Summary
Overview
Work History
Education
Skills
Timeline
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SUMIT Lamba

Brantford,ON

Summary

I Am a highly motivated and dedicated individual with a Bachelor's degree in Hotel Administration and Hospitality. Currently, I Am enrolled in International Business Management. I am seeking a challenging position in the hospitality or business industry where I can utilize my skills and knowledge to contribute to the success of the organization. Additionally, I am a certified food handler and safety expert, as well as a certified CPR practitioner.

Overview

6
6
years of professional experience

Work History

JR. Sous Chef

Lume Kitchen And Lounge
05.2023 - Current
  • Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
  • Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
  • Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
  • Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
  • Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
  • Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
  • Oversaw cleanliness of each station in kitchen.
  • Ordered new ingredients and supplies to meet expected needs.

Lead Cook

Shannex
04.2023 - Current
    • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
    • Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
    • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
    • Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
    • Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
    • Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
    • Supervised line cooks to monitor food safety and order accuracy.
    • Taught kitchen staff safety protocols and restaurant standards.
    • Took over line positions in event of emergency.
    • Maintained well-stocked stations with supplies and spices for maximum productivity.

Customer Service Representative

LCBO
11.2022 - Current
  • Resolve Customer complaints via phone, email, or social media and analyzing potentialcustomers and help in boosting profits
  • Managing incoming call ensuring client satisfactions and delivered CRM strategies to buildloyalty
  • Greet customers warmly and ascertain problems or reasons for calling and encouragecustomers with purchase decision and get referral business against cash back
  • Led with placement of orders, refunds, or exchanges, reviewed 200+ purchases
  • Directed customers to the location of items they were looking for, ensuring that they wereable to find what they needed and had a positive shopping experience
  • Supervising sales by scanning items, itemizing, and totalling customer's purchases, checkingopening and closing cash accounts and compiling daily sales flow report
  • Efficiently and promptly unloaded truck and delivery shipments, ensuring inventory wasaccurately recorded and stocked in a timely manner to meet customer demand
  • Advocate management by providing support with various tasks, such as inventorymanagement and scheduling, in order to ensure smooth operations of business

First chef

Four Point By Sheraton
01.2023 - 05.2023
  • Greet guests in a hotel while serving and meeting in restaurant and ensure satisfaction of customers with outstanding service
  • Managed day to day Business of restaurant serving more than 100 customers everyday
  • Analyzing daily inventory of food products with 5 team member for permeation of restaurant
  • Planning and helping in costing cutting with head chef and supervising staff of 10 members
  • Reduced food waste with strategic menu planning and inventory control techniques.

Hotel Operation Trainee

Mudhuban Resort And Spa
06.2018 - 02.2022
    • Enhanced trainee experience by developing comprehensive orientation programs and hands-on training sessions.
    • Increased trainee retention rate by conducting regular check-ins and providing constructive feedback.
    • Streamlined the onboarding process for new trainees, reducing time to productivity.
    • Developed strong working relationships with trainees, fostering a supportive learning environment.
    • Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
    • Attended training courses to build understanding of processes, techniques, and industry.
    • Collaborated with employees from various backgrounds.
    • Filled out timesheets and paperwork according to identified requirements.

Education

Post-Degree Certificate - International Business Management

Lambton College
Sarnia, ON
04.2024

Bachelor of Science - Hotel Administration and Hospitality Management

I.H.M Dehradun
INDIA
08.2018

Skills

  • SKILLS SUMMARY
  • Teamwork - Excellent team player with afocus on collaboration, team building, and customer
  • Relations
  • Money Math Skills - Responsible for operating cash at Point of Sales (POS) and Telephone
  • Orders
  • Additional skills: Punctuality, Adaptability, Positive Attitude
  • Prioritization, Multitasking, and problem-solving abilities in fast-paced environment
  • Strong communication, interpersonal, and customer service skills
  • Proficient in
  • Microsoft Office and hospitality industry software (eg Opera, Micros, OpenTable)
  • Knowledgeable in hotel operations and management, food and beverage service, event planning
  • And management, marketing and sales
  • Familiar with international business concepts and practices
  • Strong organizational and time management abilities
  • Ability to work in team environment and adapt to changing circumstances
  • Strong leadership skills and ability to delegate tasks effectively

Timeline

JR. Sous Chef

Lume Kitchen And Lounge
05.2023 - Current

Lead Cook

Shannex
04.2023 - Current

First chef

Four Point By Sheraton
01.2023 - 05.2023

Customer Service Representative

LCBO
11.2022 - Current

Hotel Operation Trainee

Mudhuban Resort And Spa
06.2018 - 02.2022

Post-Degree Certificate - International Business Management

Lambton College

Bachelor of Science - Hotel Administration and Hospitality Management

I.H.M Dehradun

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SUMIT Lamba