Saravanakumar Chockalingam
Burnaby,BC
Summary
Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-years background in high-end restaurant industry. Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
27
27
years of professional experience
Work History
Sous Chef
The Flying Pig
01.2022 - Current
- Running one of a branch of The Flying Pig in Olympic Village location,
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Established High level cleanliness and hygienic standard and maintained
Head Chef
Saltwater Grill, Cayman
01.2019 - 12.2021
- Menu development, monitoring food cost and labor, making schedule for cooks, accordingly, maintain food consistency, ensure cleanliness and hygienic standard
- Continuously training young staff to reach their professional goals and maintaining high standards of quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Brought down the food cost to 29 % from 33% over four months period.
Sous Chef
Saltwater Grill, Cayman
01.2018 - 12.2018
- Acted as head chef when required to maintain continuity of service and quality.
- Assisted with menu development and planning.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Evaluated food products to verify freshness and quality.
Chef de Partie
Yara Steak House
02.2017 - 12.2017
- Responsible for sauté section and grill, organizing with commis for prep, food consistency, cleanliness, and hygienic standard, ensure temperature on steaks and plating during the prime operating hours.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Line Cook
Veranda - Marriott Resorts
02.2015 - 01.2017
- 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.
- Plated and presented all dishes to match established restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Line Cook
The Craft F&B Co
12.2013 - 02.2015
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
Line Cook
The Waterfront Urban Diner
03.2013 - 12.2013
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Head Chef
Tanjore Indian Cusine
08.2007 - 12.2009
- Motivate & train apprentices & coworker, preparing an adequate level of mise-en-place based on business levels and cook complete meals or individual dishes and foods
- Oversee subordinate personnel in preparation, cooking and handling of food and may plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies.
Line Cook
Kolam Restaurant
05.2005 - 07.2007
- Preparing an adequate level of mise-en-place based on business levels and cook complete meals or individual dishes and foods, Preparing and cook special meals for clients as instructed by Chef, follow the restaurant policies and procedures and adhere to the grooming policies
Pastry Man
Carnival Cruise Liner
06.2002 - 02.2005
- Maintaining an organized and efficient flow of production, with regards to changes in forecasts and menus and responsible for procurement, scaling, preparing, and finishing products, consistently checks temperatures in foods and follows proper procedures regarding chilling and holding food, checking station upon arrival to determine status of outstanding safety, or equipment issues and checking station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
Trainee Commis
The Regent
12.2001 - 06.2002
- Prepare, produces, and bakes breakfast pastries, breads, rolls, and some desserts, develops new products for a la carte or menus on a rotating basis, decorates baked goods, such as cream pies, using a pastry bag, maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration.
Commis III
Taj Air Catering
08.1999 - 09.2001
- Producing day to day bakery and confectionary good according to the flight ordering, maintaining high standard hygienic and follow up HACCP procedures, coordinating with coworkers to complete the task, maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration.
Commissary Assistant
Pizza Corner
06.1998 - 06.1999
- It is a centralized kitchen concept where we produce basic need for a pizzeria out lets
- Making dough as per the recipe and maintaining temperature and producing topping for the pizzas, responsible for the dispatch and allocate according to the requirement.
Bakery Asst
Cake’s N Bake’s
10.1997 - 05.1998
- Beginning of my career started to learn thing from basic, assisting my chefs according to the requirement
- Taking care of day-to-day mise en place, assisting for daily production
- Industrial
Trainee
The Sindoori Hotel
04.1997 - 07.1997
Trainee Baker
ICS
12.1996 - 01.1997
Education
Fighting Personal Safety and Social Responsible Personal Survival Techniques Elementary First Aid Certificate Course in Crowd Management in Carnival Cruise Lines Certificate course in English Evaluation in Carnival Cruise Lines -
Certificate Course in STCW - undefined
Hindustan Institute of Maritime Training
Diploma - Culinary
Indian Institute of Catering Technology And Hotel Management
04.1997
Skills
- Staff Recruiting and Hiring
- Safe Handling
- Staff Training
- Create Recipes
- BOH Operations
- Temperature Monitoring
- Kitchen Management
- Safe Food Handling
- Recruiting and Hiring
- Inventory Management
- Kitchen Equipment Operation
Timeline
Sous Chef
The Flying Pig
01.2022 - Current
Head Chef
Saltwater Grill, Cayman
01.2019 - 12.2021
Sous Chef
Saltwater Grill, Cayman
01.2018 - 12.2018
Chef de Partie
Yara Steak House
02.2017 - 12.2017
Line Cook
Veranda - Marriott Resorts
02.2015 - 01.2017
Line Cook
The Craft F&B Co
12.2013 - 02.2015
Line Cook
The Waterfront Urban Diner
03.2013 - 12.2013
Head Chef
Tanjore Indian Cusine
08.2007 - 12.2009
Line Cook
Kolam Restaurant
05.2005 - 07.2007
Pastry Man
Carnival Cruise Liner
06.2002 - 02.2005
Trainee Commis
The Regent
12.2001 - 06.2002
Commis III
Taj Air Catering
08.1999 - 09.2001
Commissary Assistant
Pizza Corner
06.1998 - 06.1999
Bakery Asst
Cake’s N Bake’s
10.1997 - 05.1998
Trainee
The Sindoori Hotel
04.1997 - 07.1997
Trainee Baker
ICS
12.1996 - 01.1997
Fighting Personal Safety and Social Responsible Personal Survival Techniques Elementary First Aid Certificate Course in Crowd Management in Carnival Cruise Lines Certificate course in English Evaluation in Carnival Cruise Lines -
Certificate Course in STCW - undefined
Hindustan Institute of Maritime Training
Diploma - Culinary
Indian Institute of Catering Technology And Hotel Management
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