Mahesh Karkera
Edmonton
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
17
17
years of professional experience
1
1
Certification
Work History
CHEF
Wood vale facilities
04.2022 - Current
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef/PASTRY CHEF
SHREE RESTAURANT
01.2021 - 04.2022
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Executive Sous Chef
Holiday inn express Hotel and suites
02.2019 - 10.2020
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
Senior/Executive Chef
Jelschen foods ltd. o/a Sobeys AB CANADA
04.2016 - 01.2019
- Boosted operational efficiency through implementation of lean principles, resulting in reduced waste and improved production timelines.
- Streamlined operations for increased efficiency by identifying bottlenecks in sales processes and implementing targeted solutions.
- Streamlined operations to maximize business efficiency and profits.
Sous chef/Executive Sous Chef
Holiday inn express Hotel and suites
06.2014 - 03.2016
Sous chef
Asian village fine dine restaurant
07.2013 - 05.2014
CDP/Jr sous chef
Earls kitchen and Bar
08.2012 - 06.2013
DCDP/CDP
P&O Cruises Australia
06.2009 - 03.2012
(commie—1)
Hotel Tunga Group ltd. Mumbai India
07.2008 - 01.2009
(commie—2)
Hotel Royal Palms Mumbai India
06.2007 - 06.2008
Education
BBA - Human Resource Management
AGA ACADEMY
Calgary, ABBachelor of Science - Hospitality And Tourism Management
UIHTS
MANIPAL05.2007
Skills
- Food safety and sanitation
- Ingredient Knowledge
- Menu development
- Cooking techniques
- Food quality
Professional Highlights
- Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques
- Well versed in assigning responsibilities to the culinary team
- Known for setting deadlines ensuring the timely completion of work
- Able to create and maintain excellent rapport with the patrons and co-workers
- Competent at preparing and organizing banquet as well as restaurant meals
- Oversee kitchen operations and operate machinery
- Ensure quality of products meets established standards and food safety
- Ensure proper storage of all items in refrigerators and freezers.
Certification
- WHIMS 2015
- Food safety Certification (Alberta food sanitation and hygiene)
- OSSA Basic Safety Orientation (BSO)
- First Aid certification
- Basic food safety under public health princess cruises
- Graduate certification- BSc HOSPITALITY SCIENCE (2004-2007)
- University of Mangalore under Udupi institute of Hotel and Tourism science college Udupi India
- Trainee commies Jan 2009-April 2009
- Culinary academy of India college Hyderabad India under Osmania university Hyderabad.
Personal Qualifications
Self-motivated professional with more than ten years of experience supporting in kitchen hospitality and cruise industry, Management cost and sales skills, in India Australia and North America in different positions. Quality-focused and efficient Chef adept at preparing and plating food in high energy fast-paced kitchens. Seeking to bring strong supervisory food prep and organizational skills in collaboration with a leading chef in the culinary world.
Accomplishments
- Certificate of excellence secured second place in Hungama Unlimited in Vaikunta Baliga college of law in Udupi
- Certificate of first rank in Galley assistant pastry and bakery programme in Culinary academy of India Hyderabad
- Certification of various sports games and karate Budokan Australia.
Personal Information
- Citizenship: Canadian
- Date of Birth: 02/04/1987
- Marital Status: married
Languages
English
Full Professional
Hindi
Full Professional
KANNADA
Full Professional
Timeline
CHEF
Wood vale facilities
04.2022 - Current
Chef/PASTRY CHEF
SHREE RESTAURANT
01.2021 - 04.2022
Executive Sous Chef
Holiday inn express Hotel and suites
02.2019 - 10.2020
Senior/Executive Chef
Jelschen foods ltd. o/a Sobeys AB CANADA
04.2016 - 01.2019
Sous chef/Executive Sous Chef
Holiday inn express Hotel and suites
06.2014 - 03.2016
Sous chef
Asian village fine dine restaurant
07.2013 - 05.2014
CDP/Jr sous chef
Earls kitchen and Bar
08.2012 - 06.2013
DCDP/CDP
P&O Cruises Australia
06.2009 - 03.2012
(commie—1)
Hotel Tunga Group ltd. Mumbai India
07.2008 - 01.2009
(commie—2)
Hotel Royal Palms Mumbai India
06.2007 - 06.2008
BBA - Human Resource Management
AGA ACADEMY
Bachelor of Science - Hospitality And Tourism Management
UIHTS
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