Shubham Kala
Penticton,BC
Summary
Dynamic line cook with a professional attitude and a proven track record at Barley Mill Pub and Restaurant. Expert in efficient space management and culinary techniques, I enhanced guest satisfaction by adapting recipes based on feedback. Committed to maintaining high standards of cleanliness and organization while fostering a collaborative kitchen environment.
Overview
7
7
years of professional experience
Work History
Line Cook
Barley Mill Pub and Restaurant
02.2022 - 09.2025
- Prepared and cooked high-quality dishes according to menu specifications.
- Collaborated with kitchen staff to ensure timely meal service during peak hours.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted in training new line cooks on food preparation techniques and safety standards.
- Implemented efficient cooking methods to enhance speed without compromising dish quality.
- Monitored inventory levels, reporting shortages to management for timely replenishment.
- Conducted regular quality checks on food items before serving to maintain standards.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Adapted recipes based on customer feedback, improving overall guest satisfaction ratings.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Commis Chef
Hoel Holiday Inn
09.2018 - 12.2021
- Assisted in preparing high-quality dishes in fast-paced kitchen environment.
- Operated and maintained kitchen equipment to ensure safety and efficiency.
- Collaborated with chefs to develop seasonal menu items, enhancing guest satisfaction.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
Education
Bachelor in Hospitality And Tourism - Hospitality Management
Kukreja Institute of Hotrl Management And Tourism
India04-2018
Skills
- Organizational time strategies
- Enthusiastic contributor
- Efficient space management
- Attention to detail
- Professional attitude
- Customer service
Languages
English
Full Professional
Hindi
Full Professional
Spanish
Elementary
Timeline
Line Cook
Barley Mill Pub and Restaurant
02.2022 - 09.2025
Commis Chef
Hoel Holiday Inn
09.2018 - 12.2021
Bachelor in Hospitality And Tourism - Hospitality Management
Kukreja Institute of Hotrl Management And Tourism