Muthu Selvam
Brandon,Canada
Summary
Professional Line Cook with outstanding experience of creating sophisticated contemporary cuisine to the highest possible standards. Reliable and trustworthy with an excellent knowledge of food hygiene regulations as well as key legislative and compliance requirements. Extremely well organized, highly motivated and with a keen attention to detail that ensures completion tasks on me and to full specification. Excellent communication and interpersonal skills, combined with an ability to work well either as part of a collaborative team or autonomously whenever required. Thrives in challenging and fast moving kitchen environments, prioritizing tasks with strong management skills and good work disciplines
Overview
6
6
years of professional experience
Work History
Mosaic Hotel, The Park Hotel, Poppy's Hotel
- To pick up the stores on a daily basis.
- To prepare assorted bread, different types of dough, pastries, danishes, croissants, sponge cake, black forest cake, brownie cake, cheesecake, fruit cake.
- Cleaning bakery machinery, equipment, storage and preparation areas
- To follow the HACCP and record.
- Cleaning areas after use.
- To using kitchen equipment such as a rolling pins, industrial mixing machines and industrial ovens
- Able to work according to tight production schedules
Line Cook
Brown Social House
04.2024 - Current
- Preparing high volume foods including salads, soup, burger, , pasta, variety sauces, main course, desert.
- Delivering quality a la carte menus.
- Dealing with the proper disposal of leftover foodstuffs in a compliant and hygienic manner.
- Conducting regular temperature checks on fridges and freezers as well as food storage areas.
- Working hard at all times to maintain a clean and hygienic kitchen area
- Able to work according to tight production schedules
Line Cook
Mascarpone Cafe Restaurant
07.2020 - 12.2023
- Demonstrating a strong aptitude for working as part of a cohesive and focused kitchen team, delivering successful menus for large numbers of customers however challenging the circumstances might be
- Catering for our festival days with 250 covers.
- Preparing high volume foods including salads, soup, burger, pizza, pasta, variety sauces, main course, desert.
- Delivering quality a la carte menus.
- Knowledge of various meat cuts beef pork poultry,lamb,seafood specify if applicable
- merchandising and presentation of meat products
- Dealing with the proper disposal of leftover foodstuffs in a compliant and hygienic manner.
- Conducting regular temperature checks on fridges and freezers as well as food storage areas.
- Working hard at all times to maintain a clean and hygienic kitchen area
- Able to work according to tight production schedule
Commissee (Line Cook)
Joys Palace Hotel
05.2019 - 06.2020
- Expert knife Handing and Cutting techniques primal breakdown portion control trimming deboning
- Strong knowledge about continental cuisine, Asian cuisine and Indian cuisine.
- Delivering quality a la carte menus (in high volumes where required)
- Knowledge about continental breakfast like a variety of fried eggs, omelet, pancake, waffles, benny, toasted, porrage, healthy juice.
- To prepare salad, soup, meat dish, poultry dish, seafood dish, vegetarian dish, varieties sauce, side dishes, sandwiches, burger, desert.
- Able to work according to tight production schedules
Education
B.Sc. Degree - Hotel Management Catering and Science
Anni Fathima College of Arts and Science
01.2019
High Schooling - undefined
Government Higher Secondary School
01.2016
Skills
- Strong knife skills, knowledge of meat cuts and commitment to quality in afast paced environment
- Continental, Asian, Italian Cuisine
- Pure South Indian Cuisine
- Knowledge about bakery and confectionery products
- Creative and Innovative Menu Planning
- Creation of new recipes
- Efficient and compliant meal preparation
- Management and oversight of retail food outlets
- Food Storage systems
- Contract catering
- Outstanding food presentation skills
- Preserving food quality
- Meticulously accurate measurement of ingredients
Language Competencies
English, Tamil, Hindi.
Timeline
Line Cook
Brown Social House
04.2024 - Current
Line Cook
Mascarpone Cafe Restaurant
07.2020 - 12.2023
Commissee (Line Cook)
Joys Palace Hotel
05.2019 - 06.2020
Mosaic Hotel, The Park Hotel, Poppy's Hotel
High Schooling - undefined
Government Higher Secondary School
B.Sc. Degree - Hotel Management Catering and Science
Anni Fathima College of Arts and Science
Similar Profiles
Navneet KaurNavneet Kaur
Office Assistant at Tetra Hotel/ AC Hotel Moffett ParkOffice Assistant at Tetra Hotel/ AC Hotel Moffett Park
Muhammad RahmanMuhammad Rahman
Administrator at Park Plaza Hotel, Intercontinental HotelAdministrator at Park Plaza Hotel, Intercontinental Hotel
ROJA MATURIROJA MATURI
Office Administrator MPR at Leisure Inn Hotel/ Rose Park HotelOffice Administrator MPR at Leisure Inn Hotel/ Rose Park Hotel