Lalit Kumar
Calgary,Canada
Summary
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
24
24
years of professional experience
Work History
Sous Chef
FOUR POINTS BY SHERATON
01.2015 - 06.2017
- Company Overview: The kitchen was operated by RICS lounge & grill
- Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel
- Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality
- Maintains a safe, orderly and sanitized kitchen
- Demonstrates this by example, using proper food-handling techniques
- Prepares daily production list
- Ensures that all stations remain stocked before and during the meal period
- Verifies that kitchen staff follows all recipes and portions servings to standards
- Keeps kitchen, dish, and storage areas clean and organized
- Receives product be verifying invoice and freshness of merchandise
- Set excellent customer service and work examples
- Actively participates as a member of the weekly Civeo management team/Client Meeting
- Manages staffing levels throughout shift
- Oversees kitchen labor, food cost and monthly inventories to budgetary requirements
- Ensure all kitchen personnel are familiar with operation of all kitchen equipment
- Ensure temperature logs for all refrigeration is taken by department heads on a daily basis
- Monitor same and follow up on defective equipment
- The kitchen was operated by Rics lounge & grill
Executive Chef
Civeo Crown Camp Services
03.2013 - 02.2015
- Executive Chef for Onsite Devon Canada within District (600 Clients), Jackfish 1(80 Clients) and 2 (80 Clients) Operations and Construction (440 Clients) Lodges
- Execution of day to day operations Breakfast, Lunch and Dinner
- Daily communication meetings with staff
- Scheduling and payroll of all food service staff
- Produce orders for all banquet and Kitchen functions
- Ordering and requisition of all food products and Housekeeping department
- Cleanliness of banquet kitchen and walk in
- Monthly inventories
- Rotation of food and food products to maximize company profitability
- Set excellent customer service and work examples
- Actively participates as a member of the management team
- Manages staffing levels throughout shift
- Oversees kitchen labor and food cost to budgetary requirements
- Ensure all kitchen personnel are familiar with operation of all kitchen equipment
- Ensure temperature logs for all refrigeration is taken by department heads on a daily basis
- Monitor same and follow up on defective equipment
- Lease on a daily basis with the cooperate chef regarding potential shortages, and make Changes where applicable
- Be involved with the site client attending management and corporate meeting weekly
- With the Chef, assist in the production of an accurate weekly food cost based on present inventory, par levels, incoming order, guest count, and company budgets
- Be involve with both site and corporate safety program to ensure standards and procedures are incompliance and up to date daily
Banquet Sous Chef
VALLEY RIDGE GOLF COURSE
08.2011 - 01.2012
- Accurate execution of all functions
- Training of all banquet staff
- Scheduling of all banquet and café staff
- Produce orders for all banquet functions
- Ordering and requisition of all banquet products
- Creating recipes for all banquet and catered functions
- Cleanliness of banquet kitchen and walk in
- Monthly inventories
- Rotation of food and food products to maximize company profitability
Sous Chef
FOUR POINTS by SHERATON
07.2007 - 07.2011
- Working as a shift supervisor
- Responsible for breakfast, lunch & dinner
- To ensure the smooth preparation and service to company standards of all food items, ensuring quality, consistency and maximum food cost efficiency throughout
- Make food order in absence of chef
- Responsible for banquet functions and weddings
Demi-chef de partie
CARNIVAL CRUISE LINE
01.2002 - 12.2007
- Company Overview: Miami FL USA
- Responsible to set up Grand Gala Buffet
- Which includes ice carving, vegetable, carving, chocolate work
- Maintain temperature log regularly according to HACCP regulations
- Strictly follow the United State Public Health, standards to meet the requirements needed
- In charge of the galley which included looking after the main section like roast, sauces, veg, soup and fish
- Speaking to the guest in absence of the chef for any special request for menus
- Report to chef de partie
- Miami FL USA
Second Cook
TAJ PALACE Hotel
01.2001 - 12.2002
- Company Overview: http://www.tajhotels.com
- Taj Palace New Delhi in the Orient Express, a 36 cover fine dining restaurant considered to be among the best in the world
- Worked in deferent sections of the kitchen to learn the basics of French cooking
- Learned how to make sauces and soups, vegetable cookery and fish and meat butchery
- Maintaining and cleaning kitchen and equipment
- Http://www.tajhotels.com
Production Chef
Sodexo Energy Resources
06.2015 - 08.2017
- Managed inventory systems effectively, preventing overstocking or shortages of crucial ingredients.
- Oversaw catering events from preparation through execution, ensuring guest satisfaction with the provided cuisine.
- Developed innovative menu items, incorporating seasonal ingredients and current culinary trends.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained a clean and organized work environment, adhering to strict sanitary guidelines and regulations.
- Implemented new training programs for incoming staff members to enhance their skillset quickly.
- Mentored junior staff members in proper culinary techniques, fostering a supportive learning atmosphere.
Executive Chef
Sodexo Energy Resources
07.2019 - 04.2023
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
Executive Chef
Sodexo Energy Resources
04.2023 - Current
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Promoted a culture of continuous improvement by regularly reviewing performance metrics and implementing necessary changes to enhance operational effectiveness.
- Optimized workflows within the kitchen environment by designing efficient workstations that maximized space utilization without compromising safety standards or regulatory compliance requirements.
- Established a comprehensive staff training program that emphasized both technical skills as well as customer service excellence, resulting in high employee retention rates.
- Delivered consistently exceptional culinary experiences by focusing on quality control in every aspect of food preparation and presentation.
- Implemented effective inventory control systems to reduce food spoilage and waste.
Education
Apprenticeship -
TAJ PALACE Hotel
High School Graduate -
01.1997
Skills
- RED SEAL certification
- Kitchen organization
- Food safety
- Garnishing techniques
- Experienced cook
- Fast paced environment
- Creating dining experience
- Italian cuisine
- Mexican cuisine
- Continental cuisine
- Indian cuisine
Languages
English
Full Professional
Hindi
Native or Bilingual
Timeline
Executive Chef
Sodexo Energy Resources
04.2023 - Current
Executive Chef
Sodexo Energy Resources
07.2019 - 04.2023
Production Chef
Sodexo Energy Resources
06.2015 - 08.2017
Sous Chef
FOUR POINTS BY SHERATON
01.2015 - 06.2017
Executive Chef
Civeo Crown Camp Services
03.2013 - 02.2015
Banquet Sous Chef
VALLEY RIDGE GOLF COURSE
08.2011 - 01.2012
Sous Chef
FOUR POINTS by SHERATON
07.2007 - 07.2011
Demi-chef de partie
CARNIVAL CRUISE LINE
01.2002 - 12.2007
Second Cook
TAJ PALACE Hotel
01.2001 - 12.2002
High School Graduate -
Apprenticeship -
TAJ PALACE Hotel
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