Line Cook, Breakfast and brunch Cook - Peppermoon Restaurant and Bar - London, Ontario, CA
(2023-08)
- Opened and set up the restaurant on a daily basis to ensure smooth operations.
- Prepared mise-en-place according to the menu and service requirements.
- Trained new employees according to organizational standards and kitchen procedures.
- Ensured compliance with food safety and hygiene practices.
- Prepared and customized food orders based on guest requests.
- Maintained quality, presentation, and timely service.
- Ordered and received raw materials as required.
- Maintained accurate daily inventory records and monitored stock levels.
Line Cook - Red Lobster, Wellington - London, Ontario, CA
(2022-02)
- Opened and closed the restaurant setup on a daily basis to ensure smooth kitchen operations.
- Prepared the workstation according to service requirements.
- Prepared a variety of food items based on guest requirements and restaurant standards.
- Ensured consistency in taste, quality, and presentation.
- Received, stored, and organized purchased raw materials according to food safety and storage guidelines.
- Monitored stock rotation and freshness.
- Trained new team members on kitchen procedures, safety standards, and organizational policies.
- Supported team efficiency during service hours
Dietary Cook (Part-Time) - Extendicare Retirement Home - London, Ontario, CA
(2024-01 - 2024-04)
- Cleaned and sanitized food service areas and kitchen equipment in compliance with food safety and hygiene standards.
- Prepared meals for senior residents according to prescribed dietary plans and nutritional guidelines.
- Monitored and recorded temperatures of food during preparation and of storage equipment to ensure food safety compliance.
- Assisted in maintaining an organized and efficient kitchen environment
Dietary Cook (Part-Time) - Henley Place - Cedar hollow Blvd, London, Ontario, CA
(2023-08 - 2023-12)
- Prepared nutritionally balanced meals for elderly residents, following prescribed diets and controlled use of spices and ingredients.
- Modified food textures, including minced and puréed diets, to meet individual swallowing and medical requirements.
- Ensured strict adherence to allergy management and special dietary needs for residents with digestive and health conditions.
- Followed food safety, sanitation, and hygiene standards in compliance with institutional and healthcare regulations.
- Managed inventory, including stock ordering, receiving, storage, and rotation.
- Maintained cleanliness and organization of kitchen work areas and equipment.
Prep Cook - India House Fine Indian Cuisine - London, Ontario, CA
(2022-09 - 2023-01)
- Assisted the Head Chef with daily food preparation and kitchen operations.
- Completed daily food preparation and mise en place for assigned stations.
- Followed food safety, hygiene, and sanitation standards at all times.
- Supported basic cooking and plating during service hours.
Prep Cook - JW Marriott Bangalore - Bangalore, India
(2019-01 - 2020-12)
- Assisted the Head Chef with daily food preparation and kitchen operations.
- Prepared and maintained mise en place for all assigned kitchen stations.
- Completed cross-training in the Housekeeping Department to understand hotel operations and service standards.
- Applied professional butchering techniques for meat, poultry, and seafood.
- Worked in the Grade Manger section.
- Supported basic baking activities including dough and batter preparation.
Founder & Catering Chef - St. George Catering - Kannur, Kerala
(2016-04 - 2022-07)
- Developed bespoke, creative menus tailored to diverse guest requirements, Preparation of food and beverages for a minimum of 50 packs and maximum up-to 2000 packs.
- Managed end-to-end supply chain logistics, including the procurement of raw materials and meticulous inventory record-keeping to ensure cost efficiency and quality control.
- Directed the training and orientation of both new and existing staff, ensuring service standards aligned with organizational goals and safety protocols.
