Shreya Mitra
Toronto
Summary
Culinary professional with history of enhancing kitchen operations and maintaining high standards of food quality. Proven ability to contribute to menu creation and streamline kitchen processes. Focused on team collaboration and achieving consistent results, ensuring reliability and adaptability in fast-paced setting.
Overview
10
10
years of professional experience
Work History
Junior Sous Chef
Earls Kitchen + Bar
06.2024 - Current
- Responsible for evening kitchen operations. Making sure that food goes out as per recommended standards.
- Making sure the environment is kept clean at all times.
- Ensuring that the kitchen is closed up to the standard requirement.
- Taking care of meeting labour requirements and reviewing the pros and cons of each day service and making reports.
Opening Kitchen Team
Concorde Group
01.2024 - 06.2024
- Assisted with menu execution and production prep.
- Planned execution and complete set up for kitchen operations.
- Successfully got the team trained with soft opening and future running of operations.
Catering Cook
Oliver and Bonacini
09.2022 - 12.2023
- Responsible for preparing different canapes for offsite and office drops.
- Maintaining correct par levels and managing pack out for offsite events.
- Executing service on site for volume events and successfully completing the maximum consumption of food and having zero wastage.
- Responsible for ordering the required ingredients .
- Maintaining food and health standards through regular checks of fridge and freezer temperatures and keeping food to O&B standards.
Junior Pit Master/ Event Execution (offsite)
Cherry St. BBQ
05.2023 - Current
- Assisting the pit master with the required time to control fire in the pit.
- Carrying out the necessary butchery at the same time while managing the pit.
- Responsible for keeping up to date with inventory of sauces , dry rubs and marinades.
- Assisting the offsite crew with organized list for pack out and carrying out offsite events.
Prep/ Offsite Event Cook
Yorkshire Pudding
09.2022 - Current
Banquet Cook
Story's Building (Scale Hospitality)
04.2019 - Current
- Trained under seasoned chefs in understanding prep and mise for multiple events.
- Executing high food standards in quality and during service.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Mentored staff in food preparation and storage best practices.
- Prepared, cooked and plated sensory-appealing meals in line with portion standards.
- Used ingredients creatively to minimise food waste and stay within budgets.
Line/ Expo Cook
The Keg Restaurants
09.2022 - 01.2023
- Plated completed meals with meticulous attention to presentation and portion control.
- Monitored line production to achieve consistent quality.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Prepared, produced and packed food in tight timescales.
Breakfast/Brunch Cook
Kost (Ink Entertainment)
06.2021 - 05.2022
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Studied under qualified chefs to train in cuisines and requirements of different cooking stations for lunch and dinner.
- Used batch cooking equipment to create multiple meal items at once.
- Prepared uniform dishes with meticulous care and attention to detail and quality.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Worked at the heart of breakfast and brunch service the egg station and successfully carried out service
Junior Tournant
Amal (Ink Entertainment)
08.2020 - 05.2021
- Worked on all stations and learned the cuisine under the guidance of the chefs.
- Responsible for prep for the service and executed the desired quality of food.
- Managed stations when staff didn't show up and covered service.
- Organized fridge and freezer and maintained inventory of the respective products such as sausage, fish, sauces etc.
Sushi Prep Cook
Ki modern Japanese
09.2018 - 04.2019
Commis 2
Hyatt Regency Mumbai
07.2017 - 07.2018
- Responsible for maintaining the station under the guidance of the CDP.
- Executing orders and maintaining high food quality standards with the respective time and taking extra efforts to satisfy guest's pallet.
- Carrying out banquet parties of the specific cuisine.
- Adhering to food safety regulations under the FSSAI standards.
Intern Trainee
Taj Group of Hotels IHCL
09.2015 - 02.2016
- Trained in all four departments of the hotel.
- Trained at specialty restaurant Ming-Yang (pan asian cuisine) and worked the prep and service shifts.
Education
Certificate of Higher Education - Food safety
Food Safety Training
09.2028
Diploma of Higher Education - Culinary Arts
George Brown College
Toronto, ON01.2020
Bachelor of Science - Hospitality Management
Sophia College (University of Mumbai)
03.2017
Skills
- Event catering coordination
- Seasonal availability understanding
- Kitchen equipment maintenance
- Hotel restaurant operations
- Positive and professional
- Quality Assurance
- Quick Adaptation to fast paced environments
- Kitchen leadership
- Maintaining consistency
- Team leadership
- Mentoring and coaching
Events
- TIFF (Toronto International Film Festival) : 2019, 2022 - Story's Building (Scale Hospitality)
- RBC Bluesfest Ottawa : 2023-Who's Catering (Craft catering)
- Caribana fest : 2023 -O&B ( Cabana)
- TD Party 5000 Pax :2023- O&B (Cabana)
Accomplishments
- Received employee of the month at Hyatt Regency Mumbai for May 2017
- Received good customer reviews on TripAdvisor and Zomato. 2016-2017.
- Awarded Nestle Young chef contest 2015, 2016.
- Certificate of completion ( Pastry) Le Cordon Bleu London by Chef Olivier Mourelon . 2016
- Certificate of participation Nestle Professional Yocuta Program (Young Culinary Talents) (Gastronomy) by Head of Food Kerman Shroff 2016.
Languages
English
Full Professional
Timeline
Junior Sous Chef
Earls Kitchen + Bar
06.2024 - Current
Opening Kitchen Team
Concorde Group
01.2024 - 06.2024
Junior Pit Master/ Event Execution (offsite)
Cherry St. BBQ
05.2023 - Current
Catering Cook
Oliver and Bonacini
09.2022 - 12.2023
Prep/ Offsite Event Cook
Yorkshire Pudding
09.2022 - Current
Line/ Expo Cook
The Keg Restaurants
09.2022 - 01.2023
Breakfast/Brunch Cook
Kost (Ink Entertainment)
06.2021 - 05.2022
Junior Tournant
Amal (Ink Entertainment)
08.2020 - 05.2021
Banquet Cook
Story's Building (Scale Hospitality)
04.2019 - Current
Sushi Prep Cook
Ki modern Japanese
09.2018 - 04.2019
Commis 2
Hyatt Regency Mumbai
07.2017 - 07.2018
Intern Trainee
Taj Group of Hotels IHCL
09.2015 - 02.2016
Certificate of Higher Education - Food safety
Food Safety Training
Bachelor of Science - Hospitality Management
Sophia College (University of Mumbai)
Diploma of Higher Education - Culinary Arts
George Brown College
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