Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
Generic

THIRUMALAIVASAN PADMANABAN

Calgary,Alberta

Summary

Dynamic culinary professional with extensive experience at Carnival Cruise Lines, excelling in fast-paced environments. Proven track record in menu planning and food plating, enhancing guest satisfaction. Strong leadership and critical thinking skills, consistently achieving high food quality standards while maintaining effective cost control. Committed to sanitation practices and team collaboration.

Overview

19
19
years of professional experience
1
1
Certification

Work History

Lead Line Cook

last straw ale house
02.2020 - Current
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Controlled food costs and managed inventory.
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Carried out day-day-day duties accurately and efficiently.
  • Worked flexible hours; night, weekend, and holiday shifts.
  • Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Performed routine cleaning procedures across kitchen through.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.

COOK

ACCESSIBLE HOUSING (INCLUSIO)
07.2020 - 04.2024
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing residents satisfaction.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained cyclic standardized recipe and ingredient repository with nutritional and cost information.
  • Communicated closely with servers to fully understand special orders for residents.
  • Ordered and received products and supplies to stock kitchen areas.
  • Transitioned between breakfast and lunch service.


Breakfast cook and I

OEB Breakfast Co
05.2019 - 06.2020
  • Improved food service by evaluating processes and implementing new ideas
  • Inspected food preparation equipment and ordered service if needed
  • Took inventory and ordered produce for fresh meals each day., went to the C.D.P TRAINING for the period of three months
  • Maintains company specifications and standards
  • Maintain all the food with logs according to the U.S.P.H standards
  • Always check the guest preferences like (gluten free, allergies, diet control).

Cook

Applebees
05.2014 - 07.2019
  • Neighbourhood bar and grill | calgary, Apple bees is a neighbourhood restaurant which is having capacity of 240 covers Presently working as a broil chef cooking all the meats at the guest wish
  • Worked as grill cook opening manager

Cook

metropolitian bar and grill
12.2016 - 12.2018
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.

cook

Calgary Marriott Downtown Hotel
07.2016 - 01.2017
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Handled portion control activities according to specified instructions provided by chef.
  • Developed process that reduced waste and improved supply turnover.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.

Commis

Hotel Novotel London Bridge
07.2012 - 09.2013
  • Novotel London city south hotel - 4 star hotel with 300 rooms - IBS group of hotels, London,U.K www.novotel.com I worked both hot and cold section (Multi Cuisine Restaurant with 115 covers) Ensure all food as to go with proper accompaniments and garinshes
  • Maintain all the food hygienic standards and update it to the chef
  • Fill the daily food temperature logs such as blast chiller, cooling log, Defrost log.

Cook

Carnival Cruise Lines
10.2007 - 11.2010
  • Worked in fast-paced environment with sense of urgency to serve guests quickly.
  • Understood cooking techniques and fundamentals to maximize safe food handling.
  • Kept kitchen up to code for health and safety inspections.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Checked temperature of foods to guarantee doneness and prevent food-borne illnesses.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Acquired CDP training on board
  • knowledge of roast, grill, breakfast, veg section.

Kitchen Assistant

Trident Hotel Chennai
05.2006 - 08.2007
  • Trident Hilton, Chennai property owned by oberoi hotels and resorts is having the capacity of 140 rooms with two restaurants
  • I am trained for main kitchen alacarte and banquet in the section of continental cuisine which includes live breakfast of English and southindian cuisines.

Education

Bachelor of Arts - Hotel And Catering

Sri Ram Institute of Hotel Management And Catering
India
04.2004

Skills

  • Sanitation practices
  • Positive teamwork abilities
  • Quick problem solving skills Multi Tasking Time Management
  • New Recipe Creation
  • Cooking and Baking
  • Sauce Preparation
  • Food Plating and Presentation
  • Critical Thinking
  • Menu Planning
  • Ingredient Selection
  • Product Rotations
  • Guest Satisfaction
  • Portion and Cost Control
  • Chopping Vegetables
  • Team leadership
  • Cooking techniques

Certification

  • Certified advanced food safety
  • Apple bees neighbourhood expert
  • Accessible housing empowerment award.

Accomplishments

Accessible housing empowerment award for the guest satisfaction

Timeline

COOK

ACCESSIBLE HOUSING (INCLUSIO)
07.2020 - 04.2024

Lead Line Cook

last straw ale house
02.2020 - Current

Breakfast cook and I

OEB Breakfast Co
05.2019 - 06.2020

Cook

metropolitian bar and grill
12.2016 - 12.2018

cook

Calgary Marriott Downtown Hotel
07.2016 - 01.2017

Cook

Applebees
05.2014 - 07.2019

Commis

Hotel Novotel London Bridge
07.2012 - 09.2013

Cook

Carnival Cruise Lines
10.2007 - 11.2010

Kitchen Assistant

Trident Hotel Chennai
05.2006 - 08.2007

Bachelor of Arts - Hotel And Catering

Sri Ram Institute of Hotel Management And Catering

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THIRUMALAIVASAN PADMANABAN