Toronto, Ontario, Canada
At Real Food For Real Kids, our team's dedication to culinary excellence shines through in every task, from streamlining food production processes to meticulously supervising a team of 29 cooks. With certifications in Lean Six Sigma and Food Safety, we've implemented strategies that not only ensure top-notch quality but also contribute to significant cost savings. My educational foundation in electrical engineering from PT JR Govt Poly College and a diploma from the International Center for Culinary Arts has been instrumental in adopting a systematic approach to problem-solving. This unique convergence of skills supports our mission to innovate within the food industry, always pushing the boundaries for efficiency and excellence.
• Managed food production and supervised 29 cooks to meet targets at Real Food For Real Kids. • Provided training to achieve company goals and ensure high-quality food production. • Implemented efficient processes to streamline production and improve overall performance.
- Team Lead and trainer for a multi-disciplinary team of operators and chefs in a food manufacturing shift. - Take on administrative tasks like GMP & CCP control, error recording and investigation, and maintain spreadsheets which contain day-to-day data entries for KPI’s and HACCP control in the absence of a supervisor while also performing daily duties as a team lead. - Coordinate with the supply chain department to organize ingredients for the following day. - Provide guidance and assistance to new staff members. - Ensure adherence to food hygiene standards and HACCP. Ensure proper cleaning and sanitation procedures for machines, equipment, and general production facility.
Work as Show chef in all day dining restaurant. Able to handle more than 500 potions of 10 different kinds of omelets within 3 hours of breakfast consistently. Team lead of hot section when A`la carte orders are working along with a buffet. Inspection of correct food labelling and quality of raw food materials.
Work in a Turkish steakhouse. Experienced in cutting and cooking steaks, authentic Arabic foods, and signature local dishes. Working there makes me strong in the live grilling of beef, lamb, chicken, and seafood, and the production of house-made sauces for dishes.
Worked in (In-room dining) kitchen. Provide operational support to Chef De Partie and Sous chef in production and A`la carte orders Manage daily requisition of butchery, pastry-bakery, and dry store products to run a smooth operation.
IVQ Level II in Food Production &Culinary Arts, accredited by City&Guilds, London, UK Air-o-System- Combi Oven Operation, Cook & Chill Production Techniques Food Hygiene - Intermediate Level & HACCP Awareness Ideal Wash System Training Total Kitchen Care Training