KARTHIKEYAN S PALANISAMY
EDMONTON
Summary
Seeking a career in a challenging environment, which provides me an opportunity for learning and continuous implement.
Overview
19
19
years of professional experience
Work History
Food and Nutrition Supervisor
Saskatchewan Health Authority
08.2023 - Current
- Assisted in menu planning, incorporating seasonal ingredients for maximum freshness and taste appeal.
- Established and monitored staff schedules, made assignment sheets and monitored menus.
- Ensured compliance with all applicable local, state, and federal regulations governing food service establishments within the facility's jurisdiction.
- Supervised daily food preparation activities, ensuring consistency in presentation and portion sizes across all dishes served.
- Completed food and physical safety audits to verify health and well-being of staff members and patrons.
- Managed food inventory efficiently, reducing waste and maintaining optimal stock levels.
- Assisted on tray line and prepared trays according to prescribed diets and patron requests.
- Collaborated with dietitians to create balanced meals suitable for patients with specific health conditions.
- Coordinated catering services for special events held at the facility or offsite locations as needed.
1st Cook/ Chef Relief
Civeo Wapasu Creek Lodge
08.2017 - Current
- Check the quality of raw or cooked food products to ensure that standards are met
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Check the quantity and quality of received products
- Order or requisition food or other supplies needed to ensure efficient operation
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Record production or operational data on specified forms
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Demonstrate new cooking techniques or equipment to staff.
- Reduced food waste by effectively managing inventory and implementing proper food storage techniques.
- Contributed to successful catering events by efficiently preparing large quantities of food while maintaining quality standards.
- Improved customer satisfaction by addressing dietary restrictions and customizing menu items to meet individual needs.
- Streamlined communication within the culinary team by establishing clear expectations regarding daily responsibilities and overall goals.
2nd Cook
Noralta
04.2015 - 04.2017
- Cook a variety of appetizing meals which includes: meats, seafood, soups, poultry, vegetables and other food items
- Use all kinds of cooking method to prepare top quality food including deep-frying, pan-frying, broiling, baking, boiling, grilling, sautéing, steaming and other methods
- Ensure consistency in food delivery including cooking, handling, storing and labeling products in accordance with FOODSAFE standards
- Operate all kinds of commercial and non-commercial kitchen equipment such as stoves, ovens, steamers, grills, broilers and other equipment.
Line Cook
Urban Diner
12.2011 - 02.2014
- Provide fast and efficient guest service and respond quickly to all customer requests
- Promote professional work habits that will develop the respect from others
- Create products and meals that will ensure customers return
- Strive to uphold the hygiene and sanitary regulations at all times
- Enforce a safe work environment for colleagues.
Commis Chef
P&O Cruise Lines
05.2008 - 09.2011
- Chopping and cutting and storage of ingredients as needed for preparation of food items
- Cleaned, peeled and plated fresh fruits and vegetables
- Prepared ingredients with right weight measure and followed the recipes
- Used kitchen equipment efficiently, including ovens, grills, fryers, stoves and microwave ovens
- Followed proper food handling methods and maintained correct temperature of all food products.
Commis Chef
The Oberoi Vanyavilas Jaipur
01.2006 - 11.2007
- Assisted in new hotel opening duties
- Provided directions for effective delivery of hotel transition plan
- Established work priorities to achieve hotel objectives
- Ensured that new hires complete appropriate trainings
- Advised management on key performance issues
- Participated in revenue management initiatives.
Education
Diploma -
State Institute of Hotel Management And Catering
Trichy, Tamil Nadu04.2005
High School Diploma -
St. Antony's Hr. Sec. School Manaparai
Manapparai, Tamil Nadu03.2002
Diploma in Accounting And Payroll
Hamptons College
Calgary,alberta06.2024
Skills
- Focused and disciplined
- Focus on portion and cost control
- Well-tuned palette
- Waste Reduction
- Scheduling Staff
- Food presentation
- Allergen awareness
Accomplishments
- Successfully completed RED SEAL Examination certificate (Alberta's apprenticeship and Industry Training)
- Completed 3 years diploma in catering technology hotel management as per the Canadian equivalency referred by Wes.
- Food Safety Certification
- Standard First Aid
- OSSA Regional Orientation Program
- CSTS - Construction Safety Training System, Includes Generic WHMIS.
- DCGO (Diploma in Cruise Galley (Kitchen) Operation).
References
- Claudio- operation manager, wapasu creek lodge, fortmcmurry, 7808814717
- Augusto barrios, lodge manager, Fort McMurray, Alberta, 7807474390
Timeline
Food and Nutrition Supervisor
Saskatchewan Health Authority
08.2023 - Current
1st Cook/ Chef Relief
Civeo Wapasu Creek Lodge
08.2017 - Current
2nd Cook
Noralta
04.2015 - 04.2017
Line Cook
Urban Diner
12.2011 - 02.2014
Commis Chef
P&O Cruise Lines
05.2008 - 09.2011
Commis Chef
The Oberoi Vanyavilas Jaipur
01.2006 - 11.2007
Diploma -
State Institute of Hotel Management And Catering
High School Diploma -
St. Antony's Hr. Sec. School Manaparai
Diploma in Accounting And Payroll
Hamptons College
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