Chef in Toronto, Ontario

hi there...I have been in the amazing city and country for about 5 years now…..and I love it…love the people….currently I think I am living the best part of my life….so I am here looking to make it even better…so …here goes…. A wise man once said….do the thing you love and you will not work a day in your life…..umm that wise man would be me…..cheeky!!!! ..i know…lol…..but I say this …of being a chef and a yoga instructor ….both professions that I am in love with, that, I do not feel that I have WORKED a day in my life……both of them give me ample opportunities to get my creativity going…and the money is nice…lol! Professional Experience Merci Mon Ami, Toronto, ON Jul 2015 - Present Kitchen manager Responsible for the execution of daily hot catering meals and daily hot and cold features for the restaurant. Staff training. Responsible for preparing and executing the menu for special events. Merci Mon Ami, Toronto, on Jul 2013-jul 2015 First cook Preparation of mis en place and sandwiches for catering. Compass group Canada, Mississauga, ON Sept 13- sept 14 First Cook Responsible for the preparation and packaging of meals for the British airways lounge at the airport cooking at the action station C.T.R & C.T.R Neptune, Goa, India May 2011 – Jan 2012 Chef Proprietor Designed a health conscious menu, incorporating foods such as spirulina, quinoa, hemp hearts, and other super foods. JAMUNA RESTUARANT, London, UK April 2007 – May 2010 Head Chef Successfully launched a home dining service for the restaurant Procured, handled and prepared exotic meats and produce Achieved having Jamuna Restaurant posted in the MICHELIN GUIDE of UK for the year 2007. Achieved 2AA ROSETTES as a recognition for high service and food standards in year 2007 /20... INDIAN ZING RESTAURANT, London UK May 2005 – April 2007 Sous Chef Designed kitchen flow upon construction Recruited and trained all staff upon opening Responsible for health and safety training Managed and developed standard operating procedures in the kitchen Designed and executed menus on a bi-monthly basis Maintained food stock control and produce procurement Achieved rave reviews from media and food critics including Fay Maschler and Giles Conran JUST INDIA RESTAURANT, London, UK Dec 2002 - May 2005 Sous Chef The restaurant won many accolades from local and national press…like the EVENING STANDARD, GUARDIAN AND THE METRO LIFE. Nominated for the CARLTON RESTAURANT AWARDS in the new restaurant category. Responsible for the designing and executing of the menu Direct report of 13 staff member, with training and development Oberoi Hotels & Towers, Mumbai, India 1999 - 2... Demi-Chef de partie Trained as a continental fine dining chef at THE ROTISSERIE AND SEA GRILL restaurant at the same hotel Worked on sauces, seafood grill, entrees, and appetizers section Responsible for laying out the salad buffet and Sunday morning brunch Responsible for proper handling of fresh/cured meats and seafood