Saksham Ahuja

Sous Chef who grew through high-volume kitchens from line cook to leadership, driven by a genuine passion for cooking and food. Known for reliable execution and consistency during service. Takes a practical, hands-on approach to kitchen operations and also runs Sam.alicious, a personal food platform exploring global cuisine and presentation.

Senior Sous Chef - Craft Beer Market - Calgary

(2026-01)

• Supported kitchen operations during the 2026 Calgary Stampede, delivering consistent quality in an extremely high-volume environment over a demanding 10-day period.
• Coordinated production and execution for multiple private functions and large-scale events while maintaining food quality and service standards.
• Led service across multiple stations, ensuring efficient communication, organization, and timely execution.

Sous Chef - Match Eatery & Public House

(2023-01 - 2026-01)

• Led and supervised 20+ kitchen staff in a high-volume environment (100–300+ covers per shift).
• Improved food cost by ~3–5% through better inventory control, portioning, and waste management.
• Contributed to menu development and execution for large-scale casino events (200–300+ guests).
• Improved delivery platform ratings from mid-range to top-tier (approx. 7 → 9+) through consistency, packaging, and order accuracy.
• Strengthened health & safety compliance through consistent monitoring and team accountability.
• Delivered consistent, high-quality dishes, reducing guest complaints and consistently meeting QSA performance targets.

Chef de Partie (CDP) - Match Eatery & Public House

• Supported shift leadership by coordinating staff during service and adjusting workflow based on business volume.
• Bridged communication between line cooks and management, improving service flow during peak hours.
• Assisted in resolving team challenges and maintaining a positive, efficient work environment.

Cook 1 / Cook 2 - Match Eatery & Public House

• Supervised junior cooks and acted as Sous Chef in absence of senior chefs/managers, ensuring smooth kitchen operations.
• Conducted temperature checks and maintained food safety compliance.
• Assisted with prep planning and next-day readiness, improving kitchen efficiency.

Line Cook - McCracken Station Pub

(2022-01 - 2023-01)

• Prepared and executed menu items across multiple stations in a fast-paced kitchen.
• Completed daily prep including cutting, portioning, and organizing ingredients for service.

Post Graduate Diploma in Management - Marketing - Thompson Rivers University

Bachelor of Business Administration - Logistics Management - University of Petroleum and Energy Studies