Chef in Enderby, British Columbia

I've been working as a chef from last 3 years as Commi-III- II-I & currently I'm working as a junior sous chef under HT Hospitality. Operating a brewery's kitchen which is known by the name of Clock tower. It is located in Gurgaon, Haryana which is known as one of the largest IT hub in Delhi (North capital region) of India. I've a working experience in Indian as well as in Continental kitchen & my specialization is in curry,tandoor & Garde manger (cold kitchen) where my job is to make variety of Indian curries, tandoori (charcoal oven) delicacies such as kebabs & tikkas. Recently I devloped my interest in cold kitchen during my practicing days and I learned recipes, preparation & different types of presentations of Salads, sandwiches, canapes and other cold food items. Currently I'm working as a Kitchen in-charge where my job responsibilities is to Check the raw materials and deliveries. Making sure all the kitchen is on for daily preparation. Setting up all sections for service. Sharing knowledge regarding new dishes. Respond to customer inquiries and concerns personally. Cost controlling Avoiding pilferage & food wastage. Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu. Assist head chef with pricing menu items. I'm Looking for an organization where I can enhance my knowledge and gain experience. I am looking for a full time or part time job and keen to learn and work in a team or individually. Elaborate and integrate my experience within ever reshaping Restaurant & Hospitality industry in order to broaden my experience in the food and beverage service/cooking department with a challenging assignment, which would enable me to exercise my cooking, communication, organizational, and administrative skills in an effective manner. I have relevant experience in the hospitality industry, as well as customer-related service, from my past roles serving food and beverages, kitchen hand and streamlining service.