Vandana AnandKumar
Edmonton,Canada
Summary
Versatile and passionate Chef with 7+ years of experience with a Red seal certification and Food handler's certification. Proven communicator, fostering relations with management, team members, and guests, consistently achieving and exceeding quality, standards, and goals.
Overview
7
7
years of professional experience
Work History
Sous Chef
Oliver and Bonacini
09.2023 - Current
- Reports to Head chef.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Keeping health and safety on check.
Permanent full-time line cook
Golden life management
02.2022 - 08.2023
- Second in command to Kitchen manager
- Cooking and leading the kitchen and service team
- Being creative with making new sauces and trying new cuisines for the residents
- Understanding residents’ palette and creating weekly menus
- Communication and maintaining relations with the residents.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Part time line cook
Adventure hotel
10.2021 - 04.2022
- Line cook for closing shifts
- Handled pans, grills, pizza section and salad sections
- Maintaining timing with service team
- Expertise tickets.
Head chef
Rosewater Hospitality PVT. LTD
09.2020 - 03.2021
- Scheduling and managing labor costs.
- Ordering food supplies and menu planning
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Directing and controlling food standards and preparations
- Ensuring quality and quantity of the food served
- Planning huge banquets and Out door catering services.
- Maintaining relations with suppliers and vendors.
- Planning of marketing & advertising to achieve better profit margins.
- Menu pricing, forecasting, and budgeting.
- Guest relations.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Hotel Operation Trainee and Chef De Partie
Taj Hotels Resorts And Palaces- Luxury Collections
07.2017 - 12.2019
- Trained in butchery, bake shop, pastries, garde manger, kitchen stewarding, receiving and stores, banquet cooking, all day dining, south Indian, Chinese, and Italian kitchens for 2 months in each kitchen.
- Shadowed senior team members to learn all related jobs and tasks.
- Learned new materials, processes, and programs quickly.
- Attended training courses to build understanding of processes, techniques, and industry.
- Supported departmental tasks to increase understanding of industry processes.
- Maintaining stocks
- Maintaining hygiene standards and food safety and sanitation techniques
- Guest relations.
- Complaints handling.
- Producing End of the month reports
- Supervise small team of staff
- Organizing and planning wine dinners
- Organizing Outdoor catering.
Education
PG Culinary management, Professional cook 1&2, F&B management, Food cost controls, Marketing, Financial accounting -
Selkirk College
Nelson, British Columbia04.2023
Bachelor of science in Hotel and Hotel Administration -
Institute of Hotel Management and Catering Technology & AT
04.2017
Skills
- Red seal certification 2023
- Food safety certification
- Food plating and presentation
- Food cost control
- Menu planning
- Managing manpower and labor
- Inventory control
- Professionalism and work ethics
- Time management and customer focused
Events
- Taj Hotels Resorts and Palaces, Chennai, India, Michelin star chef Gaggan Anand’s Exclusive Dinners for 35 covers, 09/2020, Back of the house support, Mise en place for the 25-course exclusive tasting menu
- Taj Hotels Resorts and Palaces, Chennai, India, Wine & Whiskey dinners, 2018-2019, Organized and conducted Wine & Whiskey dinners- (Louis xiii Cognac, Cloudy Bay, Moet, Fratelli and other single malt collections), Played a part of a team for bulk cooking for 7000 covers
References
Reference will be provided if required.
Timeline
Sous Chef
Oliver and Bonacini
09.2023 - Current
Permanent full-time line cook
Golden life management
02.2022 - 08.2023
Part time line cook
Adventure hotel
10.2021 - 04.2022
Head chef
Rosewater Hospitality PVT. LTD
09.2020 - 03.2021
Hotel Operation Trainee and Chef De Partie
Taj Hotels Resorts And Palaces- Luxury Collections
07.2017 - 12.2019
PG Culinary management, Professional cook 1&2, F&B management, Food cost controls, Marketing, Financial accounting -
Selkirk College
Bachelor of science in Hotel and Hotel Administration -
Institute of Hotel Management and Catering Technology & AT
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