Rohenston Yogendran
Toronto,Canada
Summary
Culinary professional with 7+ years of experience in high-volume, fast-paced kitchen environments. Skilled in maintaining the highest standards of food safety, quality, and presentation. Proven ability to collaborate effectively with diverse teams to deliver exceptional dining experiences in both upscale restaurant and banquet settings.
Overview
9
9
years of professional experience
Work History
1st Cook
Compass Group Canada - Porsche Experience Centre Toronto
04.2025 - Current
- Executed mise en place, organizing foods, garnishes, sauces, and utensils for efficiency.
- Labeled, dated, stored, and rotated food and beverage items in designated areas.
- Reported maintenance needs, faulty equipment, or accidents to supervisor promptly.
- Executed additional assigned duties as directed to support kitchen operations.
- Prepared and presented high-quality dishes following established recipes and culinary standards.
- Collaborated with kitchen team to ensure efficient food preparation and service delivery.
- Monitored inventory levels, assisting in ordering and restocking supplies as needed.
- Managed daily kitchen operations, ensuring compliance with health and safety regulations.
2nd Cook
Granite Club
09.2019 - 09.2024
- Prepare and maintain mise en place to ensure timely and smooth service across various outlets, including Events, 1875 Pub, Production and Rainbow Cafe.
- Ensure all food items are prepared to the highest standards of quality, portion size, garnishing, seasoning, and presentation, adhering to food handling safety regulations.
- Monitor and secure inventory, ensuring proper storage and promptly communicating anticipated shortages to senior kitchen management.
- Confidently communicate with members at buffet stations, demonstrating knowledge of food ingredients and preparation methods to enhance the guest experience.
- Follow standard operating procedures and collaborate with Demi Chef de Parties, Chef de Parties, and Food & Beverage management to meet production and service goals.
Line Cook
King Taps
08.2018 - 08.2019
- Prepared and maintained mise en place for multiple kitchen sections, ensuring seamless service during peak hours.
- Operated various kitchen equipment, including ovens, stoves, grills, and fryers, to produce dishes that met high standards of quality and presentation.
- Followed recipes and food preparation checklists to maintain consistency in portion sizes, flavor profiles, and overall quality.
- Restocked inventory as required and adhered to management protocols to ensure uninterrupted kitchen operations.
- Sanitized kitchen tools, equipment, and workstations to uphold hygiene standards and promote efficiency in the kitchen.
- Collaborated with kitchen staff to maintain efficient workflow during peak hours.
Banquet Cook
Four Seasons Toronto
09.2016 - 12.2017
- Reviewed daily production sheets with the Sous Chef to ensure timely and accurate preparation for banquet events.
- Organized and maintained workstations, including refrigerators, freezers, and countertops, to uphold cleanliness and efficiency during service.
- Ensured all food items were prepared, stored, and served according to food safety guidelines and quality standards.
- Collaborated with the culinary team to execute high-volume banquet services, maintaining a focus on precision and presentation.
- Maintained cleanliness and organization of kitchen areas to ensure compliance with health and safety standards.
Education
Diploma - Culinary Management
George Brown
Toronto, ON09.2016
Skills
- Culinary Expertise: Skilled in preparing mise en place, cooking food to exact specifications, and ensuring correct portioning, garnishing, and seasoning for service
- Food Safety & Sanitation: Thorough knowledge of nutrition, food handling safety, and sanitation regulations, with a proven track record of maintaining clean and organized workstations and adhering to government and hotel food safety guidelines
- Inventory Management: Competent in stocking inventory, monitoring supplies, and promptly communicating anticipated shortages to management for seamless kitchen operations
- Team Collaboration & Communication: Proficient in following standard operating procedures and working under the guidance of senior chefs, with strong communication skills to ensure smooth handovers, attend departmental meetings, and provide exceptional service to guests or members
Timeline
1st Cook
Compass Group Canada - Porsche Experience Centre Toronto
04.2025 - Current
2nd Cook
Granite Club
09.2019 - 09.2024
Line Cook
King Taps
08.2018 - 08.2019
Banquet Cook
Four Seasons Toronto
09.2016 - 12.2017
Diploma - Culinary Management
George Brown