Summary
Overview
Work History
Education
Skills
Certification
Languages
Personal Information
Timeline
Generic

Yogesh Tonde

Langford,BC

Summary

Dependable and friendly Customer service Representative with outstanding customer service and problem-solving skills. Offering exceptional workplace focus and dedication to providing pleasant and efficient shopping experience for customers. Trustworthy and chef with 12 years of experience serving customers in food industry and operating duties. Talented at correctly taking order information and serving to customers quickly. Cheerful when assisting customers with requests and meeting special needs. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Self Checkout Cashier ( Part Time )

Walmart Langford
08.2023 - Current
  • Streamlined checkout process through effectively guiding first-time users on how to use the self-checkout system.
  • Contributed to store cleanliness by routinely sanitizing the self-checkout stations, promoting a healthy environment for customers and staff alike.
  • Maintained accurate cash handling procedures, ensuring proper change distribution and secure storage of funds collected from the self-checkout machines.
  • Supported loss prevention efforts by identifying potential shoplifting incidents at self-checkouts and alerting management as needed.
  • Increased transaction accuracy by diligently monitoring customer transactions and assisting with barcode scanning when necessary.
  • Exceeded company standards for customer service ratings through consistent professionalism and friendly demeanor while assisting shoppers at selfcheckouts.
  • Resolved technical issues at self-checkout stations, reducing downtime and improving overall efficiency.
  • Reduced wait times for customers by maintaining an organized and clean self-checkout area.

Sr. Cook ( Permanant Part Time )

VICTORIA COOL AID SOCIETY
08.2023 - Current
  • Undertake menu planning
  • Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc
  • In accordance with specified menus
  • Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs
  • Check quantity and quality of stock received and notify suppliers of deficiencies
  • Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate
  • Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines
  • Co-operate fully with the statutory inspections and implement recommendation as appropriate
  • Supervise other the Kitchen Staff Team on shift and undertake performance appraiser to undertake-such other duties as may be assigned from time to time.

Sr. Chef de partie

Westin Bear Mountain Golf Resort and Spa
05.2022 - 04.2023
  • Effectively coordinate and supervise pre-designated food preparation related to operations of WestinBear Mountain Food & Beverage department
  • To ensure consistently high guest satisfaction of these products through established procedures and guest contact, including the motivation of employees to the highest degree, such that company profit ratios and control procedures are met
  • To ensure all Westin Bear Mountain standards, policies and procedures are followed
  • To exceed guest expectations of great service by providing and maintaining the highest level of-professionalism
  • To provide a positive workspace through the use of effective communication skills within the F&Department and all other hotel/resort departments
  • Have full knowledge of all menu items, daily features and promotions
  • Practice FIFO to minimise food wastage
  • Continually strive to improve food preparation and presentations
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Support a safe working environment by ensuring all staff are working in compliance with health and safety regulations
  • Provide a positive workspace through the use of effective communication skills within all hotel departments
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff
  • Prepare, season and cook food as directed, meeting dietary requirements where required
  • Organise and lead the night team to a successful service
  • Quality check: ingredients, cooking, plating
  • Mise en place checking routine for the line before service
  • Processing fresh proteins
  • Maximise productivity without compromising guest satisfaction
  • Other duties as assigned.

Chef de Partie

Fairmont Hotels & Resorts
11.2021 - 06.2022
  • Motivate employees to provide excellence in service, developing strong channels of communication-and fostering team spirit
  • Training of individuals on job duties and sanitation and safety procedures
  • Instruct and Supervise First Cooks in preparation, cooking, garnishing and presentation of food
  • Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays
  • The Chef de Partie will be assist with the implementation of new menus as well as the production and standardisation of those menus
  • Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and or organise work area
  • Estimate food requirement and may estimate food and labour costs
  • May Recruit and hire junior staff and apprentices
  • Arrange for equipment purchases and repairs when necessary
  • Ability to manage and complete all administration shift duties and reports
  • Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety
  • Monitoring portion and waste control to maintain profit margins
  • Attend training courses and seminars as and when required
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitisation
  • May requisition food and kitchen supplies
  • Follow good preservation standards for the proper handling of all food products at the right temperature
  • Flexible shifts hours will be required
  • Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards
  • Makes assessments as to production methods for menu items and communicates these-recommendations to the Sous Chef.

Jr. Sous Chef

SUN PEAKS GRAND HOTEL & CONFERENCE CENTRE
11.2017 - 03.2020
  • Manage the kitchen in absence of the Executive Chef/Executive Sous Chef
  • Knowledge of and compliance with all policies, procedures and standards
  • Follow all healthy and safety rules and guidelines for VCH, WHIMS, WCB as well as and hotel health and safety requirements
  • Conduct daily shift briefings with culinary team and stewards
  • Participate in formal feedback, succession planning and progressive discipline for culinary team
  • Oversee the planning and execution of all meals for restaurant and staff
  • Liaise daily with Restaurant team for service and quality
  • Ensure all food supply orders are made in a timely fashion
  • Work closely with Purchasing/Receiving to ensure product quality / timeliness
  • Complete inventory counts to coordinate replenishments
  • Participate in menu design and engineering for all menus and special line cook.

Hyatt Regency Pittsburgh - Pittsburgh, PA

Line Cook
02.2015 - 06.2017
  • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
  • Prepare, cook and service all food items for a la carte and or buffet menus or individual dishes according to hotel recipes and standards
  • Organise and manage buffets and banquets, manage kitchen operations
  • Follow kitchen policies, procedures and service standards and follow all safety and sanitation policies when handling food and beverage
  • Have full knowledge of all menu’s items, daily features and promotions
  • Monitor present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner
  • Ensure proper labelling, dating and storage of all items in the kitchen
  • Ensure cleanliness and maintenance of work areas, utensils, and equipment and Control waste and spoilage
  • Train and supervise junior staff in preparation, cooking and handling of food
  • Maintain inventory and records of food, supplies and equipment
  • Prepare dishes for customers with food allergies or intolerances and handle guest allergy concerns with appropriate care and importance by reporting to Sous Chef
  • Other duties as assigned.

Demi Chef de Partie

Hyatt Regency
07.2012 - 12.2014
  • Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards
  • Complete mise en place and set-up station for breakfast, lunch, and/or dinner service
  • Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs
  • Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met
  • Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, processor, food mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill
  • Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
  • Check pars for shift use, determine necessary preparation, freezer pull, and line set up
  • Note any out-of-stock items or possible shortages
  • Return all food items not used to designated storage areas, being sure to cover/date all perishables
  • Assist in setting up plans and actions to correct any food cost problems
  • Control food waste, loss and usage per policies
  • If required, assist in prep work of vegetables and condiments as required for the next shift
  • Comply with Four Seasons Standards of Conduct as set forth in the Employee Handbook
  • Work harmoniously and professionally with co-workers and supervisors.

Education

Working Towards General Level 1 License
Insurance Council Of British Columbia

Bachelor's degree in culinary arts -

AISSMSCHMCT
Pune, Maharashtra
06.2012

Skills

  • Culinary Experience
  • Kitchen Management Experience
  • Quick Decision Making
  • Cash handling expertise
  • Sales Promotion
  • Cross-selling techniques
  • Customer Service
  • Honest and Dependable
  • Reliable and Responsible
  • Presentation Skills
  • Food Preparation
  • Profit & Loss
  • Management
  • Supervising Experience
  • Serving Experience
  • Food Service Management
  • Microsoft Office
  • Leadership

Certification

  • Food Safe
  • Leadership Development Programme Level 1 ,(Yolanda dye)
  • Employee Of the Year - Hayyat Residency

Languages

English - Fluent
Hindi - Advanced
Marathi - Advanced

Personal Information

Total Experience: 12

Timeline

Self Checkout Cashier ( Part Time )

Walmart Langford
08.2023 - Current

Sr. Cook ( Permanant Part Time )

VICTORIA COOL AID SOCIETY
08.2023 - Current

Sr. Chef de partie

Westin Bear Mountain Golf Resort and Spa
05.2022 - 04.2023

Chef de Partie

Fairmont Hotels & Resorts
11.2021 - 06.2022

Jr. Sous Chef

SUN PEAKS GRAND HOTEL & CONFERENCE CENTRE
11.2017 - 03.2020

Hyatt Regency Pittsburgh - Pittsburgh, PA

Line Cook
02.2015 - 06.2017

Demi Chef de Partie

Hyatt Regency
07.2012 - 12.2014

Working Towards General Level 1 License

Bachelor's degree in culinary arts -

AISSMSCHMCT

Similar Profiles

CREATE PROFILE
Yogesh Tonde