Sous Chef Executive

Debendra Sahoo.

*** ********** ****** **.

CALGARY.T2Y3L2.AB

CELL PHONE- 403-***-****

E-mail -********.*****@*****.**.**.

RESUME OBJECTIVE:

Professional chef with 20 years+ experience of cooking in all over the world cuisine. Capable of managing dinning as well as banquet/event dinning service up to 2000 people while supervising and motivating staff to perform to the best of their abilities across every service.

WORK RELATED EXPERIENCE

opportunities to improve upon both and ensuring communication to the kitchen Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of time.

Responsible for all culinary production in the respected section in kitchen.

Ensure compliance with operational and safety standards. Enforce health & safety policies and sanitary practices.

Coach and provide leadership to all kitchen staff ensuring training and development are aligned with the values and guidelines of the Bistro.

Order inventory of food, supplies, and ensure equipment is maintained for the operation of an efficiently run kitchen while maintaining cost control objectives.

Manage and lead staff hiring, training, regular performance appraisals, disciplinary action, and terminations with the Fine dinning restaurants.

Prepare weekly staff schedules and monitor staffing levels in conjunction with determined budgets.

Develop menu items and seasonal features that enhance the brand and contribute to the financial objectives of the Bistro, working in conjunction with the Executive chef.

Respond in a positive and timely manner to all internal and external guest requests and complaints.

Prepare necessary data for the BOH budget; project annual food and labour costs and monitor actual financial results.

Monitor financial performance and take corrective action where necessary to help ensure that financial goals are met.

Ensure that the morale of the kitchen is maintained by practising positive strategies to motivate staff are completed (and to create an environment aligned with the company culture.

Actively participate in environmental initiatives, working towards sustainable operations.

My aspiration to be an executive chef leading a big operation in kitchen.

COMPANYWISE WORK EXPERIENCE IN KITCHEN.

CURRENTLY WORKING IN COMPASS GROUP COMPANY AS SOUS CHEF, CALGARY FROM DEC,2023

2022-2023 sous chef in lauchpad golf,Heritage point. Calagry.

2021-2022 sous chef AT DARK TABLE .CALGARY.

2019- 2021 EDEN AT RIMROCK HOTEL,BANFF ALBERTA, CANADA.

2019- 2022 DCDP IN EDEN AT RIMROCK HOTEL@ EDEN RESTURANT,BANFF..

2007-2018 BANQUET SOUS CHEF CHEF IN CARNIVAL CRUISE LINE UNITED KINGDOM.

2004-2007 SOUS CHEF in Al Ghanim trading company. Kuwait City

I got two time opportunity to work with MICHELINE STAR CHEF IN LONDON,ONE IS CHEF MARCO PIERRE WHITE AND ANOTHER CHEF ATUL KOCHHAR IN MY LONG COOKING CAREER.

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CERTIFICATE

RED SEAL.

CPR AND FIRSTAID CERRTIFICATE FROM, RED CROSS CANADA.

WHMIS CERTIFICATES FROM ALBERTA HOTEL AND LODGING ASSOCIATION. CANADA

FOODSAFE ADVANCE CERTIFICATE. CANADA

SUPERVISER LEVEL FOOD HYGINE(HACCP), LONDON.

DEBENDRA SAHOO.

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