Shiraj Gene
Laval,QC
Summary
Bilingual Line Cook, First Cook, Manager and Sous Chef with 27 years in cooking, hiring and training staff, creating menus, specials, managing labor costs, etc. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.
Overview
20
20
years of professional experience
Work History
Chef
Scores Ste-Therese
09.2019 - 01.2024
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Chef
Scores Vimont
02.2014 - 03.2019
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
Symphony Senior Living
01.2011 - 01.2014
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Verified freshness of products upon delivery
- Expertly managed staff and maintained appropriate staffing levels throughout shifts
- Promptly reported any maintenance and repair issues to Executive Chef
- Practiced safe food handling procedures at all times
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Manager
Fresh Slice Pizza
01.2005 - 01.2008
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Cook
Roasters Resturant
01.2004 - 01.2005
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Line Cook
Scores
01.2004 - 01.2004
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Education
Diploma of Vocational studies (D.V.S) Professional Cooking -
St. Pius X Culinary Institute
Montréal, QC01.2011
High School Diploma -
St.Patrick's College
Jaffna, LK01.1990
Skills
- Strong attention to safe food handling procedures
- Institutional and batch cooking
- Very Adaptable
- Fast Learner
- Highly Dependable
- Beautiful presentation of food
- Resource Management
- Pantry Restocking
- Staff Coordination
- Regulatory Compliance
Languages
English
Professional Working
French
Professional Working
Tamil
Native or Bilingual
Timeline
Chef
Scores Ste-Therese
09.2019 - 01.2024
Chef
Scores Vimont
02.2014 - 03.2019
Sous Chef
Symphony Senior Living
01.2011 - 01.2014
Manager
Fresh Slice Pizza
01.2005 - 01.2008
Cook
Roasters Resturant
01.2004 - 01.2005
Line Cook
Scores
01.2004 - 01.2004
Diploma of Vocational studies (D.V.S) Professional Cooking -
St. Pius X Culinary Institute
High School Diploma -
St.Patrick's College
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