Om Raturi
Winnipeg,MB
Summary
High-performing Chef offering 10+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
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
32
32
years of professional experience
Work History
Chef
Om Indian Cuisine
190 River Rd Unit 5, Portage La Prairie, MB R1N 3V
07.2017 - 07.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
Chef
Copper Chimney
1070 St Mary's Rd
10.2014 - 06.2017
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
Chef
Ivory Restaurant
141 Donald St, Winnipeg, MB R3C 1M1
08.2002 - 10.2014
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef
Chick Peas Restaurant
Saskatoon, SK
09.2000 - 07.2002
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cooked memorable dishes that brought new customers into establishment.
Chef
Passage To India
Winnipeg
08.1998 - 07.2000
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef
JP Hotel Siddharth
New Delhi
05.1994 - 07.1998
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
Cook
Imperial Hotel
New Delhi
07.1992 - 04.1994
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cook
Taj Mahal Hotel
New Delhi
08.1991 - 06.1992
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Bachelor of Arts - Hotel Management
Food Craft Institute
BTC Pusa New Delhi07.1990
High School Diploma -
Rajkiya Inter College
India Uttar Kund07.1987
Skills
- Sanitation Guidelines
- Knife Use
- Food Stock and Supply Management
- New Hire Training
- Restaurant Operation
- Food Preparing, Plating and Presentation
- Reading Comprehension
- Kitchen Staff Management
- Performance Improvement Monitoring
- Active Listening
Timeline
Chef
Om Indian Cuisine
07.2017 - 07.2023
Chef
Copper Chimney
10.2014 - 06.2017
Chef
Ivory Restaurant
08.2002 - 10.2014
Chef
Chick Peas Restaurant
09.2000 - 07.2002
Chef
Passage To India
08.1998 - 07.2000
Chef
JP Hotel Siddharth
05.1994 - 07.1998
Cook
Imperial Hotel
07.1992 - 04.1994
Cook
Taj Mahal Hotel
08.1991 - 06.1992
Bachelor of Arts - Hotel Management
Food Craft Institute
High School Diploma -
Rajkiya Inter College