SAILEE REDKAR
Toronto,ON
Summary
Certified in Food Handling and Safety. Self- motivated and detail oriented teamplayer with strong organizational skills and highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Ability to handle multiple projects simultaneously with a high degree of accuracy. Proficient in Microsoft PowerPoint, Word and Internet search engines. Basic knowledge of Microsoft Excel, Canvas
Overview
5
5
years of professional experience
Work History
Sous Chef
RH Toronto Courtyard Restaurant
01.2022 - Current
- As a Sous Chef my main area of responsibilities were to work on Operational activities of the business.
- Assisted EC with OPEX and labor costs to verify budget targets were met.
- Plan and executed daily schedules of the entire BOH via DayForce.
- Coordinated with vendors to order supplies, equipments and maintain high quality standards.
- Ensured proper food safety standards are met via EcoSure audits.
- Expedited service and trained and mentored more than 25 cooks in kitchen safety, sanitation and cooking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Lead the hiring process, conducted interviews and onboardings of new associates.
- Did bi-weekly inventories using inventory management tool (Foodager) and conducted food/service audits.
Lead Line Cook
RH Toronto Courtyard Restaurant
08.2021 - 01.2022
- As a Lead Line Cook I assisted Sous Chefs and Executive Chef with planning and organizing daily production lists.
- Expedited service during lunch and dinner and coached the line cooks on our spec.
- Instructed newly hired associates in proper food preparation, storage, use of kitchen equipment and sanitation and was responsible to open and close the restaurant.
Line Cook
RH Toronto Courtyard Restaurant
03.2019 - 08.2021
- Worked on Fryer, Garmo, Sautee, griddle and Broiler stations
- It is a fast paced environment where I achieved the skills of speed, accuracy and perfection in the kitchen
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Achieved ‘Associate of the Month’ award for the month of December.
Line Cook
Pure Spirits Oyster House & Grill
09.2018 - 03.2019
- Prepared multiple orders simultaneously during peak periods with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Post Graduate Certificate - Hospitality And Tourism Operations Management
Humber College
Toronto, ON06.2019
Post Graduate Certificate - Marketing Management
Humber College
Toronto, ON06.2018
Bachelors - Business Management Studies (BMS)
M.L. Dahanukar College
Mumbai, India06.2016
Skills
- Portion Control
- Employee Scheduling
- Food Safety
- Inventory Management
- Verbal and Written Communication
- Staff Training
- Vendor Relations
Availability
- Full Time
- Day and Evening shifts
Timeline
Sous Chef
RH Toronto Courtyard Restaurant
01.2022 - Current
Lead Line Cook
RH Toronto Courtyard Restaurant
08.2021 - 01.2022
Line Cook
RH Toronto Courtyard Restaurant
03.2019 - 08.2021
Line Cook
Pure Spirits Oyster House & Grill
09.2018 - 03.2019
Post Graduate Certificate - Hospitality And Tourism Operations Management
Humber College
Post Graduate Certificate - Marketing Management
Humber College
Bachelors - Business Management Studies (BMS)
M.L. Dahanukar College
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