Summary
Overview
Work History
Education
Skills
Accomplishments
Skills
Additional Information
Work Availability
Certification
Affiliations
Work Preference
Quote
Software
Languages
Interests
Accomplishments
Timeline
Hi, I’m

SHAN CHAKRABORTY

Whitby,ON
SHAN CHAKRABORTY

Summary

A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications that you are looking for. Self-motivated quality- and cost- oriented manager, able to produce quality results while adhering to well-planned budgets. Well versed in many styles of cooking. Over 10 years' experience in quality food preparation, and strong sense of smell, taste and artistic presentation with coordination and time management skills. Authorized to work in the US for any employer

Overview

16
years of professional experience

Work History

UHN( TORONTO GENERAL HOSPITAL), Toronto, ON

FOOD AND NUTRITION SUPERVISOR
04.2014 - Current

Job overview

  • Planned, directed, and monitored clinical functions of dietetic staff.
  • Partnered with interdisciplinary care team to address resident nutrition programs.
  • Conducted employee training sessions for improved food safety practices and compliance with regulations.
  • Coached individuals on methods for managing chronic diseases with effective dietary plans.
  • Developed and prepared low-fat, low-cholesterol and chemical-free meals.
  • Monitored food storage techniques to preserve freshness, prevent contamination, and adhere to industry best practices.
  • Optimized food production processes, streamlining operations while maintaining quality standards.
  • Completed food and physical safety audits to verify health and well-being of staff members and patrons.
  • Provided in-depth information on nutritional care to maximize health.
  • Monitored patient progress and documented nutritional information in patient charts and records.
  • Led a team of kitchen staff to achieve efficient workflow and maintain high standards of cleanliness.
  • Supervised daily food preparation activities, ensuring consistency in presentation and portion sizes across all dishes served.
  • Collaborated with dietitians to create balanced meals suitable for patients with specific health conditions.
  • Established strong relationships with vendors, negotiating favorable terms for bulk purchases and securing reliable supply channels.
  • Maintained food at proper operating temperatures, trained team in food safety and documented required temperatures.
  • Handled customer complaints professionally, resolving issues promptly to ensure continued satisfaction.
  • Improved food quality by implementing strict quality control measures and regular inspections.
  • Enhanced customer satisfaction by ensuring timely meal preparation and delivery.
  • Assisted in menu planning, incorporating seasonal ingredients for maximum freshness and taste appeal.
  • Managed food inventory efficiently, reducing waste and maintaining optimal stock levels.
  • Assisted on tray line and prepared trays according to prescribed diets and patron requests.
  • Maintained a safe working environment by enforcing strict adherence to workplace safety guidelines.
  • Took initiative to solve problems and recommended improvements to hospital food service procedures and interdepartmental processes.
  • Increased overall efficiency through effective scheduling and allocation of tasks among kitchen staff members.
  • Coordinated catering services for special events held at the facility or offsite locations as needed.
  • Evaluated employee performance regularly, providing constructive feedback for ongoing improvement efforts.
  • Produced clear and concise meal and exercise plans for clients based on specific dietary needs and medical requirements.
  • Established and monitored staff schedules, made assignment sheets and monitored menus.
  • Provided professional services and support in a dynamic work environment.
  • Demonstrated leadership skills in managing projects from concept to completion.
  • Paid attention to detail while completing assignments.
  • Worked flexible hours across night, weekend, and holiday shifts.

BAYCREST GERIATRIC CARE

FOOD SERVICE SUPERVISOR
03.2008 - 05.2014

Job overview

  • Supervises employees engaged in serving food in hospital, nursing home, school, or similar institutions, and in maintaining cleanliness of food service areas and equipment: Trains workers in performance of duties.
  • Assigns and coordinates work of employees to promote efficiency of operations, supervises serving of meals and Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met.
  • Prepares work schedules and evaluates work performance of employees and when supervising workers engaged in tray assembly, may be designated Tray-Line Supervisor.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Improved efficiency of kitchen operations by reorganizing workstations for optimal productivity during peak hours.
  • Established and managed team schedules and shift assignments.
  • Established strong relationships with local suppliers to ensure the freshest ingredients were used in all dishes prepared.
  • Closely monitored food safety procedures ensuring consistent adherence to HACCP guidelines, preventing foodborne illnesses.
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
  • Oversaw training of more than 45 team members.
  • Enhanced overall dining experience by attentively addressing customer concerns or complaints, taking appropriate actions to rectify issues and prevent future occurrences.
  • Controlled food costs and managed inventory.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Reduced food waste by implementing proper inventory tracking and storage practices.
  • Maintained high-quality standards for food preparation, presentation, and taste across all menu offerings.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Ordered new supplies and food to maintain service levels
  • Reduced food waste by implementing proper inventory tracking and storage practices
  • Controlled expenses and boosted profitability by managing food and labor costs
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations
  • Supervised food presentation and plating to enhance visual appeal
  • Maintained high-quality standards for food preparation, presentation, and taste across all menu offerings
  • Established strong relationships with local suppliers to ensure the freshest ingredients were used in all dishes prepared
  • Established and managed team schedules and shift assignments
  • Maintained health and food safety standards at all stages, from storage through delivery
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods
  • Identified team weak points and implemented corrective actions to resolve concerns
  • Boosted employee morale by providing ongoing training, support, and performance feedback to staff members
  • Controlled food costs and managed inventory
  • Reviewed and approved employee schedules and timesheets
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations

BRAMPTON CIVIC HOSPITAL( WILLIAM OSLER)

NUTRITION AIDE
04.2008 - 03.2010

Job overview

  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
  • Cut, sliced and ground meat, poultry and seafood to prepare for cooking.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Promoted a positive dining experience for patients through friendly interactions and attentive service during meal times.
  • Reduced the risk of cross-contamination by properly storing food items and implementing allergen-free cooking techniques when necessary.
  • Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
  • Supported hospital goals for optimal patient outcomes by consistently providing high-quality nutrition services.
  • Observed diners to respond to additional requests and determine when meal completed.
  • Built strong relationships with clients to deliver emotional support and companionship.
  • Monitored food quality and freshness throughout day.
  • Maintained clean personal areas and prepared healthy meals to support client nutritional needs.
  • Increased efficiency in the kitchen by maintaining proper inventory levels and minimizing food waste.
  • Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
  • Maintained accurate records of patient meals, dietary restrictions, and preferences for efficient meal preparation.
  • Assisted in the training and onboarding of new Nutrition Aides, sharing knowledge and best practices for providing exceptional patient care.
  • Cleaned and organized kitchen, dining and service areas.
  • Facilitated better communication between kitchen staff and healthcare providers, resulting in improved patient care.
  • Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed
  • Reduced the risk of cross-contamination by properly storing food items and implementing allergen-free cooking techniques when necessary
  • Developed strong relationships with patients, earning their trust while addressing their unique dietary needs and concerns

Education

FLEMMING COLLEGE TORONTO, ONTARIO

Associate of Science from Food And Nutrition Management (FSNM)
04.2025

University Overview

Arts Culinary Arts

CENTENNIAL COLLEGE Toronto, ON

Associate of Science from DIPLOMA IN FOOD SERVICE WORKER
03.2020

University Overview

CDI COLLEGE Toronto, ON

Associate of Science from PHARMACY TECHNICIAN
04.2008

University Overview

NIIT WEST BENGAL, INDIA

Associate of Science from DIPLOMA IN COMPUTER APPLICATION
06.2004

University Overview

CALCUTTA UNIVERSITY WEST BENGAL, INDIA

Bachelor of Science from PHYSICS, CHEMISTRY, MATHEMATICS
04.1993

University Overview

Medical Assistant

Skills

  • Catering Coordination
  • Safety Training
  • Resource Allocation
  • Work Schedule Creation
  • Problem-Solving
  • Food production management
  • Theft Procedures Establishment
  • Payroll Preparation
  • Worker Training

Accomplishments

Accomplishments
  • Supervised team of 45 unionized staff members.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Developed a wellness research project related to vegetarian and vegan diets.
  • Resolved product issue through consumer testing.
  • Documented and resolved huge sick call issues which led to saving money.
  • Collaborated with team of 45 members in the development of a beltline and NDC ( nutration distribution centre) project

Skills

Skills
  • Food production.
  • Menu planning and costing.
  • Food safety and sanitation regulations.
  • Food service activities and policies.
  • Effective business practices.

Additional Information

Additional Information
  • A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications that you are looking for. Self-motivated
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Certification

Food and Nutrition Mnagement ( ongoing)

Diploma in Food Service Worker

Food Handler

CPR, First Aide, WHIMIS, OSHA

Diploma in computer Application

Affiliations

Affiliations

ACFSA (Association of Correctional Food Service Affiliates

Food Affiliate Programs

FSW

CPTH ( canadian pharmacy technician)

CSNM

Work Preference

Work Type

Full Time

Work Location

On-SiteRemoteHybrid

Important To Me

Company CultureCareer advancementWork-life balance

Quote

Judge a man by his questions rather than his answers.
Voltaire

Software

Microsoft word, Nexus, Kroll and HWNG

Languages

English
Bilingual or Proficient (C2)

Interests

To read different food journals and try various food from different culture

Accomplishments

Accomplishments
  • Supervised team of 45 staff members.
  • Collaborated with team of food service department in the development of a kosher project
  • Documented and resolved attendence isssues which led to minimize sick calls
  • Achieved production and serving goal through effectively helping with team members
  • Resolved product issue through consumer testing.
  • Achieved employee of the years 3 times in a row by completing task with accuracy and efficiency.

Timeline

FOOD AND NUTRITION SUPERVISOR
UHN( TORONTO GENERAL HOSPITAL)
04.2014 - Current
NUTRITION AIDE
BRAMPTON CIVIC HOSPITAL( WILLIAM OSLER)
04.2008 - 03.2010
FOOD SERVICE SUPERVISOR
BAYCREST GERIATRIC CARE
03.2008 - 05.2014
FLEMMING COLLEGE
Associate of Science from Food And Nutrition Management (FSNM)
CENTENNIAL COLLEGE
Associate of Science from DIPLOMA IN FOOD SERVICE WORKER
CDI COLLEGE
Associate of Science from PHARMACY TECHNICIAN
NIIT
Associate of Science from DIPLOMA IN COMPUTER APPLICATION
CALCUTTA UNIVERSITY
Bachelor of Science from PHYSICS, CHEMISTRY, MATHEMATICS

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SHAN CHAKRABORTY