Kitchen Manager Sous Chef
Resume:
bhuvnesh Kumar
******@*****.***
A leadership position with a world class, high-integrity restaurant. A versatile and skilled kitchen professional with excellent hands-on experience in developing and improving daily restaurant operations. An assertive manager with outstanding interpersonal, communications and people management skills. Work Experience
Kitchen Manager
Brewsters Airdrie
Present
Kitchen Manager
Brewsters Foothills-Janurary.
December 2023 to December 2023
Sous Chef
Brewsters Lake Bona Vista
December 2022 to December 2022
Janurary.
Noodle Box-Airdrie
January 2015 to December 2017
Supervisor
Brewester Brewing-Airdrie
January 2011 to November 2017
· 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.
Line cook
Milestone Restaurant-Crossiron Mall
April 2017 to July 2017
Mainstreet-Airdrie
May 2014 to March 2015
Briyani House-Calgary
January 2013 to December 2014
KITCHEN MANAGER
POPPODUM INDIAN TANDOORI RESTURANT :CYPRUS (EUROPE) January 2007 to December 2011
· 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. COOK
Hotel Hanz Plaza.-New Delhi, India
January 2005 to December 2007
· Preparation od 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.
Line Cook
ABE’S Restaurant
Education
Hotel Management (Bachelor in Hotel Management)
Senior secondary High School
2004
National Open School-New Delhi, Delhi, IN
2000
Skills
• Leadership
• Kitchen experience
• Restaurant experience
• Team management
• Food service
• Cooking
• Food safety
• Food preparation
• Standered First Aid 2024
Food Safety 2024
Languages: Fluent in the following languages: English, Hindi.
• Food handling
• Management
• Supervising experience
• Food industry
• Guest services
• Hospitality
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