Brainstorming on crafting new restaurants
Vishwajeeth Salloori
Culinary Tutee
Toronto,Canada
Summary
PROFESSIONAL OBJECTIVE Hardworking Kitchen Commie focused on completing work quickly to consistently exceed targets. Reliable team member accustomed to taking on challenging tasks. Dedicated to business success. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
6
6
years of professional experience
6
6
years of post-secondary education
3
3
Certifications
3
3
Languages
Work History
BOH Line Cook
SIR Corp
North York, Ontario
11.2022 - Current
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Plated and presented all dishes to match established restaurant standards.
- Produced adequate amounts of mise en place to make meal preparation easier.
Line Cook
Church's, Texas Fried Chicken Restaurant
Toronto, Ontario
03.2022 - 05.2022
- Followed established recipes to prepare and cook menu items
- Verified that prepared food met requirements for quality, plating presentation and serving size
- Established and maintained cordial and professional working relationships with other staff, supervisors and customers
- Cleaned and organized kitchen workstations and storage areas before and after cooking
- Stored food properly and at correct temperatures, adhering to proper food handling and safety guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Contract Chef
Happy'ness Reloaded
Hyderabad, Telangana
09.2020 - 02.2021
- Supervised food preparation, plating and presentation to increase quality
- Controlled costs through stringent portion requirements and thoughtful inventory management
- Prepared high-quality dishes to delight customers and draw in new clientele
- Oversaw team members at each station to verify consistent and accurate
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Estimated the needed levels of foods, ingredients and supplies to make the correct weekly orders
- Demonstrated correct cooking techniques to staff to increase team skill level.
Operational Trainee
The Oberoi Amarvilas, Agra
Agra, Uttar Pradesh
08.2019 - 01.2020
- Cut, chopped and mixed various food items to prep ingredients for dishes
- Prepared bulk ingredients, portioned accurately and processed food items with consistency
- Received deliveries and checked order against invoice to confirm presence and quality of food items
- Maintained cleanliness, sanitation and organization of kitchen areas and equipment
- Built positive relationships with customers by visiting tables and engaging in friendly conversations.
Industrial Exposure Trainee
Taj Krishna Hyderabad
Hyderabad, Telangana
12.2017 - 03.2018
- Studied front desk operations and helped customers directly to develop advanced abilities in guest relations, reservation management and financial accounting
- Organized and restocked kitchen regularly to maintain preparation for anticipated demands
- Circulated kitchen area to receive work assignments and identify support tasks
- Sanitized kitchen surfaces and equipment to comply with food safety regulations
- Inspected vacant rooms daily to detect problems and keep rooms guest-ready
- Followed exact guestroom cleaning procedures to exceed guests' expectations
- Helped head housekeeper manage department operations and organize effective staff schedules
- Maintained adequate supplies of clean glassware, dishes and trays
- Stocked and replenished serving lines and condiment stands with disposable utensils, sauce packets and beverage cups
- Cleaned kitchen equipment, glasses and silverware to minimize infection and cross- contamination risks
- Brewed tea and coffee for patrons and kept hot beverage areas well-stocked with creamers, sweeteners and other items.
Education
College Certificate, Culinary Skills - Culinary Arts
George Brown College
300 Adelaide St E 01.2022 - 06.2023
Bachelor of Science - Hospitality Management & Hotel Administration
IHMCTAN
Mumbai 06.2016 - 07.2021
Skills
Portioning
undefinedCertification
First Aid/CPR Certified
Interests
Working on fused cuisines
Set-up a small establishment which gains high returns
Timeline
BOH Line Cook
SIR Corp
11.2022 - Current
Smart Serve
08-2022
TRAINCAN INC (Food Handler Basic)
04-2022
First Aid/CPR Certified
03-2022
Line Cook
Church's, Texas Fried Chicken Restaurant
03.2022 - 05.2022
College Certificate, Culinary Skills - Culinary Arts
George Brown College
01.2022 - 06.2023
Contract Chef
Happy'ness Reloaded
09.2020 - 02.2021
Operational Trainee
The Oberoi Amarvilas, Agra
08.2019 - 01.2020
Industrial Exposure Trainee
Taj Krishna Hyderabad
12.2017 - 03.2018
Bachelor of Science - Hospitality Management & Hotel Administration
IHMCTAN
06.2016 - 07.2021
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