Shivam Bali
Calgary
Summary
Organized and dependable team player successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
7
7
years of professional experience
Work History
Sous Chef
Eaglequest Golf
01.2023 - 06.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Provide leadership and direction to kitchen staff during service, coordinating their tasks to ensure efficiency and a seamless workflow
- Collaborate with the head chef to create new dishes, develop seasonal menus, and experiment with different ingredients and cooking techniques
- Assist in training new kitchen staff, and provide ongoing coaching and guidance to existing team members to enhance their skills and performance
- Planning and Executing Banquets
- Monitor kitchen inventory, including ingredients, supplies, and equipment
- Collaborate with the head chef to place orders and control costs effectively
- Work closely with the front-of-house staff to ensure smooth communication between the kitchen and dining area
- Ensure compliance with health and safety regulations, as well as food handling guidelines, to maintain a safe and clean working environment
- Assist the head chef in any way necessary to facilitate the kitchen's smooth operation and overall success.
Chef De Partie
CHAR Hospitality Group
10.2022 - 01.2023
- Planning and executing events according to banquet event order
- Setup and work at different live stations
- Minimizing food cost by controlling portions and following FIFO
- Keeping work station area clean and tidy
- Complete temperature audits at the start and end of my shift
- Helping on line if needed
- Receiving order from the vendor
- Ensuring all the food is served at the right temperature
- Co-ordinate with FOH.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Line Cook
Heritage Pointe Golf Club
07.2022 - 10.2022
- Opening up, set up and clean station for the breakfast
- Prepare ingredients then cook and assemble dishes as indicated in guest requirements for the banquet or buffet
- Perform portion control and minimize waste
- Complete daily temperature audits for walk-in coolers and freezers and for line
- Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery
- Maintain a clean work station area, including kitchen equipment, tables, and shelves
- Ensure quality and freshness of ingredients and products
- Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef.
Kitchen Manager
Marcello's Market and Deli
02.2018 - 08.2021
- Opening and closing the restaurant
- Making sure all the equipments are in operation and clean
- Maintaining inventory and record of food, supplies and equipment
- Managing Invoices from vendors and reporting any discrepancies
- Clean and maintain station in practicing good safety and sanitation
- Planning the day and executing accordingly
- Making sure the customers are getting the best service
- Planning and preparing dishes in accordance with customers’ dietary needs
- Cooking dishes in high volume, approx
- For 150 people everyday
- Co-ordinate with front house.
Line Cook
Chop Steakhouse and Bar
07.2018 - 05.2019
- Prepare ingredients then cook and assemble dishes as indicated by recipes
- Perform portion control and minimize waste to keep cost within forecasted range
- Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery
- Set up and clean station according to restaurant protocol
- Maintain a clean work station area, including kitchen equipment, tables, and shelves
- Comply with applicable sanitary, health, and personal hygiene standards
- Ensure quality and freshness of ingredients and products
- Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef.
Prep cook
Terroni-Sud Forno
08.2017 - 11.2017
- Making different kinds of pasta from scratch
- Preparing meats and fillings for the pasta
- Making sure stations are filled for the service
- Maintaining a clean station while and after working
- Ensuring to clean and maintain the work station and kitchen equipment.
Education
2yr Diploma in Business Accounting -
George Brown College
08.2017
Skills
- Menu Planning
- Inventory Management
- Banquet Experience
- Attention to detail
- Ability to Multitask
- Kitchen Sanitation and Safety
- Food Safety
- Kitchen Staff Management
Timeline
Sous Chef
Eaglequest Golf
01.2023 - 06.2024
Chef De Partie
CHAR Hospitality Group
10.2022 - 01.2023
Line Cook
Heritage Pointe Golf Club
07.2022 - 10.2022
Line Cook
Chop Steakhouse and Bar
07.2018 - 05.2019
Kitchen Manager
Marcello's Market and Deli
02.2018 - 08.2021
Prep cook
Terroni-Sud Forno
08.2017 - 11.2017
2yr Diploma in Business Accounting -
George Brown College