Mahdi Shami

Diverse Kitchen Experience

Performed different vegetable cuts (Julienne, Paysanne, Chiffonade & Brunoise). Cleaned and cut meat,

poultry, shellfish. Prepared sides such as kimchi, daikon radish and giardinera. Mixed, spiced and stuffed different kinds of sausage. Handled grill tables, sausage stuffers and robot coupes

Ability to Work Under Pressure:

Line duty during restaurant peak hours, as well as wedding ceremonies, plating meals and prepping meat and vegetables.

Strong Interpersonal Skills

Collaborated with co-workers in preparing different types of meats. Successfully communicated with co-workers during line work

Work Experience

Chef

Cherry’s high dive

January 2024 to Present

Chef

Mademoiselle-Toronto, ON

August 2022 to February 2024

Sous Chef

Forno Cultura-Toronto, ON

October 2021 to August 2022

. Created menu items for the restaurant including pastas, pizzas, sandwich’s and weekly specials

. Would make scheduling for the staff and arrange time off when requested

. Would check invoices and order sheet aswell as make the appropriate delivery orders for the next day

. Would go through inventory and calculate total sales and pricing for all the food

Chef

BUCA-Toronto, ON

January 2020 to August 2022

. Worked line service during weekdays and weekends, and ensured food was up too costumer satisfaction and standard

. Prep stations and made sure everything was ready to go for service

. Made all types of fresh pastas from scratch including spaghetti, linguine,gnocchi, penne and rigatoni

. Would make all types of pasta sauces including pomodoro, bolognese, alfredo, vodka, carbonara, pesto

Chef

Canoe Restaurant-Toronto, ON

February 2019 to November 2019

•Filled and cleaned large kettles to make stock and reduction for service.

•Cut mirepoix to certain sizes based on stock or reduction.

•Performed different cuts, including Julienne, Paysanne, Chiffonade & Brunoise for different vegetables.

• Cleaned and cut different types of meat, poultry and shellfish, including lobster, rabbit & duck.

•Prepared staff meals that included 3-courses.

•Handled line duty during wedding ceremonies, plating meals for service.

Chef

WVRST-Toronto, ON

October 2016 to December 2018

• Mixed and prepared turkey, pork and chicken meats, added different spices and stuffed them through a sausage stuffer to make sausages.
• Mixed and assembled vegetarian sausages, had to roll them to a certain size.
• Worked a line that had numerous orders coming in and had too communicate well with a team, to let them know how long the order was on for.
• Made different sides like kimchi, beets, pickles, curry cauliflower, daikon radish and giardinera
• Had to cut up cabbage, ran them through a robot coupe while adding salt. Put them in a barrel filled with water to make sauerkraut.

Education

Certificate in Culinary Arts

George Brown College - Toronto, ON

May 2018 to September 2019

Diploma in Hospitality in Tourism and Leisure

George Brown College - Toronto, ON

2013 to 2016

Willowwood High School - Toronto, ON

2013