Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

Pratik Shrestha

Toronto,ON

Summary

Adept Kitchen Supervisor with a proven track record at JOE BIRD, Azul and other kitchen enhancing kitchen operations through effective team management and staff training. Skilled to work in fast paced environments along with food safety and sanitation standards.

Overview

2
2
years of professional experience
1
1
Certification

Work History

Kitchen Supervisor

JOE BIRD
08.2024 - 09.2024
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Monitored food preparation, production, and plating for quality control.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Controlled food costs and managed inventory.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Reduced food waste through effective inventory management and menu planning.
  • Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.

Line Cook

Azul
10.2023 - 03.2024
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Line Cook

The Korean Grill House
01.2023 - 07.2023
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Education

Diploma In Tourism - Tourism

Centennial College, Toronto, Scarbrough
Toronto, ON
09.2024

Skills

  • Operations Management
  • Food presentation
  • Staff Training
  • Team Management
  • Sanitation Standards
  • Kitchen Organization
  • Cost Control
  • Opening and closing procedures
  • Kitchen equipment operation and maintenance
  • Food safety understanding
  • Food Preparation

Languages

English
Full Professional

Certification

Food handlers

Smart serve

Beer Basic

TIFO

Timeline

Kitchen Supervisor

JOE BIRD
08.2024 - 09.2024

Line Cook

Azul
10.2023 - 03.2024

Line Cook

The Korean Grill House
01.2023 - 07.2023

Diploma In Tourism - Tourism

Centennial College, Toronto, Scarbrough

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Pratik Shrestha