Sonam Dorjee
Toronto,ON
Summary
Proactive and quick learner, excelled as a Trainee at Taj Hotel, West End Bangalore, mastering new materials and processes. Demonstrated exceptional time management and team collaboration, significantly enhancing departmental efficiency. Skilled in customer service, committed to continuous improvement and industry knowledge expansion.
Overview
5
5
years of professional experience
Work History
Community Banquet Kitchen, Head Chef
Tibetan Settlement Bylakuppe
01.2023 - 02.2023
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Trane
Taj Hotel, West End Banglore
01.2018 - 02.2019
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
Education
Bachelor of Arts - Culinary Arts
Culinary Academy of India
Hyderabad , India 04-2019
Skills
- Time management
- Team collaboration
- Attention to detail
- Customer service
Accomplishments
- Collaborated with team of "Blue Ginger"India's first signature vietnamese restaurant in the development of specialist kitchen and authentic culinary offerings.
- Collaborate with team of "Masala Clube" specialist kitchen of Indian cuisine.
- Supervised team of 6 staff members.
- Documented and resolved kitchen inefficiencies, which led to improved workflow, reduce prep times, and consistently high quality dishes being served to guest.
- Resolved product issue through consumer testing.
Languages
English
Full Professional
Timeline
Community Banquet Kitchen, Head Chef
Tibetan Settlement Bylakuppe
01.2023 - 02.2023
Trane
Taj Hotel, West End Banglore
01.2018 - 02.2019
Bachelor of Arts - Culinary Arts
Culinary Academy of India
Similar Profiles
Lobsang ThinleyLobsang Thinley
Volunteer at Tibetan Old AgeVolunteer at Tibetan Old Age
Tenzin PalkeyTenzin Palkey
Voluntary Caregiver at Tibetan Old Age CentreVoluntary Caregiver at Tibetan Old Age Centre
TENZIN WOESERTENZIN WOESER
Communications Intern at TCPC ( Tibetan Children's Project Canada )Communications Intern at TCPC ( Tibetan Children's Project Canada )