Summary
Overview
Work History
Education
Skills
Timeline
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Sanjeevan Jude Nayagam

St. Catharines,ON

Summary

Hardworking and enthusiastic cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.

Overview

22
22
years of professional experience

Work History

Line Cook

East Izakaya
09.2022 - Current
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Grilled meats and seafood to customer specifications.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Monitored food quality and presentation to maintain high standards.
  • Maintained smooth and timely operations in preparation and delivery of meals.

3rd Cook

Milestones Grill And Bar
05.2022 - 08.2022
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Managed opening and closing shift kitchen tasks.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.

INTERN

FAIRMONT
04.2010 - 12.2016
  • (culinary)

HOTEL OPERATIONAL TRAINEE

TAJ FALAKNUMA PALACE
11.2001 - 07.2002
  • Trained in butchery, banquet and specialty restaurant Adda( traditional Hyderabadcuisine)
  • Banquet service to make sure the buffet is refilled and presentation is up to companystandards
  • Food safety and inventory management.

Education

Diploma - Culinary Management

NIAGARA COLLEGE
Niagara-on-the-Lake, ON
05.2023

Bachelors degree i - catering technology and culinary arts

CULINARY ACADEMY OF INDIA
2018

Skills

  • Safety and Sanitation Standards
  • Time Management
  • Cutting Techniques
  • Food Storage Procedures
  • Active Listening
  • Kitchen Equipment Management
  • Equipment Cleaning and Maintenance
  • Food Preparation
  • Food Allergen Safety
  • Kitchen Station Setup
  • Grill Operation
  • Ingredient Stocking
  • Attention to Detail

Timeline

Line Cook

East Izakaya
09.2022 - Current

3rd Cook

Milestones Grill And Bar
05.2022 - 08.2022

INTERN

FAIRMONT
04.2010 - 12.2016

HOTEL OPERATIONAL TRAINEE

TAJ FALAKNUMA PALACE
11.2001 - 07.2002

Diploma - Culinary Management

NIAGARA COLLEGE

Bachelors degree i - catering technology and culinary arts

CULINARY ACADEMY OF INDIA

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Sanjeevan Jude Nayagam