Summary
Overview
Work History
Education
Skills
Timeline
Generic

Ranjit Kumar

Calgary,AB

Summary

Passionate food service professional with over 17 years of diverse culinary and management experience. Extensive background in budgeting, ordering, menu planning and staff efficiencies. Recognized for an innovative, creative approach in developing menu items, executive catering, and anticipating the needs of guests. To be employed with a growing hospitality company where management experience and culinary expertise can add value to the culinary operations and the company as a whole. Passion for food and exceptional cooking skills. Work well as a dynamic leader in high pressure setting.



Overview

17
17
years of professional experience

Work History

Head Chef

Moxie's Grill & Bar
04.2022 - 03.2024
  • Ensured compliance with health and safety regulations, food handling standards, and sanitation practices in the kitchen.
  • Prioritized customer satisfaction by consistently delivering high-quality food and service. Encourage feedback from customers and use it to make improvements and enhancements to the dining experience.
  • Monitored food and labor costs closely and implement strategies to control expenses without compromising quality. This may involve optimizing inventory management, minimizing waste, and maximizing efficiency in kitchen operations.
  • Continuously invest in own professional development and stay updated on industry trends, techniques, and best practices. Lead by example and inspire your team to pursue ongoing learning and growth.
  • Proactive in addressing challenges and solving problems that arise in the kitchen. Whether it's equipment malfunctions, staffing issues, or customer complaints, approach problems calmly and strategically to find effective solutions.
  • Create a positive work environment where team members feel valued, motivated, and engaged. Recognize and reward their achievements, provide opportunities for growth and development, and address any issues promptly to maintain morale.
  • Established and enforced high standards for food quality, presentation, cleanliness, and safety in the kitchen.
  • Lead by example and ensure that your team follows protocols and procedures consistently.
  • Proactive in addressing challenges and solving problems that arise in the kitchen. Whether it's equipment malfunctions, staffing issues, or customer complaints, approach problems calmly and strategically to find effective solutions.
  • Foster clear and open communication with your team. Listen to their concerns, provide feedback, and keep them informed about expectations, changes, and developments within the kitchen.
  • Continuously invest in my own professional development and stay updated on industry trends, techniques, and best practices. Lead by example and inspire your team to pursue ongoing learning and growth.










Executive Chef

Ric’s Lounge & Grill
07.2016 - 11.2021
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with Sous chef and Line cook to create delicious meals for large banquets, including Banquet and Reataurant events for up to 230 people.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Collaborated with sous chef in production or modification of menus and selections.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Line Cook

Best Western Plus
12.2015 - 06.2016
  • Used coordination and planning skills to achieve results according to schedule.
  • Worked flexible hours; night, weekend, and holiday shifts.
  • Carried out day-day-day duties accurately and efficiently.
  • Developed and maintained courteous and effective working relationships.
  • Monitored all company inventory to ensure stock levels and databases were updated.
  • Created plans and communicated deadlines to ensure projects were completed on time.
  • Offered friendly and efficient service to all customers, handled challenging situations with ease.

Executive Chef

Ric’s Lounge & Grill
11.2014 - 10.2015
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Verified compliance in preparation of menu items and customer special requests.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.

Line Cook Supervisor

Ric’s Grill
08.2012 - 09.2014
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Grilled meats and seafood to customer specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.

Cook

Princess Cruise Lines Ltd.
01.2007 - 01.2012
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared recipe ingredients by washing, peeling, cutting and measuring.
  • Cooked batches of food according to standard recipes.

Education

Bachelor In Science - Hospitality

Institute Of Hotel Management
Bhubaneswar India
04.2006

Skills

  • Food Spoilage Prevention
  • Food Plating and Presentation
  • Budgeting and Cost Control
  • Team Leadership
  • Payroll and scheduling
  • Recipes and menu planning
  • Forecasting and planning
  • Kitchen equipment operation and maintenance
  • Problem-solving
  • Fine-dining expertise
  • Menu planning
  • Equipment Maintenance
  • Staff Management
  • Vendor relations
  • Hospitality service expertise
  • Budgeting
  • Employee training and development

Timeline

Head Chef

Moxie's Grill & Bar
04.2022 - 03.2024

Executive Chef

Ric’s Lounge & Grill
07.2016 - 11.2021

Line Cook

Best Western Plus
12.2015 - 06.2016

Executive Chef

Ric’s Lounge & Grill
11.2014 - 10.2015

Line Cook Supervisor

Ric’s Grill
08.2012 - 09.2014

Cook

Princess Cruise Lines Ltd.
01.2007 - 01.2012

Bachelor In Science - Hospitality

Institute Of Hotel Management

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