Shummy Kumar
ENFIELD,NS
Summary
Seeking a challenging position, utilizing my abilities developed through my Experience and education with an opportunity for career growth based on my Merit and to promote the growth of the organization.
Overview
10
10
years of professional experience
Work History
Cook
ENFIELD BIG STOP RESTAURANT
11.2023 - Current
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Continuously updated personal knowledge about ingredient trends, nutritional preferences resulting in well-informed adjustments to recipes.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
Line Cook
O&R Restaurant
10.2022 - Current
- Assisted in the daily preparation of food items in accordance with recipes
- Opened or closed kitchen as dictated by department scheduling
- Maintained knowledge of menu items and ingredients to meet customer requests and dietary restrictions
- Prepared sauces and garnishes to add flavor to dishes
- Disposed of spoiled and expired food according to waste regulations.
Commis Chef
Carnival cruise line
04.2018 - 06.2021
- Cooked food items by grilling, frying, and sautéing according to recipes and standards
- Prepped food items by cutting, chopping, and mixing sauces
- Performed general maintenance duties such as cleaning floors, walls and equipment using appropriate chemicals and supplies
- Used proper food handling and storage techniques to meet health inspection standards and requirements
- Ensured proper storage of food items at correct temperature according to health code standards
- Prepared food items consistently and in compliance with recipes, portion controls, and presentation specifications as set by the restaurant
- Cleaned and sanitized cooking surfaces at end of shift.
Commis Chef 2nd
Courtyard by Marriott
02.2017 - 03.2018
- Cooked food items by grilling, frying, and sautéing according to recipes and standards
- Prepped food items by cutting, chopping, and mixing sauces.
3rd Commis Chef
The Zuri Whitefield
06.2015 - 11.2016
- Trained junior staff in basic kitchen operations and techniques
- Followed strict hygiene standards while handling food products.
Trainee Cook
Hilton
12.2013 - 04.2014
- Prepared bulk orders in accordance with established guidelines.
Education
12th -
10th -
BSc in Hospitality and hotel Administration -
Skills
- Sauce Preparation
- Knife Skills
- Contamination Control
- Kitchen Sanitization
- Grill Operation
- Fish and Seafood Preparation
Personal Information
Title: Chef
Languages
English
Elementary
Timeline
Cook
ENFIELD BIG STOP RESTAURANT
11.2023 - Current
Line Cook
O&R Restaurant
10.2022 - Current
Commis Chef
Carnival cruise line
04.2018 - 06.2021
Commis Chef 2nd
Courtyard by Marriott
02.2017 - 03.2018
3rd Commis Chef
The Zuri Whitefield
06.2015 - 11.2016
Trainee Cook
Hilton
12.2013 - 04.2014
12th -
10th -
BSc in Hospitality and hotel Administration -
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