Summary
Overview
Work History
Education
Accomplishments
Timeline
Generic
SREEJITH MS

SREEJITH MS

303-314 GOLDSTREAM AVE COLWOOD,BC

Summary

Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Skilled food preparation team member experienced in readying cold foods, sides and beverages. Reliable in keeping surfaces clean and sanitized for infection control. Always ready to help team members and customers.

Overview

11
11
years of professional experience

Work History

Chef Assistant

DENNYS NORTH LAND PROPERTIES
COLWOOD, BC
08.2022 - Current
  • Assisted Chef in preparing ingredients for various dishes.
  • Cleaned and organized kitchen equipment, appliances, and utensils.
  • Maintained cleanliness of work areas throughout shift.
  • Stocked food items and supplies as needed.
  • Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
  • Monitored temperatures of ovens and grills to ensure proper cooking times were observed.
  • Organized walk-in coolers and freezers according to FIFO principles.
  • Documented daily production sheets for each dish prepared.
  • Checked freshness of food products prior to use.

Commis Chef

CARNIVAL CORPORATION
MIAMI.FL, USA
09.2016 - 07.2019
  • Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
  • Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
  • Inspected dining facilities prior to opening hours ensuring that they were ready for customer service.
  • Performed basic knife skills such as dicing, slicing, mincing vegetables.
  • Communicated effectively with the team regarding menu changes or special requests from customers.
  • Tracked inventory levels of foods and supplies used in daily production.
  • Maintained knowledge of common allergens present in kitchen's recipes and dishes.
  • Took initiative in suggesting new menu items or updating existing ones based on customer feedback.

COMMI 3

TAJ GROUP OF HOTELS ,GATEWAY
ERNAKULAM, KERALA ,INDIA
10.2015 - 10.2016
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Managed portion control using correct utensils during preparation and plating.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.

Job Training

TAJ GROUP OF HOTELS,GATEWAY
ERNAKULAM, KERALA ,INDIA
02.2015 - 10.2015
  • Attended training sessions conducted by senior chefs to learn new techniques.
  • Demonstrated knowledge of different cooking methods, flavors, textures.
  • Managed multiple tasks efficiently while maintaining focus on food quality.
  • Kept up-to-date records of food costs, labor costs, waste management reports.
  • Inspected deliveries for freshness prior to accepting them into the kitchen.
  • Kept kitchen properly cleaned and maintained and all items put away after use.
  • Rotated food stocks, using older items first and tossing expired products.

Commis Chef

SUN MOUNT VIEW RESORT
, MUNNAR,KERALA ,INDIA
08.2013 - 06.2014
  • Safely operated kitchen equipment including industrial size mixers and kitchen tools.
  • Operated industrial mixers and other food processing machinery to support kitchen operations.
  • Abided by company standards in terms of portion and serving sizes.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Trained kitchen workers on culinary techniques.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Created cost estimates for new menu items by taking into account ingredient prices and labour costs.

Chef Trainee

TAJ GROUP OF HOTELS,VIVANTA
, KOVALAM,TAMILNADU,INDIA
04.2013 - 07.2013
  • Attended training sessions conducted by senior chefs to learn new techniques.
  • Plated finished dishes according to presentation standards set by the head chef.
  • Received orders from waiters and waitresses in a timely manner and prepared them accordingly.
  • Maintained high standards of hygiene in accordance with health and safety regulations.
  • Prepared specialty dishes for customers with dietary requirements or preferences.
  • Tasted all dishes before serving to ensure quality control.
  • Followed recipes accurately to prepare dishes according to restaurant standards.

Education

FOOD PRODUCTION

GOVT FOOD CRAFT INSTITUTE
ERNAKULAM,INDIA
05.2013

HIGHER SECONDARY EWDUCATION
ERNAKULAM ,KERALA,INDIA
03.2009

Accomplishments

National hospitality skill certificate awarded by The ministry of tourism,Government of India

Timeline

Chef Assistant

DENNYS NORTH LAND PROPERTIES
08.2022 - Current

Commis Chef

CARNIVAL CORPORATION
09.2016 - 07.2019

COMMI 3

TAJ GROUP OF HOTELS ,GATEWAY
10.2015 - 10.2016

Job Training

TAJ GROUP OF HOTELS,GATEWAY
02.2015 - 10.2015

Commis Chef

SUN MOUNT VIEW RESORT
08.2013 - 06.2014

Chef Trainee

TAJ GROUP OF HOTELS,VIVANTA
04.2013 - 07.2013

FOOD PRODUCTION

GOVT FOOD CRAFT INSTITUTE

HIGHER SECONDARY EWDUCATION
SREEJITH MS