04.2018
Restaurant & Bar Supervisor
The Oberoi Sukhvilas
08.2016 - 08.2017
Restaurant Manager
Subway Restaurants
04.2010 - 12.2013
Concierge Services- Guest Relations Expert -
Fanshawe College
Bachelor of Science in Hotel Management and Catering Technology -
Chandigarh University
WHMIS
Food handlers certificate
Pro serve
HACCP
Certified Guest Services Professional Gold
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