Summary
Overview
Work History
Education
Skills
Languages
Personal Information
Additional Information - Hobbies
Timeline
Generic
ROYNER VAZ

ROYNER VAZ

Toronto,ON

Summary

Motivated professional with a proactive approach to challenges and continuous learning. Excels in fast-paced environments, leveraging problem-solving skills and innovative thinking to achieve results. Collaborates effectively in teams while also thriving independently, consistently delivering high-quality contributions.

Overview

16
16
years of professional experience

Work History

Chef de Partie / Day Coach

Joey king street
11.2024 - Current
  • Prepared high-quality dishes in fast-paced kitchen environment.
  • Maintained cleanliness and organization of workstations during service.
  • Coordinated inventory management and ordering of kitchen supplies to ensure availability.
  • Implemented portion control measures to improve food presentation and reduce waste.
  • Monitored cooking times and temperatures for optimal food quality.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Created training programs to elevate athlete performance and refine skills.
  • Led team meetings to strategize game plans and improve communication.
  • Analyzed player statistics to assess strengths and areas for improvement.

Chef de Partie

Buca Vaughan
Vaughan, Ontario
07.2024 - Current
  • Boosted customer satisfaction by resolving issues through knowledgeable and friendly service.
  • Maintained updated knowledge through continuing education and advanced training.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Collaborated with diverse coworkers to achieve goals and address product-related issues.
  • Executed daily operational tasks with precision and efficiency.

DEMI CHEF DE PARTY

VIKING OCEAN CRUISES
09.2019 - Current
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed innovative menu offerings that enhanced customer satisfaction and increased brand visibility.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Minimized food costs and waste through systematic rotation of fresh ingredients and implementation of waste-reduction techniques.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Created training program for new team members on culinary techniques to streamline kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.

DEMI CHEF DE PARTY

LONGUINOS BEACH RESORT GOA
Goa, India
10.2018 - 12.2018
  • Collaborated in developing new menu items by researching and testing recipes that align with existing offerings.
  • Implemented regular rotation of fresh food items and employed waste reduction food prep techniques to minimize costs and losses.

COMMISE CHEF

PRINCESS CRUISES (PART OF CARNIVAL COOPERATION)
Fort Lauderdale, United States
08.2013 - 10.2018
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Produced high-volume covers daily, contributing to near-perfect customer satisfaction scores.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Assisted chef in planning elegant appetizers, enhancing customer interest and engagement.
  • Instructed new staff on food preparation, storage, kitchen equipment use, and sanitation practices.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Coordinated shift change from breakfast to lunch service to maintain service efficiency.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

COMMISE CHEF

ALILA DIWA GOA
Goa, India
06.2012 - 05.2013
  • Provided friendly, efficient service to customers, effectively resolving challenging situations.
  • Exhibited respect and friendliness while proactively assisting team members and customers.
  • Executed day-to-day duties with accuracy and efficiency, ensuring smooth operations.

TRAINEE CHEF

ALILA DIWA GOA
Goa, India
09.2011 - 05.2012
  • Prepared ingredients according to recipes to support chef Anand's meal preparations.
  • Shadowed head chefs to learn diverse cooking techniques and specialty preparations.
  • Maintained cleanliness of kitchen counters, refrigerators, and freezers to ensure hygiene standards and organization.
  • Monitored expiration dates on food items to ensure freshness and safety., rotated food and removed any items that were no longer usable.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.

JOB TRAINEE

ZURI WHITE SANDS RESORT
Goa, India
10.2009 - 03.2010
  • Completed six-month training at Zuri the white Sand in F&B service, gaining hands-on experience.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared fruits and vegetables by washing, peeling, and cutting them ahead of time to streamline food preparation.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Lifted and carried heavy materials to designated locations, ensuring efficient workflow in kitchen operations.
  • Pushed, pulled, and transported large loads and objects to facilitate seamless operational processes.

Education

BSC - HOTEL MANANGMENT

Arunachal University of studies
Arunachal Pradesh, India

FOOD HANDLING AND SAFETY -

Culinary Academy Of India
Hyderabad, Telangana, India

HUNAR SE ROZGAR - SHORT TERM COURSE IN FOOD MANANGEMENT

IHM Goa
Goa, India

DIPLOMA - HOTEL MANAGEMENT

Tourism and Airline Management Education
Margao, Goa, India

HIGHER SECONDARY EDUCATION -

Jawaharlal Nehru higher Secondary School
Margao, Goa, India

FORMAL EDUCATION -

Loyola High School
Margao, Goa, India

Skills

  • Microsoft Office
  • Microsoft Word
  • Microsoft Powerpoint
  • Google Drive
  • Skype
  • Outlook
  • Google Docs
  • Social Media
  • Food safety
  • High-volume preparation
  • Portion control
  • Attention to detail
  • Food cost control
  • Pizza making
  • Knife skills

Languages

ENGLISH, HINDI, KONKANI, C2, C2, C1, C2

Personal Information

  • Date of Birth: 03/23/91
  • Gender: Male
  • Nationality: Indian

Additional Information - Hobbies

  • Photography, A passionate amateur photographer who takes pleasure in capturing the world around him, I hope to continue honing my skills and exploring new techniques in the years to come.
  • Gardening, A gardening enthusiast with a passion for growing herbs and spices. Finds great joy in tending to her plants and watching them grow and flourish.

Timeline

Chef de Partie / Day Coach

Joey king street
11.2024 - Current

Chef de Partie

Buca Vaughan
07.2024 - Current

DEMI CHEF DE PARTY

VIKING OCEAN CRUISES
09.2019 - Current

DEMI CHEF DE PARTY

LONGUINOS BEACH RESORT GOA
10.2018 - 12.2018

COMMISE CHEF

PRINCESS CRUISES (PART OF CARNIVAL COOPERATION)
08.2013 - 10.2018

COMMISE CHEF

ALILA DIWA GOA
06.2012 - 05.2013

TRAINEE CHEF

ALILA DIWA GOA
09.2011 - 05.2012

JOB TRAINEE

ZURI WHITE SANDS RESORT
10.2009 - 03.2010

BSC - HOTEL MANANGMENT

Arunachal University of studies

FOOD HANDLING AND SAFETY -

Culinary Academy Of India

HUNAR SE ROZGAR - SHORT TERM COURSE IN FOOD MANANGEMENT

IHM Goa

DIPLOMA - HOTEL MANAGEMENT

Tourism and Airline Management Education

HIGHER SECONDARY EDUCATION -

Jawaharlal Nehru higher Secondary School

FORMAL EDUCATION -

Loyola High School
ROYNER VAZ