Luvish Sardana
Toronto
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Restaurant Chef
The Rogers Centre by Legends Hospitality
Toronto
11.2023 - Current
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored inventory levels for hot food items, placing orders when necessary.
Restaurant Cook
Delta Hotels By Marriott
Toronto
07.2017 - 12.2023
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Also working next to Keith Pears ( Representing Canada for Bocus D'Or
- Oversaw grill, stove, and oven, and cleaned equipment after every shift
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
Sous Chef
The Broadview Hotel
Toronto
06.2023 - 11.2023
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Modernized work processes to reduce guest wait times, and boost daily output.
- Coordinated with vendors to order supplies and maintain high-quality standards.
- Planned promotional menu additions based on seasonal pricing, and product availability.
- Monitored food and labor costs to verify that budget targets were met.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
- Evaluated food products to verify freshness and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Chef De Partie /1st Cook
Fairmont Royal York
Toronto
04.2022 - 06.2023
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Handling orders for Library bar (restaurant) & IRD
- Maintained well-organized mise en place to keep work consistent
- Mentored kitchen staff to prepare each for demanding roles
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Training New staff and ensuring closing duties
Banquet Cook 1
St.Regis By Marriott
Toronto
08.2016 - 03.2017
- Company Overview: Previously Trump Hotel
- Learned menu items produced by assigned station to achieve proper quantities
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently
- Ordered food and supplies used to prepare meals
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items
- Previously Trump Hotel
Grill Cook
P & L Burger
TORONTO
12.2014 - 05.2015
- Working side by side Matty Matheson
- Train workers in food preparation, and in service, sanitation, and safety procedures
- Resolve customer complaints regarding food service
- Handling The grill station & following FIFO
Butcher
Trident, The Oberoi Group
Mumbai
05.2012 - 03.2014
- Demonstrate new cooking techniques or equipment to staff
- Meet with sales representatives to negotiate prices or order supplies
- Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions
- Pre-cook items such as bacon, to prepare them for later use
- Record quantity of meat received and issued to cooks and/or keep records of meat sales
- Cure, smoke, tenderize and preserve meat
- Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form
Education
Bachelor of Science - Culinary
George Brown College
Toronto, ON06.2016
Bachelor of Science - Hotel Management
IHM Dehradun
New Delhi, India06.2012
Skills
- Recipes and menu planning
- Stocking and replenishing
- Menu development
- Food plating
- Butchery
- Recipe creation
- Diverse cooking skills
Certification
- Food Handlers, 06/01/22, 60829475B, 12/28/25
- CPR, 06/01/23
Accomplishments
- Focused professional with 8+ years of experience and a proven knowledge of hospitality, purchasing, and kitchen management.
- Aiming to leverage my skills to successfully fill the managerial role at your company.
Personal Information
Title: Chef
Timeline
Restaurant Chef
The Rogers Centre by Legends Hospitality
11.2023 - Current
Sous Chef
The Broadview Hotel
06.2023 - 11.2023
Chef De Partie /1st Cook
Fairmont Royal York
04.2022 - 06.2023
Restaurant Cook
Delta Hotels By Marriott
07.2017 - 12.2023
Banquet Cook 1
St.Regis By Marriott
08.2016 - 03.2017
Grill Cook
P & L Burger
12.2014 - 05.2015
Butcher
Trident, The Oberoi Group
05.2012 - 03.2014
- Food Handlers, 06/01/22, 60829475B, 12/28/25
- CPR, 06/01/23
Bachelor of Science - Culinary
George Brown College
Bachelor of Science - Hotel Management
IHM Dehradun
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