Kshitiz Oli
Calgary,Canada
Summary
To secure a position as a cook at one of the state's most excellent and exceptional food service establishments and to contribute my culinary expertise in preparing outstanding and commendable dishes to provide customers with a world-class dining experience.
Overview
15
15
years of professional experience
1
1
Certification
Work History
1st Cook
Compass Group
10.2022 - 11.2024
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Increased employee morale by fostering a positive work environment and providing constructive feedback for continuous improvement.
- Expedited orders during peak service times, working closely with front-of-house staff to ensure smooth operations.
- Cultivated strong relationships with vendors, negotiating favorable pricing terms for bulk purchases without sacrificing quality or freshness of ingredients.
- Collaborated with the culinary team to develop creative and seasonal menus, keeping up-to-date with industry trends.
Culinary Supervisor
Chop Steakhouse & Bar
07.2020 - 08.2022
- Assisting with the preparation and serving of all meals to customers
- Ensuring that the kitchen and service areas are clean and tidy
- Ensuring health and safety regulations are followed
- Cleanliness and replenishing of kitchen equipment
- Ensuring food is prepared to an adequate level
- Ensuring the team is managed effectively
- Control, maintain and manage kitchen inventory and food supplies
- Support and facilitate control on food cost
- Utilize service of direct preparation or supervision of some other cook helpers as required
- Develop and supervise preparation of specialized menus for customer events
Commis I
Jsb Restaurants LLC.
09.2017 - 08.2019
- To work as directed on station of assignment under appropriate chef de partie
- Setup station properly and on time for each service period
- Make sure all food is prepared by recipes designated by the sous chef of chef de partie
- Make sure quality and quantity meets our standard
- Notify sous chef or chef de partie of any problems or complaints as when they arise
- Be able to come to any and all kitchen meetings whilst on duty or otherwise
- Follow clean as you go policy and keep the work area clean at all times
- Do not leave your section without doing a final check
- Will sign acceptance for tools, knives, uniform etc and will pay back to the company for any loss or damage of said equipment
Commis I
Crowne Plaza Hotels and Resorts
04.2012 - 12.2016
- Company Overview: www.crowneplaza.com
- Support chef de partie or Demi chef de partie in the daily operation and work
- Work according to the menu specification by the chef de partie
- Keep work area at all times in hygienic conditions according to the rules set by the hotel
- Control food stock and food cost in your section
- Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites
- Follow the instruction and recommendations from the immediate superiors to completed the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, receipts and preparation techniques
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Www.crowneplaza.com
Commis II
Royal Singi Hotel
07.2009 - 11.2011
- Company Overview: www.royalsingi.com
- Ensuring the operation and kitchen equipment is maintained at a good standard with minimum breakage
- Handling the setup and break down of mise-en-place stations for the various meal periods according to performance standards
- Being familiar with all sections of the kitchen equipment to facilitate the multi-skilling and flexible use of employees
- Understanding and adhering to the hotel's policy relating to fire, hygiene and safety
- Www.royalsingi.com
Education
Intermediate -
Siddhartha Boarding Higher Secondary School
Damak, Jhapa01.2007
Certificate -
NIIT Council for Information Technology
10.2006
Training Certificate -
NIIT Council for Swift india plus
03.2006
School Leaving Certificate -
Motherland English Boarding School
Damak, Jhapa01.2005
Skills
- Experience working in a wide array of working environments
- Experience working as head chef, as well as working alongside other cooks
- Experience supervising kitchen aids and line cooks
- Polite, courteous, and professional with all customers, colleagues and supervisors
- Commitment to clean, safe and sanitary practices and working environment
- Familiarity and compliance with state and country food safety regulations and policies
- Able to aid in the lifting of goods and loads
- Experience boiling, frying, basting, grilling, roasting and broiling meats, fish and vegetables
- Experience in baking and pastry preparation
- An outgoing and dynamic personality
- Excellent public relations skills
- Superb communication and interpersonal skills
- Knowledge of checking and freshness of raw foods
- Ability to organize and prioritize workload effectively
Languages
English
Professional Working
Hindi
Full Professional
Passport Information
09696396, 04/05/16, 04/04/26, MOFA, Department of Passport
Personal Information
- Father's Name: Khem Prasad Oli
- Date of Birth: 12/29/88
- Gender: Male
- Nationality: Nepalese
- Marital Status: Single
Disclaimer
I hereby declared that the above information is true and correct to the best of my knowledge and belief.
Certification
Advanced food safety certification
Advanced management level food handler certification
Timeline
1st Cook
Compass Group
10.2022 - 11.2024
Culinary Supervisor
Chop Steakhouse & Bar
07.2020 - 08.2022
Commis I
Jsb Restaurants LLC.
09.2017 - 08.2019
Commis I
Crowne Plaza Hotels and Resorts
04.2012 - 12.2016
Commis II
Royal Singi Hotel
07.2009 - 11.2011
Intermediate -
Siddhartha Boarding Higher Secondary School
Certificate -
NIIT Council for Information Technology
Training Certificate -
NIIT Council for Swift india plus
School Leaving Certificate -
Motherland English Boarding School
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