RAJAN CHELLADURAI
Abbotsford,BC
Summary
Passionate culinary professional known for high productivity and efficient task completion. Possess specialized skills in menu planning, food safety compliance, and inventory management. Excel in fast-paced environments using strong problem-solving, communication, and teamwork abilities to deliver exceptional dining experiences.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Line Cook
white spot
Abbotsford, British Columbia
11.2024 - Current
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
LINE COOK
Hotel Clique
Calgary, Alberta
03.2023 - 10.2024
- Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen
- Executes cold food production in accordance with standards of plating guide specifications
- Attends to the detail and presentation of each order
- Places and expedites orders
- Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals
- Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients
- Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items
LINE COOK
Browns Social House
Mission, Canada
08.2020 - 03.2023
- Setting up cook stations and stocking them with the necessary prep supplies
- Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces
- Cooking items on the line by grilling, frying, chopping, sauteing, and broiling to quality guidelines and standardized recipes
- Maintaining cleanliness and hygiene standards (like creating and following a restaurant cleaning checklist) that comply with state and local food safety and sanitation regulations
- Handling and storing food safely and properly
- Takes inventory counts before and after shifts, completes food inventory or storage sheets
- Ability to work on weekends stands for extended periods of time, and lift up to 50 pounds
COMMI - I
Fearthers Hotel
Chennai, Tamilnadu
02.2018 - 01.2020
- Followed recipes and cooked menu items, accordingly
- Cooked and delivered large volume of food in a timely manner
- Cleaned and organized kitchen equipments and work area, in a safe and hygienic manner
COMMI COOK
Pride Hotel
Chennai, Tamilnadu
06.2016 - 01.2018
- Prepared, cooked and served various types of meals listed in the menu
- Employed proper food preparation and handling techniques and maintained HACCP infection control standards
COMMIE I
Hotel Benzz Park
Chennai, India
02.2014 - 04.2016
- Prepared food promptly and courteously
- Ensured quality of raw and cooked food items on a regular basis
- Cooked and served all meals per guest specifications
ASSISTANT COOK
Ligabue Catering Services
10.2012 - 12.2013
- Prepared salads, soups and sauces by following set recipes and preparation methods
- Prepare meat for cooking by slicing and cutting appropriately
- Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements
ASST COOK
Norwegian Cruise Line
, USA
12.2011 - 09.2012
- Prepared salads, soups and sauces by following set recipes and preparation methods
- Prepare meat for cooking by slicing and cutting appropriately
- Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements
COMMIE
Lu Lu Hypermarket
, UAE
09.2010 - 09.2011
- Assisted with food item stocking as required
- Aesthetically placed prepared food items on plates and platters by following regulations for portion control
- Made salads and prepped foods using proper knife techniques
COMMIE - III
Bharat Hotels
Mumbai
07.2009 - 09.2010
- Assembled and accurately measured ingredients
- Assisted head chef with cooking activities by timing dishes and ensuring that auxiliary items such as seasoning are available
- Set up and cleaned equipments for daily food preparation
COMMI - III
Poovar Island Resort
Kerala
06.2007 - 07.2009
- Cut, chopped and marinated fruits, vegetables and meats
- Ensure ovens and stoves are clean and ready for use
- Clean kitchen counters and other work areas
Education
Diploma in Hotel Management and Catering Technology -
Small industries service institute
Chennai, TamilnaduHigher secondary school -
State board of education
Chennai, Tamil NaduSkills
- Food menu planning
- Prep work
- Kitchen equipment management
- Cleaning and organization
- Kitchen station setup
- Food safety knowledge
- Knife skills
- Grilling techniques
- Cooking
- Plating techniques
Certification
- Red Seal cook( Trade qualifier program Alberta.)
- 11 April 2024
- Issued by Alberta Apprenticeship and Industry Training.
Timeline
Line Cook
white spot
11.2024 - Current
LINE COOK
Hotel Clique
03.2023 - 10.2024
LINE COOK
Browns Social House
08.2020 - 03.2023
COMMI - I
Fearthers Hotel
02.2018 - 01.2020
COMMI COOK
Pride Hotel
06.2016 - 01.2018
COMMIE I
Hotel Benzz Park
02.2014 - 04.2016
ASSISTANT COOK
Ligabue Catering Services
10.2012 - 12.2013
ASST COOK
Norwegian Cruise Line
12.2011 - 09.2012
COMMIE
Lu Lu Hypermarket
09.2010 - 09.2011
COMMIE - III
Bharat Hotels
07.2009 - 09.2010
COMMI - III
Poovar Island Resort
06.2007 - 07.2009
Diploma in Hotel Management and Catering Technology -
Small industries service institute
Higher secondary school -
State board of education
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