Kiran Stephen Dasari

acn867@r.postjobfree.com

416-***-****/416-***-****

Objective:

Exceptionally innovative Executive Chef with more than 10 years of

experience in operations for renowned Hotels and Corporate Food Services.

Preparing wide variety of unique appetizers, soups, entrees and sauces. Has

knowledge of culinary arts around the world.

Culinary innovator for producing top quality of food, creative products

contributing to revenue growth while simultaneously reducing food and labor

costs. Proficient in numerous cooking techniques and cuisines. With talent

for working with ingredients from countries around the world. Proven

leadership skills with track record of training, developing, fostering

strong teams, focused on quality presentation and food safety.

Proven expertise in

. Creative Menu Development

. Special Event Planning

. Specialty Cuisine Presentation

. World Class Guest Relations

. Purchasing and Inventory control

. Cost Containment and Reduction

. Food and Kitchen Safety.

. Staff Leadership and Training.

Summary of Qualifications:

. Trained under Master Chef and Certified Chef de Cuisine at Liaison

College, Toronto Canada developing strong skills and knowledge of

classical culinary techniques and dishes, as well nutrition, menu

planning and kitchen calculations and management.

. Excellent knowledge of kitchen sanitation and safety standards through

participation in Safe Food Handler's Certificate Program and work

experience.

. CPR and First aid certification.

. Professional work experience in high-paced restaurants and hotels

where responsibilities included food preparation, opening and closing

maintaining clean and sanitary work area and serving restaurant

patrons.

. Strong communication and team work skills.

Education:

. Culinary arts, Chef Advance- Post Graduate Diploma in Liaison College

of Culinary Arts - Toronto, Canada. (March 2006- January 2007)

. Culinary arts, Chef Basic - Diploma, Liaison College of Culinary Arts,

Toronto, Canada. (March 2005- January 2006)

. Hotel Management, Georgian College, Canada (September 2003- January

2005)

. Bachelors Degree of Science (Bio-tech) - Osmania University, India.

(January 1999- March 2003

Summary of Experience:

Aramark Canada- Ambrose University, Calgary South west, A.B: Executive Chef

August 2013- February 2015.

. Coordinated and executed catering services, both on and off site for

events ranging from BBQ events to Business Lunches, Banquets and

Conferences for student council and faculty.

. Developed menu's for all the main events, like President's BBQ event,

University fundraising events, Graduation day events, University

Christmas event, etc,,,

. Directed the activities of 20 staff, engaged in full-service

restaurant operations (food preparation, customer service, chefs,

cooks, assistants, and wait staff).

. Maintained monthly Food Purchase, Sales per labor cost, Budget report

and Profit and loss reports.

. Maintained weekly Food safety reports and conducted monthly Food

safety audits, FMF audits, Production sheets reports, Waste log

reports.

. Organized and implemented operational set up of main kitchen.

. Demonstrate new cooking techniques and new equipment to cooking staff

Compass Group Canada- Calgary, Olds, A.B

Executive Chef for Pre-opening team at Pomeroy hotel and suites. - April

2013 - August 2013.

Created and developed the menus, pricing and food costs for:

o American Tap house and Grill.

o Wedding and catering menus.

o Corporate events menu.

. Designed and implemented a creative menu with the use of fresh, local

organic ingredients to provide a 5-star dining experience.

. Coordinated and executed catering services, both on and off site for

events ranging from weddings to conferences.

. Directed the activities of 28 staff, engaged in full-service

restaurant operations (food preparation, customer service, chefs,

cooks, assistants, and wait staff).

. Developed and implemented American Tap House Menu and hired and

trained new staff (front and back of the house), and conducted a 100%

renovation of the kitchen and dining areas.

. Maintained monthly Food Purchase, Food transfer, Monthly cost, Budget

report and Profit and loss, BEO's report

. Shipping, receiving, monitoring, and distribution of Food and Beverage

and kitchen items.

. Organized and implemented operational set up of main kitchen.

. Interviewed, compiled, and lead a strong highly skilled Kitchen team

Hilton Garden Inn - Edmonton International Airport A.B

. January 2011 - January 2013. - Hilton Pre- Opening Team -Executive

Chef

. Created and developed menus, pricing, and food costs for

. North American Grill Menu

. Meeting and Catering Menu

. Wedding Menu

. Cost effectively sourced, researched and recommended food and

distribution supply companies.

. Compiled and ordering of all Kitchen equipments and small wares.

. Assisted and advised all ordering of Food and Beverage requirements.

. Shipping, receiving, monitoring, and distribution of Food and Beverage

and kitchen items.

. Organized and implemented operational set up of main kitchen.

. Interviewed, compiled, and lead a strong highly skilled Kitchen team.

. Tactfully coached Front and Back of the house staff in a healthier

ways to deal with stress and frustration.

. Maintained monthly Food Purchase, Food transfer, Monthly cost, Budget

report and Profit and loss, BEO's report

Fairmont Hot Springs-Cranbrook, B.C

Designation: Executive Sous Chef, January 2009- December 2010.

. Supervise activities of specialist chefs, chefs, cooks and other

kitchen workers

. Plan menus and requisition food and kitchen supplies

. Prepare and cook complete meals or specialty foods, such as sauces,

soups, salads, vegetables and meat, poultry and fish dishes.

. Created,designed Menu along with Executive chef

. Had been active manager in absence of executive chef

. Handled all the purchasing, cost control, inventory and buying of

items and equipment.

. Maintained good business relationship with GFS and Sysco Canada for

inventory and supplies

. Maintained monthly Food Purchase, Food transfer, Monthly cost, Budget

report and Profit and loss, BEO's report.

. Had been an active contributor in F&B meeting, Hotel Staff and Kitchen

Meetings.

. Ensure that all disciplinary issues are documented and communicated to

the F&B manager and HR Actively supporting the goals for their

department as well as the company as a whole to ensure high quality

and consistent service

. Training New staff,compute time cards and personally approve overtime

. Prepare daily, Monthly Schedules for Staff.

Sheraton Gateways - Toronto Pearson International Airport, ON

Designation: Sous chef, May 2006 -2008 December

. Supervise activities of specialist chefs, chefs, cooks and other

kitchen workers

. Demonstrate new cooking techniques and new equipment to cooking staff

. Plan menus and requisition food and kitchen supplies

. Prepare and cook meals or specialty food

. Prepare and cook complete meals or specialty foods, such as sauces,

soups, salads, vegetables and meat, poultry and fish dishes.

. Instruct cooks in preparation, cooking, garnishing and presentation of

food

. Create new recipes

. Supervise cooks and other kitchen staff.

Achievements at Sheraton Gateways:

. Received the best employee of the year 2008

. Got special training of all brands of Sheraton hotel.

. Got the best guest appreciation for the special menus created for the

guests.

Four Points Sheraton - Toronto, Airport Road, ON.

Designation Jr Sous Chef, February 2005- April 2006

. Prepare and cook complete meals or individual dishes and foods

. Prepare and cook special meals for patients as instructed by chef

. Schedule and supervise kitchen helpers

. Oversee kitchen operations

. Maintain inventory and records of food, supplies and equipment

. set up and oversee buffets

. plan menus, determine size of food portions, estimate food

requirements and costs, and monitor and order supplies

. Cook specializes in preparing and cooking ethnic cuisine or special

dishes. Have the ability and experience to prepare quality variety

dishes in the stipulated time.

. Acquired expertise in variety of techniques in cooking to prepare

healthy tasty dishes

. Have excellent managerial ability and have managed various teams with

great efficiency.

. Ability to produce cost-effective quality healthy delicious dishes by

appropriate planning

. Experience of managing all operations related to dish in star hotels.

. Conducted training programmers for newly hired cooks.

Hilton Garden Inn Toronto international Airport, ON.

Designation - First Cook May 2004 - January 2005

. Specialized in cooking for banquets,

. Working with chef in creating special dishes.

. Making stocks, soups and cooking specialty food.

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