Vivek Swamy

Developed relationships with local farmers to obtain fresh and seasonal produce.

Positioned near the prominent Marche Jean Talon, the largest open-air market in North America.

Developed sophisticated food and wine pairings enhancing meal enjoyment.

My role consisted of monitoring and operating 4 outlets in for the Bell center , whilst overseeing concession operations in Place Bell.

Marche M2- Premium concessions with avant Garde choices.

The avg food sale here on a game day would be around 20,000-21,000$ whilst respecting the food cost at 26-28% .

Bazarette - Upscale staff cafeteria & fine dine restaurant during games and concerts nights.

Salon desjardins - All you can eat upscale dining room with 5 revolving menus catering to 225 customers per night through a hot and cold buffet and carving stations.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Designed farm-to-table concept that elevated restaurant's market position and appeal.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Company Overview: This Mumbai-based company specializes in breeding and processing of high-grade Canadian quality pork breeds
• Led operations, product development, butchering animals, processing meat & quality assurance, as a key member of company's core team
• Developed recipes, formulations and trials of new products, viz. Hams, Bacons, Salamis, Cured Pork, etc
• Performed client acquisition, partnerships & business development.

• Company Overview: One of the top gourmet restaurants in India located in the iconic Pali Hill (Bandra) in West Mumbai, specializing in Continental & European cuisines, especially well known for its Sizzlers & Fondues
• Managed a 45-member kitchen team, along with planning menus for yearly festivities & special events
• Weekly Training of service & kitchen teams for menus, getting the menus up to date with world trends, pricing these menus & maintaining an overall food cost between 29 - 31%
• Managed purchases, resulting in good supplier connections and the negotiation skills were honed further
• Pioneered pizza bases that were gluten free, keto, low carb & vegan, and curated meals
• Managed banquets in absence of the Banquet Manager, dealing with customer grievances, planning party menus, and restaurant sponsorships
• One of the top gourmet restaurants in India located in the iconic Pali Hill (Bandra) in West Mumbai, specializing in Continental & European cuisines, especially well known for its Sizzlers & Fondues

• Established presence in Montreal's 'Vieux Port' to serve elite patrons and corporate clientele.
• Handled meat preparation for specific culinary needs.
• Managed making fresh breads & pastas on a daily basis
• Managed kitchen operations, ensuring smooth workflow.
• Italian fine dining establishment in Vieux Port, Montreal catering to elite and corporate clientele.

• Company Overview: Chic & upscale steakhouse located in Griffintown, Montreal, offering the best quality of meats in town
• Managed of meats and fish for a high-volume steak house
• Prepared 'sous vide' style of cooking
• Handled expensive cuts of meats like Kobe beef, 50oz Tomahawks, etc
• Chic & upscale steakhouse located in Griffintown, Montreal, offering the best quality of meats in town

• Company Overview: A CAA-accredited Four Diamond restaurant located in a quaint town of Quebec, Canada, specializing in the ingredients from the Gaspe Peninsula, and open only in the summer
• Focused on traditional/contemporary French & Italian cuisines
• Developed a nine-course tasting menu with wine pairings in a farm-to-table style.
• Organized & executed daily operations, while also having a close line of communication with the Maître D' Hotel
• Progressed through kitchen hierarchy over two seasonal terms.

• Company Overview: Romantic & upmarket outpost for seasonal Canadian entrees & Italian favorites like pizza & pasta
• Dealt with pastas, accompaniments & stews at the entremets station
• Trained at the grill section & learned to order daily supplies
• Prepared fresh pastas every day & daily preps for my section
• Romantic & upmarket outpost for seasonal Canadian entrees & Italian favorites like pizza & pasta

• Company Overview: Inspired by its colonial history, this former shipyard was converted into an architectural grandeur in Fort Kochi, specializing in local cuisines from the Chinese fishing nets
• Worked as a Kitchen Management Trainee under the chef's guidance
• Learned the ropes of basic Indian cuisine and fish cookery
• Trained under Chef Antonio Scirocco in the art of hand-tossed pizzas
• Inspired by its colonial history, this former shipyard was converted into an architectural grandeur in Fort Kochi, specializing in local cuisines from the Chinese fishing nets

• Company Overview: Luxurious desert resort with upscale & themed restaurants, presenting local Arabic cuisine
• Worked in all the major departments of a hotel whilst getting trained in the basics of the culinary world
• Learned core basics of Meditterean cuisine at an Arabic themed restaurant.