SHREYASH KULKARNI
Vancouver,BC
Summary
Souse chef/ Line lead/ Line cook/ Sauce prep/ West coast Cuisine
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Reliable team collaborator with focus on achieving culinary excellence.
Overview
12
12
years of professional experience
Work History
Sous Chef
Arctic Lodges
2025.06 - 2025.09
- Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
- Developed and executed seasonal menus, incorporating local ingredients and culinary trends.
- Collaborated with front-of-house staff to enhance overall dining experience through menu knowledge.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Souse Chef
Fernie Alpine Resort (Cirque)
2024.11 - 2025.04
- Souse Chef (Winter Season)
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Trained new kitchen staff on proper cooking techniques and equipment usage.
- Managed inventory, reducing waste through effective stock control practices.
- Planned and directed high-volume food preparation in fast-paced environment.
Souse Chef
West Coast Wilderness Lodge
2024.06 - 2024.10
- 5 course menu/ Wedding menu.
- Hot side/ Organizing/ Assisting Chef.
- Assisted in menu development and daily specials to enhance guest experience.
- Prepared high-quality dishes in accordance with culinary standards and safety regulations.
- Summer season
Line lead
Sector 7 kitchen+ bar
2022.01 - 2024.01
- Organising bills and communicating with cooks according to priority of bills ordered.
- Platting and timely execution of all the orders.
- Prepping/ cooking/ platting
Line Cook
The Ellis
2021.01 - 2022.01
- Prepare food orders.
- Cold side/ Hot side/ prep/ sauces
- Prepare orders timely manner.
Souse chef
Mumbai Local Restaurant
2017.01 - 2020.01
- Indian Cuisine/ Platting art.
- Lead the line
- Scheduling/ managing staff.
Line cook /Line lead
Boathouse Restaurant
2014.01 - 2017.01
- Preparing food per order.
- Leading the line for orders per bill.
- Protein prep/ sauce prep/ Baking/ Line cooking.
Education
Post Graduate - undefined
Niagara college of Hospitality
01.2013
Bachelor's Degree - undefined
Kohinoor college of hospitality
01.2009
Skills
- Time management
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Food preparation
- Allergen awareness
- Knife skills
- Staff training
- Employee scheduling
- Cost control
Timeline
Sous Chef
Arctic Lodges
2025.06 - 2025.09
Souse Chef
Fernie Alpine Resort (Cirque)
2024.11 - 2025.04
Souse Chef
West Coast Wilderness Lodge
2024.06 - 2024.10
Line lead
Sector 7 kitchen+ bar
2022.01 - 2024.01
Line Cook
The Ellis
2021.01 - 2022.01
Souse chef
Mumbai Local Restaurant
2017.01 - 2020.01
Line cook /Line lead
Boathouse Restaurant
2014.01 - 2017.01
Post Graduate - undefined
Niagara college of Hospitality
Bachelor's Degree - undefined
Kohinoor college of hospitality