Arul Prasad

Adaptable and skilled culinary professional with hands-on experience in high-volume kitchen environments. Strong expertise in cold, grill, fryer, and saucier stations with a focus on food quality, hygiene, and consistency. Proven ability to manage inventory, contribute to menu planning, and support staff training and supervision.

First Cook - Delta Hotel

(2026)

I prepare, season and cook food for client meals such as meat, fish, gravies, vegetables, desserts, sauces and casseroles. Also, cooking and plating of dishes in the assigned kitchen. Handle food items in accordance to recipes to support menus and ensure the highest quality of food preparation and excellent plate presentation.

Line Cook / Prep cook - Lancaster Smokehouse

(2025 - 2026)

At The Lancaster i do make sauces and sides, i work in saute station and meat station handling smoked meats, plating and also i do large catering services. other than that i work in prep station where i smoke brisket, ribs, chicken and sausages.

Line Cook / Saucier - Public Kitchen and Bar

(2023 - 2025)

Started as a Garde Manger, preparing cold appetizers and mise en place, then advanced to the grill and fryer stations, handling meats and seafood. Promoted to the pans section as a saucier, creating classic and modern sauces, where I prep from scratch, make dishes, and plate.

Capstone Event - Conestoga College

(2024 - 2024)

Created and executed a full-course event menu for over 100 guests, leading sauce preparation and plating while demonstrating strong coordination and timing during live service.

Culinary Management - Culinary - Conestoga College (2023 - 2024)

Hotel Management - Hotel Management - Munnar Catering College (2022 - 2022)