Subin Raj
Halifax,NS
Summary
Dedicated professional with a passion for crafting exceptional culinary experiences. Seeking to contribute my creativity, skillset, and teamwork to a dynamic kitchen environment focused on delivering exquisite dishes and exceeding guest expectations.
Overview
3
3
years of professional experience
Work History
2nd Cook
Hotel Halifax
09.2023 - Current
- Currently working on line and assisting all the other cooks.
- Communicated closely with servers to fully understand special orders for customers.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Line Cook
Spencer's at the Waterfront
05.2022 - 09.2023
- Managed opening and closing shift kitchen tasks.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Cleaning and marinating the meat and fish.
- Plan and introducing new dishes to the menu.
Prep Line Cook
Tandoori Flame
01.2021 - 03.2022
- Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
- Pre- preparation for food like peeling and cutting of vegetables and fruits.
- Marinating and cooking all meat foods.
- Proffesionaly trained on Tandoor oven.
Education
Diploma in Culinary Management - Culinary Management
Niagara College
06.2022
Bachelor Of Science (Hospitality & Hotel Administration) -
IHM Trivandrum (India)
Trivandrum, Kerala04.2019
Secondary -
Pratap Public School (India)
01.2016
Skills
- Ingredients Knowledge & Sourcing
- Baking Techniques
- Recipe Adaptation & Innovation
- Attention to Detail
- Time Management
Languages
English
Native or Bilingual
Timeline
2nd Cook
Hotel Halifax
09.2023 - Current
Line Cook
Spencer's at the Waterfront
05.2022 - 09.2023
Prep Line Cook
Tandoori Flame
01.2021 - 03.2022
Diploma in Culinary Management - Culinary Management
Niagara College
Bachelor Of Science (Hospitality & Hotel Administration) -
IHM Trivandrum (India)
Secondary -
Pratap Public School (India)
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