SURAJ DEBNATH
Kamloops,BC
Summary
Punctual Cooking experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Linecook/Prep Cook/Breakfast Cook/Banquet Cook
Moxies
Kamloops, BC
10.2022 - Current
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Followed proper food handling methods and maintained correct temperature of food products.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Sous Chef
9bar-mirage beach club
Vagator, GOA,INDIA
11.2021 - 05.2022
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Trained new hires in proper cooking techniques and recipes.
- Monitored inventory levels to ensure adequate supplies on hand.
- Trained kitchen workers on culinary techniques.
Head Chef/Sous Chef/Chef De Partie
TEA VILLA CAFE
MUMBAI, MAHARASHTRA,INDIA
04.2018 - 04.2021
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Monitored temperatures of prepared food and cold-storage areas.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
Commis De Cuisine
AIDA PRIMA CRUISE SHIP
Hamburg, GERMANY
03.2016 - 12.2017
- Ensured that all dishes were presented attractively before serving to customers.
- Followed sanitation guidelines for storing foods at appropriate temperatures as per Health Department regulations.
- Maintained cleanliness of work areas throughout shift; cleaned up spills immediately.
COMMI 2
IRISH HOUSE
MUMBAI, MAHARASHTRA,INDIA
03.2014 - 04.2015
- Ensured all food was stored properly in accordance with safety regulations.
- Rotated food stock, using up older items first and rejecting expired goods.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Maintained a clean working area at all times in compliance with health codes.
Commi 3
le mangi - the italian table
Mumbai, MAHARASHTRA,INDIA
04.2013 - 03.2014
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Education
BACHELOR IN HOTEL MANAGEMENT - Tourism And Hotel Management
YCMOU
MUMBAI, INDIA05-2012
Skills
- Server Communication
- Ingredient Preparation
- Recipe Preparation
- Food Safety
- Foodservice Sanitation
- Following Cooking Methods
Certification
- Food safe level 1 - issued by Interior Health, BC
- Food safe level 2 - issued by Interior Health, BC
Languages
English
Full Professional
Hindi
Native/ Bilingual
Bengali
Native/ Bilingual
Marathi
Native/ Bilingual
Accomplishments
- EMPLOYEE OF THE MNONTH - October 2014 @ IRISH HOUSE
- 100% ATTENDANCE AWARD - June 2013 @ LE MANGII - THE ITALIKAN TABLE
INDUSTRIAL TRAINING
- NOVOTEL HOTEL, JUHU BEACH - MUMBAI - NOVEMBER 2010
Timeline
Linecook/Prep Cook/Breakfast Cook/Banquet Cook
Moxies
10.2022 - Current
Sous Chef
9bar-mirage beach club
11.2021 - 05.2022
Head Chef/Sous Chef/Chef De Partie
TEA VILLA CAFE
04.2018 - 04.2021
Commis De Cuisine
AIDA PRIMA CRUISE SHIP
03.2016 - 12.2017
COMMI 2
IRISH HOUSE
03.2014 - 04.2015
Commi 3
le mangi - the italian table
04.2013 - 03.2014
BACHELOR IN HOTEL MANAGEMENT - Tourism And Hotel Management
YCMOU
- Food safe level 1 - issued by Interior Health, BC
- Food safe level 2 - issued by Interior Health, BC
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