SUMIT SHRIVASTAV
chef
Charlottetown
Summary
With a proven track record at Red Shores Racetrack & Casino, I bring expertise in food safety and team supervision. Mastering sauce making and enhancing kitchen efficiency, I've led teams to streamline food preparation processes. My background includes mentoring staff and innovating with seasonal ingredients, demonstrating both leadership and culinary skills.
Overview
15
15
years of professional experience
Work History
Cook Supervisor
Red Shores Racetrack & Casino
CHARLOTTETOWN
01.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Head Chef
The Gallery Cafe
02.2024 - 09.2024
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Lead Cook
Swiss Chalet Restaurant
02.2020 - 01.2024
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Lead Line Cook
the St.regis Deer Valley
01.2016 - 07.2018
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate.
- Grilled meats and seafood to customer specifications.
Chef De Partie
Osho Meditation Center
12.2015 - 03.2016
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Cooking Intern
Sandals Royal Caribbean
01.2014 - 12.2014
- Improved presentation skills by plating and garnishing meals for restaurant guests.
- Gained hands-on experience by participating in the creation of daily specials and menu items.
- Mastered sauce making through consistent practice and guidance from senior chefs.
Cooking Intern
Best Western Hotel
07.2013 - 12.2013
- Improved presentation skills by plating and garnishing meals for restaurant guests.
- Gained hands-on experience by participating in the creation of daily specials and menu items.
Cooking Intern
Grand Hotel
05.2010 - 12.2010
- Improved presentation skills by plating and garnishing meals for restaurant guests.
- Gained hands-on experience by participating in the creation of daily specials and menu items.
- Mastered sauce making through consistent practice and guidance from senior chefs.
Education
BSC & HA - FOOD & BEVERAGE ,HOSPITALITY
BVUIHMCT
INDIA03-2010
Skills
Food safety regulations
Kitchen safety
Food preparation
Food presentation
Knife skills
Team supervision
Timeline
Head Chef
The Gallery Cafe
02.2024 - 09.2024
Cook Supervisor
Red Shores Racetrack & Casino
01.2021 - Current
Lead Cook
Swiss Chalet Restaurant
02.2020 - 01.2024
Lead Line Cook
the St.regis Deer Valley
01.2016 - 07.2018
Chef De Partie
Osho Meditation Center
12.2015 - 03.2016
Cooking Intern
Sandals Royal Caribbean
01.2014 - 12.2014
Cooking Intern
Best Western Hotel
07.2013 - 12.2013
Cooking Intern
Grand Hotel
05.2010 - 12.2010
BSC & HA - FOOD & BEVERAGE ,HOSPITALITY
BVUIHMCT
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