SENTHAMARAI KANNAN ETHIRAJ
Edmonton,AB
Summary
Self-motivated and quality-driven individual with a strong commitment to prepare exceptional cuisine and maintain safe and efficient kitchen environment. Demonstrated passion for motivating culinary team to deliver truly spectacular results.
Overview
20
20
years of professional experience
Work History
HEAD COOK
TASTY INDIAN RESTAURANT
03.2023 - Current
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Managed time efficiently in order to complete all tasks within deadlines.
COOK
BING'S RESTAURANT
05.2019 - 11.2022
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
HEAD COOK
MOONWALK RESORTS
08.2015 - 01.2019
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
FIRST COOK
MGM BEACH RESORTS
06.2013 - 07.2015
SECOND COOK
ROYAL CARIBBEAN CRUISE LINE
07.2012 - 04.2013
SECOND COOK
ROYAL CARIBBEAN CRUISE LINE
09.2011 - 04.2012
COMMI II
THE RENAISSANCE COCHIN
03.2008 - 08.2011
COMMI III
TAJ GARDEN RETREAT
01.2007 - 02.2008
COMMI III
HOTEL SAVERA
10.2005 - 12.2006
Education
B.B.A. -
Annamalai University
Tamil Nadu,India05.2009
DHMCT -
SIHM&CT
Tamil Nadu,India06.2005
HSE -
Higher Secondary Education
Tamil Nadu,India03.2004
SSLC -
High School
Tamil Nadu,India03.2002
Skills
- Food storage
- Meal preparation
- Cleaning and sanitation
- Staff management
- Knife skills
- Verbal and written communication
- Food safety
- Training and mentoring
Training
- Sterling Resorts, Kodaikanal, India, 6 Months
- Vestin Park, Chennai, India, 2 Months
Languages
Tamil
Telugu
Malayalam
English
Disclaimer
I hereby declare that the above-furnished details are true to the best of my knowledge and belief.
Timeline
HEAD COOK
TASTY INDIAN RESTAURANT
03.2023 - Current
COOK
BING'S RESTAURANT
05.2019 - 11.2022
HEAD COOK
MOONWALK RESORTS
08.2015 - 01.2019
FIRST COOK
MGM BEACH RESORTS
06.2013 - 07.2015
SECOND COOK
ROYAL CARIBBEAN CRUISE LINE
07.2012 - 04.2013
SECOND COOK
ROYAL CARIBBEAN CRUISE LINE
09.2011 - 04.2012
COMMI II
THE RENAISSANCE COCHIN
03.2008 - 08.2011
COMMI III
TAJ GARDEN RETREAT
01.2007 - 02.2008
COMMI III
HOTEL SAVERA
10.2005 - 12.2006
B.B.A. -
Annamalai University
DHMCT -
SIHM&CT
HSE -
Higher Secondary Education
SSLC -
High School
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