Chef in Edmonton, Alberta

BOMMALINGAM PONNUSAMY 8907 180... ST NW T5T0Y3 , Edmonton Phone no: 780 898 ... [email protected] Red Seal chef EXPERIENCE: • Diverse experience as Sous Chef , First cook , including full responsibility for staffing, inventory control, cost effective purchasing and all kitchen operation. • Experience with a wide range of Canadian , American , Italian , Asian cuisine, as well as French Fine Dining. • Skilled in the complete setup and management of banquets, cafeterias and kitchens for high-volume breakfasts, luncheons and dinners • Effectively hire , train and supervise all levels of kitchen staff in food preparation and state of the art presentation . EDUCATION AND QUALIFICATION • Advanced Food safe certification, Alberta • Red Seal Certification , Alberta • Construction Safety training system (csts-09) Certification • Standard First Aid with CPR Level C AED, Alberta • Diploma in FOOD PRODUCTION , State Institute of Hotel management Catering Technology, India (2003-20...) • Bachelor of Arts in English , Alagappa University , india • Higher Secondary School , GADW India(2001-20...) • Computer operating knowledge( Word, Excel, Power point) • Have a good sense of leadership and Strong ability to multitask • Work well under pressure EMPLOYMENT: CHOP RESTAURANT, EDMONTON Working from Sep2016 to till date BEST WESTERN PLUS (WEST WOOD INN),Edmonton, Canada SOUS CHEF – Aug 2014 to Sep 2016 • Assist the Chef in managing food service in strict compliance and in the preparation of all foods to be served. • Help with the planning of menus and meals • Maintain high food quality and presentation • Assist the Chef in inventory control to assure proper minimum stock • Rotate products to avoid spoilage • Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties • Participate in cleaning the kitchen ,utensils and equipment. • Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets • Assign duties and responsibilities and ensure that the kitchen staff completes their given tasks • Ensure that the highest standard are reached for each meal served • Inspect facilities or equipment for regulatory KHALS STEAKS&LOUNGE, AB,CANADA FIRST COOK -February 2012 to July 2014 • Prepare a wide range of soups , appetizers and specially dishes for this fine dining restaurant with banquet service. • Create and prepare daily specials ranging from Canadian , seafood and steaks and pastas to health oriented dishes • Accurately and efficiently cook a variety of appetizing meats,seafood, soups,poultry,vegetables and other food items. • Ensure consistency in food delivery in accordance with food safe standards • Perform other duties in final food presentation including plating and garnishing • Use all kinds of cooking method to prepare top quality foods CARNIVAL CRUISE LINE, MIAMI ,USA CHEF DE PARTIE – February2007 to November 2011 • Responsible for daily food preparation , line opening and sanitation as per USPH Standard • Handled menu preparations, inventory , quality control and Ensured that high standard of cleanliness was maintained throughout the kitchen areas. • Worked as a Soup cook , Sauce cook and Roast cook, Function cook , Vegetable cook. • Experienced Creative Carver (vegetables & fruits, ice) . • Handled Room service kitchen and Sandwich section , Garde manger(Cold kitchen). • Worked as a night Baker and Butcher. • Inspect work area and equipment at the beginning of shift. • Based on the weekly menu plan, prepare and present top meals and desserts according to menu specifications • Ensure that food costs and stock are controlled and that all groceries are utilized effectively, keeping food spoilage and waste to a minimum. • Ensure staff is completing tasks in a safe manner. • Ensure all temperature logs are completed daily and kept Supervise all staff involved in the preparation and serving of meals. • Assist with unloading, loading, stocking and storing of groceries and supplies using HACCP and USPH company approved methods. • Oversee, participate in and be responsible for the handling, preparation, production and timely service of all meals in accordance with the methods and standards approved by the Chef de Cuisine • Check that prepared and stored foods are being kept at the appropriate temperatures, according to approved HACCP methods. THE CHANCERY PAVILION HOTEL , Bangalore, India FIRST COOK - 05thMay 2006 to 30thJan 2007. • Report to the Outlet Chef, Section planning, Food festivals & Promotions & Quality control • Supervising the daily operations of the kitchen. • Implementing and close monitoring of HACCP principles, Guest interaction and preparing monthly reports. • Received deliveries , stored items and rotated fresh foods( FIFO) . THE TAJ RESIDENCY HOTEL –BANGALORE, INDIA SECOND COOK - 5th November2005 to 4 th May 2006 Taking care of continental and Garde manger section for Banquet function and coffee shop daily THE ATRIA HOTEL- - BANGALORE ,INDIA COOK - 1th Dec 2004 to 30th Oct 2005 • Working with head chef and kitchen team to maintain high standard in the quality of food both as to its preparation and its presentation • To observe all company food Hygiene and Health safety policy • Ensure Unit kitchen is left clean and tidy at all times • To ensure that all completed jobs are fully checked off before it leaves the unit. THE ATRIA HOTEL- BANGALORE ,INDIA KOT (Kitchen Operation Training)- May 2004- NOV 2004 Reference available upon request BOMMALINGAM PONNUSAMY