Kamuel Kunal
Calgary,AB
Summary
Oversees warehouse operations to meet continuous internal and customer needs. Well-coordinated and decisive leader with expertise in program management, team building and performance optimization. Solid history of success in developing and maintaining best practices for successful high-volume fulfillment and supply chain management. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
6
6
years of professional experience
Work History
Production Kitchen/Warehouse Manager
HMSHost
07.2022 - 09.2023
- Evaluated incoming shipments for quality issues and processed unacceptable materials for return.
- Kept documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery.
- Completed timely and accurate daily logs to keep internal reporting accurate and track materials movements.
- Oversaw warehouse staff and maintained efficiency in fast-paced environment.
Sous Chef
Valley Ridge Golf Club
01.2020 - 01.2022
- Actively involved in planning daily and weekly special features
- Manage ordering and receiving of all food type supplies
- Responsible for monthly inventory
- Trained and managed kitchen personnel and supervised related culinary activity
- Planned and directed high-volume food preparation in fast-paced environment
Chef de Parti
The Ranchmen’s Club
01.2019 - 01.2020
- Planning and creating new menu features
- Ordering and receiving and ensuring rotation of stock and inventory
- Cross training new and seasonal staff on new food trends and food preparations
- Communication with suppliers and vendors for new trends in food industry to source ingredients for new menu items
- Planned promotional menu additions based on seasonal pricing and product availability
- Lifted and carried items weighing up to 50 pounds to set up for meal production
Sous Chef
Compass Group, WestJet Campus
01.2018 - 01.2019
- Making sure cleanliness policies and food preparation guidelines are followed
- Responsible for all ordering, receiving, rotating of stock and inventory control
- Coordinating catering for in house meetings and celebrations up to 1,200 people
- Planned and directed high-volume food preparation in fast-paced environment for approximately 2,000 staff on staff campus
Education
Level II Certificate in Hospitality & Kitchen Operation -
TPAF
Nadi, Fiji Islands2004
High School Diploma -
PT Vishnu Deo Memorial College
Lautoka, Fiji Islands2003
Skills
- Safe Work Practices
- Stocking and Replenishing
- Recruiting and Hiring
- Team Leadership
- Ordering and Requisitions
- Inventory Records
- Control Labor Costs
- Shipping and Receiving
Timeline
Production Kitchen/Warehouse Manager
HMSHost
07.2022 - 09.2023
Sous Chef
Valley Ridge Golf Club
01.2020 - 01.2022
Chef de Parti
The Ranchmen’s Club
01.2019 - 01.2020
Sous Chef
Compass Group, WestJet Campus
01.2018 - 01.2019
Level II Certificate in Hospitality & Kitchen Operation -
TPAF
High School Diploma -
PT Vishnu Deo Memorial College
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