Thiyagarajan Thangavelu
Calgary,AB
Summary
Demonstrated exceptional customer service, ensuring guest satisfaction and team efficiency. Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Overview
19
19
years of professional experience
Work History
Cook
STATTION BUP-GRILL
03.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
Chef De Partie
LA GREEN HOUSE
08.2018 - 01.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Demi Chef De Partie
HOTEL SAKITHYAN
05.2014 - 06.2017
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Commis De Cuisine
THE GRILL HOUSE
03.2011 - 04.2014
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Improved dish presentation through attention to detail and creative plating techniques.
- Built rapport with customers by providing exceptional service during special events such as weddings or corporate functions.
- Collaborated with chefs to develop new menu items, resulting in increased customer satisfaction.
Commis De Cuisine
THE GREEN PARK
05.2008 - 02.2011
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Reduced food waste by implementing proper storage techniques and inventory management practices.
- Assisted in the training of new staff members, fostering a supportive team environment.
- Enhanced kitchen efficiency by streamlining food preparation and plating processes.
Trainee Cook
HOTEL FORTUNE
12.2006 - 04.2008
- Streamlined plating process by organizing mise en place and following presentation guidelines consistently.
- Adapted quickly to new recipes and ingredient substitutions, showcasing flexibility and resourcefulness in the kitchen.
- Collaborated with fellow trainee cooks, fostering a team-oriented environment for efficient meal production.
Server Trainer
TAJ COROMANDEL
03.2005 - 06.2005
- Demonstrated strong knowledge of food and beverage service standards and led by example to instill in new servers.
- Maintained cleanliness standards throughout dining areas, contributing to a positive dining experience for guests.
Education
Diploma - Food And Beverage Studies
Valluvar College of Hotel Management And Catering
Karur04.2006
High School Diploma -
Hsc Govt Hr Sec School
Namakkal04.2002
Skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
- Strong attention to safe food handling procedures
- Hospitality and service industry background
- Contamination prevention
- Sanitation Practices
- Portion Control
- Food Handler Certification
Languages
English
Full Professional
Hindi
Professional Working
Tamil
Full Professional
Timeline
Cook
STATTION BUP-GRILL
03.2023 - Current
Chef De Partie
LA GREEN HOUSE
08.2018 - 01.2023
Demi Chef De Partie
HOTEL SAKITHYAN
05.2014 - 06.2017
Commis De Cuisine
THE GRILL HOUSE
03.2011 - 04.2014
Commis De Cuisine
THE GREEN PARK
05.2008 - 02.2011
Trainee Cook
HOTEL FORTUNE
12.2006 - 04.2008
Server Trainer
TAJ COROMANDEL
03.2005 - 06.2005
Diploma - Food And Beverage Studies
Valluvar College of Hotel Management And Catering
High School Diploma -
Hsc Govt Hr Sec School
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