Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

MUKUL KUMAI

halifax

Summary

Professional chef with 8+ years of work experience. Capable of managing dining services of up to 120 tables while managing and motivating staff to perform to the best of abilities across every service. Consistently create new recipes and menus, implementing seasonal ingredients and modern techniques. Aiming to leverage academic experience and a proven knowledge of food preparation, recipe development, and food sanitation and safety to successfully fill the chef role at your company.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Chef

Downtown Village Club
04.2024 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Optimized workflow within the kitchen by assigning specific tasks to junior cooks during preparation stages for Tandoori dishes.

CHEF

famous curry garden
12.2020 - 03.2024
  • Setting up the work station, Must be able to prepare breads and meats in the Tandoor (Indian style clay oven) oven
  • Ability to prepare sauces and curry preparation
  • Plan and direct food preparation and cooking activities
  • While on duty keep the cooking area clean to make sure that the health and food safety standard are met, Slightly modify recipes to meet customers' needs and requests for instance reduce salt, remove dairy, Monitor food stock and place orders
  • Check the quantity and quality of received products
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Check the quality of raw or cooked food products to ensure that standards are met.

INDIAN CURRY CHEF

saffron
05.2020 - 11.2020
  • Assist Head Chef in the development of budgeted food prices as allocated by the industry
  • Cooked different varieties of curries and dishes from tandoor as listed in the restaurant's menu
  • Participate in the planning and creation of the restaurant menu
  • Prepare meals and dining experience for catered special events
  • Aid in the supervision and performance of kitchen staff
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food handling practices
  • Season and cook food according to recipes or personal judgment and experience
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

CHEF

green valley
03.2016 - 09.2019
  • Train workers in food preparation, and in service, sanitation, and safety procedures
  • Ensured to supervise food wastage and portion control
  • Performed at work keeping professionalism always and displayed desired professional attitude for other personnel in Kitchen
  • Estimate ingredients and supplies required to prepare a recipe
  • Maintain sanitation, health, and safety standards in work areas
  • Clean food preparation areas, cooking surfaces, and utensils.

COOK

Hilton hotel
12.2015 - 07.2016
  • Grill, cook, and fry foods such as french fries, eggs
  • Grill and garnish hamburgers or other meats such as steaks and chops
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
  • Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions
  • Measure ingredients required for specific food items being prepared
  • Clean, stock, and restock workstations and display cases
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously
  • Wash, cut, and prepare foods designated for cooking
  • Prepare dough, following recipe.

Education

post baccalaureate diploma - business management

CAPE BRETON UNIVERSITY
sydney, NS
12.2021

Higher diploma - food science

RIG INSTITUTE OF HOSPITALITY MANAGEMENT
greater noida, uttarpradesh
05.2019

hospitality managemnet cookery -

RIG HOTEL MANAGEMENT COLLEGE
greater noida, Uttar Pradesh
05.2017

Skills

  • Indian cuisine
  • Expert knife work
  • Tandoor (clay oven)
  • Specialization in curry
  • Leadership
  • Menu creation
  • Adaptability
  • Time management
  • Food presentation knowledge

Certification

  • Food science certificate
  • Catering science
  • Food handling certificate

References

References available upon request

Timeline

Chef

Downtown Village Club
04.2024 - Current

CHEF

famous curry garden
12.2020 - 03.2024

INDIAN CURRY CHEF

saffron
05.2020 - 11.2020

CHEF

green valley
03.2016 - 09.2019

COOK

Hilton hotel
12.2015 - 07.2016

post baccalaureate diploma - business management

CAPE BRETON UNIVERSITY

Higher diploma - food science

RIG INSTITUTE OF HOSPITALITY MANAGEMENT

hospitality managemnet cookery -

RIG HOTEL MANAGEMENT COLLEGE
  • Food science certificate
  • Catering science
  • Food handling certificate

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