Srujan Dudgundi

• Started working in the fryer station and was promoted to manage the grill station and developed expertise in cooking steaks, rib eyes, poultry, and seafood
• Worked for Closing and opening of the grill station and maintained significant levels of sanitation and cleanliness
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Communicated effectively with other staff members regarding orders and menu changes.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.

• Completed a 14-week academic externship at Le Baratin, a bistro specializing in classical French cuisine
• Gained valuable exposure to authentic French culinary techniques, classic dishes, and flavors, including the preparation of iconic dishes such as ratatouille, crème Brulé, duck confit, rillettes, tartiflette, and mastering mother sauces
• Worked in opening and closing shifts and assisted the BOH team in preparing daily menus and weekly special menus
• Also worked on the baking section and prepared many desserts by seeking guidance and asking questions to continuously improve my culinary skills
• Served 200 guests daily, single-handedly operated the appetizer and dessert station and prepared food items consistently in compliance with recipes, portioning, cooking, and waste control guidelines.

· Contributed to the efficient operation of a high-capacity café kitchen at George Brown college, collaborating with fellow culinary students and food technologists. Specialized in the pastry section, where responsibilities included meticulous inventory management and timely preparation of pastry items.

· Contributed to Chef House, an à la carte fine dining restaurant worked under Chef Trevor Ritchie (Bocuse d’or 2019 Canada candidate), where I specialized working on the hot side cooking proteins and pasta. Ensured the highest standards of guest service, adeptly managed allergen related requests, and adhered to rigorous safety and hygiene protocols. Demonstrated proficiency in a diverse range of culinary techniques.

• Worked for 8 Months as an Intern in Garde manger and breakfast station
• Also worked in other departments of hotel such as F&B service, Front Office.