SATHEESH AZAGESAN

I have 8 + years of experience in Continental and Indian Cuisine. Received awards for hard work in the Park Hotel (5 star). I have completed successfully three years full time Diploma in Hotel Management and Catering Technology program. Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.

• Prepare food according to pre-planned buffet menu, a la carte menu ordered by guest.
• Plan menu for buffet breakfast, lunch & dinner and also for special events.
• Ensure top class hygiene in the kitchen all the time and maintain as per HACCP standards.
• 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.
• 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.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Produced adequate amounts of mise en place to make meal preparation easier.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared and cooked meals according to recipes and customer specifications.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Monitored food quality and presentation to maintain high standards.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Interacted with guests to obtain feedback on product quality and service levels.

• Area of certification- Airest restaurant-Employee of the Month.
• Area of certification- Airest restaurant-Top performer of the Month.
• Area of certification- Airest restaurant -Employee of the Month.
• Area of certification- The Park hotel-spark of the Park, Award.
• Area of certification- Training - The Park Hotel, standard and procedure training.
• Area of certification- Food Handler certification, food safety training.ca