SIMARPAL SINGH SARAN
Prince George,BC
Summary
Energetic Chef with passion for food and commitment to providing customers with exceptional culinary experiences. Focuses on using fresh ingredients to create flavorful dishes appealing to different palates. Team player offers clear communication and problem-solving.
Overview
8
8
years of professional experience
1
1
Certification
Work History
COOK-1
Northern Health
10.2023 - Current
- Typically focus on various food preparation duties to help with food production and efficiently deliver finished dishes to patients
- Responsibilities include a wide range of tasks that keep the kitchen running smoothly, from cleaning up after cooking to adhering to food safety regulations
- Follow guidelines to ensure correct serving temperatures and adequate portion control
- Proficient understanding of food allergies and modified diets.
- Measured and mixed ingredients according to precise recipes for best results.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
- Managed opening and closing shift kitchen tasks.
COOK -1
The Crest Hotel
06.2023 - 03.2024
- Maintained And keep the records of food safety and sanitation standards.
- Preparing and cooking breakfast meals according to established recipes and restaurant requirements
- Following food safety and hygiene regulations while preparing and handling food items
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintaining a clean and organized working space, including kitchen equipment and tools
- Ensuring inventory levels are maintained and communicating with management team on supplies that need to be replenished.
- Collaborated with the management team to develop new menu items based on customer feedback and preferences.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
COOK
The Pavilion Restaurant
06.2021 - 03.2024
- Receive Kitchen order ticket.
- Serves meal by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen
- Attends to the detail and presentation of each order
- Supervise the kitchens helpers and schedule their work shifts
- Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals
- Completes hot meal preparation by grilling, sauteing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients
- Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
COMMI-1
Holiday Inn (I.H.G.)
03.2020 - 03.2021
- Cook food and prepare top-quality menu items in a timely manner
- Communicate assistance needed during busy periods
- Ensure the quality of the food items
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
- Ability to work efficiently under pressure
- Excellent use of various cooking methods, ingredients, equipment, tools, and processes.
- Paid attention to detail while completing assignments.
CULINARY ASSOCIATE
Courtyard by Marriott
12.2019 - 03.2020
- Plan and execute menus in collaboration with other colleagues
- Always ensure adequacy of supplies
- Place orders in a timely manner
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive sous chef and chef de partie
- Collaborate with other colleagues and seniors
- Ability to multitask.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
COMMIS 1
Hilton Garden Inn
06.2018 - 06.2019
- Supervise, guide and develop chefs of a lower grade ensuring the quality of food production
- Preparation, cooking and presenting Continental dishes
- Responsible for hot & cold section
- In charge of morning buffet breakfast
- Support the Demi Chef de Partie or Commis I in the daily operation and work
- Work according to the menu specifications by the Chef de Partie
- Prepare the daily Mis-en-place and food production in different sections of the main kitchen or satellites
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques
- Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
MANAGEMENT TRAINEE
The Corinthians Resort And Club Pune
06.2017 - 05.2018
- Role model to staff and assist in training them on all staff functions
- Maintain hygiene, sanitary & cleanliness standards while assisting to enforce security and safety measures on the shifts
- Maintain critical standard: holding times, service speed and quality, raw and furnished product quality.
- Follow up on procedures that support market promotions during shifts.
- Maintaining current staff database.
- Perform any ad-hoc duties as required by the Hotel.
- Set up workstations with all needed ingredients and cooking equipment.
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cook food by grilling, baking, boiling etc.)
F&B ASSOCIATE / COMMIS 3
The Corinthians Resort and Club Pune
06.2016 - 05.2017
- Provide the highest and most efficient level of hospitality service to the hotel guests
- Works in the designated station as set by Executive Chef and/or Sous Chef
- Organize the assigned work area and efficiently put away orders
- Prepare and sells food within recommended time frames to meet Guest expectations
- Operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves, and fryers
- Responsible to maintain cleanliness, sanitation at the assigned work area.
Education
Bachelor of Science - Tourism And Hotel Management
University of Nagpur
Nagpur, India08.2015
Higher Secondary School -
Khushal Vidhya Peeth
Gwalior, India05.2011
High School Diploma -
Khushal Vidhya Peeth
Gwalior, India 03.2009
Skills
- Analytical thinking, decision making and problem-solving
- Adaptability and tolerant to stressed situations
- Decision making and negotiating skills
- Event Catering
- Kitchen Organization
- Fine Dining
- Portion Control
- Kitchen equipment operation and maintenance
- Plating and presentation
- Special Diets Knowledge
- Food Waste Reduction
- New Recipe Creation
- Food photography
- Culinary creativity
Languages
English
Native or Bilingual
Achievements And Interests
Best Chef award during Food & beverage week to show case best dish.
Sous chef in fourth year in college function (2014-2015).
Assistant restaurant manager in third year in college functions (2013-2014).
Food & Beverage Captain in second year (2012-2013).
Participated in various sports competitions at college level.
Participated in various Theme Dinners at college level.
Certification
- FoodSafe Level-1
Additional Information
Total years of experience: 8
Timeline
COOK-1
Northern Health
10.2023 - Current
COOK -1
The Crest Hotel
06.2023 - 03.2024
COOK
The Pavilion Restaurant
06.2021 - 03.2024
COMMI-1
Holiday Inn (I.H.G.)
03.2020 - 03.2021
CULINARY ASSOCIATE
Courtyard by Marriott
12.2019 - 03.2020
COMMIS 1
Hilton Garden Inn
06.2018 - 06.2019
MANAGEMENT TRAINEE
The Corinthians Resort And Club Pune
06.2017 - 05.2018
F&B ASSOCIATE / COMMIS 3
The Corinthians Resort and Club Pune
06.2016 - 05.2017
Bachelor of Science - Tourism And Hotel Management
University of Nagpur
Higher Secondary School -
Khushal Vidhya Peeth
High School Diploma -
Khushal Vidhya Peeth
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