Pritam Duryodhan Rohane
Port Carling
Summary
Hardworking Cook 1 bringing detail-oriented approach to food preparation and handling. A reliable individual possessing excellent communication and problem-solving strengths. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
8
8
years of professional experience
1
1
Certification
Work History
COOK 1
JW Marriott rosseau
Minett
12.2023 - Current
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Supervised and trained kitchen staff on proper preparation techniques.
- Checked quality of ingredients before use in order to ensure freshness.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Planned menus based on customer preferences, nutritional value and budget constraints.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Checked quality of food products to meet high standards.
2nd Cook (Co-op)
JW Marriott
Minett
04.2023 - 09.2024
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Cooked multiple orders simultaneously during busy periods.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Made meals in accordance with company standards and requirements.
Kitchen Supervisor
Iceberg Hospitality
Pune
08.2019 - 08.2021
- Investigated and resolved complaints regarding food quality, service or accommodations.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Oversaw personnel scheduling to maintain adequate staffing and minimize overtime.
- Planned menus while taking into account special dietary requirements.
- Produced detailed documentation to outline potential worker issues.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Coached staff on strategies to enhance performance and improve customer relations.
Line Cook Intern
Hyatt Regency Lost Pines
Cedar Creek, Texas
08.2018 - 08.2019
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Performed basic knife skills such as dicing onions or slicing meats.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated fryers and grills according to instructions to maintain safety and food quality.
Line Cook Intern
Newport Harbour Hotel and Marina
Newport, Rhode Island
04.2016 - 09.2016
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Executed proper techniques when preparing menu item ingredients.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Made meals in accordance with company standards and requirements.
Education
Ontario College Graduate Certificate - Global Business Management
Conestoga College
Kitchener, Ontario12-2023
Ontario College Graduate Certificate - Global Hospitality Management
Conestoga College
Waterloo, Ontario08-2023
Bachelor of Science - Hospitality Studies And Catering Services
Yashwantrao Chavan Maharashtra Open University
Pune, Maharashtra, India07-2018
Skills
- Food presentation
- Fine Dining
- Cooking techniques
- Customer Service
- Menu Planning
- Food Handler Certification
Languages
English
Professional
Hindi
Professional
Accomplishments
- Won burger of the month competition in Hyatt Regency Lost Pines.
- employee of the month in Jw Marriott.
Affiliations
- fishing
Certification
- smartserve
- food handlers certificate
References
References available upon request.
Timeline
COOK 1
JW Marriott rosseau
12.2023 - Current
2nd Cook (Co-op)
JW Marriott
04.2023 - 09.2024
Kitchen Supervisor
Iceberg Hospitality
08.2019 - 08.2021
Line Cook Intern
Hyatt Regency Lost Pines
08.2018 - 08.2019
Line Cook Intern
Newport Harbour Hotel and Marina
04.2016 - 09.2016
Ontario College Graduate Certificate - Global Business Management
Conestoga College
Ontario College Graduate Certificate - Global Hospitality Management
Conestoga College
Bachelor of Science - Hospitality Studies And Catering Services
Yashwantrao Chavan Maharashtra Open University
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