Suhardik Arya
Etobicoke,Canada
Summary
Culinary Professional experienced in kitchen leadership, HACCP-compliant operations, and innovative fine dining. Achieved high guest satisfaction through effective pre-opening setups, team supervision, and quality plating. Focused on enhancing dining experiences and improving kitchen efficiency through menu development, inventory management, and strong team leadership.
Overview
3
3
years of post-secondary education
8
8
years of professional experience
Work History
Chef
Fairfield by Marriot inn and suites Toronto airport
06.2026 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Managed kitchen operations ensuring cleanliness and organization during service hours.
- Coordinated meal service during peak hours to ensure timely delivery to guests.
- Prepared diverse menu items for hotel guests following established recipes.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Collaborated with team members to maintain high-quality food presentation standards.
Chef de Partie
Hyatt Place Toronto Airport
Etobicoke, Canada
09.2025 - Current
- Led day-to-day kitchen operations, filling leadership gaps by coordinating with the General Manager on staffing and production.
- Supervised and trained 2-4 staff on HACCP/WHMIS compliance, FIFO, high-volume plating, and sanitation to ensure consistent quality standards.
- Executed bulk cooking, planned menus, accommodated dietary needs, and tracked waste and temperatures to enhance operational efficiency during banquets.
- Partnered with F&B/Front Office for opening-phase guest experiences and operational efficiency.
- Managed inventory and implemented stock rotation practices.
- Created daily specials using seasonal ingredients and local suppliers.
- Trained junior cooks on kitchen equipment and cooking techniques.
- Participated in menu development to enhance guest dining experience.
- Performed weekly inspections of all equipment for safety compliance.
- Assisted with interviewing, hiring and training kitchen personnel.
- Managed inventory levels to optimize ingredient availability and reduce waste.
- Oversaw ordering of ingredients to ensure kitchen remained fully stocked., inventory levels, receiving, invoice settling, and equipment maintenance.
- Recorded sales figures to identify popular dishes for future menu planning. for each dish to identify popular items and inform future menu development.
Culinary Specialization
Shangri-La Hotel
Bengalore, Karnataka
07.2022 - 07.2026
- Produced varied dishes rapidly/accurately, prioritizing customer satisfaction.
- Executed high-volume prep with precise mise en place, ensuring seamless, health-compliant service.
- Worked in Bengaluru, collaborating with local teams
Lead Cook
Andazz Social and Bar
01.2025 - 09.2025
- Led kitchen staff in preparing high-quality dishes for guests.
- Executed diverse menu items according to standardized recipes and presentation guidelines, ensuring consistent quality.
- Maintained clean/organized workstation with strict food safety/sanitation to foster efficient kitchen flow.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Assisted in scheduling staff shifts to optimize kitchen operations during peak hours.
- Adjusted recipes to accommodate dietary restrictions or allergies of customers.
- Collaborated with management team to develop new recipes and update existing ones in order to improve the overall dining experience.
Line Cook
Carmen's Group - Carmen's Event Centre
09.2024 - 12.2024
- Prepared various dishes meeting quality, taste, and presentation standards in high-volume settings.
- Ensured clean kitchen operations and adherence to food safety regulations through effective team collaboration.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Achieved consistent quality and accuracy in preparing identical dishes daily, contributing to overall customer satisfaction.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Sustained clean and orderly kitchen and dining area, enhancing operational efficiency and guest experience.
Line Cook
Scarlet Food House Group Inc. - Art Gallery of Hamilton
01.2024 - 09.2024
- Executed hot/cold production per plating specs, ensuring FIFO and food safety compliance.
- Handled hot/cold production per plating specs, maintaining FIFO and full food safety compliance.
- Precisely prepped ingredients via slicing, chopping, mixing, seasoning, and plating.
- Coordinated with team members to optimize kitchen operations during service.
- Followed food safety guidelines to prevent contamination and ensure quality.
- Operated kitchen equipment such as ovens, grills, and fryers safely and effectively.
- Managed portion control using correct utensils during preparation and plating.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Resolved customer complaints regarding food quality or services provided.
Assistant Operations Manager
Fiestaa Resorts and Events Venue
01.2019 - 01.2022
- Managed Front Office, Housekeeping, and F&B departments, focusing on recruitment, training, and performance management to enhance service quality.
- Ensured top guest service via inquiry resolution and standards in cleanliness/safety.
- Handled customer inquiries and provided exceptional service to guests and clients.
- Resolved customer inquiries, delivering exceptional service to enhance guest satisfaction and loyalty.
- Participated in staff training sessions to enhance operational efficiency and teamwork.
- Communicated clear action plans to optimize results and successfully execute operational activities.
- Developed and communicated action plans to streamline operations and ensure successful execution of daily activities.
- Utilized booking software to manage reservations and track event schedules efficiently.
- Collaborated with other departments to coordinate activities related to operations management.
Education
Food and Beverage Management - Hotels and Restaurant Operations
Conestoga College
WaterlooBachelor of Business Administration - Hotel Management
American Heritage University of Southern California
Bangalore , Karnataka 07.2019 - 01.2022
Skills
- Menu planning
- Menu development
- Recipe development
- Meal preparation
- Food safety compliance
- Advanced Food Safety Certificate
- Food Handler
- Health and safety
- WHMIS protocols
- FIFO
- Inventory management
- Inventory
- Casual dining
- Fine dining
- Kitchen operations management
- Team leadership under pressure
- Staff training
- Staff development
- Recruitment and onboarding
- Staffing
- Smart Serve
Certifications Skills
- Advanced Food Safety Certificate
- Smart Serve
- Health & Safety
- Food Handler's
- HACCP/WHMIS protocols
- International fine dining
- FIFO/inventory
- Team leadership under pressure
Key Highlights
- Led pre-opening kitchen operations at Hyatt Place Toronto Airport as Chef de Partie, coordinating with the GM amid rapid ramp-up.
- Expertise in mise en place, bulk cooking, banquet prep, FIFO inventory, and minimizing waste via WHMIS/HACCP standards.
- Strong leadership in staff training, menu planning, international trends, and cross-team collaboration for seamless service.
Timeline
Chef
Fairfield by Marriot inn and suites Toronto airport
06.2026 - Current
Chef de Partie
Hyatt Place Toronto Airport
09.2025 - Current
Lead Cook
Andazz Social and Bar
01.2025 - 09.2025
Line Cook
Carmen's Group - Carmen's Event Centre
09.2024 - 12.2024
Line Cook
Scarlet Food House Group Inc. - Art Gallery of Hamilton
01.2024 - 09.2024
Culinary Specialization
Shangri-La Hotel
07.2022 - 07.2026
Bachelor of Business Administration - Hotel Management
American Heritage University of Southern California
07.2019 - 01.2022
Assistant Operations Manager
Fiestaa Resorts and Events Venue
01.2019 - 01.2022
Food and Beverage Management - Hotels and Restaurant Operations
Conestoga College