Sweta Guria
Summary
Results-oriented culinary professional adept at thriving in dynamic team environments and high-pressure situations. Proven ability to resolve conflicts and uphold professionalism in the kitchen, contributing to overall team effectiveness. Quick to adapt and continuously improve skills, with a strong commitment to learning and implementing best practices.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Chef De Partie (hot and Cold In-charge)
Wild Blue Restaurant
whistler
06.2024 - 12.2024
- Performed meticulous presentation tasks under a 12-minute timeline.
- Ensured the station was thoroughly prepped and stocked to serve 300 people in five hours.
- Oversaw operations of the cold section, including raw bar.
- Managed plating and design tasks for amuse bouche each day.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef De Partie (Banquets)
Fairmont Chateau
06.2022 - 06.2024
- Oversaw and educated new staff on banquet kitchen protocols.
- Managed banquet operations during the sous-chef's absence to ensure seamless workflow.
- Facilitated procurement of unique inventory tailored to specific events.
- Participated in event order meetings.
Sous Chef
Milestones Bar and Grill
South London
10.2021 - 05.2022
- Conducted candidate interviews during the executive chef's absence.
- Improved performance of team members, resulting in high-quality meals produced daily.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Supervisor/ Sauté Cook
Milestones Bar & Grill
London
09.2019 - 09.2021
- Performed line temperature checks to ensure compliance with safety standards.
- Ensured accuracy in reading KOTs for flawless meal plating.
- Delegated tasks effectively to ensure smooth operations.
- Resolved customer complaints and issues promptly, ensuring customer satisfaction and loyalty.
Cook
Inspirit Residences, Oxford Living
London
01.2020 - 06.2020
- Ensured all food items met quality standards.
- Managed kitchen operations independently during manager's absence.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Maintained a clean and orderly appearance throughout the kitchen and dining area.
Prep cook/Line cook
Mint leaves Indian kitchen
London
03.2019 - 08.2019
- Prepping for the entire line
- Handled the line from time to time when the kitchen was understaffed
- Maintaining the inventory list
Banquet Cook
Sun valley resort
Idaho
06.2016 - 11.2016
- Oversaw operations of cold food area during ODC events.
- Conducted thorough inventory checks to ensure accuracy before each shift.
- Designed and arranged hors d’oeuvre for dinner parties.
Line Cook
Snow basin Resort
Utah
11.2015 - 05.2016
- Prepared noodle bowls, rice bowls, stir-fries, broths for bowls, and various sauces.
- Gained experience working across various kitchen stations, including grill, salads, pizza, and fry.
- Assisted executive and sous chefs in plating dishes for banquet events.
Internship
Vail Resorts
Breckenridge
11.2013 - 04.2014
- I was assigned to rotate and work the salad, soup, burger, pizza and taqueria counter throughout the internship
- Worked for the bar kitchen, at times expediting and serving
- Got a chance to work as a prep chef and as a breakfast chef
Education
Post graduate degree - Tourism and hospitality operations management
Fanshawe College
London, ON09.2020
Diploma - hospitality and tourism leading to BSc.
International institute of hotel management
India01.2015
BSc. - hospitality administration and catering science
Bharathiar University
India01.2015
Skills
- Food spoilage prevention
- Recruiting and training
- Food safety
- Employee scheduling
- Inventory management
- Ordering and requisitions
- Verbal and written communication
- Staff training
Certification
- Food Safety, June 2019 to Present
- WHMIS, June 2019 to Present
- Smart Serve, August 2019 to Present
- HOTS LMS training, July 2020 to Present
- WSET level -1 (wine and beer)
Accomplishments
- Won the Employee of the Month title at Fairmont Chateau.
- Got nominated for Employee of the Year title at Fairmont Chateau.
Affiliations
An occasional reader and have keen interest in discovering new food locations.
Languages
Hindi
First Language
English
Upper Intermediate (B2)
B2
bengali
Intermediate (B1)
B1
Timeline
Chef De Partie (hot and Cold In-charge)
Wild Blue Restaurant
06.2024 - 12.2024
Chef De Partie (Banquets)
Fairmont Chateau
06.2022 - 06.2024
Sous Chef
Milestones Bar and Grill
10.2021 - 05.2022
Cook
Inspirit Residences, Oxford Living
01.2020 - 06.2020
Supervisor/ Sauté Cook
Milestones Bar & Grill
09.2019 - 09.2021
Prep cook/Line cook
Mint leaves Indian kitchen
03.2019 - 08.2019
Banquet Cook
Sun valley resort
06.2016 - 11.2016
Line Cook
Snow basin Resort
11.2015 - 05.2016
Internship
Vail Resorts
11.2013 - 04.2014
Post graduate degree - Tourism and hospitality operations management
Fanshawe College
Diploma - hospitality and tourism leading to BSc.
International institute of hotel management
BSc. - hospitality administration and catering science
Bharathiar University
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