Vivek Mishra
Whistler
Summary
To obtain a job within my chosen field that will challenge me and allow me to use my education, skills, and past experiences in a way that is mutually beneficial to both myself and my employer and allow for future growth and advancement.
Classically trained Chef and Culinary Professional with 5 years of dedicated experience. Committed to delivering exceptional customer service, supervising operations, and delivering culinary excellence. Dedicated to food safety and quality food service.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Cook 1
Fourseasons
03.2025 - Current
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Cooking, plating, and serving food for events such as weddings, corporate meetings, or holiday parties.
- Preparing food for large events and special occasions.
- Preparing and cooking breakfast dishes for guests, including scrambled eggs, toast, omelets, waffles, and pancakes
- Placed orders to restock items before supplies ran out.
Cook2
Fourseasons
06.2024 - Current
- Prep ingredients before meal service
- Carefully prepare food according to menu specifications
- Follow all food handling and safety regulations
- Monitor stock inventory and order supplies when necessary
- Clean cooking areas thoroughly
- breakfast operation preparing buffet and ala carte breakfast menu.
- helping in banquet events and summer special patio theme buffet nights.
Line Cook
VIVALDIS ITALIAN AND MEDETERIAN RESTAURANT
06.2023 - 06.2024
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
- Operated various kitchen appliances such as a blender, oven, grill, or stand mixer.
- Followed health and safety standards to ensure a safe working environment for employees and customers alike.
- worked on hot line, leading the line setting up station and preparing food according to kot
- Adhered to sanitation policies at all times when handling food products.
- Maintained accurate records of daily production sheets including waste logs.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Set up workstations with needed ingredients, utensils and cooking equipment.
Commi 1
Rotana
11.2021 - 04.2023
- Support to sous chef and chef de partie in the daily operation and work
- Maintain hygiene standard
- worked in banquet kitchen preparing food for events and out door catering.
- Maintain kitchen SOP in the outlet.
- worked in all day dining responsible for preparing lunch and dinner buffet as well as in room dining ala carte orders.
- Adhered to food safety standards when storing and preparing foods.
- Ordered supplies as needed for events, all day dining buffet and outdoor catering.
- Checked quality of ingredients before use in order to ensure freshness.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- menu planning for special theme nights and sunday brunch.
Commi
Jw Marriot
01.2020 - 06.2021
- Support to CDP chef and demi chef de partie in the daily operation and work
- Ensure the highest level of guest satisfaction, quality, operation, and food cost
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Adhered to food safety standards when storing and preparing foods.
- Maintain kitchen SOP in the outlet.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Organized storage areas for efficient usage of space.
Commi 3
The Lalit
02.2018 - 12.2019
- Support to DCDP chef and Commi 1 in the daily operation and work
- Work according to the menu specification
- Maintain hygiene standard
- Maintain kitchen SOP in the outlet
- Vegetable pickup
- Responsible for area cleaning.
Education
Bachelor's in hotel management and catering science - Hospitality
Bharatihar
06-2018
HIGHER SECONDARY -
Punjab School Education Board
04-2014
Skills
- Menu creating
- Innovation new dishes
- Great team player
- Time management
- Basic computer knowledge
- Portioning
- Kitchen Operations
- Food Safety
- Kitchen Organization
- Supply Restocking
- Fine Dining
- banquet operation
Internship
- 4-month internship from Sheraton New Delhi.
- 6 months on job training chef in The Lalit Chandigarh.
Personal Information
- Father's Name: Mr. Pawan Kishor Mishra
- Date of Birth: 12/11/96
- Gender: Male
- Nationality: Indian
- Marital Status: Unmarried
Affirmation
I solemnly declare that the statement made by me in in are correct to the best of my knowledge and belief, I understand that if any information given by me found incorrect, my candidature is liable to be rejected
Hobbies and Interests
- Cooking
- Music
- Traveling
Certification
FOOD HANDLER CERTIFICATION
- Equivalent to FS1
- Recognized across Canada and accepted by all health departments.
- Issue date Feb, 02, 2023 Valid till Feb, 02, 2029
Accomplishments
- Colleague of the Month Kitchen Department
- BLACK BOX COMPETETION
May 2022
Rotana Abu Dhabi U.A.E
"Recipient of the 'College of the Month' award within the hotel, recognized for outstanding performance.
Acknowledged for upholding high standards of quality and service, making significant contributions to the overall success of the culinary program."
Second runner up
"Award-winning participant in Black Box Chef Competition, showcasing culinary expertise, creativity, and teamwork."
Timeline
Cook 1
Fourseasons
03.2025 - Current
Cook2
Fourseasons
06.2024 - Current
Line Cook
VIVALDIS ITALIAN AND MEDETERIAN RESTAURANT
06.2023 - 06.2024
Commi 1
Rotana
11.2021 - 04.2023
Commi
Jw Marriot
01.2020 - 06.2021
Commi 3
The Lalit
02.2018 - 12.2019
HIGHER SECONDARY -
Punjab School Education Board
Bachelor's in hotel management and catering science - Hospitality
Bharatihar
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