Khushboo Dua
Montreal,QC
Summary
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. History of keeping costs under control and meeting demanding business objectives while attracting customers with tasty, beautiful dessert creations. Bringing almost 2 years' experience in culinary environments.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Vieux-port Steakhouse
01.2023 - 05.2023
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Enforced cooking, plating and garnishing rules across shifts and staff members.
- Supported management strategies to build cooperative and skilled kitchen team.
- Maintained speed of service for food orders while minimizing errors and complaints.
- Maintained kitchen productivity, guaranteeing timely preparation and serving of dishes in alignment with customer specifications.
Prep Cook
Place Bell
11.2022 - 12.2022
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Line Chef
Houston Avenue Bar and Grill
07.2022 - 10.2022
- Followed recipes and food presentation standards at Houston Avenue Bar and Grill.
- Operated fryer and cooked meats on grill.
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Assisted head chef in preparing and serving food.
- Complied with sanitation and nutrition regulations and safety standards.
- Cleaned kitchen counters, refrigerators and freezers.
Breakfast Chef
Allo Mon Coco
11.2021 - 12.2021
- 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.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Developed process that reduced waste and improved supply turnover.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Handled portion control activities according to specified instructions provided by chef.
Breakfast Chef
Eggspectation
08.2021 - 10.2021
- Cooked specialty quiches, challah French toast, and omelets for breakfast buffet.
- Practiced safe food methods to avoid disease and prevent food poisoning.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients to lower grocery costs.
Dessert Chef
C'chocolat
08.2020 - 07.2021
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Oversaw purchasing, storage and use of kitchen supplies.
- Produced allergy-friendly creations based on customer needs, including gluten-, dairy- and egg-free variations of classic recipes.
- Cleaned and maintained kitchen equipment and oven.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Replenished and rotated food items, following correct food cooling and storage procedures.
Education
DEP - Professional Cook
LaSalle College
Montreal, QC09.2022
Bachelor of Arts - Religion And Culture
Concordia University
Montreal, QC07.2021
High School Diploma -
Vidya Devi Jindal School
India04.2015
Skills
- Problem Anticipation and Resolution
- Oven Operation
- Ingredients Measurement
- Preventive Maintenance
- Recipe Adaptation
- Equipment Cleaning
- Perceptual Speed
- Accurate Scale Operation
- Quality Evaluation
- Health and Safety Compliance
- Raw Materials Assessment
- Time Management
- Team Training
Timeline
Chef De Partie
Vieux-port Steakhouse
01.2023 - 05.2023
Prep Cook
Place Bell
11.2022 - 12.2022
Line Chef
Houston Avenue Bar and Grill
07.2022 - 10.2022
Breakfast Chef
Allo Mon Coco
11.2021 - 12.2021
Breakfast Chef
Eggspectation
08.2021 - 10.2021
Dessert Chef
C'chocolat
08.2020 - 07.2021
DEP - Professional Cook
LaSalle College
Bachelor of Arts - Religion And Culture
Concordia University
High School Diploma -
Vidya Devi Jindal School
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