Shubhang Sharma

ad2ely@r.postjobfree.com

Core Competencies

Bringing 10 + Years of Professional Experience in Hotel and Restaurant Management as Follows:

Menu Design

Meal Preparation

Special Events Catering & Planning

Inventory Control

Goal Oriented

Kitchen Management

Staff Management

Customer Service

Purchasing

Business/Revenue Growth

Team Building

Training Analysis

Cost Reduction

PROFESSIONAL PROFILE

Royal Canadian Yacht club

Jr. Sous Chef -Toronto, ON April 2022 – til date

Ensure effective stock purchase, its receipt and storage

Ensure consistent and smooth running of food production

Ensure that working areas are always kept clean

Assist other kitchen staff as need arises

Supervise performance of kitchen staff to ensure proper activity

Perform other administrative tasks as will be communicated by superiors

Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety

Work towards exceeding customer’s expectation by encouraging and promoting high level of service

Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly

Give appropriate support or guidance to members of kitchen when need arises

Resolve possible disputes within the kitchen and report any unresolved

Promote good team spirit regularly

Splitz Grill

Kitchen Manager -Whistler, BC September 2020 – March 2022

Full-time, salaried, culinary management position, leading full restaurant operations reporting directly to the restaurant General Manger.

Facilitate ongoing training and education of menu items and program elements to both culinary and hospitality staff.

Research new wholesale food suppliers and negotiate prices

Calculate future needs in kitchenware and equipment and place orders, as needed

Manage and store vendors’ contracts and invoices

Coordinate communication between front of the house and back of the house staff

Prepare shift schedules

Process payroll for all restaurant staff

Supervise kitchen and wait staff and provide assistance, as needed

Keep detailed records of daily, weekly and monthly costs and revenues

Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

Monitor compliance with safety and hygiene regulations

Araxi Restaurant and Oyster Bar- Whistler, BC

Sous Chef Dec 2017-September 2020

Responsible for preparing all menu items with strict adherence to menu and ingredients specifications.

Create and cost daily specials; Direct the line and be accountable for the success of each shift.

Comply with food safety regulations and ensure all temperature logs are completed accurately.

Control food waste and spoilage; responsible for restocking items as required.

Clean and sanitize workstation before and after food preparation.

Inspect work area daily and report any hazards and/or defective equipment to the kitchen manager immediately.

Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required.

Monitor and regulate monthly inventories.

Hire and train staff

Keep track of inventory and place orders with suppliers accordingly

Manage customer complaints

Create schedules for staff

Make sure all health and safety regulations are followed at all times

Monitor the restaurant’s sales

Develop and follow a budget to maximize restaurant profits

Develop or contribute to marketing plans to promote the establishment

Splitz Grill (Whistler)

Kitchen Supervisor August 2016-November 2017

Created order lists and submitting orders.

Done prep work for any of the stations in the restaurant.

Worked the hot line/cold bar or the paella station.

Established guest service standards and provided leadership, direction, and oversight for execution from all team members.

Ensured an exceptional guest experience from restaurant to takeout delivering consistent quality with every visit.

Assessed and oversaw all staffing responsibilities including training.

Established procedures and guidelines to ensure a smooth run kitchen.

Ensured the kitchen is kept to the highest organizational and cleanliness standard.

Crystal Cruises (SERENITY)

Head chef June 2013-July 2016

Worked as a grill chef catering to almost 1000 guests onboard, with elaborate knowledge in cooking steaks, considering the temperatures and styles of cooking.

Worked in the fish section, developing knowledge on fish cooking techniques.

Worked as a head saucier, assisting the executive chef in preparing the sauces required for operation.

Worked as a lien Supervisor, styling and presenting food before handing it over to the waiters.

Maintained high level of hygiene and sanitation in accordance to the Company’s Policy.

Maintained cooling logs of cooked food items and operated the first in-first out method in handling and dispensing food products.

Radisson Blu (Chennai, Tamil Nadu, India)

Chef De Partie June 2011-May 2013

Meet with daytime manager on a daily basis to ensure proper shift changeover.

Ensure staff meal is prepared by scheduled time.

Responsible for following proper closing procedures, ensuring that the main kitchen, dish pit, prep room, cheese room, and walk-in fridge are all closed and the equipment has been turned off at shift close.

Set up food stations and ensure all other stations are set-up according to restaurant guidelines.

Oversee quality of dishes and the timing of the execution on the line in the absence of the Sous Chef and Chef di Cucina.

Monitor sanitation procedures and ensure health code is followed

Communicate any staff issues with management.

JW Marriott (Mumbai, India)

Demi Chef De Partie April 2009 – October 2009

First ever exposure in the hospitality industry in the middle of my theoretical education for a practical experience as to how a hotel operates.

Reported directly to the Sous chef of the outlet.

Worked more on setting up the dry stores based on expiry and freshness.

Cleaned and organized deep freezers and generating the old stocks before new ones are used.

Helped all the chefs of the organization with the mise-en place required for the service.

Helped the seniors in setting up the coffee shop, executive lounge for our premium guests, live counters for each service.

Hospitality Supervision Certificate Food Safe Level 1 certificate I Instructional Design Course & Training Needs Analysis Course Creative Training Techniques Course Leading Effective Meetings & Handling Conflicts

Performance Consulting Workshop Communication Skills Workshop Affirming Cultural Diversity How to Supervise MS Office Training (PowerPoint, Word, Access, Project, Excel)

Bachelor of Arts in Hospitality Management from the Edinburgh Napier University from International Institute of Hotel Management, Kolkata, India ( July 2008-April 2011)

3 years full Advanced Diploma in International Hospitality Administration from International Institute of Hotel Management, Kolkata, India ( July 2008-April 2011)

CERTIFICATIONS TRAINING

EDUCATION

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