Summary
Overview
Work History
Education
Skills
Availability
Certification
Timeline
Generic

NIRANJAN VASUDEVAN PRADEEP

OTTAWA,Ontario

Summary

Certified chef with a Culinary Management diploma from Algonquin College and hands-on experience in professional kitchens. Skilled in food preparation, kitchen operations, and working efficiently in high-pressure environments. I bring a strong work ethic, attention to detail, and a passion for delivering quality dishes and excellent service. Eager to contribute to a dedicated culinary team, continue developing my craft, and grow within a dynamic and fast-paced culinary setting.

Overview

2
2
years of professional experience
1
1
Certification

Work History

LINE COOK

LEVY RESTAURANT
07.2023 - Current
  • Ensured compliance with health and safety regulations in the kitchen and dining areas.
  • Adjusted recipes as needed in order to accommodate dietary restrictions or allergies.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Stood in for other members of kitchen staff.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Observed food safety and sanitation protocols to reduce germ spread.

SECOND COOK

RESTAURANT INTERNATIONAL
05.2023 - 12.2024
  • Stocked and restocked kitchen supplies as needed.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Maintained accurate records of daily production sheets including waste logs.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Maintained clean and orderly appearance throughout kitchen and dining area.

Education

Diploma - CULINARY MANAGEMENT

Algonquin College
Ottawa, ON
12-2024

Skills

  • Culinary Techniques
  • Inventory Management
  • Customer Service
  • Team Collaboration
  • Time Management
  • Adaptability
  • Food safety
  • Inventory management
  • Recipe modification
  • Culinary preparation
  • Customer service
  • Time management
  • Effective communication
  • Kitchen management

Availability

Monday: 6AM to 11PM Tuesday: 6AM to 11PM Wednesday: 6AM to 11PM Thursday: 6AM to 11PM Friday: 6AM to 11PM Saturday: 6AM to 11PM Sunday: 6AM to 11PM

Certification

  • SMARTSERVE CERTIFICATION
  • WHIMS
  • OHSA
  • FOOD HANDLERS CERTIFICATE

Timeline

LINE COOK

LEVY RESTAURANT
07.2023 - Current

SECOND COOK

RESTAURANT INTERNATIONAL
05.2023 - 12.2024

Diploma - CULINARY MANAGEMENT

Algonquin College

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