Bhuvnesh kumar(Sam)

** ***** *** **

Airdrie, AB t4b1m6

Cell: 403-***-****

add1wa@r.postjobfree.com

Objective

A leadership position with a world class, high-integrity company. A versatile and skilled kitchen professional with excellent hands-on experience in developing and improving daily kitchen operations. An assertive manager with outstanding interpersonal, communications and people management skills.

PROFESSIONAL EXPERIENCE:

Soue chef

Brewsters restaurant and Brewing:Calgary Jan 2018 to present • Ordering four time in a week Raw,Dry,Fresh and Dairy product.

• Invoice Scheduling Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Verified proper portion sizes and consistently attained high food quality standards.

• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

• Promptly reported any maintenance and repair issues to Executive Chef.

• Practiced safe food handling procedures at all times.

• Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.

• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Supervisor:

Brewsters restaurant and Brewing: Airdrie Jan 2013 to Nov 2017

Line cook

Brewsters Restaurant and Brewing: Airdrie Sep 2011 to Jan 2013

ABE’S Restaurant: Airdrie 2017 July to 2018 sep.

Milestone Restaurant: Crossiron Mall April 2017 to July 2017

Noodle Box: Airdrie Mar 2015 to April2017

Mainstreet BBQ: Airdrie May 2014 to Mar 2015

Briyani House: Calgary March 2012 to May 2014

POPPODUM INDIAN TANDOORI RESTURANT :CYPRUS (EUROPE) 2007 to 2011

KITCHEN MANAGER

Responsible for preparation, presentation & portioning of all food.

Ensuring hygiene standards are up to the mark.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Maintained updated knowledge of local competition and restaurant industry trends.

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

Actively involved in cost control, sanitation, menu development, training, private dining and catering.

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.

Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Hotel Hanz Plaza. New Delhi, India 2005 to 2007

COOK:

Preparation all different kinds of breads.

Cutting & chopping preparation of meat, poultry, and vegetable.

Ensuring hygiene maintain on the work section.

Worked under the chef and follows their all instruction.

Work for special menu.

Education

Bachelor in Hotel Management.

GIHM, India 2004

Senior secondary High School:

National Open School New Delhi, India 2000

Knowledge

Microsoft word, Microsorft Excel, MS office, PowerPoint.

Languages: Following languages: English, Hindi.

References: Available upon request

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