Chef De Partie
One King West Hotel.
Total years of experience :11 years, 10 Months
• Working as a Chef de Partie in a fast pace hotel in heart of the financial district in Toronto.
• Managing Café operations at busy upscale café at King and Yonge. Also, gained a few months
experience running the Bistro Kitchen line.
• Making sure everything in the café is fresh, organized and is up to date with the current market trends and preferences.
• Further enhancing skills in running of a café business, inventory control, menu innovation and
setting up SOPs for the café.
Working part time as a cook in a fast pace hotel in Downtown Toronto's Marriott City Centre's baseball arena - Rogers Centre. Working with the team to execute large numbers for banquets/restaurant/game day specials.
Working for large groups such as baseball game nights, concerts, banquets and various other events adds to my skillset.
Further enhancing skills in business inventory control, menu development, managing banquet event orders of various sections of the hotel and their requirements, timings, specifications and game day flips.
Gained further experience in a very busy and fast pace upscale hotel establishment in Toronto being upbeat with the current industry standards, trends and events.
• Worked as a Pastry Chef de Partie in a fast pace hotel in the heart of Downtown Toronto. Working towards developing new and innovative desserts, ideas and elements that would complement the business of this organization.
• Further enhanced skills in business inventory control, menu development, managing banquet event orders of various sections of the hotel and their requirements, timings, specifications and flips.
• Gained further experience in a very busy and fast pace upscale hotel in Toronto being upbeat with the current industry standards and trends.
• Honed skills as a kitchen manager/Chef consultant at a fast-paced market fast food/concept food outlet at Kensington Market, Toronto.
• Escalated the kitchen management skills with also taking front of house responsibilities, production lists, line set up SOP’s, customer service protocols, ensuring Covid-19 guidelines are in place and followed at all times, staying upbeat with market trends, protocols and festivals etc.
• Further escalated managements abilities by managing various departments of the operation, creating and implementing Production, Opening, Closing, Service procedures and being abreast with all new city and provincial laws for such outlets.
• Working as a Pastry Chef to enhance and develop new and innovative desserts, ideas and elements using local and international produce, considering the availability of products on seasonally changing menus and client requests.
• Further enhancing skills in business inventory control, menu development, food costing, labor costing, staff scheduling, menu change requirements in one of the high-volume catering companies in Toronto.
• Ongoing learning and skill development in the financial factors and operational factors for a high volume, sophisticated clientele in one of the top catering businesses in Toronto.
• Gaining further experience in a fast pace production and service skills of the business along with keeping abreast of daily changing products on the menu.
• Promoted to Pastry Sous Chef at Canoe restaurant in July 2017; after holding position as a Chef De Partie since 2015.
• Enhancing skills in inventory control, menu development, food costing, labor costing, scheduling, seasonal menu change requirements and the basic understanding of being a kitchen manager in one of the top high profile and high-volume restaurants in the Canada.
• Ongoing learning and skill development in the operating and preparation for high volume, sophisticated clientele in one of the top restaurants in Toronto.
• Experienced in the high-end processes and standards of a fine dining restaurant.
• Responsible for creating new and innovative menu items using local produce, considering the availability of products on seasonally changing menus.
• Since February 2014 have served thousands of guests at all Summerlicious and Winterlicious.
• Gained practical working experience in improving my skills in Pastry and Hot Section of one of Toronto's Finest, most elite private Dining Clubs.
• Studied and re-created old school classical desserts, handling an entire mise en place and executing service at the club for hundreds of guests on a daily basis.
• Worked efficiently with a continuously changing menu which has enhanced my knowledge of food, flavors profiling, wines and fundamentals of one of India best fine dining restaurants.
• Strengthened the understanding of food pairing, presentation and styling at high end restaurants; inculcating skills from a Michelin Experienced chef at his best.
• Gathered further experience from Indian, Chinese, Tandoor and Garde Manger sections of the kitchen.
• Awarded “Trainee of the Batch” amongst all Trainees at the Hotel Kitchen