Shubham Sudhir Surve
Vancouver,BC
Summary
Highly motivated, energetic leader, and team player with over three years of experience in planning, scheduling, and assisting management in the food and beverage industry, seeking opportunities for development, and passionate about pursuing a career in culinary. Adept at preparing high-quality dishes in fast-paced kitchen environments while maintaining consistency, flavor, and presentation standards. Committed to supporting the culinary team, learning from senior chefs, and contributing to a kitchen that values creativity, efficiency, and excellence.
Overview
7
7
years of professional experience
1
1
Certification
Work History
2nd Cook
Hilton Vancouver
Vancouver, BC
05.2025 - Current
- Execute dishes online during dinner service.
- Maintain the service flow by precisely allocating time for IRD and restaurant orders.
- Maintained updated knowledge through continuing education and advanced training.
- Communicated with team members about daily specials and menu changes.
- Coordinated with front-of-house personnel regarding menu changes or special requests from customers.
Cook
Coast (Glowbal Group)
Vancouver, BC
11.2024 - 04.2025
- Work in all the areas of the restaurant, like the forno, grill, proteins, and veg station.
- Completing the task on the daily prep sheet, along with working on the line during the service.
- Receiving daily produce, and checking the product quality upon arrival.
- Being able to anticipate customer needs and prepare food according to their satisfaction.
- Ensuring the FoodSafe guidelines are followed precisely during the shift.
- Setting up the workstation and using the work equipment properly for efficient use and maintenance.
- Requested supplies and equipment orders, explaining needs to managers.
1st Cook
Honey Salt, JW Marriott Parq
Vancouver, BC
01.2022 - 04.2025
- Work in all the areas of the restaurant under the direct supervision of the Sous chef and Executive Chef
- Ensuring all the mise en place is as per the guidelines for the timely execution of the dishes.
- Diligently following the instructions and improving food presentation skills, while imbibing muscle memory to be consistent with the use of ingredients.
- A curious attitude for acquiring knowledge, following the FIFO procedure for all the prepared food items, and ensuring the kitchen met health safety standards for health inspections.
- Monitoring that the portions are correct, and the consistency in food plating is maintained.
- Capable of handling staff, inventory management, recipe development, food presentation, and cost control.
- Use daily production worksheets and waste log forms to record the number of meals cooked, and tasks done.
- I won the Employee of the Quarter award during the first three months after joining the hotel.
- Prepared diverse dishes in a fast-paced kitchen environment.
- Collaborated with chefs to create seasonal menu items.
- Maintained cleanliness and organization of cooking stations.
- Assisted in training junior kitchen staff on cooking techniques.
- Monitored food quality and presentation standards consistently.
- Operated kitchen equipment safely and efficiently at all times.
- Coordinated with front-of-house staff for timely meal service.
- Implemented food safety practices to ensure health compliance standards were met.
- Performed other duties as assigned by supervisor or manager.
- Assisted with menu planning by suggesting new recipes or modifications to existing ones.
- Resolved customer complaints in a timely manner while maintaining high standards of service.
- Planned and prepared meals according to menu specifications and production schedules.
- Conducted regular inspections of kitchen equipment for proper functioning.
- Managed the scheduling of employees in accordance with labor laws.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
Line Cook
Earls Kitchen & Bar Restaurant
Vancouver, BC
06.2023 - 09.2023
- Was responsible for the grill and sauté stations, and had rotational training for expediting at the pass.
- Food preparation of the ingredients used on the line following detailed recipes and having them quality checked from the sous chef.
- Cooked multiple orders simultaneously during busy periods.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Kept stations stocked and ready for use to maximize productivity.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Performed workstation prep prior to shift start.
Line Cook
Perry Lane Hotel a Marriott Hotel
Savannah, U.S.A
04.2018 - 05.2019
- Prepared and served food promptly and courteously.
- Assisted with food service item stocking, as required.
- Ensured the quality of raw and cooked food regularly.
- Maintained a clean and sanitary kitchen area and equipment.
- Managed the expediting station and ensured all orders were prepared according to the time of receipt.
- Conducted the last stage of Quality Assurance to make sure all food items are prepared according to customers' preferences.
- Provided training to new kitchen recruits.
- Helped me become more detail-oriented and encouraged me to be a team member.
- Gained valuable knowledge in the functioning of kitchens and the competencies necessary to thrive in the kitchen environment.
Education
Post Baccalaureate Diploma - Tourism and Hospitality Management
Douglas College
Vancouver, BC01.2024
B.Sc. - Hospitality and Tourism Management
Anjuman-I-Islam’s Institute of Hotel Management & Catering Technology
Mumbai01.2017
Skills
- Kitchen organization
- Recipe modification
- Food pairing
- Strong attention to safe food handling procedures
- Menu planning
- Inventory management
- Food safety
- Quality control
- Customer service
- Time management
- Recipe development
- Team management
- Problem solving
- Effective communication
Certification
Food Safe Level 1
Extracurricular Activities
Secured highest marks in Food Production. Participated in the Dubai Derby World Cup as a part of Food & Beverage Team. Elected as Assistant General Secretary of the student council during an undergraduate program. Nominated for Student of the Year in 2017. Awarded 100% attendance letter & appreciation letter during industrial training. Acted as class representative for all the 6 semesters in the undergraduate program. Elected as the Joint President for the Food Production team during an undergraduate program in 2016.
Training
- November 2015 to March 2016 with Vivanta by Taj President, Mumbai as Trainee
- Department: Front Office, Housekeeping, Food Production, Food & Beverage Service
Accomplishments
- Secured highest marks in Food Production .
- Participated in the Dubai Derby World Cup as a part of Food & Beverage Team
- Elected as Assistant General Secretary of the student council during an undergraduate program.
- Nominated for Student of the Year in 2017 .
- Awarded 100% attendance letter & appreciation letter during industrial training.
- Acted as class representative for all the 6 semesters in the undergraduate program.
- Elected as the Joint President for the Food Production team during an undergraduate program in 2016.
Languages
English
Professional
Timeline
2nd Cook
Hilton Vancouver
05.2025 - Current
Cook
Coast (Glowbal Group)
11.2024 - 04.2025
Line Cook
Earls Kitchen & Bar Restaurant
06.2023 - 09.2023
1st Cook
Honey Salt, JW Marriott Parq
01.2022 - 04.2025
Line Cook
Perry Lane Hotel a Marriott Hotel
04.2018 - 05.2019
Post Baccalaureate Diploma - Tourism and Hospitality Management
Douglas College
B.Sc. - Hospitality and Tourism Management
Anjuman-I-Islam’s Institute of Hotel Management & Catering Technology
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