Vipin Thomas
Edmonton
Summary
Dynamic culinary professional with extensive experience at Savoys Edmonton, excelling in kitchen organization and team management. Proven ability to elevate customer satisfaction through high-quality food presentation and adherence to food safety standards. Skilled in recipe creation and ingredient sourcing, consistently reducing waste while enhancing operational efficiency.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Chef De Partie
Savoys Edmonton
04.2018 - Current
- 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.
Sous Chef
M Grill ( Paragon Group)
08.2015 - 03.2018
- 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.
Senior Chef De Partie
Six Senses Laamu
05.2015 - 07.2015
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Demi Chef De Partie
M Grill , Paragon Group
09.2011 - 03.2015
- 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.
Comies Chef
Gateway Hotel , Taj Group of Hotels
10.2010 - 08.2011
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef Apprentice
Gateway Hotel, Taj Group of Hotels
10.2007 - 10.2010
Kitchen Trainee
Taj Residency
08.2006 - 08.2007
Education
Diploma In Hotel Management And Catering Science. - Hotel Management
KITCO
Thrissur, Kerala 06.2008
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Grilling techniques
- Recipe creation
- Hospitality
- Sanitation practices
- Allergen awareness
- Ingredient sourcing
- Culinary math
Certification
Completed Certification from National council for vocational training under ministry of Labour and employment Government of India
Timeline
Chef De Partie
Savoys Edmonton
04.2018 - Current
Sous Chef
M Grill ( Paragon Group)
08.2015 - 03.2018
Senior Chef De Partie
Six Senses Laamu
05.2015 - 07.2015
Demi Chef De Partie
M Grill , Paragon Group
09.2011 - 03.2015
Comies Chef
Gateway Hotel , Taj Group of Hotels
10.2010 - 08.2011
Chef Apprentice
Gateway Hotel, Taj Group of Hotels
10.2007 - 10.2010
Kitchen Trainee
Taj Residency
08.2006 - 08.2007
Diploma In Hotel Management And Catering Science. - Hotel Management
KITCO
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